These Lucky Charms cookies are soft, chewy, and packed with colorful marshmallows! A fun and festive treat perfect for any occasion!
St. Patrick’s Day is coming up, and we’re celebrating with even more Lucky Charms cereal recipes. Seriously, if you love Lucky Charms cereal, you’re going to love these Lucky Charms cookies! Soft, chewy, and packed with colorful marshmallows and white chocolate, they’re a fun twist on a classic cookie. Perfect for St. Patrick’s Day, birthday parties, bake sales, or just because! Here’s why you’ll love them:
- Easy: this recipe has a 10 minute prep time and uses melted butter, making it even easier to make!
- Delicious: These cookies are everything a chocolate chip cookies should be. They’re sweet, crispy on the outside, and soft and chewy on the inside.
- Fun: Why have regular cookies when you can have Lucky Charms Cookies! Theses are such a fun and nostalgic cookie, and a perfect way to celebrate St. Patric’s Day!
Ingredients
- Lucky Charms Cereal: The star of the recipe, adding crunch and fun colorful marshmallows. You can use regular name brand, or generic. They both work fine.
- Brown Sugar: The recipe uses light brown sugar, but you can substitute dark brown sugar in a pinch.
- Butter: This recipe calls for unsalted butter, but you can substitute salted butter by cutting the added salt to ¼ tsp.
- Chocolate Chips: I’ve used chopped white chocolate, but you can use your favorite chocolate chips here.
- Extra Lucky Charms Marshmallows (optional): Did you know you can buy just the Lucky Charms marshmallows?? They are great for topping the cookies right when they come out of the oven, or adding extra to your mix. But, you can also pick them out of the cereal. Or skip the extra marshmallows altogether, it’s up to you! The cookies will still be delicious.
How to Make
Step 1: Make cookie dough
Crush Cereal: Using a food processor, crush the cereal into a powder. Alternatively you can place them in a large freezer ziplock bag and pound them with a rolling point. The point is to crush them so they mix into the cookies and don’t get soggy.
Mix Butter and Sugar: Add the melted butter, brown sugar, and granulated sugar to bowl and mix until combined. You can use a standing mixer, a hand held mixer, or mix by hand. Mix until it is smooth and combined.
Add Wet Ingredients: Then add in the vanilla, and egg and continue mixing until combined.
Add Dry Ingredients: Turn off the mixer and add in the all-purpose flour, crushed cereal, salt, and baking soda. If using an electric mixer, mix on low until it starts to combine. Then turn up the speed and mix another 15-30 seconds until it is smooth, scraping down the sides of the bowl as necessary to make sure everything is incorporated. Do not over-mix the batter.
Add Chocolate and Marshmallow: Then, using a spatula or large spoon gently fold in the white chocolate chips and Lucky Charms Marshmallows.
Step 2: Chill Dough
Pre-scoop Dough: Once the dough is mixed, place 2 tablespoon balls of dough on a baking sheet lined with parchment. An ice cream scoop works great for this.You don’t have to worry how far apart they are as we are chilling the cookie dough, not baking it.
Cover and Chill: Cover the baking sheet with plastic wrap and place in the fridge for 1.5 to 2 hours, or up to 24 hours. Alternatively you can simply chill the entire bowl of cookie dough, but it makes it a little harder to scoop out into balls to bake once it has been chilled so I prefer to scoop it in advance.
Step 3: Bake Cookies
Bake: After the dough has chilled, preheat the oven to 350℉. Place the balls of dough on a baking sheet lined with parchment paper or a silicone baking mat, making sure they are about 2 inches apart. Bake for 10-13 minutes until the edges are golden.
Add Marshmallows: Once the cookies are done remove from the oven and if adding extra marshmallows, immediately place them onto the cookies while they are still hot (otherwise they won’t stay). Let the cookies cool and enjoy!
Tips and Tricks
- Measure out the flour using the spoon and swipe method of fluffing up the ingredients and then spooning into the measure cups and swiping the excess off the top with a knife. If you dip the measuring cup directly into the flour it can pack down and you will add too much flour to the recipe.
- Try using an ice cream scoop to get even sized cookies!
- For perfectly round picture perfect cookies use the cutter hack of turning cookies to perfect circles. You can also use a heat safe bowl or large cup.
- Add any extra marshmallows immediately after the cookies come out of the oven, while they are still hot. If you wait to long, they won’t stay in the cookies.
- Be sure to chill the dough for at least 1.5-2 hours. You can also make and chill the dough up to 24 hours in advance.
- This recipe makes 8-10 large cookies or 15-18 smaller cookies and can be halved or doubled needed.
Looking for more cereal recipes? Check These Out!
Easy Lucky Charms Cookies
INGREDIENTS
- 1/2 cup unsalted butter melted and cooled slightly
- 1/3 cup granulated sugar 67 g
- 1/2 cup packed light brown sugar 100 g
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt see notes if using salted butter
- 1/2 teaspoon baking soda
- 1 1/4 cups all-purpose flour spooned and leveled 186g
- 1/2 cup Lucky Charms cereal without marshmallows, crushed (about 2-3 tbsp once crushed)
- 1 cup Lucky Charms marshmallows plus more for topping
- 1 cup white chocolate chips or chunks
Instructions
- Add Lucky Charms Cereal (no marshmallows) to a food processor and pulse until the cereal is finely crushed. Alternatively, you can add the cereal to a ziploc bag and crush it with a rolling pin or the bottom of a glass. Set aside.
- Add the melted butter, brown sugar, and granulated sugar to a bowl and mix until smooth and combined.
- Mix in the vanilla and egg and continue mixing until combined.
- Add in the flour, salt, crushed cereal, and baking soda and mix on low until it starts to combine. Then turn up the speed and mix another 15-30 seconds until it is smooth, scraping down the sides of the bowl as necessary to make sure everything is incorporated. Try not to over-mix the batter.
- Then, using a spatula or large spoon gently fold in Lucky Charms Marshmallows and white chocolate.
- Please 2 tablespoon balls of dough on a baking sheet lined with parchment.
- You don’t have to worry how far apart they are as we are chilling the cookie dough, not baking it at this time. Cover with plastic wrap and place in the fridge for 1.5 to 2 hours, or up to 24 hours.
- When ready to make, preheat the oven to 350℉.
- Place the balls of dough on a baking sheet lined with parchment paper or a silicone baking mat, making sure they are about 2 inches apart.
- Bake for 11-13 minutes until the edges are golden.
- Once the cookies are done remove them from the oven and if desired, immediately press extra marshmallows onto the hot cookies.
- Let cool and enjoy!
Notes
- Measure out the flour using the spoon and swipe method of fluffing up the ingredients and then spooning into the measure cups and swiping the excess off the top with a knife. If you dip the measuring cup directly into the flour it can pack down and you will add too much flour to the recipe.
- Try using an ice cream scoop to get even sized cookies!
- For perfectly round picture perfect cookies use the cutter hack of turning cookies to perfect circles. You can also use a heat safe bowl or large cup.
- Add any extra marshmallows immediately after the cookies come out of the oven, while they are still hot. If you wait to long, they won’t stay in the cookies.
- Be sure to chill the dough for at least 1.5-2 hours. You can also make and chill the dough up to 24 hours in advance.
- This recipe makes 8-10 large cookies or 15-18 smaller cookies and can be halved or doubled needed.
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