My fresh-baked Lucky Charms cookies are the perfect treat for St. Patrick’s Day. I made them with Lucky Charms cereal and mint chocolate chips for a magical taste in every bite. Topped with colorful marshmallow shapes, they’re so festive. My kids love taking them to school for St. Paddy’s Day, and I love eating the leftovers.
Lucky Charms Cookies Recipe
These aren’t your average chocolate chip cookie— they’re even better! I infused the cookie dough with crushed Lucky Charms cereal and folded in the marshmallows and mint chocolate chips. They’re a little bit oaty, a little bit minty, and a whole lot sweet! I love the fun rainbow color they get when the marshmallows bleed into the dough.
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How to Store
Store leftover Lucky Charms cookies in an airtight container at room temperature or in the refrigerator for up to 1 week or in the freezer for up to 3 months. Let thaw at room temperature before enjoying.
Tips for Success
- Use softened butter so that it combines more easily with the other ingredients. Take it out of the fridge for at least 30 minutes before using.
- You can substitute the mint chips for white chocolate chips or any other baking chocolate chips that you prefer.
- Leave space on the baking sheet between the cookie dough balls, as they will spread during baking.
Lucky Charms Cookies Recipe
Ingredients
- ¾ cups unsalted butter room temperature (1½ sticks)
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1½ cups Lucky Charms cereal pieces marshmallows removed
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1½ cups Lucky Charms marshmallows divided
- 1 cup mint chocolate baking chips
Equipment
- Kitchen Scale (optional)
- Stand Mixer (optional)
- Hand Mixer (optional)
- Food Processor
- Cookie Portion Scoop (optional)
- Baking Sheet
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the butter, granulated sugar, and brown sugar together.¾ cups unsalted butter, ½ cup granulated sugar, ½ cup brown sugar
- Add the eggs and vanilla extract and mix again until well combined. Set aside.2 large eggs, 1 teaspoon pure vanilla extract
- Add the Lucky Charms cereal to a food processor and grind into a fine flour.1½ cups Lucky Charms cereal pieces
- In a medium bowl, whisk the Lucky Charms, flour, baking soda, and salt together. Stir into the wet ingredients until just combined.2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon kosher salt
- Gently fold 1 cup of the lucky charms marshmallows and all of the baking chips into the cookie batter. Cover and refrigerate for 2 hours.1 cup mint chocolate baking chips, 1½ cups Lucky Charms marshmallows
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- Using a cookie scoop or your hands, form 1-inch balls from the batter and place 6-8 on the pan about 1 inch apart from each other.
- Lightly press 3-4 leftover marshmallows into each of the cookies.
- Bake for 6-8 minutes, or until the edges turn a light golden color and the tops don’t look wet anymore.
- Remove the pan from the oven and let the cookies cool for 5 minutes before removing them from the pan and letting them cool completely on a wire rack.
- Repeat the baking process with the remaining batter.
Notes
How to Make Lucky Charms Cookies Step-by-Step
Cream the Butter: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream ¾ cup of unsalted butter, ½ cup of granulated sugar, and ½ cup of brown sugar together.
Add the Eggs: Add 2 large eggs and 1 teaspoon of vanilla extract and mix again until well combined. Set aside.
Grind the Cereal: Add 1½ cups of Lucky Charms cereal pieces (no marshmallows) to a food processor and grind into a fine flour.
Mix the Dough: In a medium bowl, whisk the ground Lucky Charms, 2 cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of kosher salt together. Stir into the wet ingredients until just combined.
Fold in the Marshmallows: Gently fold 1 cup of the Lucky Charms marshmallows and 1 cup of mint chocolate baking chips into the cookie batter. Cover and refrigerate for 2 hours.
Shape the Cookies: Preheat the oven to 350°F and line a large baking sheet with parchment paper. Using a cookie scoop or your hands, form 1-inch balls from the batter and place 6-8 on the pan about 1 inch apart from each other. Lightly press 3-4 leftover marshmallows into each of the cookies (from the remaining ½ cup)
Bake the Cookies: Bake for 6-8 minutes, or until the edges turn a light golden color and the tops don’t look wet anymore. Remove the pan from the oven and let the cookies cool for 5 minutes before removing them from the pan and letting them cool completely on a wire rack. Repeat the baking process with the remaining batter.
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