These fun Lucky Charms cookies have slightly crisp edges, light and chewy centers, and are filled to the brim with gooey Lucky Charms marshmallows. Cookies are ready to bake in about 10 minutes and there's no need to chill the dough!
¼cup(57g) unsalted buttersoftened to room temperature
½cup+ 2 Tablespoons (125g) firmly packed light brown sugar
1cupLucky Charms marshmallows
Preheat oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
In a medium size bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a separate medium size bowl with a hand held mixer or the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar on medium speed. Scrape down the sides and bottom of the bowl with a spatula. Add the egg and vanilla extract, and beat again on medium speed until everything is combined and there are no lumps.
With the mixer on low, slowly add the dry ingredients to the wet ingredients in 2 additions, mixing thoroughly after each addition. Fold in Lucky Charms marshmallows with a spatula.
Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), drop rounded balls of dough onto the prepared baking sheet. Bake for 10-12 minutes until sides just begin to brown (mine always take exactly 11 minutes). Remove from the oven and allow to cool on the baking sheet for 1-2 minutes before transferring to a wire rack to cool completely. Cookies stay fresh in an airtight container at room temperature up to 1 week. Cookies freeze well, up to 2 months. Rolled cookie dough can be frozen, up to 2 months. Bake frozen on baking sheet for 11-13 minutes.