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Your favorite part of Lucky Charms--the marshmallows--are packed into these perfect cookies for all the rainbow fun. These Lucky Charm Cookies are fun and easy to whip up and full of marshmallows and white chocolate chips. No doubt they are "magically delicious"!
We have a toddler who hates chocolate chip cookies. I do NOT know how it happened. Milk and dark chocolate are off limits.
But white chocolate is always a yes and marshmallows are the item he begs for daily.
So, Lucky Charm Cookies packed with all the magical rainbow goodness and tons of white chocolate chips seemed like the perfect cookie for our house.
Personally, I am all about the classic Chocolate Chip Cookie, but adding my favorite part of my favorite childhood cereal is too much fun!
Why we love this recipe:
- Super kid friendly and fun. I will warn you, if you are planning on letting the kiddos help you pick out marshmallows, grab 5 extra boxes. My little guy was NO help in that department, but he sure loved the job of getting the marshmallows. None of them actually ended up in the cookies!
- A possible St. Patrick's Day treat. We don't really do a lot of green stuff for St. Patrick's Day here, but a fun treat that the little leprechauns would love is always a great idea to me.
- Easy to whip up. Nothing fancy, just a classic chocolate chip cookie with a fun twist.
- DELICIOUS! One bite of the rainbow, white chocolate filled Lucky Charm Cookies will have you ALL IN. I promise!
What you will need:
- You could be like me and pick out all the marshmallows out of a Lucky Charms box and make your child pretty bummed by the ratio of marshmallows in her cereal... You can even make your own dehydrated marshmallows for a fun project with the kids! OR, you can buy a big bag of cereal marshmallows that are basically the same thing. Lots of rave reviews on them too!
How to make these:
- Cream the butter and sugar until light and fluffy. This will take several minutes at least. Don't skimp on the creaming as it will help give the cookies extra lift. Also, you want to make sure the butter is not too soft. If you press on it, there will be an imprint, but it should not collapse or have any of the shiny gloss of warm butter. It will still be solid and cool to touch. Butter can literally make or break your Lucky Charm Cookies or any baked good. (steps 1-2)
- Add in egg, egg yolk and vanilla and beat just until incorporated. (steps 3-4)
- In a separate bowl, whisk together the flour, baking soda and salt. Add the flour mixture about a third at a time and again just beat until incorporated and you don't see any major flour streaks. You don't want to over the ingredients after step 1 where you cream the butter and sugars. (steps 5-6)
- Gently fold in the marshmallows and the white chocolate chips. If you stir too aggressively, the marshmallows will break down. (steps 7-8)
- **For extra pretty cookies, you will want to leave out some of the marshmallows for when you scoop the cookies or add extra. The marshmallows that are mixed in will have little specks of cookie dough on them that will come out brown and making the marshmallows looking not the prettiest. I just press a few extra marshmallows into each scooped cookie for all the bold colors in the final cookies.
- Chill the dough for about 15-30 minutes if possible for best results.
- Scoop or roll into balls and bake for about 8-10 minutes--pulling them out just before you think they are actually ready. They will be just barely golden around the edges. Unless you like a crispier cookie, then wait until the cookie starts to brown. (step 9)
- Allow to sit on cookie sheet for about 2-3 minutes after removing from the oven and then transfer to a cooling rack to cool completely.
Notes and Tips:
- Measure your flour for these Lucky Charm Cookies by spooning it into your measuring cup and leveling it. Scooping your measuring cup into the flour can cause you to add a lot more flour than you would like. Stir the flour up first to get it unpacked and then spoon it into your measuring cup for best results.
- Make sure the butter is not too soft. If you press on it, there will be an imprint, but it should not collapse or have any of the shiny gloss of warm butter. It will still be solid and cool to touch. Butter can literally make or break your baked good.
- If you chill the Lucky Charm Cookie dough too long, the marshmallows will actually start to break down a bit. I don't recommend chilling them for more than an hour at most.
