Lucky Charms Cookies

Lucky Charms cookies are a chewy sugar cookie loaded with Lucky Charms marshmallows and the added flavour of crushed Lucky Charms cereal. Perfect for St Patricks Day, kids, and kids at heart.

WHY YOU'LL LOVE THEM

Perfect texture. They have a chewy centre with slightly crispy edges.

No dough chilling required. The recipe comes together quickly and the dough does not have to be chilled.

A fun cookie. These are a fun and different cookie. Perfect for kids and kids at heart.

St Patrick's Day baking. These are perfect cookies to bake for St Patrick's Days.

INGREDIENTS

• Butter - I use salted butter and make sure it is at room temperature.
• Sugar - This recipe just uses white sugar.
• Vanilla extract
• Egg- This recipe use one whole large egg.
• Flour- All purpose flour works best.
• Baking soda
• Baking powder
• Salt
• Lucky Charms cereal- You'll need to use Lucky Charms cereal and the marshmallows for this cookie recipe.

STEP BY STEP INSTRUCTIONS

Start by preheating the oven to 350 F and line baking sheets with parchment paper.

Sort your Lucky Charms cereal so you have 1 cup of marshmallows (plus some more for adding on top of the cookies) and 1/2 cup of cereal. Set the marshmallows aside.

Add the cereal into a zip lock bag and crush until no large pieces remain. Set aside.

In a large bowl or stand mixer cream together butter and sugars until light and fluffy. This takes a good 5 minutes.

Add in vanilla and egg. Beat until mixture is well combined.

In a second bowl whisk together flour, crushed cereal, baking soda, baking powder, and salt.

Add dry ingredients into wet and mix until combined.

Fold in the Lucky Charms marshmallows.

Scoop out 3 tbsp worth for dough and shape into a ball. Place on the baking sheet 2 inches apart. Top the cookie dough balls with extra Lucky Charms marshmallows.

Bake cookies for 12 minutes or until bottoms are a light golden brown.The cookies will be puffed up and look slightly under done but they will continue to bake as they cool and flatten out.

Let fully cool on the baking pan before moving.

FREQUENTLY ASKED QUESTIONS

HOW TO GET CHEWY COOKIES

The trick is to slightly under bake the cookies. Take them out when the centre looks a little soft. Leave them to cool on the tray. The residual heat from the tray will continue to cook the cookies. Once cooled the cookies will stiffen up and be chewy.

WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?

Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then scrape with a knife to level off the access. Scooping the measuring cup directly into your flour cause the flour to compress and getting more than the recipe calls for.

STORING THE COOKIES

Store the cookies in an airtight container at room temperature. The keep well up to four days.

HOW TO GET PERFECTLY ROUND COOKIES

As soon as the baked cookies are pulled from the oven place a round cookie cutter (a little bit large than the cookies) around the cookies. Then, gently swirl it around. This will give your cookie a round shape. If you don’t have a cookie cutter you can use a glass or a jar lid.

CAN I MAKE THE COOKIES SMALLER?

These cookies are best to keep at a large size.

CAN I FREEZE THEM?

Yes, you can freeze the cookie dough balls or baked cookies in the freezer up to 3 months. When baking from frozen they will need a few extra minutes to bake.

If you make these Lucky Charms cookies please leave a star rating and comment below!

For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats 

YOU MIGHT ALSO LOVE

• Lucky Charms Marshmallow Treats
• Mint Chocolate Chip Cookies
• Mint Chocolate Brownies
• Funfetti Cookies
• Confetti Squares
• Funfetti Cinnamon Rolls

Lucky Charms Cookies

Jessie M

Lucky Charms cookies are a chewy sugar cookie loaded with Lucky Charms marshmallows and the added flavour of crushed Lucky Charms cereal. Perfect for St Patricks Day, kids, and kids at heart.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Course dessert

Cuisine American, Canadian

Servings 18 cookies

Equipment

• large bowl
• baking pans
• measuring cups/spoons

Ingredients

  

• 1/2 C Lucky Charms cereal (no marshmallows)
• 1 C salted butter at room temperature
• 1 & 1/4 C white sugar
• 1 large egg
• 1 & 1/2 tsp vanilla extract
• 2 & 1/4 C all purpose flour spooned and levelled*
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 C Lucky Charms Marshmallows plus more for adding on top of the cookies

Instructions

 

• Preheat oven to 350 F and line baking sheets with parchment paper.
• Sort your Lucky Charms cereal so you have 1 cup of marshmallows (plus some more for adding on top of the cookies) and 1/2 cup of cereal. Set the marshmallows aside.
• Add the cereal into a zip lock bag and crush until no large pieces remain. Set aside.
  1/2 C Lucky Charms cereal
• In a large bowl or stand mixer cream together butter and sugars until light and fluffy. This takes a good 5 minutes.
  1 C salted butter, 1 & 1/4 C white sugar
• Add in vanilla and egg. Beat until mixture is well combined.
  1 large egg, 1 & 1/2 tsp vanilla extract
• In a second bowl whisk together flour, crushed cereal, baking soda, baking powder, and salt.
  2 & 1/4 C all purpose flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/4 tsp salt, 1/2 C Lucky Charms cereal
• Add dry ingredients into wet and mix until combined.
• Fold in the Lucky Charms marshmallows.
  1 C Lucky Charms Marshmallows
• Scoop out 3 tbsp worth for dough and shape into a ball. Place on the baking sheet 2 inches apart. Top the cookie dough balls with extra Lucky Charms marshmallows.
• Bake cookies for 12 minutes or until bottoms are a light golden brown.

  The cookies will be puffed up and look slightly under done but they will continue to bake as they cool and flatten out.

  Let fully cool on the baking pan before moving.

Notes

*Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then scrape with a knife to level off the access. Scooping the measuring cup directly into your flour cause the flour to compress and getting more than the recipe calls for.

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