Lucky Charms Cookies — Soft and ULTRA CHEWY sugar cookies made with Lucky Charms cereal in the dough plus plenty of marshmallows! Every Leprechaun you know is going to love this fun Saint Patrick’s Day dessert! Directions provided to make either plain OR extra festive green-marbled cookies.
Lucky Charms Cookies Recipe
I am a sucker for ultra chewy cookies and if you are like me, you’re going to adore how soft and extra chewy these Lucky Charms cookies are with lightly crisped edges!
They are perfect for Saint Patrick’s Day and both kids and adults adore these sweet sugar cookies.
Texture is a big deal for me and there are crushed bits of dry Lucky Charms cereal contrasted with light and airy marshmallows both incorporated into the dough and more pressed on top of the cookies.
An extra egg yolk in the dough and Marshmallow Fluff both contribute to the uber chewy texture of these festive cereal cookies.
The cookies are on the thinner side which I think just enhances the chewy vibe they have.
Of course these Saint Patrick’s Day cookies are quite a sweet and decadent treat but feel free to check out my other Saint Patrick’s Day dessert recipes.
Ingredients in Lucky Charms Cookies
To make Lucky Charms cookies that every leprechaun will love, you’ll need the following common fridge and pantry ingredients including:
- All-purpose flour
- Salt
- Baking soda
- Baking powder
- Granulated sugar
- Unsalted butter
- Shortening, optional
- Eggs plus yolk
- Marshmallow Fluff, optional
- Vanilla extract
- Lucky Charms Cereal, crushed
- Marshmallows from Lucky Charms Cereal
- Green food coloring, optional
How to Make Lucky Charms Cookies
In order to make chewy Lucky Charms sugar cookies, follow these straightforward steps:
- Preheat oven to 350F and line baking sheets with parchment paper.
- Whisk together the flour, salt, baking soda, and baking powder.
- Beat together the sugar, butter, and shortening.
- Add the eggs, Marshmallow Fluff, vanilla, and beat together.
- Add the flour mixture and crushed Lucky Charms and beat to incorporate.
- Carefully fold in the marshmallows.
- Scoop out large balls of dough, place them on the baking sheets, flatten slightly, press in several marshmallows on top, and bake.
Fun Tip: Lucky Charms cookie dough does not require chilling and can be made and baked immediately.
Making Green Marbled Lucky Charms Cookies
If you would like to make green and white marbled cookies everything is the same through step 5 as I indicate above.
However, before you fold in the marshmallows, separate out about one-third of the dough and place it in a separate bowl.
Add a dot of green food coloring to this dough and mix until evenly colored.
For your green marbled Lucky Charms cookies, only add the marshmallows to the large, uncolored portion of dough and mix them in.
Then, scoop 1 tablespoon of green dough, scoop 2 tablespoons of plain dough, smoosh and gently roll together.
Add marshmallows on top and bake.
Is Butter or Shortening Better for Lucky Charm Cookies?
There is one cup of butter in these fun and festive Lucky Charms cookies.
Apart from that, I call for another one-quarter cup of shortening.
The reason for that is that shortening helps cookies bake up a bit softer and lighter in texture due to its higher melting point compared to butter.
During the baking process the cookies will rise a bit more and hold their shape better, too.
However, if you don’t have shortening on hand and it’s easier to make the cookies as all-butter cookies, then go ahead.
Do I Have to Use Marshmallow Fluff in Lucky Charms Cookies?
Marshmallow Fluff adds extra chewiness to these Saint Patrick’s Day themed cookies.
However, if you don’t have it you can omit it noting the overall chewiness of the Lucky Charm cookies will be decreased.
I have only tested the cookies with Marshmallow Fluff however it’s likely that Marshmallow Creme is a fine substitution.
Can I Make These Cookies Without Lucky Charms Cereal?
I know this seems like a pretty obvious no. Although you would be surprised about the kind of baking questions I receive!
