BIG, thin, crispy edges, chewy middles, lucky charms cookies with ground rice cereal and colorful gooey marshmallows. Everything about these cookies tastes like your favorite childhood cereal in cookies!
– 1 box lucky charm cereal– 150 g unsalted butter about ⅔ cup– 200 g brown sugar about 1 cup– 40 g cup powdered sugar about ⅓ cup– ¾ tsp fine sea salt– ½ tsp baking powder– ½ tsp baking soda– 1 large egg 1 yolk– 200 g ap flour about 1 ½ cups plus 1 tablespoon– 2 tablespoons malted milk powder or milk powder, optional (for flavor)– 60 g ground cereal bits from about 1 ½ cups cereal– 1 tsp pure vanilla extract or imitation vanilla for a more ‘birthday cake’ like flavor– 2 cups marshmallow bit
INGREDIENTS
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INSTRUCTION
2-cup brown cereal bits.2 cups marshmallow pieces. Food processor brown cereal bits; reserve 60g for dough. Keep crumbs in bowl. Make more 'rainbow dust' for topping by finger-crushing colorful marshmallows.
STEP 1 .
Microwave a large bowl of butter until almost melted. Add brown sugar. Mix sugar and butter. Blend egg and egg yolk with batter until smooth and light-colored.
STEP 2.
Add milk, baking powder, soda, vanilla, salt, and sugar. Mix marshmallows, flour, and ground cereal with a rubber spatula.
STEP 3.
After nearly doubling, punch and flour the dough. Cream softened butter, brown sugar, and orange zest. Tbsp flour, pinch salt.
STEP 4.
Plastic wrap and refrigerate 2 hours. Preheat oven to 350 F. Grease two cookie sheets. Dough scooping.
STEP 5.
Make smaller cookies than 3 tablespoons. Press each cookie dough ball into the leftover ground cereal bowl to stick. Separate dough balls 1.5 inches because these cookies spread.
STEP 6.
Max 5 larger cookies per sheet. Bake until golden in 12 minutes. Keep baking for 2 minutes for crunchier sides.
STEP 7.
Scoop 10-minute cookies smaller. Rainbow/cereal dust after baking. Tight container.