Let’s walk through the steps of making these magical Lucky Charms Chocolate Cookies:

First, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two baking sheets with parchment paper or silicone baking mats, and set them aside.

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar for 3-5 minutes on medium-high speed. The mixture should be light in color and fluffy in texture.

Stop the mixer and use a spatula to scrape down the sides of the bowl a few times as you mix. This ensures that everything is evenly incorporated.

Add the eggs, one at a time, and mix on medium-high speed until fully incorporated after each addition. Then, add the vanilla extract and mix until incorporated.

In a separate large bowl, whisk together the baking soda, salt, cocoa powder, and flour. This ensures that the dry ingredients are evenly distributed.

With the mixer on low speed, slowly add the dry ingredients to the wet ingredients. Stop mixing and scrape down the sides of the bowl once or twice with a spatula as you go.

Mix until just barely combined. It’s okay if a few streaks of flour remain. Be careful not to overmix the dough.

Add in the white chocolate chunks and Lucky Charms marshmallows, and mix on low speed until just combined. Use a spatula to scrape down the sides and bottom of the bowl to ensure everything is evenly mixed.

Using your hands or a cookie scoop, scoop the dough onto the prepared baking sheets. I find that using my hands works best for these cookies.

For smaller cookies, make them about 60g each. For larger cookies, make them 70-75g each. Gently press the tops down to flatten them slightly if you prefer a flatter cookie.

Add a few extra Lucky Charms marshmallows on top of each cookie to make them look extra pretty and appealing.

Bake for 9-11 minutes. My general rule of thumb is that the middle should not quite look set when you remove them from the oven.

Do one test cookie to check what your ideal bake time is if you’d like. This will help you determine the perfect baking time for your oven.

Top with flaky salt immediately after the cookies come out of the oven so it sticks. This adds a delicious salty-sweet contrast.

Allow the cookies to cool on the baking sheets for 5-10 minutes before transferring them to a cooling rack to cool completely.

Store the cookies in an airtight container for 3-4 days at room temperature, or freeze them immediately for longer storage.