Ingredients
Method
1. Prepare the Dough
In a large bowl, combine the dry cake mix, softened butter, cream cheese, and egg. Mix until a thick, smooth dough forms.
2. Fold in the Good Stuff
Carefully stir in the white chocolate chips and marshmallows. Set aside a handful of marshmallows for topping later. Mix gently so they don’t break apart.
3. Chill
Cover the bowl and refrigerate the dough for at least 90 minutes. For best results, chill for 2 hours. This step helps keep the cookies thick and prevents excess spreading.
4. Shape and Bake
Divide the dough into 24 equal portions and roll into balls. Place on a lined baking sheet and bake until the edges are set. Once removed from the oven, gently press a few extra marshmallows on top for a bright, bakery-style finish.
Notes
Storage Tips
Room Temperature:Keep cooled cookies in an airtight container for 3–4 days. The marshmallows will soften over time. Freezer:
You can freeze the baked cookies, but note that the marshmallow texture may change slightly once thawed.
Helpful Tips
- Use a 2-tablespoon cookie scoop for evenly sized cookies.
- Always chill the dough before baking to keep the cookies thick and soft.
- Don’t overbake. They may look slightly underdone when removed, but they will firm up as they cool.
- Stir marshmallows gently to prevent crumbling.
- For a festive touch, serve with green milk or a shamrock-inspired shake.
FAQs
How many cookies does this recipe make?This recipe yields about 24 regular-sized cookies. For smaller cookies, divide into 36 portions and reduce the baking time slightly. Can I use a different cake mix flavor?
Yes! White cake mix highlights the colors best, but yellow or funfetti cake mix also works well. Can I substitute other marshmallows?
Any dehydrated marshmallow pieces will work, though Lucky Charms marshmallows give the most authentic look and flavor.