Lucky Charm Cookies
Happy St. Patty’s Day! Hopefully, you’re celebrating with beer, corned beef, cabbage, and something sweet like these Lucky Charm Cookies.
I bought a box of these dehydrated marshmallows for Anthony this winter while my sister and I were shopping. Anthony has a sweet tooth like no other and I thought for sure he would devour these in days. Instead, I’ve stared at them in our pantry for long enough.
With St. Patrick’s Day approaching, I seized the opportunity to make some festive cookies. I used a recipe I’ve worked with for years and threw in the marshmallows. They didn’t turn out exactly as I had hoped, but they hit enough high notes that I deemed them worthy to share.
The marshmallows didn’t hold their shape but the cookies do taste damn good. The trick is to chill the dough in the refrigerator for about 2 hours but a 30-minute rest in the freezer will also work in a pinch.
If you’re looking for dehydrated marshmallows, I found them in the bulk food section. If you can’t find them locally, they’re also available on Amazon.
Sláinte!
Lucky Charm Marshmallows
Ingredients
½ cup butter (1 stick)
½ cup white sugar
½ cup light brown sugar
1 egg
2 teaspoons vanilla extract
1¼ cup flour
½ teaspoon baking soda
½ teaspoon salt
1 cup lucky charm marshmallows
Directions
Add the butter and both sugars to a mixing bowl and beat until soft and creamy, scraping the dough down the sides of the bowl periodically.
Scrape the dough off the sides of the bowl down and add the vanilla and egg and continue to beat, the dough will start to look smooth and light.
In a large bowl, mix together the flour, baking soda, and salt. Scrape the dough down again and add to the sugar/butter mixture and beat until evenly mixed.
Fold in the marshmallows until evenly mixed and cover with plastic wrap. Chill 2 hours.
Preheat the oven to 350 and line a cookie sheet with parchment paper.
Using a small spoon, scoop and form the dough into 1” balls. Arrange on the cookie sheet 2-3 inches apart. Bake 15-18 minutes, or until the edges are browned.
Allow the cookies to cool on the cookie sheet for 5 minutes, then transfer to a wire rack to cool completely.
