Bring some magic to your St. Patty’s Day celebration with these Lucky Charm Sugar Cookies. They’re soft, sweet, and filled with the cereal marshmallows we all love.
Table of Contents
Lucky Charms Cereal Marshmallow Cookies
It’s the luckiest month of the year, so let’s celebrate with these festive Lucky Charm Cookies.
They have a soft, sweet, buttery sugar cookie base, similar to the base of a classic chocolate chip cookie, but instead of the chocolate, we’re adding the magical Lucky Charm Marshmallows - the rainbows, the unicorns, the shooting stars, the hearts, all of them!
I love the look of these Funfetti Chip Cookies, but these Lucky Charm Sugar Cookies are even more fun. The bright, iconic rainbow marshmallows throughout and on top are so festive and not to mention delicious, too. These are special school lunch treats throughout March or really any sweet celebration can be a cookie occasion!
Or if you’re looking for a no bake treat, try these Lucky Charm Rice Krispies or this Leprechaun Bait instead!
Recipe Inspiration
I developed this cereal cookie recipe based off my Kitchen Sink Cookie Recipe (which people LOVE) – these are the next best thing…and they use Lucky Charms! Win-Win!
Recipe Ingredients
- Sugar: An obvious ingredient for delicious sugar cookies! We will use both granulated sugar and brown sugar.
- Vanilla Extract: Vanilla does a ton of work when your cookies are baking. The sweetness brings such a balance to the cookie flavor!
- Flour: I used all purpose flour, and gluten free 1:1 should also work fine!
- Lucky Charms Marshmallows: They sell bags of just the Lucky Charms Marshmallows if you don't want to pick through the box (arguably the best part, so the extras won't go to waste). You could also try regular rainbow mini marshmallows, too.
See the recipe card below for a full list of ingredients and measurements.
How to Make This Recipe
1. In a large mixing bowl, melt butter.
2. Stir in brown sugar, white sugar, and vanilla extract. Mix together fervently until combined the mix in the egg.
3. Add in flour, baking soda, and salt. Mix together until cookie dough texture forms. NOTE: if the batter is too soft or the butter isn’t whisked enough, you may need to add another 2 tbsp - ¼ cup of flour. The mixed batter of wet and dry ingredients batter should be a we sand texture.
4. Add all of the mix-ins to the bowl except the lucky charm marshmallows. Fold together. Preheat oven to 350°F and chill the dough for 20-30 minutes.
5. Line a large baking sheet with parchment paper. Use a 1.5 T cookie scoop to scoop dough onto prepared baking sheets. Gently press down so they’re a thick dish cookie instead of a round ball. Press extra Lucky Charms marshmallows into the top of the scooped cookie dough balls (the colorful marshmallow bits help create a more visually festive cookie).
6. Bake for 9-11 minutes. The edges of the cookies will be golden and the center will look slightly doughy. Use a cup placed over ‘shake’ the cookie back into a circle shape if they’ve expanded too much while baking. Let the cookies cool a bit (if the centers are still unstable) before removing them to a wire cooling rack / cooler surface. Enjoy!
Pro Tip
- Do not leave your cookies on the hot baking sheet to cool. They will continue to cook and become over-baked!
- For the perfect cookie, chill your dough. It will help prevent them from spreading too much and I promise it’s worth the wait!
- Add extra marshmallows on top of each dough ball for a more colorful, aesthetically pleasing cookie. Those tasty marshmallow bits shaped like four leaf clovers and little blue moons are just too cute!
Recipe FAQs
A cookie scoop is ideal for evenly shaped cookies. I also like to use a mason jar ring or cup placed over the cookie and swirled in a circular fashion right when they come out of the oven to get perfectly round and even cookies.
If you like chewy sugar cookies, store in an airtight container on the counter for up to 5 days. In your storage container, add a piece of bread (I like to use the end piece of a loaf). The cookies will draw out the moisture from the bread and keep your cookies (and the marshmallow) soft.
If you instead want to keep that classic crunch of the cereal marshmallows with crisp edges, store them covered loosely with plastic wrap or foil.
You can freeze these cookies baked or unbaked but note the marshmallows may have a slightly different texture after freezing..
To freeze unbaked dough, scoop, roll in the sugar and place on a cookie sheet as if you’re going to bake them. Place the entire cookie sheet in the freezer for 3-4 hours until each dough ball is frozen (this’ll prevent them from sticking together). Then, place in a Ziplock or airtight container until ready to bake. You can bake the dough balls from frozen for 2-3 extra minutes.
To freeze baked cookies, allow them to cool completely before adding to a freezer bag or airtight container. I recommend layering parchment between layers to avoid freezing them together.
Serving Suggestions
I love these special cookies dipped in a glass of cold milk (or save your cereal milk with little cereal pieces still left in it from breakfast!).
Or if you're making these for a St. Patty's Day party, shake up a batch of Green Tea Shots to start the party off right!
More Recipes You'll Love
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & if you really like the recipe consider leaving a comment further down. Thanks for visiting!
Recipe
Lucky Charm Sugar Cookies
Equipment
- Measuring cups and spoons
- glass mixing bowl
- ruber spatula
- Cookie scoop
- Baking sheet
- parchment paper
Ingredients
- 1 stick butter, melted
- ½ cup brown sugar
- ¼ cup white sugar
- 1 tsp vanilla extract
- 1 eggs
- 1 ⅓ - 1 ½ cup all purpose flour, see note in step 3
- 1 tsp baking powder
- ½ tsp salt
- ⅓ cup white chocolate chips
- ⅓ cup Lucky Charms Marshmallows
- ⅓ cup Lucky Charms Cereal
- ⅓ cup regular mini marshmallows
Instructions
- In a large mixing bowl, melt butter.
- Stir in brown sugar, white sugar, and vanilla extract. Mix together fervently until combined the mix in the egg.
- Add in flour, baking soda, and salt. Mix together until cookie dough texture forms. NOTE: if the batter is too soft or the butter isn’t whisked enough, you may need to add another 2 tbsp - ¼ cup of flour. The mixed batter of wet and dry ingredients batter should be a we sand texture.
- Add all of the mix-ins to the bowl except the lucky charm marshmallows. Fold together.
- Stir in white chocolate chips and Lucky Charm Marshmallows.
- Preheat oven to 350°F and chill the dough for 20-30 minutes.
- Line a large baking sheet with parchment paper. Use a 1.5 T cookie scoop to scoop dough onto prepared baking sheets. Gently press down so they’re a thick dish cookie instead of a round ball. Press extra Lucky Charms marshmallows into the top of the scooped cookie dough balls (the colorful marshmallow bits help create a more visually festive cookie).
- Place cookies on a baking sheet. They won't expand much while baking (if they're chilled).
- Bake for 9-11 minutes. The edges of the cookies will be golden and the center will look slightly doughy. If needed, use a cup placed over ‘shake’ the cookie back into a circle shape if they’ve expanded too much while baking.
- Let the cookies cool a bit (if the centers are still unstable) before removing them to a wire cooling rack / cooler surface. Enjoy!
Nutrition
Notes
Looking for this in MyFitnessPal?
If you're using MyFitnessPal, search 'A Paige Of Positivity' and find LUKCY CHARM SUGAR COOKIES calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
Sam says
Amazing
Courtney Paige says
magically delicious!
Sydney Van Acker says
marshmallows x cookies SAY LESS!!!
Anne says
So good for St. Patty's day!! I used vanilla extract instead because it was all I had and these turned out delicious.