Bring all the luck to the table this St. Patrick's Day with these Lucky Charms Cookies. The soft and chewy cookies are loaded with Lucky Charms marshmallows and fluff to create mouthwatering cookies.
These Lucky Charms cookies have everything you want in a cookie. They are soft, buttery, and filled with marshmallow flavor — both from the cereal and marshmallow fluff. They are the perfect treat to celebrate St. Patrick's Day.
Lucky Charms Cookie Recipe
These cookies prove cereal isn't just for breakfast. Not only do these cookies have cereal marshmallows flowing throughout, but they also have cereal flour flowing throughout. What is cereal flour, you might ask? It is the secret ingredient that brings the cookies over the top.
To make it, simply take the Lucky Charms cereal — minus the marshmallows — and give it a good pulse in a food processor to create a sandy, flour-like texture. It's a simple move that brings these cookies to the next level.
While cereal flour is the secret ingredient in the cookies, we all know the stars here are the marshmallows. The marshmallows are easily the best part of Lucky Charms. They are somehow more fitting in a cookie than first thing in the morning for breakfast. Each cookie is filled with cereal marshmallows plus marshmallow fluff. This ensures marshmallow is had in every single bite.
Looking for more luck with sweet treats this St. Patrick's Day? Check out my Guinness Chocolate Cake, Espresso Rice Krispie Treats With Baileys Irish Cream, or Baileys Double Chocolate Chip Cookies.
Why I Love These Lucky Charms Cookies
- Perfect Texture - The soft and buttery cookies make for the perfect bite.
- Seasonal Favorite - The Lucky Charms make the cookies excellent for a St. Patrick's Day celebration.
- No Chilling Required - The cookies go right from the bowl to the oven with no additional time in the fridge required for chilling.
Ingredients Needed For Lucky Charms Cookies
See below for all the details on what you'll need to make the full recipe.
- Lucky Charms - Add extra marshmallows on top for more marshmallow flavor.
- Marshmallow fluff - The fluff adds more gooeyness to the cookies.
- Unsalted butter - Make sure the butter is soft and at room temperature.
- Eggs - An extra egg yolk adds to the richness of the cookies.
How To Make Lucky Charms Cookies
- Prepare.
Preheat the oven to 350 and prepare a cookie sheet with parchment paper. Set to the side.
- Make the cereal flour.
Use a food processor to make the cereal flour.
- Mix dry ingredients.
Mix together the cereal flour, flour, baking powder, baking soda, and salt.
- Mix wet ingredients.
Cream the butter in the sugar until light and fluffy. Then, add in the egg and egg yolk, followed by the vanilla, scraping down the sides of the bowl as needed.
- Make the cookie dough.
Add the dry ingredients to the butter mixture and fold in the Lucky Charms marshmallows.
- For the cookies.
Use a cookie scoop to form the cookie dough ball. Use your thumb or the back of a spoon to make an indent in the cookies. Fill the indent with the marshmallow fluff and roll the cookie dough back into a round ball.
- Bake the cookies.
Bake the cookies for 10-12 minutes, until the edges are golden brown. Let the cookies cool on the pan for 10 minutes before placing them on a cooling rack.
Make Ahead and Storage
These Lucky Charms cookies can easily be made ahead of time. Make the cookies 2-3 days ahead of time and store them in an airtight container. If you have any leftover cookies, they can also be stored in an airtight container for 5-7 days.
The cookies hold well in the freezer, too. Store the cookies in an airtight container or plastic bag and place them in the freezer. They will last about 2-3 months.
Tips and Variations
- Room temperature - Make sure the butter is soft and at room temperature. This will make all the difference in the texture of the cookies.
- More marshmallows - Top the cookie dough balls with more marshmallows right before they go in the oven to increase the marshmallow flavor.
- Chocolate lovers - Craving more chocolate in your cookies? Add mini chocolate chips to this recipe to take the cookies to the next level.
FAQs
Yes, the cereal and marshmallows need to be separated for this recipe to work. If you want extra marshmallows, you can buy just Lucky Charms marshmallows on their own.
Not at all! If you want the cookies to be just cereal marshmallows, leave out the fluff and scoop the cookie dough as is.
Lucky Charms cereal doesn't have much to do with Ireland, as the cereal is made by an American company. With the mascot of the cereal being a leprechaun, the cereal has been adapted as being Irish.
Lucky Charms Cookies
Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup cereal, finely crushed
- ½ teaspoon baking powder
- ¼ tsp baking soda
- ¼ teaspoon salt
- 1 cup, 2 sticks, unsalted butter, softened at room temperature
- 1 cup granulated sugar
- 1 egg, plus 1 egg yolk
- 1 tsp vanilla extract
- 1 cup cereal marshmallows
- ½ cup marshmallow fluff
Instructions
- Preheat the oven to 350 and prepare a cookie sheet with parchment. Set to the side.
- Separate the marshmallows from the cereal and make the cereal flour. Place the cereal in a food processor and grind the cereal until it is like a fine powder.
- In a medium-sized bowl, mix the cereal flour, all-purpose flour, baking powder, baking soda, and salt. Set to the side.
- In a medium-sized bowl with a hand mixer or in the bowl of a stand mixer with a paddle attachment, cream the butter with the sugar until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed and add in the eggs, followed by the vanilla.
- Add the dry ingridents to the wet ingreident and mix until combined. Fold in the cereal marshmallows.
- Scoop the cookie dough balls using a cookie scoop into about one tablespoon in size. Use the bake of the cookie dough scoop or your thumb to make a circular imprint in the cookies. Add the fluff to the indent and cover the fluff by pinching over the cookie dough. Top the cookie dough balls with extra marshmallows.
- Bake the cookies in the oven for 9-11 minutes. When the edges of the cookies are slightly golden brown, take the cookies out of the oven. Let the cookies cool on the cookie sheet for 10 minutes before moving them to a cooling rack.
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