Lucky Charms Cookies
These Lucky Charms cookies are soft in the middle, with crisp edges, filled with colorful marshmallows and cereal.
They taste just like the cereal, but in cookie form! and it’s the perfect treat for St. Patrick’s day or birthday parties.
Ingredients you’ll need for these Lucky Charm Cookies
- All-purpose flour. Holds all of the ingredients together
- Lucky charms cereal. You will need to separate the tasty marshmallow bits and the cereal, which will need to be grounded with a food processor before adding it to the dry ingredients
- Baking soda. Helps your cookies spread
- Salt. Enhances all of the flavors
- Granulated sugar. Sweetens your cookies and makes them softer
- Unsalted butter. Makes your cookies tender and gives them flavor
- Eggs. You will need an extra egg yolk, which helps keeping your cookies tender
- Vanilla extract. Good quality, pure vanilla extract for better results
Take a look at the recipe card at the end of this post for the full recipe.
How to make this Lucky Charms cookie recipe
Line cookie sheet with parchment paper and set aside.
In a separate bowl, whisk the flour, cereal, baking soda and salt until well combined.
In a large bowl mix sugar and butter in medium-high speed, around 1 minute. Scrape the bottom of the bowl and add egg and egg yolk and vanilla. Mix until just combined.
Add the dry ingredients to the wet ingredients, mixing until just incorporated. Do not over mix your dough!
Fold in the marshmallows into the batter using a spatula.
Scoop the dough with a large cookie scoop (3 tablespoons) to form evenly sized dough balls. Place them in a cookie sheet, cover them with plastic wrap and refrigerate for at least 1 hour.
Pre-heat oven to 350 Fahrenheit and place the chilled lucky charms cookie dough into the prepared baking sheets, 2.5 inches apart from each other.
Bake lucky charms cookies for 10-15 minutes, or until the edges start to turn a light golden brown, one cookie tray at a time. Remove from the oven and immediately add a few extra marshmallows on top of the cookies for garnish.
Let the cookies cool for around 5 minutes in the cookie sheets, then transfer to a cooling rack to cool completely.
Enjoy with a glass of cold milk!
Expert tips for making perfect cookies
- Use room temperature ingredients for best results
- Measure the flour using the level method. This means, spooning it into a measuring cup, then leveling it with the back of a knife without compacting it
- After the flour is added to the wet ingredients. make sure to mix until just combined. Once the flour is mixed with liquids, the gluten proteins are activated and they start to develop. Over mixed dough can result in hard, cakey cookies.
- Add 1/2 cup of white chocolate chips to your cookies for white chocolate Lucky Charm cookies
- Make sure your oven temperature reaches 350 Fahrenheit before popping the cookies inside
- Bake one cookie sheet at a time in the middle rack of your oven for better results. In the meantime, leave the rest of the cookie dough balls refrigerated.
- The baking time determines how crispy or chewy your cookies will be. For a crispier cookie bake for a bit longer (around 15 minutes), and for a chewy cookie bake until just done. Remember that cookies keep baking in the cookie sheet when they’re already out of the oven.
- For perfectly shaped cookies, use a circular cookie cutter slightly bigger than your cookies (or anything hollow and circular) and make a circular motion to swirl your cookies around inside the cookie cutter. This needs to be done as soon as the cookies are out of the oven.
How to store these chewy Lucky Charms cookies
Store any leftover cookies in an airtight container, away from any heat sources, for up to 4 days.
For freshly baked cookies
You can store your balls of dough in the fridge for up to 5 days, and just pop them in the oven whenever you’re ready to eat them!
You can also freeze them for up to 3 months; bake them directly from the freezer, and add 1-2 extra minutes to your baking time
Can I freeze my baked cookies?
Sure you can! after your cookies are completely cooled, layer them in an airtight container, with parchment paper in between each layer.
You can also use a zip lock bag, squeezing all of the air out and closing the bag completely.
Freeze them for up to 3 months,
Here’s a video of these fun Lucky Charms cookies so you can see them up-close.
Follow the links below for more cookie recipes:
Easy raspberry white chocolate cookies
Peanut butter m&m cookie recipe
Soft sugar cookies with buttercream frosting
Funfetti sandwich cookies with raspberry filling
If you make this recipe, please be sure to give it a star rating and leave a comment below!
Lucky Charms Cookies
Equipment
- 2 cookie sheets
- 2 baking sheets
- 1 3 tablespoon cookie scoop
Ingredients
- 1 1/4 cup all-purpose flour scooped and leveled
- 1 cup Lucky Charms cereal (no marshmallows) ground, then measured (around 1 1/2 cup cereal without grounding)
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 1 cup granulated sugar
- 1 cup unsalted butter room temperature
- 1 large egg room temperature
- 1 egg yolk room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cup Lucky Charms marshmallows (no cereal) plus more for garnish
Instructions
- Line cookie sheet with parchment paper and set aside.
- In a separate bowl, whisk the flour, cereal, baking soda and salt until well combined.1 1/4 cup all-purpose flour, 1 cup Lucky Charms cereal (no marshmallows), 3/4 teaspoon baking soda, 1 teaspoon salt
- In a large bowl mix sugar and butter in medium-high speed, around 1 minute. Scrape the bottom of the bowl and add egg and egg yolk and vanilla. Mix until just combined.1 cup granulated sugar, 1 cup unsalted butter, 1 large egg, 1 egg yolk, 2 teaspoons vanilla extract
- Add the dry ingredients to the wet ingredients, mixing until just incorporated. Do not over mix your dough!
- Fold in the marshmallows into the batter using a spatula.1 1/2 cup Lucky Charms marshmallows (no cereal)
- Scoop the dough with a large cookie scoop (3 tablespoons) to form evenly sized dough balls. Place them in a cookie sheet, cover them with plastic wrap and refrigerate for at least 1 hour.
- Pre-heat oven to 350 Fahrenheit and place the chilled lucky charms cookie dough into the prepared baking sheets, 2.5 inches apart from each other.
- Bake lucky charms cookies for 10-15 minutes, or until the edges start to turn a light golden brown, one cookie tray at a time. Remove from the oven and immediately add a few extra marshmallows on top of the cookies for garnish. Let the cookies cool for around 5 minutes in the cookie sheets, then transfer to a cooling rack to cool completely.
Notes
- Use room temperature ingredients for best results
- Measure the flour using the level method. This means, spooning it into a measuring cup, then leveling it with the back of a knife without compacting it
- After the flour is added to the wet ingredients. make sure to mix until just combined. Once the flour is mixed with liquids, the gluten proteins are activated and they start to develop. Over mixed dough can result in hard, cakey cookies.
- Add 1/2 cup of white chocolate chips to your cookies for white chocolate Lucky Charm cookies
- Make sure your oven temperature reaches 350 Fahrenheit before popping the cookies inside
- Bake one cookie sheet at a time in the middle rack of your oven for better results. In the meantime, leave the rest of the cookie dough balls refrigerated.
- The baking time determines how crispy or chewy your cookies will be. For a crispier cookie bake for a bit longer (around 15 minutes), and for a chewy cookie bake until just done. Remember that cookies keep baking in the cookie sheet when they’re already out of the oven.
- For perfectly shaped cookies, use a circular cookie cutter slightly bigger than your cookies (or anything hollow and circular) and make a circular motion to swirl your cookies around inside the cookie cutter. This needs to be done as soon as the cookies are out of the oven.
