The most magically delicious cookie of them all, these Lucky Charms Cookies are a marshmallow cereal lover’s dream cookie that brings out the kid in all of us. Made with lots of fun-shaped marshmallows and crunchy cereal, these are perfect for St. Patrick’s Day or anytime you get a craving for something fun and sweet.
When I was growing up my dad always called this cereal “yucky charms” and us kids would roll our eyes and groan. But as an adult, I get it because there is no way I want to eat this cereal for breakfast. In cookies however? Count me in!
I actually love Lucky Charms-inspired desserts so much. It’s that nostalgic flavor from my childhood and the unique texture of the fun shaped dehydrated marshmallows (why are they so good?!) that gets me every time.
I shared a test batch with friends and got a text later describing these as “fire”. Which I’m pretty sure is a good thing according to my teenager. Make these to celebrate St. Patrick’s Day, National Cereal Day (March 7th), or just because you are a grown-up now and can eat Lucky Charms any time and any way you want.
Ingredients You’ll Need
This is just a quick overview. Be sure to check out the printable recipe card below for full measurements and instructions.
- Lucky Charms: I definitely picked through the box and pulled out more marshmallows than cereal pieces for these but the oat shapes are yummy too. Did you know you can even buy bags of just the marshmallows?
- Unbleached all-purpose flour: I always get better results in my baking using unbleached flour.
- Granulated sugar: This is a sugar cookie base so we only use white sugar, not brown sugar which can give toffee notes to cookie dough.
- Salted butter: My favorite and what I always use in baking. If you only have unsalted butter, add an extra ¼ teaspoon of salt for each stick of butter.
- White chocolate chips: Technically optional, but the flavor is actually great with the marshmallows and cereal pieces.
Pro Tip: Set aside some extra marshmallow pieces for pressing into the tops of the cookies when they are done baking while still warm.
How to Make Lucky Charms Cookies
- Cream butter and sugar. Beat these in a mixer for 2-3 minutes until creamy and light. Stop and scrape the bottom and sides of the bowl.
- Add eggs and vanilla. Mix these in just until combined.
- Add dry ingredients. Next you want to mix in the flour, baking soda, and salt just until incorporated, but don’t overwork the dough. It’s okay if some small streaks of flour remain.
- Stir in cereal and white chocolate chips. You can do this by hand or with the paddle attachment on low speed, just until they are evenly dispersed throughout the dough.
- Scoop and bake. Use a medium cookie scoop (mine is 3 Tablespoons) and place balls of the cookie dough on baking sheets lined with parchment paper, spacing them apart so they have room to spread while they bake. Bake for 10 to 12 minutes or until set around the edges but soft in the middle. They will continue to set up on the pan as they cool.
- Decorate. As soon as the cookies come out of the oven, press a few extra marshmallow pieces into the tops of each cookie. Let them set up on the hot baking sheet for at least 5-10 minutes before transferring to a wire rack to cool completely.
Recipe FAQ’s
This can be the result of not enough flour in the batter, butter that was melted or too soft, or too much baking soda or sugar. If this is a common occurrence for you, try baking 1 test cookie, then adding additional flour to your cookie dough, 1 to 2 tablespoons at a time. Or invest in a digital scale and measure your ingredients to get the most accurate results.
If you want to level up your cookie game and have misshapen cookies when they come out of the oven, try using a large round cookie or biscuit cutter or cup with a wider rim than the cookie. Place it around the misshapen cookie while it is still very hot and swirl it around the cookie to bring the edges in and create more of a perfectly circular shape. As a bonus, this can also add a little thickness to the cookies and improve their texture (unless you prefer thinner, flatter cookies). Also, don’t forget to press extra marshmallow pieces into the tops of the hot cookies right after baking.
You sure can! Lucky Charms is actually made from oats and is a naturally gluten-free cereal, so as long as you have bag of cup-for-cup gluten free flour that you like, you can replace the all-purpose flour with that and you are good to go. My favorite is King Arthur measure-for-measure gluten-free flour.
More Fun Cereal-Inspired Recipes
- Cinnamon Toast Crunch Bars
- Lucky Charms Rice Krispies Treats
- Frosted Fruity Pebbles Cookies
- Lucky Charms Snack Mix
Lucky Charms Cookies
Ingredients
- 1 cup salted butter softened
- 1 1/4 cups granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 3/4 cups (388g) all-purpose flour
- 1 teaspoon cornstarch
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups lucky charms cereal (mostly marshmallows) + ½ cup extra marshmallows for pressing into the tops after baking
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a large mixing bowl, beat the butter and sugar for 2-3 minutes until creamy and light. Stop and scrape the bottom and sides of the bowl.1 cup salted butter, 1 ¼ cups granulated sugar
- Add the eggs and vanilla, mixing until combined.2 large eggs, 2 teaspoons pure vanilla extract
- Add the flour, cornstarch, baking soda, and salt. Stir on medium-low speed until combined and only a few streaks of flour remain.2 ¾ cups (388g) all-purpose flour, 1 teaspoon cornstarch, ¾ teaspoon baking soda, ½ teaspoon salt
- Stir in the white chocolate chips and Lucky Charms marshmallows and cereal pieces on low speed or by hand until evenly dispersed.1 ½ cups lucky charms cereal, 1 cup white chocolate chips
- Use a medium cookie scoop to place balls of cookie dough on the prepared baking sheets, spacing them a few inches apart so they have room to spread while they bake. Bake for 10-12 minutes until set around the edges. Immediately press a few extra marshmallow pieces into each of the warm cookies right after removing them from the oven. Let set up for 5 to 10 minutes on the baking sheet before transferring to a cooling rack.
