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Servings 9 COOKIES
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Ingredients

  • 100g lucky charms cereal (no marshmallows) ground
  • 2 sticks unsalted butter room temp
  • 200g white sugar
  • 165g brown sugar
  • 1 whole egg
  • 1 egg yolk
  • 2 Tbsp cereal milk
  • 250g AP flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cornstarch
  • 2 tsp powdered whole milk
  • 50g lucky charms marshmallows
  • 50g lucky charms cereal (no marshmallows)
  • 80g white chocolate chips (I used Callebaut callets)

CEREAL MILK

  • whole milk
  • cornflakes or frosted flakes

Instructions

CEREAL MILK

  • I eyeball portions for the cereal milk by pouring an amount of milk into a bowl – maybe 1/2 a cup or so – and add as much frosted flakes or cornflakes that can fit fully submerged in the milk.
  • Allow cereal to soak in milk for the same amount of time your butter and eggs take to come to room temp.
  • Strain milk through a sieve, squeezing all the milk out of the cereal and reserve 2 Tbsp for the recipe. If by chance you are short, simply add enough regular milk to make up the difference.

COOKIES

  • In a food processor, grind 100g of just the lucky charms cereal (no marshmallows) as finely as possible. You want it to resemble the texture of flour.
  • Combine ground lucky charms, flour, baking soda, salt, cornstarch, and powdered milk into a bowl and set aside. 
  • In a separate bowl, combine 50g lucky charms marshmallows & 50g whole lucky charms cereal, along with white chocolate chips and set aside.
  • When you’re ready to start mixing the dough, crack 1 egg & 1 egg yolk into a bowl. Add 2 Tbsp of the cereal milk to the eggs; set aside. Preheat oven to 350°F
  • In the bowl of a stand mixer, or in a large mixing bowl, beat together sugars & butter on med/high until light & fluffy, 2-3 mins.
  • Reduce speed to low and add eggs. Mix only until just combined. Scrape down sides of bowl.
  • On the lowest setting, slowly mix in flour until nearly fully combined, then add marshmallows/cereal/chocolate and continue mixing on low or by hand until fully combined. 
  • Portion dough into large, 4.5oz hockey-puck shaped (slightly flattened, not fully round) dough balls and press extra marshmallows, cereal, and/or chocolate on top before baking.
  • Bake at 350°F for 12 mins. Time will vary based on cookie size. Small cookies: start checking at 5-8 mins. Bake until edges appear set, just before browning, and tops/center looks dry, no longer wet, but slightly underdone. Cookies spread quite a bit. Large, 4.5oz cookies will make 8-9 cookies.