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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


  • 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


  • 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.



  • 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.


    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