If you live in a part of the world where you can’t get Lucky Charms Cereal then I’m afraid that this recipe isn’t going to be a possibility for you.
Feel free to check out the other hundreds of tasty cookie recipes I have on my site, including a sampling below following the recipe card section of the post.
Can I Make Smaller Cookies?
As written, the recipe produces fairly large, yet thin, bakery style sugar cookies with Lucky Charms cereal.
You will yield approximately 30 cookies.
If you make the cookies smaller, you will yield more cookies and the baking time will be reduced.
I personally don’t have the patience to make small(er) cookies since it’s more dough balls to scoop but if you do, that is fine.
How to Store the Cookies
Cookies are always best freshly baked and their soft and chewy factor diminishes as the days pass.
However Lucky Charms cookies will keep airtight at room temp for up to 5 days.
If you want to freeze the cookies, note that sometimes marshmallows can change texture during the freezing and thawing processes.
Therefore, don’t be surprised if the marshmallows are little limp and lackluster from a texture perspective, although the taste will be fine.
Freezing the cookies airtight for up to 4 months is fine.
Alternatively, unbaked cookie dough shaped in balls can be placed in an airtight container or ziplock will also keep for up to 4 months.
Bake them off a few cookies at a time or as desired. They don’t need to be completely thawed before baking. Simply extend the baking time by a minute or two.
Baking Tips for the Best Lucky Charms Cookies
When crushing the Lucky Charms cereal, it doesn’t need to be a pulverized powder. Some powder with little bits of cereal is fine.
Add about one cup of dry cereal to a large ziptop bag and crush with a rolling pin or whiz it in a blender. Then measure out two-thirds of a cup of crushed cereal and add it to the dough.
Don’t start with only 2/3-cup of whole cereal and then crush it because after you crush it, it will be less than you need.
After adding the flour and dry ingredients mixture to the wet dough, don’t overmix it. Your cookies will be tougher and could become crumbly since you will have overworked the gluten.
When preparing to bake the cookies, flatten each 3-tablespoon dough ball into about a 2-inch disc. You want them semi-flat but don’t overdo it since they will flatten more and spread naturally as they bake.
I strongly suggest using a 3-tablespoon or large cookie scoop. This is the only way to achieve uniformly sized cookies that also bake at the same rate.
Rotate the baking sheet halfway through for even baking. If possible, bake one sheet of cookies at a time on the center oven rack.
For flatter, chewier Lucky Charms cookies, slam the baking sheet down onto the oven rack every few minutes after the cookies have been baking for 10 minutes until you pull them from the oven.
Cookies are best for me when they are slightly underbaked and definitely not overbaked. Keep an eye on them since all ovens bake differently.
They will set up more as they cool so don’t be afraid to pull them out even if they look slightly underbaked and gooey.
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Lucky Charms Cookies
Ingredients
- 2 ½ cup all-purpose flour
- 1 ½ teaspoon salt
- 1 ¼ teaspoon baking soda
- ½ teaspoon baking powder
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, room temperature
- ¼ cup shortening, optional (or substitute with ¼ cup additional butter)
- 2 large eggs + 1 yolk
- ⅓ cup Marshmallow Fluff, optional but recommended
- 1 teaspoon vanilla extract
- ⅔ cup crushed Lucky Charms cereal, cereal pieces only
- 1 ½ cups marshmallow pieces from Lucky Charms cereal, plus more for topping
- Green food coloring, optional
Instructions
- Preheat the oven to 350F. Line two baking sheets with parchment paper; set aside.
- To a medium sized mixing bowl, whisk together the flour, salt, baking soda, and baking powder; set
aside. - To the bowl of a stand mixer fitted with a paddle attachment (or large mixing bowl and handheld electric mixer), beat
together the sugar, butter and shortening on high speed for 1 minute or until smooth and fluffy. - Add the eggs, yolk, optional Marshmallow Fluff* (See Notes), vanilla, and beat together until incorporated and smooth.
