Lucky Charms Cookies
These Lucky Charms Cookies are soft, chewy, and filled with colorful little marshmallows your kids will love. It’s an easy dessert that’s ready in under 30 minutes. We first made these around St. Patrick’s Day, and they’ve become a year-round favorite in our house.
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I love that this easy cookie recipe is quick, simple, and uses pantry staples I always have on hand. No matter if you’re making a lunchbox surprise, a bake sale treat, or just a weekend baking project, these cookies are a delicious choice.
Serve this recipe with my St. Patrick’s Chocolate-Covered Strawberries or these Caterpillar Fruit Kabobs. They’re a great contrast to this sweet treat!
How to Make Lucky Charms Cookies
Ingredients you’ll need for this recipe
Step by Step Guide
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the softened butter, granulated sugar, brown sugar, egg, and vanilla until everything is smooth and creamy.
3. In a separate bowl, whisk together your flour, salt, and baking soda.
4. Gently fold the dry ingredients into the wet. When the dough is almost fully mixed, toss in about 1 cup of the marshmallows and fold until just combined.
5. Scoop out your dough using a medium cookie scoop and place them on your baking sheet.
6. Press a few of the reserved marshmallows on top of each dough ball for that pop of color.
7. Bake for 8–10 minutes until the edges are just golden and the centers look set.
8. Let them cool for 5 minutes on the pan, then transfer to a wire rack.
Serve and Enjoy!
Important Recipe Notes
- Use only the Lucky Charms marshmallows (not the cereal). You can sort them yourself or buy a bag of just the marshmallows online.
- Reserve about 1/4 cup of marshmallows to press into the tops of the cookie dough before baking. This keeps them colorful and visible after baking.
- Don’t overbake! These cookies are best when they’re just slightly golden on the edges and still soft in the center. They’ll continue to set as they cool.
- The marshmallows can brown quickly in the oven, so keep an eye on your cookies near the 8-minute mark to avoid burning.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack. This helps them firm up and keeps them from falling apart.
- Store leftovers in an airtight container at room temperature for 3–4 days. For longer storage, freeze in a single layer, then transfer to a freezer bag.
Lucky Charms Cookies
Ingredients
- 3/4 cup butter softened
- 1/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp salt
- 3/4 tsp baking soda
- 2 cups + 2 tbsp all-purpose flour
- 1 1/4 cups Lucky Charms marshmallows
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, mix the softened butter, granulated sugar, brown sugar, egg, and vanilla until everything is smooth and creamy.
- In a separate bowl, whisk together your flour, salt, and baking soda.
- Gently fold the dry ingredients into the wet. When the dough is almost fully mixed, toss in about 1 cup of the marshmallows and fold until just combined.
- Scoop out your dough using a medium cookie scoop and place them on your baking sheet.
- Press a few of the reserved marshmallows on top of each dough ball for that pop of color.
- Bake for 8–10 minutes until the edges are just golden and the centers look set.
- Let them cool for 5 minutes on the pan, then transfer to a wire rack.
