ingredients 1/2 cup butter, softened 1/2 cup brown sugar 1/4 cup granulated sugar 1 egg, at room temp 1 tsp vanilla extract 1 cup all-purpose flour (130 grams) 1 cup lucky charms cereal 1/2 tsp baking powder 1/2 tsp salt 1/2 cup lucky charms marshmallows 1/2 cup marshmallow fluff (or 4-5 large marshmallows) instructions - Preheat the oven to 350F. - Use a spoon or 1 tbsp sized cookie scoop to scoop out 1 tbsp sized dollops of marshmallow fluff onto a piece of parchment paper. - Continue until you have 8-9. Transfer to the freezer to harden while you make the cookies. (You can also use normal marshmallows here — just cut the marshmallows in half. No need to put in the freezer) -Add the softened butter, brown sugar, and granulated sugar to a bowl. Use a stand mixer or hand mixer to mix the butter and sugars for 3-4 minutes, until fully combined. -Add the egg and vanilla and mix again until well combined. Add the lucky charms cereal (not the marshmallows) to a blender and blend until it’s a fine powder. -Add the flour, blended lucky charms, baking powder, and salt. Mix until just combined. Add the lucky charms marshmallows and mix until just combined. -Take the marshmallow fluff out of the freezer. Use a large scoop (about 1/4 cup) to scoop out the dough. Use your fingers to create a cavity in the dough (while it is still in the scoop). Put a piece of marshmallow fluff in the cavity and close the dough around it. -Transfer the stuffed dough ball to a baking sheet lined with parchment paper. Place up to 4 dough balls on the sheet and transfer to the oven. -Bake for 8-9 minutes until just starting to set. -Because of the marshmallow on the inside, these cookies will likely spread into an odd shape. Use a circular cookie cutter or the back of a spoon to help reshape them into circles. -Let them cool for 10 minutes, then transfer to a cooling rack to cool completely. Enjoy! LTKHoliday LTKGiftGuide LTKselfcare