These lucky charms cookies have a sweet buttery vanilla cookie base that is loaded with lucky charms marshmallows and white chocolate chips. They’re such a fun cookie, and would be so great for St. Patrick’s Day!
For these lucky charms cookies you’ll start with a simple cookie base, like a delicious chocolate chip cookie, minus the chocolate chips, and with white chocolate chips and lucky charms marshmallows instead. It also has 1/2 cup of finely ground cereal crumbs to add to the cookie base and give it a slight flavor.
Yes, that means we have the job of separating out the marshmallow pieces from the cereal pieces. Just save the cereal pieces to make some of our cereal milk ice cream. Or you can buy a bag of dehydrated marshmallows online, though I don’t think they’re quite as cute as the ones in Lucky charm cereal.
But, since these cookies are made up of cereal, that means they’re quite literally breakfast cookies, right? Don’t mind if I do.
How to make Lucky Charms cookies?
These Lucky Charms cookies are just like any other chocolate chip style (drop cookie), instead of chocolate chips you add some crushed lucky charms cereal, white chocolate chips and lucky charms marshmallows.
Add in the dry ingredients, that’s the flour, cornstarch baking soda, baking powder, and salt. You also add in some finely crushed up cereal. You want to grind it up into a powder with a food processor or blender, because it is helping to keep your cookies thick. Stir it all together till you have a nice and soft cookie dough.
Then add the white chocolate chips, marshmallows, and fold it all together till they are divided evenly into the dough.
Scoop the dough into small balls, about the size of a golf ball, and place them on a cookie sheet.
Bake until the cookies are set on top and the edges are lightly golden, and remove the pan from the oven.
How to store Lucky Charms Cookies?
Lucky charms cookies can be stored in a ziptop bag, or an airtight container with a lid for up to 4 days at room temperature.
The marshmallows placed on top of the cookies do take some of the moisture from the cookies and seem to rehydrate after a day in storage. They’re still delicious this way, just not the typical crunchy lucky charms marshmallows. So if you want the marshmallows to stay crunchy I recommend only baking the amount of cookies you need to enjoy right away and saving the rest of the dough for later.
Or you can decide to only put the marshmallows in the cookie dough, and not put any on top at the end.
You can store the dough in the fridge for up to 1 week, or store it in the freezer for up to 6 months. I like to store the dough already rolled in balls then flash freeze them on a baking pan for about 1 hour so they will hold their shape. Then throw the balls in a ziplock bag. Bake as you would before, just add a couple extra minutes to the baking time, if the dough balls are frozen.
These lucky charms cookies are so fun, adorable, and delicious. They’re great to enjoy any time of year (I mean, who wouldn’t love gobbling these up as an afternoon treat), but they’re especially fun for St. Patrick’s Day! With the cute hearts, stars, and horseshoes throughout the cookies, and extra placed on top – these cookies are just too much fun!
The cookies are bursting with sweetness thanks to the marshmallows, and white chocolate chips. Perfect served warm with a glass of milk. That way they are totally acceptable for breakfast, right?
The lucky charms cookies are chewy, soft, and so delicious.
More lucky charms desserts:
- Lucky Charms Ice Cream
- Lucky Charms Treats
- Lucky Charms Milkshake from House of Yumm
- Lucky Charm’s Cheesecake from Mama’s on a Budget
- Lucky Charms Hot Chocolate Bombs from Hugs and Cookies
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Lucky Charms Cookies
- 1 cup butter
- 3/4 cup brown sugar (packed)
- 3/4 cup granulated white sugar
- 1 tsp vanilla extract
- 2 large eggs
- 2 1/2 cups all purpose flour
- 1 TBS cornstarch
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 cup finely crushed lucky charms cereal crumbs (no marshmallows) (about 1 cup of cereal before grinding)
- 1 cup white chocolate chips (+ 1/4 cup for topping cookies if desired)
- 1 cup Lucky Charms marshmallows (+ 1/4 cup for topping cookies if desired)
- Large Mixing Bowl
- Preheat the oven to 350 degrees Fahrenheit. Line 2 cookie sheets with parchment paper or a silicone liner.
- Cream together the butter and sugars in a large bowl, mix together for about 2 minutes until light in color, and creamy.
- Stir in the eggs and vanilla extract.
- Add in the flour, cornstarch, salt, baking soda, and crushed cereal crumbs. Stir together till you have a nice soft cookie dough.
- Add in the white chocolate chips, and Lucky Charm's marshmallows, and fold them into the dough carefully.
- Scoop your cookie dough into small 2 TBS sized balls. Roll into smooth balls, and place on the prepared baking tray.
- Bake the cookies in the preheated oven for about 7 to 9 minutes, until the tops of the cookies are set.
- Top each of the cookies with 2 to 3 lucky charm marshmallows, and about 4 chocolate chips for looks if desired.
- Let the cookies cool on the cookie sheet for about 5 minutes before transferring them to a cooling rack for another few minutes before enjoying warm, or let them cool completely.