Published on February 21, 2024. Published by Megan
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Lucky Charms cookies are soft, chewy and buttery sugar cookies filled with colorful, gooey and magically delicious marshmallows. These easy to make Lucky Charms cereal cookies are rolled in a crunchy sugar coating before baking and topped with more lucky charms marshmallows after baking for the perfect texture contrast.
Jump to:
- Why Should You Make This Recipe
- Ingredients
- How To Make
- How To Store, Make Ahead, Freeze and Thaw
- M’s Expert Tips
- FAQs
- Other Cookie Recipes to Try
- Lucky Charms Cookies Recipe
Why Should You Make This Recipe
There are few things I love more than a soft and chewy cookie filled with marshmallows. My Fluffernutter Cookies, Hot Chocolate Brownie Cookies, Chocolate Marshmallow Cookies and Smores Cookie Bars are some of my favorite cookies on the blog. These cereal and marshmallow cookies are another chewy cookie recipe I know you will love.
- Layers of flavors and textures. From the soft, chewy and buttery sugar cookie filled with gooey rainbow colored marshmallows to the sweet and crunchy sugar coating and soft cereal marshmallows on top, these lucky cereal cookies will delight your senses.
- Easy to make, bake and eat. These Lucky Charms soft baked cookies taste like you just bought it from a fancy cookie store like Crumbl, but they’re as easy to make as opening up a package of Pillsbury cookies. Simply mix up the sugar cookie dough, fold in the colorful marshmallows from the cereal, roll the cookie dough in sugar, bake, top with more gooey marshmallowsand enjoy.
Ingredients
This recipe for Lucky Charms sugar cookies requires only a handful of simple ingredients to make and you probably already have them in your pantry and fridge. Here’s what you’ll need.
- Dry Ingredients: Gather all purpose flour, cornstarch, baking powder, baking soda and salt.
- Wet Ingredients: Gather unsalted butter, granulated sugar, an egg and egg yolk, vanilla extract and Lucky Charms marshmallows.
Substitutions
These buttery sugar cookies with Lucky Charms marshmallows are as easy to make as they are delicious. Here are my recommended substitutions to make these chewy soft baked cookies if you need them.
- All purpose flour: Make these lucky marshmallow cereal cookies gluten free by using a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill.
- Baking Powder and Baking Soda: These both act as leaveners in these cookies.
- Cornstarch: Using cornstarch helps to prevent the cookies from spreading too much, as well as giving them an extra chewiness. Feel free to omit if you don’t have any on hand.
- Granulated Sugar: Maple sugar would also work well to make these cookies refined sugar free.
- Unsalted Butter: Feel free to use salted butter place of regular unsalted butter, just omit the added salt.
- Eggs: This recipe has not been tested without eggs.
- Vanilla Extract: This is more for background flavor and nicely enhances the flavors of the other ingredients.
- Lucky Charms Marshmallows: If you can track down a bag of just Lucky Charms marshmallows, feel free to use those. However, I just use a box of Lucky Charms cereal and pick out 2 cups of the marshmallows.
Variations
- Lucky Charms Cereal Cookie: Add ½ cup ground cereal into the flour for even more cereal flavor. Pour about 1 cup Lucky Charms cereal into a food processor. Process the cereal until it is is the texture of flour. Whisk into the dry ingredients and follow the rest of the recipe as written.
- Mix-Ins: Feel free to add 1 cup of white chocolate chips or ¼ cup of rainbow sprinkles into the Lucky Charms cookie dough.
- Lucky Charms Frosting: Turn these Lucky Charms cereal sugar cookies into Crumbl style cookies by topping with an easy cereal milk frosting: Soak ½ cup (120 ml) milk with ½ cup cereal for 20 minutes, stirring every 5 - 10 minutes. Strain the milk to remove the soaked cereal. Cream ½ cup (113 g) unsalted butter to smooth and creamy. Cream in 2 cups (240 g) powdered sugar, 1 teaspoon (5 ml) vanilla extract, ¼ teaspoon salt and 2 tablespoons cereal milk on medium speed until light and fluffy. Top each cookie with 1 heaping tablespoon of frosting and crushed Lucky Charms marshmallows.
How To Make
Learn how to make Lucky Charm cookie in a few easy steps.
- In a small bowl, melt the butter and cool in the fridge for about 15 minutes. Separate 2 cups of Lucky Charms marshmallows from the cereal into a bowl. Set aside for now. In another bowl whisk together the flour, cornstarch, baking powder, baking soda and salt until well combined.
- In a large mixing bowl, whisk the cooled melted butter and granulated sugar until well combined. Whisk in the egg, egg yolk and vanilla extract until smooth and well combined.
- Stir the dry ingredients into the wet, followed by 1 cup of Lucky Charms marshmallows until just combined. Reserve the remaining cup of marshmallows for topping the cookies right after baking. If you would like to add sprinkles or white chocolate chips, do so now. Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the cookie dough into balls. Roll the cookie dough into sugar and place onto a lined large plate or small baking sheet. Cover the Lucky Charms cookie dough balls and transfer to chill in the fridge for at least 30 - 60 minutes.
4. Preheat the oven to 375 F (190 C) for about 20-30 minutes before baking the cookies. Line a large baking sheet with parchment paper. Remove about 8 cookie dough balls from the fridge onto a lined baking sheet about 3 inches ( 8 cm) apart. Bake at 375 F (190 C) for 10 -12 minutes or until the edges of the cookies are set and are a light golden brown. As soon as the cookies come out of the oven, top with more marshmallows from the reserved cup of marshmallows. Nudge any misshapen cookies back into a round shape using a cup, bowl or biscuit cutter that is slightly larger than the cookies. Cool the chewy Lucky Charms marshmallow cookies on the baking sheet for 3 - 4 minutes. Then transfer to a cooling rack to cool completely to room temperature and enjoy!
How To Store, Make Ahead, Freeze and Thaw
- Store: Place the baked cookies in an airtight container. Store at room temperature for up to 5 days.
- Make Ahead: Prepare the cookies according to the recipe directions up to mixing the dry ingredients into the wet (do not mix in the marshmallows) and decide which storage method meets your needs. Cookie dough can be frozen in an airtight and freezer safe container for up to 2 months. Thaw the cookie dough (without marshmallows) in the fridge overnight, bring to room temperature for 30 minutes, mix in the marshmallows, scoop into balls, roll in the sugar and bake.
- Freeze Baked Cookies: I don’t recommend freezing these cookies after baking. They will still be delicious, but the texture will change. To freeze, place each of the cookies in a freezer proof container in a single lined with parchment paper between each layer. Freeze for up to two months.
- Thaw: The easiest and tastiest way to thaw the marshmallow cereal cookies is to let them sit out at room temperature. Heat them in the microwave for 15 - 20 seconds for that “fresh from the oven” taste.
M’s Expert Tips
- Cool the melted butter. I like to melt the butter right after turning on the oven and then transferring it to the fridge while I gather my other ingredients.
- Measure the flour properly. I highly recommend using a food scale to get perfectly measured ingredients every time.
- Don’t overmix the batter. Always use the lowest speed on your electric mixer or mix in the dry ingredients by hand. Make sure to mix the dry ingredients into the wet until just combined.
- Chill the cookie dough. The Lucky Charm sugar cookies are thicker, softer and chewier with some chill time.
- Wait to top the cookies with more marshmallows. The heat from the freshly baked cookies will slightly melt the marshmallows on top of the cookies. Topping the cookies with more marshmallows before baking will cause the marshmallows to brown and aren’t as pretty.
- Give your cookies a “cookie scoot.” Within the first 1 minute of removing the cookies from the oven, use a large biscuit cutter (wider than the cookies) to help shape any cookies back into a more round shape. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape.
FAQs
What is in the Lucky Charms Crumbl cookie?
The cookie from Crumbl is made from a white chocolate cookie, topped with marshmallow frosting and crushed Lucky Charms cereal.
