Lucky Charms Cookies

Active time: 20 minutes | Bake time: 13 minutes | Yield: 34 cookies

In late February I was trying to decide if I wanted to develop any recipes for St. Patrick's day and I was like "nah, green is an unappetizing color in baked goods, I'll just skip it". Then one day the idea to put Lucky Charms in cookies just came to me and I knew I had to develop this recipe in time for St. Patrick's day! I first tried using an actual mashed avocado in the cookies to naturally make them green, but I didn't love the flavor it created in the cookies so I started over with regular old cookie dough. I was surprised to find that I actually loved these cookies way more when they were at room temperature, the textures of the cereal and the marshmallows is really lovely in the cookies.

Enjoy!

Ingredients:

• 12 tbsp ( 1 ½ stick) butter, softened

• 150g (¾ cup) granulated sugar

• 150g (¾ cup) brown sugar

• 2 eggs, room temperature

• 1 tsp vanilla extract

• 360g (3 cups) all purpose flour

• 1 tsp baking soda

• 1 tsp salt

• 120g (¾ cup) chocolate chips

• 72g (2 cups) Lucky Charms

Directions:

1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

2. Cream butter together with granulated and brown sugar in a large bowl with a spatula or electric mixer with paddle attachment.

3. Mix in eggs and vanilla until smooth.

4. Add flour, baking soda, and salt; fold in dry ingredients until mostly combined (still some flour streaks visible).

5. Fold in chocolate chips and Lucky Charms. As you fold them in, the dry ingredients will continue to incorporate.

6. Divide dough into 45g pieces (about a 2 tbsp cookie scoop). If you want, you can pick extra marshmallows out of the Lucky Charms and place a few on top of each cookie dough ball to really make these cookies stand out.

7. Place cookies on baking sheet about 3 inches apart. Bake for 10-14 minutes. Cool on baking sheet for 10 minutes before transferring to a cooling rack.

Notes:

• Cookie dough can be stored in a zip bag or airtight container for up to 2 weeks in the refrigerator or in the freezer for up to 9 months.

• You do not need an electric mixer for this recipe. If mixing by hand, it is important to ensure the butter is at room temperature.