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Lucky Charms Cookies Recipe

Course: cookie, Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 8 minutes
Chill: 2 hours
Total Time: 2 hours 18 minutes
Servings: 25 cookies
Calories: 179kcal
These lucky charms cookies are the perfect treat for St. Patrick's Day. Made with mint chocolate chips and topped with Lucky charms marshmallows, everyone will adore these!
Print Recipe

Equipment

  • Kitchen Scale (optional)
  • Stand Mixer (optional)
  • Hand Mixer (optional)
  • Food Processor
  • Cookie Portion Scoop (optional)
  • Baking Sheet

Ingredients

  • ¾ cups unsalted butter 170 grams, room temperature (1½ sticks)
  • ½ cup granulated sugar 100 grams
  • ½ cup brown sugar 107 grams
  • 2 large eggs 100 grams
  • 1 teaspoon pure vanilla extract 4 grams
  • cups Lucky Charms cereal pieces marshmallows removed
  • 2 cups all-purpose flour 240 grams
  • 1 teaspoon baking soda 6 grams
  • ½ teaspoon kosher salt
  • cups Lucky Charms marshmallows divided (click for where to buy just the marshmallows!)
  • 1 cup mint chocolate baking chips 170 grams

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.

Video

Notes

  • Use softened butter so that it combines easier 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 chocolate chips that you prefer.
  • Leave space on the baking sheet between the cookie dough balls as they will spread during baking.
Storage: Store Lucky Charms cookies in an airtight container at room temperature or in the refrigerator for up to 1 week. Freeze for up to 3 months.

    Nutrition

    Serving: 1cookie | Calories: 179kcal | Carbohydrates: 24g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 120mg | Potassium: 49mg | Fiber: 1g | Sugar: 15g | Vitamin A: 252IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg