Description
Delicious and festive Lucky Charms St. Patrick’s Day Cookies with gooey marshmallow centers and a white chocolate drizzle.
Ingredients
Scale
- 1 cup (226 g) unsalted butter, room temperature
- ¼ cup (50 g) brown sugar
- 1 cup (200 g) white granulated sugar
- 1 large egg, room temperature
- 2 tsp (10 ml) vanilla extract
- ½ tsp (2.5 ml) almond extract
- 1 tsp (5 ml) green food dye, gel-based
- 2 ½ cups (312 g) all-purpose flour
- 1 tsp (5 g) baking soda
- ½ tsp (2.5 g) baking powder
- ¼ tsp (1.5 g) salt
- Jumbo marshmallows, amount sufficient for stuffing cookies (cut as halves)
- ½ cup (90 g) dried Lucky Charms marshmallows, chopped
- ½ cup (90 g) white chocolate melting chips, for drizzling
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper, ensuring it is flat and ready for cookie placement.
- Step 2: In a mixing bowl, cream the room temperature unsalted butter with the brown sugar and white granulated sugar using an electric mixer or wooden spoon until the mixture appears light and fluffy. This process aerates the dough, improving texture.
- Step 3: Add the egg, vanilla extract, almond extract, and green food dye to the creamed mixture. Mix thoroughly until fully combined. Be sure to occasionally scrape the sides and bottom of the bowl for even incorporation.
- Step 4: Sift together the all-purpose flour, baking soda, baking powder, and salt. Add these sifted dry ingredients in stages to the wet ingredients to avoid clumps and ensure a smooth mixture.
- Step 5: With a rubber spatula, fold the dry ingredients gently into the wet mixture until a soft dough forms. Avoid over-mixing to prevent tough cookies.
- Step 6: Using a tablespoon, scoop dough portions, flatten each slightly on your hand or work surface. Place half a jumbo marshmallow in the center of each flattened piece. Cover the marshmallow with another small amount of dough, sealing the edges well. Press down the marshmallow slightly to nestle it properly inside the dough, preventing it from popping out during baking.
- Step 7: Roll each sealed dough portion into a smooth ball. Place on the prepared baking sheet lined with parchment paper, spacing cookies about 2 inches (5 cm) apart to allow spreading. To prevent sticking while shaping, dust your hands lightly with flour if necessary.
- Step 8: Bake the cookies in the preheated oven for 11 to 12 minutes. Observe for the edges becoming set and the tops developing slight cracks. If edges brown too early, rotate the baking sheet halfway through baking to ensure even browning. For a chewy texture, remove cookies when tops are set but still soft.
- Step 9: Remove the baking sheet from the oven and let cookies cool on it for a few minutes to set. Marshmallows can be delicate when warm; handle cookies carefully to maintain their shape. Transfer cookies to a wire cooling rack to cool completely.
- Step 10: Melt the white chocolate chips in a microwave-safe bowl in short bursts or using a double boiler until smooth. Drizzle the melted chocolate over the cooled cookies. Immediately sprinkle the chopped Lucky Charms marshmallows on top. Allow the chocolate to set completely before serving.
Notes
- Room Temperature: Store cookies in an airtight container at room temperature for up to 2 days to maintain texture and flavor.
- Refrigeration: For extended freshness, keep in an airtight container in the refrigerator for up to 7 days.
- Freezing: Wrap individual cookies in plastic wrap, place in a freezer-safe container or bag, and freeze for up to 3 months. Thaw wrapped cookies at room temperature before serving.
- Use gel-based food coloring to maintain dough consistency and vibrant color; avoid liquid dye which may thin dough.
- If dough is too soft or cookies spread excessively during baking, chill dough for 30 minutes before shaping to improve structure.
- Press marshmallow halves gently into dough to prevent rising outwards during baking.
- Rotate baking sheet halfway if cookies brown unevenly.
- Line baking sheets with parchment paper to prevent sticking and ease cookie removal.
- Underbaking slightly by removing cookies when tops are just set will yield chewier cookies with gooey marshmallow centers.
- Warm cookies in a microwave on medium power for 10-15 seconds to soften marshmallow centers without melting chocolate drizzle fully.
- Serve with fruit salad or vanilla yogurt to balance sweetness. Pair with hot chocolate or festive mint tea for a seasonal beverage pairing.
- For gluten-free option, substitute all-purpose flour with a gluten-free blend of equal measure.
- Replace butter with a vegan alternative and use egg replacer for a vegan version (adjust dough consistency accordingly).
- Add cocoa powder (up to ¼ cup) for a chocolatey twist, reducing flour slightly to maintain dough texture.
- Use fresh, high-quality all-purpose flour to ensure proper cookie structure and texture.
- Soften unsalted butter at room temperature for easiest creaming and best texture.
- Use fine granulated sugar for even mixing and crisp edges.
- Dark brown sugar enhances chewiness and adds depth of flavor.
- Jumbo marshmallows cut in halves provide a gooey, melted surprise in the cookie center.
- Choose pure vanilla extract for authentic flavor boosting.
- Gel-based food coloring ensures vibrant color without altering dough consistency.
- Use chopped dried Lucky Charms marshmallows for decoration; can increase amount for stronger colorful effect.
- High-quality white chocolate melting chips melt smoothly and set nicely when drizzled onto cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified