These cute cookies are full of charm and nostalgia. We start with a decadent chocolate cookie base. Then white chocolate chunks and lucky charms marshmallow pieces are mixed in. I topped each cookie with a few extra marshmallows for looks, and voila! The perfect cookie for st patrick’s day, or any day that needs some extra whimsy.

lucky charms chocolate cookies

recipe: Kelsey Siemens

yields: 12-18 cookies

ingredients

1 cup softened butter (or margarine)

1 cup (200 g) granulated sugar

3/4 cup (150 g) packed brown sugar

2 large eggs

1 teaspoon vanilla extract

2 teaspoons baking soda

1/2 teaspoon of salt

1 1/4 (125 g) cups unsweetened cocoa powder

1 3/4 (219 g) cups all-purpose flour

1 cup (170 g) white chocolate chunks (we usually cut up white chocolate wafers or a chunk of callebaut)

1 cup lucky charms marshmallows (I separated mine by hand out of the regular cereal box!)

topping: a few more lucky charms & flakey salt

to make the cookies

Preheat oven to 350 degrees F. Line two baking sheets with parchment or a silicone baking mat (I usually use my silpat mats), and set aside.

In a large bowl, cream together the butter, brown sugar and granulated sugar for 3-5 minutes on medium high, until the mixture has lightened in colour and is fluffy in texture. You may want to stop the mixer, and use a spatula to scrape down the sides of the bowl a few times as you mix.

Add the eggs, one at a time, and mix on medium high until fully incorporated. Add the vanilla extract, and mix on medium until incorporated.

In a separate large bowl, whisk the baking soda, salt, cocoa powder, and flour together. With the mixer on low, slowly add the dry ingredients into the wet. Stop mixing and scrape down the sides once or twice with the spatula as you go. Mix until just barely combined, it’s fine if a few streaks of flour remain. Add in the white chocolate and lucky charms, and mix on low until just combined. Use a flour to scrape down the sides and bottom of the bowl to ensure everything is evenly mixed.

Scoop the cookies onto the prepared baking sheets, I find using my hands work best for these cookies. I make these cookies about 60g for smaller cookies and 70-75g for a larger cookie. Gently press the tops down to flatten them a bit if you’re looking for a flat top. Add a few extra lucky charms marshmallows on top to make them look pretty.

Bake for 9-11 minutes. My general rule of thumb is that the middle should not quite look set when you remove them from the oven! Do one test cookie to check what your ideal bake time is if you’d like. Top with flakey salt immediately after the cookies come out of the oven so it sticks.

Allow to cool for 5-10 minutes before transferring to a cooling rack. Store in an airtight container for 3-4 days, or freeze immediately and will keep for several months.

tip: check on the cookies when there’s about 3 minutes left. if they’re not flattening as much as desired, press them down gently with a solid metal flipper!