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2 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup light brown sugar, packed

1 large egg

2 teaspoons vanilla extract

2 cups Lucky Charms cereal (reserve 1/2 cup marshmallows for topping)

1 cup white chocolate chips (optional)

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1. Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.

2. In a medium bowl, whisk together flour, baking soda, and salt.

3. In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.

4. Add egg and vanilla extract, mixing until fully combined.

5. Gradually add dry ingredients to wet ingredients, mixing just until incorporated.

6. Gently fold in 1 1/2 cups Lucky Charms cereal and white chocolate chips if using.

7. Cover and chill dough in the refrigerator for at least 30 minutes.

8. Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing 2 inches apart.

9. Press reserved marshmallow charms onto the tops of each dough ball.

10. Bake for 9–11 minutes, until edges are lightly golden and centers are slightly soft.

11. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Use the spoon-and-level method to measure flour for soft cookies.

Chilling the dough prevents excessive spreading and improves texture.

Add marshmallow charms on top before baking to keep colors vibrant.

Store cookies in an airtight container at room temperature for up to 3 days.

Freeze unbaked dough balls for up to 3 months and bake from frozen, adding 1–2 extra minutes.