I’ve always loved Lucky Charms (who doesn’t?)…and it’s fact that the best part is the crunchy, colorful, and sweet MARSHMALLOWS! St. Patrick’s Day was fast approaching, and I was looking to make a fun “cheat day” treat.
I started spinning my wheels, and it became clear I was over-thinking it. These marshmallows needed to be the star of something simple. Suddenly, in the baking isle at Target, I had my simple inspiration: white chocolate chip cookies. Almost everything goes well with white chocolate! White chocolate would keep the cookies nice and clean, and the marshmallows would stay their brightest.
General Mills just so happened to release a fun, vintage box from 1964 just in time for St. Patrick’s Day:
I wanted just the marshmallows, and there was really no way around it. Once I got home…I washed my hands, dumped the box into a large bowl, turned on Seinfeld, and stared separating. To my surprise, it took about five minutes and I got about three cups. This would have been an excellent way for young kids to help with these cookies!
I mixed the cookies together first, then added the marshmallows and stirred gently. I was careful not to break many, I really wanted them to stay whole!
As I was baking my first batch, I remembered something about marshmallows: they toast! They also burn. After a few attempts, I figured out the perfect technique and time to make these cookies perfect.
They turned out great!
These toasted treats are crazy addictive. I suggest being sure that you have avenues for sharing…or you will surely eat them all.
magically toasted lucky charm chippers
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) butter or margarine, softened
- 3/4 cup granulated sugar
- 2/3 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 package white chocolate chips
- 3 cups Lucky Charms marshmallows
1. Preheat the over to 375 degrees.
2. Combine the flour, baking soda, and salt together in a separate bowl and set aside.
3. Cream together the softened butter, white sugar, brown sugar, and vanilla.
4. Add the eggs and mix until light and fluffy.
5. Slowly add the flour mixture while blending.
6. Once everything is well mixed, add the white chips.
7. Stir in the marshmallows by hand, being as careful as possible not to break them.
8. Scoop a well-rounded tablespoon onto a greased cookie sheet.
9. To keep the marshmallows from burning, only bake them for about 8 minutes. The edges of the cookies should be golden brown, but the middle with still be soft when you take them out of the oven. This is good! They will keep cooking even after you take them out.
The recipe should yield between 3 and 4 dozen, depending how much dough you eat.