Add Lucky Charms Cereal (no marshmallows) to a food processor and pulse until the cereal is finely crushed. Alternatively, you can add the cereal to a ziploc bag and crush it with a rolling pin or the bottom of a glass. Set aside.

Add the melted butter, brown sugar, and granulated sugar to a bowl and mix until smooth and combined.

Mix in the vanilla and egg and continue mixing until combined.

Add in the flour, salt, crushed cereal, and baking soda and mix on low until it starts to combine. Then turn up the speed and mix another 15-30 seconds until it is smooth, scraping down the sides of the bowl as necessary to make sure everything is incorporated. Try not to over-mix the batter.

Then, using a spatula or large spoon gently fold in Lucky Charms Marshmallows and white chocolate.

Please 2 tablespoon balls of dough on a baking sheet lined with parchment.

You don’t have to worry how far apart they are as we are chilling the cookie dough, not baking it at this time. Cover with plastic wrap and place in the fridge for 1.5 to 2 hours, or up to 24 hours.

When ready to make, preheat the oven to 350℉.

Place the balls of dough on a baking sheet lined with parchment paper or a silicone baking mat, making sure they are about 2 inches apart.

Bake for 11-13 minutes until the edges are golden.

Once the cookies are done remove them from the oven and if desired, immediately press extra marshmallows onto the hot cookies.

Let cool and enjoy!