Magically delicious in a new way

Bronwyn renamed these as guacamole cookies and I don't think she's wrong. St. Patrick's Day is coming to this side of the blogging world - sure it's summer on your end... but that's how this works. Anyway, Patty's Day is on the way and what's more fun than Lucky Charm Cookies? I had two options at the store - chocolate Lucky Charms (um, no?) and the kind of Lucky Charms that turns your milk green. So... I went green, and guess what else turned green? The cookie dough. These cookies were a hit for her to make and they are mighty tasty too! I see a certain tall red head sneaking a cookie here and there.
I'd also found a recipe that included frosting and extra marshmallows on top - I know my audience... and frosting isn't their thing. These? Certainly their thing.

Lucky Charm Cookies
These Lucky Charms Cookies are pure gold! They have a sugar cookie base and are filled with actual Lucky Charms cereal.
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Prep Time: 15 minutesCook Time: 10 minutes Servings: 32 cookies Calories: 133kcal
Ingredients
1 cup salted butter softened
1 1/4 cup granulated sugar
1 egg
2 tbsp canola oil
1 tsp vanilla extract
1/8 tsp almond extract
2 1/2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups lucky charms cereal mostly marshmallows
Instructions
Preheat the oven to 350° F. Line you baking sheet with parchment paper or a silicone baking mat. Set aside.
In the bowl of a stand mixer or with an electric hand mixer, cream together the butter and sugar until well combined.
Scrape the sides of the bowl and add in the egg, vanilla and almond extract. Mix until combined.
Add the flour, baking soda and salt, mix until the dough forms.
Add the lucky charms to the mixer and mix until evenly distributed.
Portion the dough out into your desired size. For small cookies, use 1 1/2 tsp of dough (#50 scoop) or for larger cookies use 3 tbsp of dough (Soop 24).
Place on the prepared baking sheet. Repeat with the remaining dough.
Bake at 350° F until the cookie will flatten slightly, spread and the center of the cookie will no longer look wet and glossy when they are ready to come out of the oven. For small cookies, about 7-9 minutes, for larger cookies about 9-11 minutes.
Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.
Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.