Woops, I forgot to post this earlier this week.
So for St Patrick's Day I thought I would make these SUPER COOL cookies I found on Pinterest. They involve finely grinding up the cereal part of Lucky Charms in a food processor and adding it to the flour mixture to give the whole cookie the flavor of Lucky Charms, then mixing the marshmallows in just prior to baking.
Unsure why I thought this would work. The photo clearly has been touched by a food stylist. Common sense should have alerted me: No, Lauren! Marshmallows melt in the oven! BUT THE PHOTO LOOKED SO NICE.
Well, it should come as no surprise then that the marshmallows melted. They no longer looked like charms and instead looked like a child had colored on some sugar cookies with magic markers.
The good thing is, they TASTED really good. They really did taste like Lucky Charms and they had a nice (albeit slightly flat) texture. Everyone agreed that probably it would work a lot better if you bake the cookie (though I don't know how to remedy the flatness) and THEN push the marshmallows into the tops when they come out of the oven. So if you try these, try that out and let me know how it goes.
Lucky Charms Cookies
Good Housekeeping via Pinterest
2 cups Lucky Charms -- (just cereal, no marshmallows)
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
8 ounces butter -- (16 tablespoons) at room temperature
1 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 cup Lucky Charms marshmallow bits
1/2 cup white chocolate chips -- (or up to 3/4 cup, if desired)
Line a large jelly-roll pan with parchment paper.
In food processor, pulse Lucky Charms 1 minute or until finely ground; transfer cereal to large bowl. Add flour, baking soda, and salt and whisk until combined.
In large bowl, with a mixer on medium speed, beat butter, granulated sugar, and brown sugar for 4 minutes, or until light and fluffy. Beat in the eggs, 1 at a time, until combined. Reduce mixer speed to medium-low. Add flour mixture all at once and beat until it is just combined. Fold in marshmallow bits and chocolate chips using a spatula or wooden spoon. Cover and refrigerate dough 30 minutes.
Preheat the oven to 375 degrees F. Scoop rounded tablespoonfuls of dough onto prepared cookie sheet, about 2 inches apart. Bake 8 to 10 minutes or until pale golden. Let the cookies cool on the pan for 5 minutes, then transfer them to wire racks to cool completely.
Yield: 3 dozen