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So when my baby girl was 10 weeks old I made my first real outing with both kids.

I mean, I’d ventured out with both girls to visit the school, and to my parent’s house, and such, but never out, for a few hours, to places involving shopping carts and shelves full of brightly colored packaging at my toddler’s eye level.

Sometimes I swear I still think like a single person.

I shouldn’t, because my oldest girl is almost 3. But there are times when I really underestimate how long it takes us to get ready and out the door.

I had to take the baby to her doctor’s appointment at 9:40, and I knew we’d had to leave the house by 9 sharp to be there right on time. So I got up, had breakfast, spent a good half hour on Facebook (obviously), plunked the toddler in front of some cartoons and hit the shower at 8:15.

By some miracle, we were in the vehicle at 9:02.

I press the garage door opener, and it won’t open.

Run up the stairs to the garage door opener on the wall. Nothing.

It’s frozen shut.

Run down the stairs to the garage door. Kick furiously at the door to loosen the ice.

Up the stairs to the garage door opener. Success!

9:03 – back in the car.

I have to admit, I was feeling kind of like Superwoman.

We made it to the doctor right on time, and, much to my surprise, the whole outing wasn’t even a complete disaster.

I was a little worried about having my 2 ½ year old walk beside the cart when we were shopping. So I stuck her inside the cart and loaded the groceries on top of her like any responsible parent.

As we were walking down the cereal aisle to get all the boring kinds of cereal we normally eat, I started feeling guilty about not having any cute St. Patrick’s Day recipes for you, and I just couldn’t walk by the Lucky Charms.

Luckily there was room on her lap for one more box.

I was trying to think of something creative to do with them. I went to Pinterest (obviously), and started searching. I found a recipe for Lucky Charms cookies from Good Housekeeping and I gave them a shot.

The first batch was pretty good, but they spread thin, even though I chilled them in the freezer and chilled them after rolling. I wanted to try them again after making a few adjustments, and they were perfect. And no need for chilling!

I’m pretty sure this is what people would call a breakfast cookie, right?? : )

NOTES:

• When grinding your cereal, it’s best to use a food processor or a powerful blender — it is replacing some of the flour so you need it to be a powder, not crushed cereal.
• Don’t overbake! It’s okay to take them out while they are just a touch glossy in the center, they will continue to set as they cool on the hot baking sheet.

Watch the recipe video and see how easy they are to make!

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White Chocolate Lucky Charms Cookies

White Chocolate Lucky Charms Cookies: perfectly chewy cookies made with Lucky Charms cereal and marshmallows. Perfect for St. Patrick’s Day or just for fun!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 7 minutes minutes

Total Time 22 minutes minutes

Servings 36 cookies

Calories 142cal

Author Ashley Fehr

Ingredients

• 2 1/2 cups Lucky Charms cereal, no marshmallows 84g
• 1 cup butter 2 sticks, room temperature
• 1 cup granulated sugar 200g
• 3/4 cup brown sugar 127g
• 2 large eggs
• 2 cups all-purpose flour 250g
• 1 tsp baking soda
• 1 tsp salt
• 1 cup marshmallows from cereal 36g
• 1/2 cup white chocolate chips
• 1/2 cup Lucky Charms cereal (no marshmallows, roughly chopped if desired) 17g

Instructions

• Preheat oven to 350 degrees F and line baking sheets with parchment paper.
• In a food processor, process 2 ½ cups cereal without marshmallows until a fine powder. Set aside.
• In the bowl of a stand mixer, beat butter and sugar on high until smooth and fluffy, about 2-3 minutes. Add eggs and beat until combined.
• Add cereal powder, flour, baking soda, and salt and mix on low-medium speed until combined. Stir in marshmallows, white chocolate chips and additional ½ cup cereal.
• Roll into balls using about 1tbsp of dough each. Place on a baking sheet 2” apart (I baked mine with 9 per sheet). Bake at 350 degrees F for 7-8 minutes, until mostly dry on top and slightly puffed – they will sink down and become chewy as they cool.

Notes

*Notes: you can bake 8-9 minutes if you like a dark, firmer cookie. I prefer mine just baked, and still moist. Cookies will continue to set up on the baking sheets after they’re removed from the oven, so I prefer to bake mine pretty much exactly 7 minutes.

Nutrition

Calories: 142cal | Carbohydrates: 20g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 172mg | Potassium: 32mg | Sugar: 13g | Vitamin A: 255IU | Vitamin C: 0.8mg | Calcium: 26mg | Iron: 1.1mg

Recipe adapted from Good Housekeeping.

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