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Lucky Charm Cookies

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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"!

Plate with cookies and Lucky Charm marsmallows.

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!
Mixing bowl with lucky charm cookie dough.

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... OR, you can actually buy a big bag of cereal marshmallows that are basically the same thing. Lots of rave reviews on them too!
Flour, white chocolate chips, egg yolk, and ingredients labeled on counter.

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)
Butter, sugar and eggs in mixing bowls.
  • 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)
Mixing bowl with dough and flour added in.
  • 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 10-12 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.
Marshmallows and white chocolate chips added into mixing bowl.

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.
Cookies with lucky charm marshmallows and white chocolate chips on plate.

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Lucky Charm Cookies on white plate with marshmallows.

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"!
5 from 22 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 12 minutes
Chill: 15 minutes
Total Time: 1 hour
Servings: 28 cookies (approx.)
Calories: 125kcal
Author: Lorie Yarro

Ingredients 

  • ½ c butter, softened to room temperature (1 stick)
  • ½ c sugar
  • ¾ c light brown sugar
  • 1 egg and 1 egg yolk
  • 1 ½ teaspoon vanilla
  • 1 ½ c flour spooned and leveled
  • ¾ teaspoon baking soda
  • ½ teaspoon sea salt
  • ¾ c white chocolate chips
  • 1 c cereal marshmallows 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 10-12 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

**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: 125kcal | Carbohydrates: 19g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 115mg | Potassium: 32mg | Fiber: 1g | Sugar: 13g | Vitamin A: 114IU | Calcium: 18mg | Iron: 1mg
Did you try this recipe? I would love to see it! Mention @LemonsAndZest or tag #LemonsAndZest!

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