Lucky Charms Cookies (quick and easy)
Here is a St. Patrick’s Day cookie that is magically delicious: Lucky Charms cookies. This quick and easy treat comes together in less than 30 minutes. The chewy cookies are packed with festive marshmallows for the Irish holiday!
I have a dose of nostalgia for you: Lucky Charms cereal. I remember as a kid watching the commercial where the leprechaun named all the different marshmallow shapes. Who knew you could use them to make cookies?
Why you will love this recipe
- Family friendly: Kids LOVE these cookies. The bright rainbow colors make them fun to make and eat. What’s more lovable than that? And this dessert is for kids of all ages!
- Holiday treat: It’s the perfect recipe to try for St. Patrick’s Day. The horseshoes, clovers, pots of gold and rainbows are so festive!
- Quick and easy: The dough comes together in 5 minutes and the cookies bake in 10!
- Magically delicious: The texture is perfectly chewy with a little crunch from the marshmallows. You will love how sweet and yummy this dessert is!
- Flour: Use all purpose flour for a thick chewy cookie. I have not tried self rising flour and cannot vouch for it working in this recipe.
- Butter: Use unsalted butter that is room temperature.
- Baking soda and baking powder: These leavening agents help the cookies rise and become soft.
- Brown sugar: For an extra chewy texture, use light brown sugar in addition to granulated.
- Egg and egg yolk: An extra yolk helps bind the ingredients while guaranteeing a chewy texture!
- Marshmallows: I picked out the marshmallows from the Lucky Charms cereal (get two boxes to be safe). You can also buy just the magical marshmallows online and in select stores.
Mix-ins: In additional to marshmallows, try mixing in 1/2 cup white chocolate chips to the dough. A couple tablespoons of St. Patrick’s Day sprinkles would also be fun! You can also replace 1/4 cup of flour with 1/4 cup of the cereal ground into fine crumbs using a food processor.
Dye: For an extra festive touch, add some green food dye to the dough. Start with 1/4 teaspoon and add more as necessary.
Icing and frosting: Add a drizzle of Bailey’s icing like I did in my Bailey’s cookies. Whisk together 1 cup confectioners’ sugar with 2 Tablespoons Irish cream (use Bailey’s coffee creamer for nonalcoholic). You can also sandwich cookies together with Bailey’s frosting similar to these whoopie pies.
Small batch: Cut the recipe in half to make a small batch of cookies. Use only one egg yolk.
How to make Lucky Charms cookies
- Whisk together the dry ingredients: flour, baking powder, baking soda and salt. Set aside.
- Mix the wet ingredients. Beat butter, brown sugar and sugar until light and fluffy. Add egg, egg yolk and vanilla, and mix until combined.
- Combine wet and dry ingredients. Mix flour just until combined. Stir in 1 cup Lucky Charms marshmallows.
- Scoop dough into balls and place on baking sheet. Bake at 350 F for 10 minutes. Add a few more marshmallows on top while cookies are still warm. Cool on the pan for a few minutes before transferring to a wire rack to cool completely. Use a medium cookie scoop to scoop dough into balls, about 1 ½ tablespoons.
Measure your flour properly. A kitchen scale is best, but you can also spoon the flour into a measuring cup and level with a knife. Use room temperature ingredients, particularly the butter. It should be soft, not greasy, to the touch.
Keep the marshmallows whole. If you chop them up, they lose their shape and you can’t tell that these are Lucky Charms cookies! Remember to set aside a handful so you have some to press on top of the cookies when they come out of the oven.
Don’t over bake the cookies. The edges should be set and firm while the center is soft and puffy. The cookies will deflate slightly as they cool. For extra thickness, chill the dough balls for 30 minutes before baking.
Make ahead and storage tips
Storage: Cookies will keep in an airtight container at room temperature for up to 5 days. Make sure they are completely cooled before storing. Keep in mind the marshmallows will lose their crunch, but still taste delicious.
Freezing: After rolling the dough into balls, flash freeze them for an hour, then place in a plastic bag and freeze for up to 3 months. To bake, let the cooke dough balls sit on a baking sheet while the oven preheats and then bake (it’s okay if they are still a little frozen). Baking time will be closer to 12 minutes.
Make ahead: If making the dough ahead of time, wait to stir in the marshmallows until ready to bake. Store dough in the refrigerator for up to 48 hours, then bring to room temperature and stir in marshmallows. If the marshmallows are already added, the dough will only keep for a couple hour. After that the marshmallows will start to break down and lose their crunch.
Frequently Asked Questions
Most likely the butter or dough was too warm. The dough may get soft when rolling into balls or a warm climate can affect the dough. Also, make sure the baking sheet isn’t hot if you’re working in batches.
Nope! It’s owned by General Mills, an American company. Its brand identity includes knods to the Irish culture.
Yes, mini marshmallows may be used as a substitute. Keep in mind they tend to melt/spread when baked. To prevent this, make sure they are sealed inside the dough.
Here are some more fun recipes to try for St. Patrick’s Day!
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Lucky Charms Cookies (quick and easy)
- 2 ¼ cups (181 g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170 g) unsalted butter, room temperature
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) packed light brown sugar
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups Lucky Charms marshmallows, divided
- Preheat oven to 350 F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- In the bowl of stand mixer (or using a hand mixer), beat butter, sugar and brown sugar until light and fluffy, about 3 minutes. Add egg, egg yolk and vanilla, then mix until combined. Scrape down the sides and bottom of the bowl as necessary.
- Add dry ingredients to the wet ingredients. Mix just until combined. Stir in 1 cup marshmallows by hand.
- Use a medium cookie scoop to scoop dough into balls, about 1 ½ tablespoons. Roll into balls (avoid overworking the dough). Place on parchment-lined baking sheet spaced about 2 inches apart.
- Bake at 350° F for 10 minutes or until the edges are set and starting to turn golden. As soon as the cookies come out of the oven, press a few more marshmallows on top. Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.