These small batch lucky charms cookies are too much fun! Super soft cookies with chewy edges, packed with Lucky Charms iconic marshmallows and white chocolate. These cookies are perfect for St. Patrick’s Day or any day you want to bring some fun to your dessert table. The recipe makes 7 cookies and the dough requires no chilling, so you can have these ready in under 30 minutes!
Whether you’re baking with kids or just looking for a playful twist on classic cookies, these are guaranteed to impress. The buttery dough and the sweet crunch of Lucky Charms marshmallows create a combination you won’t forget. If you love cookies, check out my sweet and salty cookies , blueberry chocolate chip cookies, and butterscotch cookies!
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Why you'll love this recipe
- The Flavor: These cereal cookies strike the perfect balance between buttery richness and the nostalgic sweetness of Lucky Charms marshmallows, making them irresistible.
- The Texture: Expect soft, tender lucky charms cookies with chewy edges and just the right amount of chewiness. If you love chewy, check out my pistachio blondies!
- Quick and Easy: No need to chill the dough means you can mix, bake, and enjoy these cookies in under 30 minutes. My espresso chocolate cookies don't require chilling either!
Equipment
Using a kitchen scale is a total game-changer for baking these lucky charms cookies. It makes measuring ingredients super precise, so your recipe comes out perfect every single time. Plus, fewer measuring cups means less cleanup — and who doesn’t love that? Invest in one, and you’ll wonder how you ever baked without it!
Ingredients
What you'll need for charms cookie dough!
- Salted Butter: Using melted butter ensures the cookies have a rich flavor and a wonderfully chewy texture. I love using salted butter, it has more flavor in my opinion! Add more salt if you do not have salted.
- Lucky Charms Cereal: Adds color, crunch, and a fun pop of marshmallow sweetness that makes these cookies stand out.
- Dark Brown Sugar: Enhances the chewiness of the cookies and brings a deep, caramel-like flavor to the dough.
- Egg Yolk: Adds richness and helps keep the cookies soft and tender.
- White chocolate: High quality is best, make sure to chop a bar. Check out my blueberry muffins if you love white chocolate!
- All-Purpose Flour: Provides structure to the cookies, ensuring they hold together while staying soft.
- Salt: Kosher salt balances the sweetness and brings out the flavors of the other ingredients. Brown sugar bars have flaky sea salt on top if you adore salty sweet!
See recipe card below for quantities.
Substitutions
Variations on lucky charms cookies:
- Add Dark Chocolate Chips: Mix in milk, or dark chocolate chips to add an extra layer of sweetness and decadence.
- Drizzle with White Chocolate: Once the cookies are cooled, drizzle with melted white chocolate for a pretty, polished finish. Check out my cake truffles if you love white chocalate.
- Make Cookie Sandwiches: Spread frosting or marshmallow fluff between two cookies for a fun and creative twist. My jam sandwich cookies are amazing!
- Ice Cream Sandwiches: Pair two lucky cookies with a scoop of your favorite ice cream for an over-the-top dessert experience.
This recipe has not been tested with other substitutions. These are just suggestions.
Instructions
Let's make this lucky charms cookies recipe!
Step 1. Preheat your oven to 350°F. Line a baking sheet with parchment paper. Whisk together the flour, salt, and baking soda. In a medium bowl, whisk together the butter, brown sugar, and granulated sugar.
Step 2. Add the egg yolk and vanilla, whisk until smooth and combined.
Step 3. Add the flour mixture, mix until combined and a dough forms. If your dough is dry, your egg yolk was too small, add ½ teaspoon of milk at a time until the dough comes together.
Step 4. Add the marshmallows and white chocolate, stir until combined. It will seem like too many add ins but keep stirring until the marshmallows and white chocolate is incorporated throughout the dough. I like to use my hands.
Step 5. Portion the dough into 7 balls. Place on the baking sheet.
Bake for 9-11 minutes.
Step 6. The edges will be set but the centers will look soft, they will continue baking on the cookie sheet. Do not over bake!
Hint: Add extra lucky charms marshmallows on top to make them look extra festive!
Pro tips
- Cool the Butter First: Let the melted butter cool for a few minutes before mixing it with the sugar to ensure the dough doesn’t become greasy, you also don't want the egg to scramble.
- To measure flour properly in cups: First fluff the flour with a spoon to aerate it. Then, spoon it into the measuring cup without packing it down and level off the excess with a flat edge for accuracy.
- Roll the Dough: Roll the cookie dough into balls before baking for a great look and texture.
- Underdone is Perfect: Take the cookies out of the oven when the centers look slightly underbaked; they’ll firm up as they cool.
- Shape Like a Pro: Use a round object like a cookie cutter or a small bowl to swirl around the edges of freshly baked cookies, creating perfectly round shapes.
- Patience Pays Off: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to prevent breakage.
FAQ
Can I use Lucky Charms cereal or just the marshmallows?
I tested this recipe with the cereal as well and the texture was not my favorite. I recommend only using the marshmallows, since it is small batch it doesn't require too many.
Why aren't my cookies soft?
You probably added too much flour! I would use a kitchen scale for the best results. If you do not have a scale, first fluff the flour with a spoon to aerate it. Then, spoon it into the measuring cup without packing it down and level off the excess with a flat edge for accuracy.
What if my country doesn't have Lucky Charms cereal?
You can use any cereal that has a similar looking small marshmallow in it!
Storage
Room Temperature: Store the cookies in an airtight container at room temperature for up to four days. This keeps them soft and chewy.
Refrigerator: Refrigeration isn’t recommended as it can dry out the lucky charm cookie texture.
Freezer: Place the cookies in an airtight container or freezer bag and freeze for up to two months. Thaw at room temperature and enjoy whenever you like.
Related
Looking for other recipes like this? Try these:
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📖 Recipe
Lucky Charms Cookies
Equipment
- Mixing bowl
- Baking sheet
- Parchment Paper
- Measuring cups or kitchen scale
- Measuring Spoons
Ingredients
- ⅔ cup (80 grams) all purpose flour
- ¼ teaspoon baking soda
- heaping ⅛ teaspoon kosher salt
- ¼ cup (56 grams) salted butter melted and cooled but still liquid
- ⅓ cup (66 grams) packed dark brown sugar I love dark brown but you can use light
- 2 tablespoons (25 grams) granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
- ⅔ cup (22 grams) Lucky Charms marshmallows
- ¼ cup (40 grams) chopped white chocolate use high quality bar
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- Whisk together the flour, salt, and baking soda.
- In a medium bowl, whisk together the butter, brown sugar, and granulated sugar. Add the egg yolk and vanilla, whisk until smooth and combined.
- Add the flour mixture, mix until combined and a dough forms. If your dough is dry, your egg yolk was too small, add ½ teaspoon of milk at a time until the dough comes together.
- Add the marshmallows and white chocolate, stir until combined. It will seem like too many add ins but keep stirring until the marshmallows and white chocolate is incorporated throughout the dough. I like to use my hands.
- Portion the dough and roll into 7 balls. Place on the baking sheet.
- Bake for 9-11 minutes, the edges will be set but the centers will look soft, they will continue baking on the cookie sheet. Do not over bake!
- Use a round object like a cookie cutter or a small bowl to swirl around the edges of freshly baked cookies, creating perfectly round shapes. See storage in notes below.
Amanda says
Ridiculously easy to make!