I’m usually late to the holiday party, but this year I’ve got it covered. Well, for one holiday at least.. assuming that you even count St. Patrick’s Day as a holiday that should be celebrated… Either way, these cookies are the perfect treat for St. Patrick’s Day or, if you’re not into that, we can just call it Tuesday. What makes them so perfect for St. Patty’s? They are filled with the flavor of our beloved childhood favorite cereal – Lucky Charms! And everyone know their mascot is a leprechaun which means that cereal (and by proxy these cookies) are perfect for celebrating St. Patrick’s Day.
Assuming, of course, that you are celebrating the leprechaun-chasing, green-beer-drinking, shamrock-sporting, rainbow-chasing, pot-of-gold version and not the saintly actual St. Patrick version. You could still celebrate the saintly version with these cookies, but they might not seem quite as relevant.
I used the recipe from these s’more cookies as a base, but replaced the graham crumbs with cereal crumbs. Then I added a bit of powdered milk to get that real “cereal and milk” flavor, and mixed in the marshmallows. The result was a sweet, chewy, gloriously colorful cookie.
I was a little disappointed that the marshmallows melted into the cookies, not from a flavor point of view because those melted marshmallows turned into sweet, chewy, pockets of goodness. But, from a cosmetic point of view, those melty marshmallows aren’t the most beautiful things to look at.
So I tried a batch following the method used in the s’mores cookies and removed the cookies after 10 minutes of baking, pressed a few marshmallows in, then returned them to the oven. Honestly, I don’t know that it looked that much better with the marshmallows intact… So I didn’t bother with the extra effort in the remaining batches.
What I did bother with, though, was stuffing them with lucky charm ice cream, which was delicious in case you were wondering. I’ve included the instructions for ice cream sandwich cookies in the notes section of the recipe below.
- 1 cup cereal crumbs
- 1 1/4 cup all purpose flour
- 2 tablespoons powered milk
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 sticks (6 oz) unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup marshmallows from Lucky Charms cereal
- Place 2 cups Lucky Charms cereal (grains only) into a food processor or blender and process until finely ground.
- Combine 1 cup of the cereal crumbs with the flour, powdered milk, baking soda, and salt.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter with the sugars until light and fluffy, about 3 to 5 minutes.
- Scrape down the sides of the bowl and add the egg and vanilla, beating until the egg is fully incorporated.
- Add the flour mixture and marshmallows and mix on low until just combined.
- Portion batter into tablespoon-sized balls and cover with saran. Place in refrigerator while your oven preheats.
- Preheat the oven to 350F. Once preheated, place dough 2 inches apart and bake for 12 minutes.* The will not get very brown, but will get slightly cracked on top and just lightly golden around the edges.
- Remove baking sheet from oven and allow cookies to cool on the pan for at least 5 minutes before transferring to a wire rack to finish cooling.
* If desired, you can use extra marshmallows and press them into the cookies after 10 minutes of baking, then return the cookies to the oven to finish baking.
* You may place raw cookie dough balls in the freezer until hard, then transfer to a gallon-sized Ziploc bag for storage. You can then bake the cookies directly from the freezer, just add 2 to 3 extra minutes onto the baking time.
* To make ice cream sandwiches, place one scoop of softened ice cream onto a fully-cooled cookie. Top with a second cookie, pressing down gently but firmly. Wrap in plastic wrap and place in freezer to chill for at least 2 hours, or preferably overnight.
[ Adapated from this s’more cookie recipe ]