Do you know what the hardest part about writing these blog posts is? Telling a story. If you’ve followed my posts up until now, you will recognize that I always include a tiny tidbit of my life along with the recipe. And when I don’t have any interesting tidbits to share, I seem to be out of luck! Well, luck was just the thing I needed to get this recipe off the ground. I’ve tried making cookies with marshmallows in them before (looking at you, Pinterest S’mores Cookies recipes) but the marshmallow always seems to disintegrate into the cookie during the baking process. Has that ever happened to you? I tried two different recipes then eventually gave up on the idea of my favorite campfire dessert in cookie form.
Because of my bad luck with marshmallows in the past, I have strayed away from new recipes that include baked marshmallows. This particular recipe has sat on my Pinterest “Desserts” board for years, and I have always passed it by because of my previous experiences. Well, a trip to my favorite store finally put the ball in motion, and I’m sure glad it did! I have a new addition the repertoire, and my coworkers may have a new favorite cookie!
What favorite store must be so magical as to inspire cookie recipes, you ask? Well, for those of you lucky enough to live in Richmond, the mystical wonderland of which I speak is called For the Love of Chocolate. This specialty candy and chocolate store offers everything from gummy worms to Kinder Bueno (my personal favorite candy bar of all time). And they also happen to sell Lucky Charms marshmallows. That’s right. Those marshmallows you dreamed about your entire childhood – hoping and praying for the day there was a mix-up at the factory and your box was 100% marshmallow bliss – are sold here. Not the cereal. Just. The. Marshmallows. I bought two bags, just in case I ate too many to make a full batch of these cookies!
Now that I have reawakened your childhood dreams, let’s get to baking! These cookies are simple and a total crowd pleaser – just ask my work buddies! And BTW, these marshmallows hold up really well in the oven – I suspect it has something to do with the fact that they are dehydrated instead of “fresh.”
Begin by preheating your oven to 350° F, and line a few baking sheets with parchment paper or silpats. In a medium bowl, combine the dry ingredients (flour, baking soda and salt) and whisk together. Set aside.
In a larger bowl, or with your stand mixer, cream together the butter and sugars until light and fluffy (about 3-4 minutes on a medium-high speed).
Then add the pudding mix, eggs, and vanilla. Mix well, and be sure to scrape down the sides and bottom of the bowl at least once.
Add in the flour mixture slowly and beat until well combined. The batter will be pretty thick.
Toss in the marshmallows and white chocolate chips and either mix by hand or beat on a very low speed until just incorporated – you don’t want the marshmallows to get crushed!
Using a medium-sized cookie scoop, portion the cookies onto the baking sheets. Keep them about 2-3” apart (I bake 11 cookies per sheet, but I don’t use standard size baking sheets, mine are long and narrow).
Bake cookies for 10-12 minutes, checking on them occasionally. Cookies will be puffy when you first take them out, but will flatten out once cooled.
Allow the cookies to cool on trays for at least 10 minutes before attempting to move them to a wire rack to finish cooling. I move mine while they are still on parchment to a wire rack immediately after coming out of the oven, so that I can re-use the baking sheet and the cookies will begin to cool faster. The most important thing is not to try to move individual cookies with a spatula or other tool until they are completely cooled, or else they will be a gooey mess!
Now enjoy your Lucky Charms cookies! And while you’re at it, go check out the blog I got this awesome recipe from!
- 2 ¼ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter
- ¾ cup brown sugar, packed
- ¼ cup sugar
- 1 (3.4 oz) package vanilla pudding mix
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ½ cups dehydrated marshmallows (see note)
- 1 cup white chocolate chips
- Preheat oven to 350˚F and line baking sheets with silpats or parchment paper
- Combine flour, baking soda and salt in a small bowl, then set aside
- In a large bowl or stand mixer, cream butter and sugars until light and fluffy, about 3-4 minutes
- Beat in pudding mix, then add eggs and vanilla. Mix well, making sure to scrape down the sides of the bowl
- Add the flour mixture and mix until well incorporated
- Add marshmallows and chocolate chips and mix by hand or on low speed until just incorporated. Avoid over mixing or else the marshmallows will break!
- Use a medium cookie scoop to portion cookies, and arrange 2-3” apart on sheets. Bake for 10-12 minutes. Allow cookies to cool on trays for 5-10 minutes before moving to wire racks to finish cooling entirely.