Brown Butter Lucky Charms Cookies

In celebration of March 17, St. Patrick’s Day, I made some Brown Butter Lucky Charms Cookies. The cookie base comes from my Brown Butter Chocolate Chip Cookies, but I added a mix of white and dark chocolate into the cookies and of course, added Lucky Charms Marshmallows! These colourful Lucky Charms Cookies are fluffy, gooey and so delicious! They are good all year round but having them on St. Patrick’s Day makes them even cuter in my opinion.

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Brown Butter

If you’ve never heard of brown butter, you are definitely missing out! Browning butter is the process of melting and cooking the butter till you’re left with this nutty, caramel-like flavour. It seriously enhances any recipe and gives a deeper and richer flavour. If you don’t believe me, believe science! By browning butter, you create a Maillard Reaction, a chemical reaction that enhances the flavour and aromas of the molecules.

Browning butter can be intimidating especially if it’s your first time doing it, but it is super easy. It takes around 5 minutes to cook, with an additional 10 minutes of cooling time. It’s an extra 15 minutes in your day – but is it worth it? Absolutely, it will make these Lucky Charms Cookies even more amazing.

Start by using a light-coloured pot. Over medium-high heat, melt the butter. Once melted, the water content of the butter will continue to evaporate, leaving you with the fat, and white specks we call milk solids. Stir the butter often, scraping the sides to allow the milk solids to brown. Once the milk solids have browned, the butter will start to foam up again so be careful not to burn it. Remove from the heat, and pour into a heat-safe bowl. Scrape all the brown bits along with the melted butter and let the entire mixture cool in the fridge for 10 minutes. The entire process takes around 4-5 minutes from start to finish.

Lucky Charms Cookies Vs Chocolate Chip Cookies

These Brown Butter Lucky Charms Cookies use my Brown Butter Chocolate Chip Cookies recipe as the base. These cookies are so delicious and they have a great balance of sweet and salty.

There are a few differences in this Lucky Charms Cookies compared to the original Brown Butter Chocolate Chip. The first being the obvious addition of the Lucky Charms Marshmallows into the recipe. I use the Lucky Charms cereal. Unfortunately in Canada, I have not seen them sell the marshmallows by themselves. Pour out the cereal in a large bowl and pick out the individual marshmallows and set aside. You will need 1 cup of Lucky Charms marshmallows in the cookie dough, and an additional 1/3 cup to garnish on top of the cookies. One small box of Lucky Charms cereal (300g) will be good enough to make you 3x the recipe.

The second change in these Lucky Charms Cookies is that instead of using milk and dark chocolate, I opted to use a mix of white and dark chocolate. You are welcome to use whatever chocolate you like. I love the mix of white and dark, but using only white chocolate or only dark chocolate would be good as well. I also used mini white chocolate chips in this recipe. They look super cute beside the Lucky Charms marshmallows. Save a few white chocolate chips to garnish on top as well.

Lastly, the most important difference in this recipe is the method of baking. In my original Brown Butter Chocolate Chip Cookie, I take the cookies out at the 8-minute mark and whack the entire tray to deflate the cookies. We are going to omit that step completely. The reason is that I want these cookies to be a bit thicker and gooier, rather than a thinner, crisp cookie. You get more height and thickness with these Lucky Charms Cookies, which really complements those Lucky Charms. Bake the cookies for 12-14 minutes until the edges are golden brown and the middle is slightly gooey. They will continue to cook as they cool on the counter.

Lucky Charms Marshmallows

In these Lucky Charms Cookies, the marshmallows will not melt! This is important because you can bake the marshmallows mixed into the cookie dough. As the Lucky Charms Marshmallows are slightly dehydrated, when you bake them, they puff up a bit and get slightly gooey like a regular toasted marshmallow.

I tried baking them first without the extra marshmallows on top and then added them to the tops of the cookies when they just came out of the oven. I did not like this method as much. The marshmallows obviously had that dehydrated texture and were too crispy.

When I added the marshmallow on top of the cookies before baking, they ended up puffing up and had a great texture. They were soft but slightly crispy. As the cookies cool, the marshmallows will crisp up a bit, but they will still be softer than the dried marshmallows on their own.

In summary, add the Lucky Charms marshmallows to the cookies before baking and you will get a lovely cookie! The colour of the marshmallows remains even after baking, so don’t worry about the visuals. These Brown Butter Lucky Charms Cookies will be super cute and colourful. If you give these away as a gift, your friends will adore you for sure! I hope you give these Brown Butter Lucky Charms Cookies a try!

Looking to make a classic chocolate chip cookie? Check out my original Brown Butter Chocolate Chip Cookie recipe on my blog!

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