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Lucky Charm Cookies on white plate with marshmallows.
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4.93 from 27 votes

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"!
Prep Time15 mins
Cook Time12 mins
Chill15 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 28 cookies (approx.)
Calories: 126kcal
Author: Lorie Yarro


  • 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


  • 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.


*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.


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