Marshmallow Charm Cookies
1 cup unsalted butter, cold and cubed
1/2 cup sugar
1 cup light brown sugar
2 tsp. vanilla
1 1/2 cups cake flour
1 1/2 cups all-purpose flour
1 tsp. cornstarch
3/4 tsp. baking soda
1/2 tsp. salt
1 cup Lucky Charms Cereal
1 cups semi-sweet chocolate chips
2 cups confectioner's sugar
3-5 Tbsp. water
Extra Lucky Charms Cereal marshmallows for topping
gold sprinkles (optional)
Preheat the oven to 400 degrees F. and line a cookie sheet with parchment paper. Set aside.
Cut up the butter into small cubes. Place the butter in the bowl of a stand mixer fit with the paddle attachment.
Cream together the butter and sugars for about 3 1/2 minutes on low speed.
Add in the eggs one at a time mixing between each addition. Add in the vanilla.
In a separate small bowl, whisk together the flours, cornstarch, baking soda, and salt.
Add the dry ingredients into the wet and mix just until a dough starts to form.
Add in the chocolate chips and cereal. Mix until they are evenly distributed - only for a couple seconds so you don't over mix the dough.
Scoop the dough into large balls about 10 Tbsp amount balls of dough. Use the video for reference to see how big mine are. You want them to be large.
Place 4-5 cookies on the cookie sheet at a time. Let them chill in the fridge for 15 minutes then bake for 10 minutes or until golden brown all over.
Allow the cookies to sit on the pan to cool as they will continue to bake.
To make the glaze, mix the confectioner's sugar and water 1 Tbsp. at a time until smooth.
Once the cookies are completely cooled, spoon on about 1 Tbsp. of the glaze on each cookie. Lightly spread the icing on top using the back of a spoon. It will fall over the sides of the cookie on its own so don't spread it around too much.
While the glaze is still wet, add a couple marshmallows on top and dust some gold sprinkles on there too! Get crazy!