Lucky Charms Cookies

5 from 13 votes

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.

Prep Time20

Cook Time15

Total Time35

Servings: 21 cookies

Author: Maria Corcuera

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

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 (156.3 g) all-purpose flour, 1 cup (36 g) Lucky Charms cereal (no marshmallows), 3/4 teaspoon (0.8 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 (200 g) granulated sugar, 1 cup (227 g) 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 (54 g) 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.

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.