These cookies are a follow-up to the original Lucky Charms Cereal Marshmallow Cookies on the blog which so many of you love. Once again, we make our own 'cereal flour' for the cookie but this time we're using a brown sugar cookie base (much like a chocolate chip cookie) and swirling in ribbons of cookie butter and colourful cereal marshmallow. The cookie is chewy and sweet, with the perfect amount of salt and sparkle.
140g(1/2 cup plus 2 tbsp) unsalted butter, room temperature
126g(1/2 cup plus 2 tbsp) brown sugar
100g(1/2 cup) granulated sugar
1large egg, room temperature
1tsp vanilla
120g(1 cup) all-purpose flour
3/4tspbaking powder
1/2tspbaking soda
1/2tspsalt
1/4 cupcookie 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.