You start by beating the butter, granulated sugar, and brown sugar together until the mixture looks light and fluffy. This step matters more than people think. I always let it go a little longer than I think I need to.

You mix in the eggs one at a time, then add the vanilla. This is where the dough starts smelling dangerously good.

In a separate bowl, you whisk together the flour, baking soda, baking powder, and salt. You slowly add this into the wet ingredients and mix just until combined. Overmixing is the enemy of soft cookies.

You gently fold in the Lucky Charms cereal. I like to crush the cereal slightly but keep the marshmallows mostly whole so they stay cute after baking.

You pop the dough into the fridge for about 30 minutes. I know waiting is annoying, but it helps the cookies bake thicker and not spread too much.

You scoop the dough onto a lined baking sheet and bake at 350°F for about 10–12 minutes. The edges should look set while the centers stay soft.

Right when the cookies come out, you gently press a few extra marshmallows on top. This is my favorite part because they look bakery-level cute with zero effort.