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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 You Will Love These Lucky Charm Cookies:
- 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. You just need about 10 minutes to make the cookie dough and then you are set to bake.
- DELICIOUS! One bite of the rainbow, white chocolate filled Lucky Charm Cookies will have you ALL IN. I promise!
Recipe Ingredients:
- butter: unsalted butter, softened. Make sure it’s not too soft or that can cause your cookies not to be successful!
- brown sugar: light brown sugar, I don’t suggest dark for this recipe, but if it is all you have, it can still work!
- sugar: white, granulated sugar
- egg: a large egg, room temperature for best results
- vanilla: vanilla extract is ideal for the best flavor, use that over imitation if possible.
- flour: all purpose flour for these cookies. A gluten free all purpose 1:1 flour can work as well but the texture will be slightly different.
- baking soda: make sure it is fresh so that the cookies get some lift and don’t spread.
- salt: sea salt is our preference, but table salt can work as well
- white chocolate chips: use high quality white chocolate chips for best results. Not all white chocolate is created equally. Ghiradelli is actually a great option as they are slightly less sweet than other white chocolate chips and since these Lucky Charms cookies are quite sweet, they may balance them a bit more.
- cereal marshmallows: 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!
Step-By-Step Instructions:
- 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.
- Add in egg, and vanilla and beat 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 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.
- Gently fold in the marshmallows and the white chocolate chips. If you stir too aggressively, the marshmallows will break down.
- **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 desired, but not necessary..
- 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.
- 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.
Recipe Tips:
- Measure your flour for these Lucky Charm Cookies by spooning it into your measuring cup and leveling it if you don’t have a scale. 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 Charms 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.
Lucky Charm Cookie Storage Instructions:
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. They will keep for about 3-4 days.
I don’t suggest freezing these cookies, or storing the cookie dough in the refrigerator as the marshmallows will actually begin to break down over time and it becomes a bit of a messy look and loss of texture overall.
For A Less Sweet Lucky Charms Cookie:
These Lucky Charm cookies are awfully sweet due to the combination of white chocolate and the marshmallows. If that is not your thing, there are a couple of options to make them not so extra sweet:
- Omit the cereal marshmallows from the actual cookies and only add several on top of the cookies. You can add the marshmallows on top of the scooped cookie dough.
- Use half the amount of white chocolate chips
- Use half the amount of cereal marshmallows and add in some of the cereal part of the Lucky Charms as the cereal doesn’t taste quite as sweet.
Like I said, some people love these and don’t need to adjust them at all–as for me, I love them!
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
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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"!
Ingredients
- ½ c butter, softened to room temperature, (1 stick)
- ¼ c sugar*
- ¾ c light brown sugar
- 1 egg*
- 1 tsp vanilla
- 1 ½ c flour (210 grams), spooned and leveled
- ¾ tsp baking soda
- ½ tsp 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 and vanilla and beat to incorporate.
- 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. You can chill for 15-30 minutes if desired.
- Scoop ( a 1.5 Tablespoon 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.
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you enjoy this recipe? Have a question?Leave a comment below!
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I followed all the directions. When I put the cookies on the cooling rack, they started to fall thru. The crumb parts that fell thru tasted good. The second sheet I cooked longer. I am hoping they are going to stay together.
Hope the second sheet worked out for you in the end!
Amazingly delicious
Yes! Love to hear this so much!!
These were great however the next day the marshmallows were soft and no longer the lucky charm marshmallow texture….how can I avoid this?
Hi! This is an issue I came into as well. The problem is that most of our cookie storage instructions involve locking in moisture which works against this recipe. The key is to only loosely cover them versus keeping them airtight. In the recipe, I noted that if you loosely cover with foil or something similar it will slow this process a bit. The cookies will not retain moisture as well though. Unfortunately dehydrated marshmallows just don’t hold up well! Hope this helps!
Sickly sweet. But the recipe turned out.
They are definitely sweet–there is no doubt about that. Glad they turned out at least!
Amazing!!
So happy to hear you loved them Samantha!