Lucky Charms Cookies make the perfect treat for St Patrick’s Day. These cookies are so easy to make and packed with colorful marshmallows.
Everyone loves Lucky Charms Marshmallows, and this cookie recipe packs in the flavor. Each bite is soft and delicious. The best part of Lucky Charms cereal is the marshmallows and these cookies have some in each bite.
You are in luck because they are absolutely delicious for rainbow themed parties or to make for St. Patrick’s Day. The ingredient list is mostly pantry ingredients. Anyone can make this easy treat along with Leprechaun Cookies.
If you love lucky charms, you might also like Lucky Charms Treats, St. Patrick’s Day Rice Krispie Treats or St. Patrick’s Day Cupcakes Recipe.
Table of contents
What are Lucky Charm Cookies?
This recipe is more similar to classic chocolate chip cookies rather instead of a sugar cookie recipe. It just has white chocolate chips and also Lucky Charm Cereal in the dough and more on top.
Everything comes together for a delicious cookie. Each bite is soft and fluffy. It has the perfect amount of extra chewiness and sweetness.
You are going to love these cookies with the perfect mix of Lucky Charm Marshmallows. They look gorgeous and taste delicious with a glass of cold milk.
Ingredients
- Unsalted Butter. Softened at room temperature so it is easy to mix smoothly.
- Large Egg. Room temperature eggs will combine easiest and bake evenly.
- Vanilla Extract. I recommend pure vanilla extract.
- All Purpose Flour. Flour is most accurately measured when you spoon into the measuring cup. Scooping it often packs too much flour in.
- Baking Soda. Forgot to buy this? Try one of the Best Baking Soda Substitutes.
- White Chocolate Chips. Use a good quality chocolate. I like Ghirardelli.
- Lucky Charm Cereal Marshmallows. Just the marshmallows.
The complete ingredient list can be found at the bottom.
Recipe Variations
- Green dye. You can make these even more festive by adding green food coloring to the dough. Just make sure to do this before adding the marshmallows.
- Chocolate Chips. Substitute milk chocolate chips or semi-sweet chocolate chips instead of white chocolate.
- Cookie Sandwiches. Add ice cream or frosting in between 2 cookies to make a sweet treat.
- Big Cookies. If you would like these to be the size of Crumbl cookies, use an ice cream scoop to form the dough balls.
How to Make Lucky Charms Cookies
Step 1. First, cream the butter and sugar together. I used a stand mixer but you can also use a hand mixer. Mix in the egg and vanilla until just combined on low speed to medium speed.
Step 2. Get out a separate bowl. Whisk together the flour, baking soda and salt.
Step 3. Combine the wet and dry ingredients.
Step 4. Be careful not to over mix the batter. Scrape the sides down with a spatula.
Step 5. Then fold in the white chocolate chips and Marshmallow bits into the sugar cookie base. Save some for the top of the cookies. Do not overmix or the marshmallows may break down. Refrigerate the dough for at least 30 minutes but for no more than 1 hour. The marshmallows in the dough could break down.
Step 6. Prepare the delicious cookie dough. Preheat the oven to 350 degrees F and use a cookie scoop to place the cookie dough on a lined baking sheet approximately 2-3 inches apart. Top the cookies with the extra lucky charms marshmallow (4-5 per cookie).
Step 7. Bake the cookies for 8-10 minutes until the cookies are slightly golden brown around the edges.
Step 8. Allow the cookies to sit on the baking sheet for 5 minutes. Then move them to wire cooling racks to cool completely.
Expert Tips
- Softened butter. Butter should be softened at room temperature but not melted.
- Do not chill the dough too long. The dough should be refrigerated for no more than 30 minutes. After that, the marshmallows will start to break down.
- Do not scoop the flour. Instead, spoon the flour into the measuring cups. Scooping often results in too much flour being packed into the measuring cups.
- Room temperature eggs. The mixture will combine more easily and bake evenly.
- Cookie Scoop. We used a cookie scoop to make the dough balls. It is super fast and helps them to be the same size.
- Allow to set. The cookies need to rest on the baking sheet for 5 minutes before moving to the cooling rack.
- Marshmallows. You can pick them out of the cereal or sometimes you can find them sold separately.
Storage
Store the leftover cookies at room temperature in an air tight container or bag for up to 5 days. We recommend placing parchment paper in between the layers.
Just note that storing the cookies inside an airtight container will cause the marshmallows to soften over time.
Can You Freeze This Recipe?
The cookies freeze perfectly. However, the texture of the marshmallows may change.
They can be frozen once baked. Simply, place inside an airtight container or bag. Freeze up to 3 months.
Another method is to freeze the dough prior to baking. Just make the recipe as directed and form the dough balls.
Flash freeze for 2 hours on a baking sheet. Then place inside a freezer container. This is a great way to enjoy fresh baked cookies anytime you want or the kids need to take somethign to school.
Just add a few minutes to the baking time if frozen. You can learn how to freeze cookies and get all the details.
More St Patrick Day Recipes
- St Patricks Day Puppy Chow
- St. Patrick’s Day Cake Mix Cookies
- Edible Gold Oreos
- St. Patrick’s Day Chocolate Covered Pretzels
- McDonalds Shamrock Shake Recipe
- St. Patrick’s Day Chocolate Covered Oreos
Make this lucky charms cookies recipe today and leave a comment once you do!
Lucky Charms Cookies
Ingredients
- 1/2 cup Unsalted Butter softened at room temperature
- 1 cup Granulated Sugar
- 1 Large Egg room temperature
- 1 teaspoon Vanilla Extract
- 1 1/2 cup All Purpose Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 cup White Chocolate Chips
- 1 cup Lucky Charm Cereal Marshmallows more for the tops of the cookies
Instructions
- Cream the butter and sugar together with a hand held mixer or stand up mixer until light and fluffy. Mix in the egg and vanilla until just combined.
- In a separate bowl, whisk together the flour, baking soda and salt. Gradually add the dry ingredients into the wet ingredients until just combined. Be careful not to over mix the batter.
- Then fold in the white chocolate chips and Marshmallows (reserving some for the tops). Do not overman or the marshmallows may break down.
- Chill the dough for at least 30 minutes but for no more than 1 hour (or the marshmallows in the dough could break down).
- Preheat the oven to 350 degrees F and use a cookie scoop to place the cookie dough on baking sheets approximately 2-3 inches apart and top the cookies with the reserved marshmallows (4-5 per cookie). Bake the cookies for 8-10 minutes until the cookies are slightly golden brown around the edges (note: they may look slightly raw in the center).
- Allow the cookies to sit on the baking sheet for 5 minutes. Then move them to wire racks to cool completely.
- Then the cookies are ready to serve and enjoy!
