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

First, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl using a hand mixer), cream together the softened butter and granulated sugar until light and fluffy. This should take about 2-3 minutes. Scrape down the sides of the bowl as needed.

Add the egg and vanilla extract and beat until combined. Make sure everything is well incorporated.

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. This helps ensure even distribution.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

Stir in 1 cup of the Lucky Charms marshmallows. Gently fold them in to avoid crushing them.

Scoop the dough into 2-tablespoon sized balls (using a #40 cookie scoop or your hands) and place them on the prepared baking sheet, leaving a little space between each cookie.

Bake for 9-11 minutes, or until the edges and tops are just set. The centers may still look slightly soft.

Remove the cookies from the oven and immediately press several Lucky Charm marshmallows (from the remaining 1 cup) into the tops of each cookie.

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

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