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60 Min 60 Min
12 Portions 12 Portions
Easy level Easy level


    1 stick butter, softened at room temp 

    ¼ cup sugar 

    ½ cup light brown sugar  

    1 egg 

    A big splash of Vainilla Molina Clear

    1 ½ cup flour, sifted and leveled 

    ¾ tsp baking soda 

    ½ tsp sea salt 

    1 cup white chocolate chips  

    1 cup Lucky Charms cereal marshmallows and extra for topping 



    1. Beat the butter with the two types of sugar until you get a light and fluffy texture. Approximately 3 to 5 minutes. 

    2. Add the egg, Vainilla Molina Clear and beat until fully incorporated. 

    3. In another bowl, mix the flour, baking soda, and salt with a balloon whisk. 

    4. Add the flour mixture, one-third at a time, to the bowl with the egg until just incorporated. 

    5. With a spatula, gently fold in the cereal marshmallows and white chocolate chips. If you stir too much, the marshmallows may fall apart, so be careful.

    6. Chill the dough for 15 to 30 minutes. 

    7. Make the dough balls, place them on a baking sheet leaving enough space between them and bake them for 8-10 minutes. 

    8. A minute before taking them out of the oven put more marshmallows on top of the cookies.

    9. Take the cookies out of the oven just before they are ready. The edges will be just golden brown. 

    10. Let them rest on the tray for 2-3 minutes and transfer them to a wire rack to cool completely and enjoy!

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