Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone mats. If you’ve got Silpat mats, now’s their time to shine!

In a large bowl, cream together the butter, granulated sugar, and brown sugar for 3-5 minutes. You want the mixture to look lighter in color and feel fluffy—like clouds made of sugar. Use a spatula to scrape down the sides of the bowl a couple of times while mixing.

Crack in the eggs one at a time, mixing on medium-high speed until they’re fully incorporated. Then, toss in the vanilla extract. This is where the magic starts to happen.

In another bowl, whisk together the baking soda, salt, cocoa powder, and flour. Slowly add this dry mix to the wet ingredients, mixing on low speed. Stop and scrape down the sides once or twice to ensure everything’s combined. Don’t overmix—just mix until the flour streaks disappear.

Fold in the white chocolate chunks and those colorful Lucky Charms marshmallows. This is where the cookies go from “yum” to “oh my goodness, I need these NOW.”

Scoop out the dough onto your prepared baking sheets. I like using my hands for this—it’s messy but oh-so-satisfying. Aim for 60g scoops for smaller cookies or 70-75g for larger ones. Gently press them down a bit for a flat top and add extra marshmallows on top for that Instagram-worthy look.

Pop them in the oven for 9-11 minutes. Here’s a pro tip: when there’s about 3 minutes left, check on them. If they’re not flattening enough, gently press them down with a spatula. Once they’re out, sprinkle some flaky salt on top immediately—it sticks better and adds a delightful crunch.