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Servings Size:
makes approximately 18 cookies
Measurements:
Cookie Dough
1 cup butter
1 & 1/3 cup white granulated sugar
1 egg
2 tsp vanilla
2 1/4 cup all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt (optional if you used salted butter)
1 cup lucky charms cereal
1 cup white chocolate chunks/chips
Frosting
1 cup butter
3 cup powdered sugar
4 tbsp heavy cream (or 2 tbsp milk)
2 tsp vanilla extract
3/4 cup marshmallow fluff
Topping
1 tbsp Lucky Charms cereal (per cookie)
Measurements in Grams:
Cookie Dough
225 grams butter
260 grams white granulated sugar
1 egg (60 grams)
4 grams vanilla
280 grams all-purpose flour
6 grams baking soda
2 grams baking powder
36 grams lucky charms cereal
230 grams white chocolate chips/chunks
Frosting
226 grams butter
360-400 grams powdered sugar
60 grams heavy cream (or 30 grams milk)
6 grams vanilla extract
85 grams marshmallow fluff
Topping
lucky charms
Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients.
A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
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Instructions:
Step 1
Preheat oven to convection 350 degrees fahrenheit.
Beat room temperature butter in stand mixer/by hand for 3-5 minutes (or until butter turns off-white).
Step 2
Add in white sugar. Beat the sugar with the butter until the mixture is fluffy (about 2 minutes).
Step 3
Add your egg and stir into mixture.
Mix in vanilla.
Step 4
Add flour, baking powder, baking soda, and salt to form your dough. If using a stand mixer, mix on low. If mixing by hand, use a spatula.
Add in lucky charms cereal and white chocolate chunks/chips.
Step 5
Place cookie dough balls on your tray. Bake cookies for 11-13 minutes (for 1/3 cup scoop).
Step 6
For perfectly circular cookies, use a circular bowl/cup and swirl around your fresh cookie to make edges clean. Then let cookies sit on tray for about 10 minutes before removing.
Step 7
For frosting, beat butter until mixture turns off-white. Then add your powdered sugar until fully incorporated.
Add your heavy cream and vanilla extract. Whip the mixture to let the heavy cream fluffen your mixture. If you want, mix frosting with a spatula to take away some of the air bubbles (this will help you avoid air bubbles when piping it out).
Lastly, whip marshmallow fluff into your frosting until fluffy.
Step 8
Put frosting in a piping bag to pipe a swirl, or frost with utensil.
Add cereal on top.
Enjoy fresh or put in fridge and store for up to 10 days or leave at room temperature for up to a week!