- Storing these in an air tight container will soften the marshmallows over time. If you prefer that bit of crunch and chew in the traditional cereal marshmallows, you can loosely cover them versus sealing all the way. The baking will shift the texture slightly, keep in mind.
Other recipes you will love:
- Egg Free Chocolate Chip Cookies
- Key Lime Cookies
- Lemon Sugar Cookies
- Birthday Cake Cookies
- Funfetti Rice Krispie Treat Pops
- Cookies and Cream Cookies
- Golden Oreo Truffles
DID YOU MAKE ONE OF MY RECIPES? LEAVE A COMMENT AND LET ME KNOW! I ALSO LOVE TO SEE YOUR LEMONS + ZEST RECIPES ON SOCIAL MEDIA–TAG ME @LEMONSANDZEST ON INSTAGRAM OR FACEBOOK!
Lucky Charm Cookies
Your favorite part of Lucky Charms--the marshmallows--are packed into these perfect cookies for all the rainbow fun. These Lucky Charm Cookies are fun and easy to whip up and full of marshmallows and white chocolate chips. No doubt they are "magically delicious"!
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Servings: 28 cookies (approx.)
Calories: 126kcal
Ingredients
- ½ c butter, softened to room temperature (1 stick)
- ¼ c sugar*
- ¾ c light brown sugar
- 1 egg*
- 1 ½ teaspoon vanilla
- 1 ½ c flour (210 grams) spooned and leveled
- ¾ teaspoon baking soda
- ½ teaspoon sea salt
- 1 c white chocolate chips
- 1 c cereal marshmallows**, more for tops of cookies Lucky Charms or other brand
Instructions
- Cream the butter and sugar until light and fluffy. This should take about 3-5 minutes. Add in egg, egg yolk and vanilla and beat just until incorporated.
- In a separate bowl, whisk together the flour, baking soda and salt. Add the flour mixture about a third at a time and beat until mixed in.
- Gently fold in the marshmallows and the white chocolate chips. If you stir too aggressively, the marshmallows may break down.
- Chill the dough for about 15-30 minutes if possible for best results.
- Scoop or roll into balls and bake in a preheated oven at 350°F for about 8-10 minutes--pulling them out just before you think they are actually ready. They will be just barely golden around the edges. Unless you like a crispier cookie, then wait until the cookie starts to brown. *See notes for extra pretty cookies*
- Allow to sit on cookie sheet for about 2-3 minutes after removing from the oven and then transfer to a cooling rack to cool completely.
Notes
*Recently updated to omit the extra egg yolk and lesson the white sugar for cookies to spread less.
**For extra pretty cookies, you will want to leave out some of the marshmallows for when you scoop the cookies or add extra. The marshmallows that are mixed in will have little specks of cookie dough on them that will come out brown and making the marshmallows looking not the prettiest. I just press a few extra marshmallows into each scooped cookie for all the bold colors in the final cookies.
- Measure your flour by spooning it into your measuring cup and leveling it.
- Make sure the butter is not too soft. If you press on it, there will be an imprint, but it should not collapse or have any of the shiny gloss of warm butter. It will still be solid and cool to touch. Butter can literally make or break your baked good.
- If you chill the Lucky Charm Cookie dough too long, the marshmallows will actually start to break down a bit. I don't recommend chilling them for more than an hour at most.
- Storing these in an air tight container will soften the marshmallows over time. If you prefer that bit of crunch and chew in the traditional cereal marshmallows, you can loosely cover them versus sealing all the way. The baking will shift the texture slightly, keep in mind.
Nutrition
Calories: 126kcal | Carbohydrates: 18g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 108mg | Potassium: 37mg | Fiber: 1g | Sugar: 12g | Vitamin A: 112IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
Did you try this recipe? I would love to see it! Mention @LemonsAndZest or tag #LemonsAndZest!
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Kat says
Sickly sweet. But the recipe turned out.
Lorie says
They are definitely sweet--there is no doubt about that. Glad they turned out at least!
Samantha says
Amazing!!
Lorie says
So happy to hear you loved them Samantha!