If you live at high altitude see baking notes below for adjustments! *
Preheat oven to 375°F and line a baking sheet with parchment paper.
In a mixer or with a hand mixer and the paddle attachment mix together the butter, white sugar, brown sugar, and vanilla. (1 cup butter, ¾ cup white sugar, ¾ cup brown sugar, 1 teaspoon vanilla)
Add in each egg, on at a time. Mix in each egg completely before adding the next. The mixture should get lighter in color and thicker. You may need to beat on high for a minute or so to get everything well mixed. (2 eggs)
In a small bowl mix together the flour, salt, baking soda, and crushed cereal pieces. (2 ¼ cups flour, 1 teaspoon salt, 1 teaspoon baking soda, 1 ½ cup crushed cereal pieces)
Add flour mixture to the butter mixture and mix on medium high until fully incorporated.
Stir in the white chocolate chips, unicorn chips* and Lucky Charms cereal marshmallows. (¾ cups white chocolate chips, ¾ cups unicorn chips, 1 cup Lucky Charms Marshmallows)
Place rounded spoonfuls on the prepared baking sheet.
If just baking the cookies like normal (no marshmallows on top), bake for 9 minutes.
If wanting to add melted marshmallow and unicorn chips to the top bake for 7 minutes, remove from oven, place marshmallow pieces and a few unicorn chips to the top, bake for another 2 minutes, then swirl the marshmallow for a tie dyed look.
If wanted to stuff the cookies with marshmallow: roll out the cookie dough into balls. Then take ½ of a large marshmallow and place in between two cookies. Mash the two cookie dough balls together to form one large cohesive cookie.Place cookies on parchment. Since they are so large, I only put 6 on each baking sheet.Refrigerate baking sheet with cookies on it for 20 minutes before baking.Bake for 13-15 minutes or until just starting to turn golden brown. Enjoy!