
Every year around this time of year, I buy my annual box of Lucky Charms cereal to make my Lucky Charms Cereal Marshmallow Cookies. These cereal cookies have been one of the most popular recipe on blog in the past two years and I get so happy when you tag me in all your beautiful cookie photos. What makes the cookies so special is the use of cereal ‘flour’ (blitz cereal) along with regular flour which makes the cookie taste exactly like… cereal?
I took the idea from those cookies to make these ones, which is a very good follow-up to the original cereal cookie. From the original cookie, we swap out the chewy sugar cookie base and use a brown sugar cookie base much like a classic chocolate chip cookie instead. Of course we have to keep the cereal marshmallows because they make any cookie more fun. Additionally, we’re swirling in ribbons of cookie butter, which adds another layer of flavour and keeps the cookies extra chewy. Always top you cookies with flaky salt, and I went the extra mile for these ones and added a spritz of edible glitter as well.


Cookie Butter Lucky Charms Cookies
Ingredients
- 60 g (1 1/2) Lucky Charms cereal, marshmallows removed
- 30 g (1 cup) Lucky Charms marshmallows, cereal removed
- 140 g (1/2 cup plus 2 tbsp) unsalted butter, room temperature
- 126 g (1/2 cup plus 2 tbsp) brown sugar
- 100 g (1/2 cup) granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla
- 120 g (1 cup) all-purpose flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup cookie butter , lightly warmed
- flaky salt, for garnish
Instructions
- Preheat oven to 350F and line a baking sheet with parchment paper.
- Sort Lucky Charms cereal pieces from the marshmallows. You will need 1 1/2 cups of the cereal pieces.
- Transfer cereal to a blender or food processor and blitz until it resembles flour. Set aside.
- In the bowl of a mixer fitted with a paddle attachment, beat unsalted butter and sugars together on medium speed until smooth, about 1 minute.
- Add egg and vanilla and mix until combined.
- In a large bowl, whisk together cereal flour, all-purpose flour, baking powder, baking soda and salt.
- Add the dry ingredients to the butter-sugar mixture and mix on low speed until just combined, about 30 – 45 seconds.
- Add dollops of cookie butter and marshmallows into the dough, and give the dough two good mixes with a rubber spatula to incorporate the mix-ins, without fully combining it.
- Using a standard ice cream scoop, portion out the dough into 12 dough balls.
- Place 6 dough balls on a baking sheet, leaving at least 2 inches between each dough ball.
- Bake for 12 – 14 minutes, until edges are set but centres are still soft. Optional: give the baking sheet a tap on the oven rack or counter when they come out of the oven to help deflate the cookies and create ripples.
- Add a sprinkle of flaky salt to each cookie while it is still warm.
- Allow cookies to cool on baking sheet for 10 minutes before transferring them to a cooling rack to finish cooling.
Les says
I made these and they were delicious! Perfect combo of sweet and salty and the cookie butter gave it such a fun additional flavor.