Add the softened butter, brown sugar, and white sugar to the bowl of a stand mixer fitted with the paddle attachment, OR use a large bowl with an electric mixer.

Beat the butter and sugar mixture until light, fluffy, and well combined. About 2-3 minutes.

Add in the eggs and vanilla extract and beat again until smooth and creamy. Scrape down the sides of the bowl as necessary. Set aside.

Add the flour, baking soda, and salt to a separate medium bowl and whisk until combined.

Transfer the flour mixture to the sugar and butter mixture, and mix it on low just until combined with no dry flour bits remaining.

Finally, add 1 ¾ cup of the Lucky Charms marshmallows and fold them in gently with a silicone spatula.

Use a medium-sized cookie scoop or a heaping tablespoon to form portions of dough.

Place on a parchment lined baking sheet. And repeat with the remaining dough. Don’t worry about spacing the dough apart at this point, as the prepared balls are going into the refrigerator to chill.

Once all of the dough has been portioned, cover the baking sheet with plastic wrap and place it in the fridge to chill for 1 hour.

About 15 minutes before the chilling time is up, preheat the oven to 375ºF (191ºC) and line a second baking sheet with parchment paper.

Roll the portioned cookie dough balls between your hands to give them a smooth surface.

Place 9 cookie dough balls on the prepared baking sheet, spacing them about 1 ½ - 2” apart.

Bake for 9-12 minutes, or until the very edges are turning golden brown but the centers do not quite look set.

Remove the cookies from the oven and immediately press a few of the reserved lucky charms marshmallows into the hot cookies.

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

Repeat with the remaining cookie dough until all of the cookies are baked.

Serve and enjoy!