Lucky Charms Cookies

To a medium sized mixing bowl, whisk together the flour, salt, baking soda, and baking powder; set
aside.

To the bowl of a stand mixer fitted with a paddle attachment (or large mixing bowl and handheld electric mixer), beat
together the sugar, butter and shortening on high speed for 1 minute or until smooth and fluffy.

Add the eggs, yolk, optional Marshmallow Fluff* (See Notes), vanilla, and beat together until incorporated and smooth.

Add the flour mixture and crushed Lucky Charms cereal (dry only, no marshmallows) until combined.** (See Notes)

Green Marbled Cookies - If you would like to make green and white marbled cookies, separate out about ⅓ of the dough and place it in a separate bowl.  Add a dot of green food coloring to the small bowl of dough and mix until evenly colored and then carry on to step 7. If you are not making green marbled cookies, skip step 6 entirely and jump to step 7.

For both types of cookies plain and green marbled, add the marshmallows from the Lucky Charms cereal to the plain uncolored dough and fold together until incorporated. Note - For green marbled cookies, only add the marshmallows to the large, uncolored portion of plain dough and mix. Green Marbled Cookies - now jump to Step 11.

Plain Cookies - Using a large 3-tablespoon cookie scoop, scoop out 3 tablespoon-sized balls of dough and lightly flatten them into 2-inch discs.

Place the dough discs onto the parchment lined baking sheets about 3-inches apart to account for spreading.

Press several marshmallows partway into the top of the discs and baked for about 18 to 20 minutes. Tips - For optimal results, bake one sheet of cookies at a time, on the center oven rack, and rotate the baking sheet halfway through for even baking. For a flatter, chewier cookie, slam the baking sheet down onto the baking rack every few minutes after the cookies have been baking for 10 minutes until you pull them out of the oven. Don't overbake the cookies. It's okay to pull them when they look a bit glossy and underdone on tops as they will firm up as they cool.

Green Marbled Cookies - Scoop 1 tablespoon green dough and 2 tablespoons of plain dough. Gently roll the two doughs
together, side by side just until the doughs have melded together but are not mixed. Slightly flatten the balls into about 2” discs.

Place the discs onto a parchment lined baking sheet. Press several marshmallows onto the top of each disc.

Follow the baking directions in step 10 including baking for 18 to 20 minutes as well as the Tips indicated.

Both Types of Cookies - Allow the cookies to cool on the baking sheets for about 10 minutes or until you can transfer the to a wire rack to finish cooling completely.

Cookies will keep airtight at room temp for up to 5 days or in the freezer for up to 4 months. Alternatively, unbaked cookie dough shaped in balls that are placed in an airtight container or ziplock will also keep for up to 4 months.Bake them off a few cookies at a time or as desired. They don’t need to be completely thawed before baking. Simply extend the baking time by a minute or two.