Can I make this Lucky Charms cookie recipe as smaller or bigger cookies?
I prefer the standard 2 tablespoon cookie size for this cereal sugar cookie recipe. However, these cookies can be made as smaller, 1 tablespoon sized cookies. Bake the smaller cookies for 8 -10 minutes. Larger, 3 tablespoon sized cookies need to bake a bit longer at 12 - 14 minutes.
Other Cookie Recipes to Try
- Lemon Blueberry Cookies
- Maple Cookies
- Apple Cider Cookies
- White Chocolate Raspberry Cookies
If you try this Lucky Charms Cookies recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! - M
Lucky Charms Cookies Recipe
Megan
Lucky Charms cookies are soft, chewy and buttery sugar cookies filled with colorful, gooey and magically delicious marshmallows. These easy to make Lucky Charms cereal cookies are rolled in a crunchy sugar coating before baking and topped with more lucky charms marshmallows after baking for the perfect texture contrast.
5 from 2 votes
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Prep Time 15 minutes mins
Cook Time 10 minutes mins
Chill Time 30 minutes mins
Total Time 55 minutes mins
Course Dessert, Holiday
Cuisine American
Servings 18 cookies
Equipment
1 whisk
1 medium (2 tablespoon, 30 ml) cookie scoop optional
2 large baking sheets
2 sheets parchment paper
Ingredients
- 1 cup (226 g) unsalted butter, melted and cooled
- 2½ cups (300 g) all purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups (300 g) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 2 cups (68 g) Lucky Charms marshmallows, divided
- ¼ cup (50 g) sugar for rolling, optional
Instructions
In a small bowl, melt the butter and cool in the fridge for about 15 minutes.Separate 2 cups of Lucky Charms marshmallowsfrom the cerealinto a bowl.
1 cup (226 g) unsalted butter, melted and cooled
Set aside for now.In another bowl whisk together the flour, cornstarch, baking powder, baking soda and salt until well combined.
2½ cups (300 g) all purpose flour, 1 teaspoon cornstarch, 1 teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
In a large mixing bowl,whisk the cooled melted butterand granulated sugaruntil well combined.Whisk in the egg, egg yolk and vanilla extractuntil smooth and well combined.
1½ cups (300 g) granulated sugar, 1 large egg, room temperature, 1 large egg yolk, room temperature, 1 teaspoon vanilla extract
Stir the dry ingredients into the wet, followed by 1 cup of Lucky Charms marshmallowsuntil just combined.Reserve the remaining cup of marshmallows for topping the cookies right afterbaking. If you would like to add sprinkles or white chocolate chips, do so now.
2 cups (68 g) Lucky Charms marshmallows, divided
Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the cookie dough into balls. Roll the cookie dough into sugar and place onto a lined large plate or small baking sheet. Cover the cookie dough balls and transfer to chill in the fridge for at least 30 - 60 minutes.
¼ cup (50 g) sugar for rolling, optional
Preheat the oven to 375 F (190 C)for about 20-30 minutes before baking the cookies. Line a large baking sheet with parchment paper. Remove about 8 cookie dough balls from the fridge onto a lined baking sheet about 3 inches ( 8 cm) apart.
Bake at 375 F (190 C) for 10 -12 minutesor until the edges of the cookies are set and are a light golden brown around the edges.
As soon as the cookies come out of the oven, top with more marshmallows from the reserved cup of marshmallows. Nudge any misshapen cookies back into a round shape using a cup, bowl or biscuit cutter that is slightly larger than the cookies.Cool the chewy Lucky Charms marshmallow cookies on the baking sheet for 3 - 4 minutes.Then transfer to a cooling rack to cool completely to room temperature and enjoy!
Notes
Store: Place the baked cookies in an airtight container. Store at room temperature for up to 5 days.
See Variations section of the blog post for other mix-ins and topping suggestions.
Keyword Lucky Charms Cookie Dough, Lucky Charms Cookie Recipe, Lucky Charms Cookies, Lucky Charms Sugar Cookies, Soft Baked Cookies
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