- Add the flour mixture and crushed Lucky Charms cereal (dry only, no marshmallows) until combined.** (See Notes)
- Green Marbled Cookies - If you would like to make green and white marbled cookies, separate out about ⅓ of the dough and place it in a separate bowl. Add a dot of green food coloring to the small bowl of dough and mix until evenly colored and then carry on to step 7. If you are not making green marbled cookies, skip step 6 entirely and jump to step 7.
- For both types of cookies plain and green marbled, add the marshmallows from the Lucky Charms cereal to the plain uncolored dough and fold together until incorporated. Note - For green marbled cookies, only add the marshmallows to the large, uncolored portion of plain dough and mix. Green Marbled Cookies - now jump to Step 11.
- Plain Cookies - Using a large 3-tablespoon cookie scoop, scoop out 3 tablespoon-sized balls of dough and lightly flatten them into 2-inch discs.
- Place the dough discs onto the parchment lined baking sheets about 3-inches apart to account for spreading.
- Press several marshmallows partway into the top of the discs and baked for about 18 to 20 minutes. Tips - For optimal results, bake one sheet of cookies at a time, on the center oven rack, and rotate the baking sheet halfway through for even baking. For a flatter, chewier cookie, slam the baking sheet down onto the baking rack every few minutes after the cookies have been baking for 10 minutes until you pull them out of the oven. Don't overbake the cookies. It's okay to pull them when they look a bit glossy and underdone on tops as they will firm up as they cool.
- Green Marbled Cookies - Scoop 1 tablespoon green dough and 2 tablespoons of plain dough. Gently roll the two doughs
together, side by side just until the doughs have melded together but are not mixed. Slightly flatten the balls into about 2” discs. - Place the discs onto a parchment lined baking sheet. Press several marshmallows onto the top of each disc.
- Follow the baking directions in step 10 including baking for 18 to 20 minutes as well as the Tips indicated.
- Both Types of Cookies - Allow the cookies to cool on the baking sheets for about 10 minutes or until you can transfer the to a wire rack to finish cooling completely.
- Cookies will keep airtight at room temp for up to 5 days or in the freezer for up to 4 months. Alternatively, unbaked cookie dough shaped in balls that are placed in an airtight container or ziplock will also keep for up to 4 months.Bake them off a few cookies at a time or as desired. They don’t need to be completely thawed before baking. Simply extend the baking time by a minute or two.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More St. Patrick’s Day Desserts:
Irish Chocolate Guinness Cupcakes — A tender chocolate cupcake made from scratch with batter that’s spiked with Guinness, along with a hint of Jameson Irish whiskey in the chocolate ganache filling.
Andes Mint Brownies – Super fudgy brownies loaded with Andes! Chocolate + mint is the best! Meet your new favorite brownies and so easy!!
Triple Layer Fudgy Mint Oreo Brownies — Fudgy, minty brownies with a mint marshmallow creme and tons of Mint Oreos both baked in and sprinkled on top!
Chocolate Chip Andes Mint Cookies — These quadruple chocolate Andes mint cookies are big, bakery-style cookies that are rich, not overly sweet, and loaded with chocolate and mint chips.
Fudgy Mint Chocolate Brookies {brownie + cookie} — Easy, no-mixer recipe with rich brownies, mint, and Mint Oreos!
Mint and Chocolate Fudge Oreo Bars – Fudge-topped mint bars with an Oreo crust! You can’t go wrong with mint and chocolate!
Creme de Menthe Bars – They’re almost no-bake, and although they’re a three-layer bar, they’re easy. They’re minty, but not overpowering. They’re not super sweet, nor are they intensely chocolaty.
Frozen Irish Mudslide – These frozen mudslides are decadent dessert-like drinks made with three types of alcohol – Irish whiskey, Baileys Irish Cream, and Kahlua – for a slightly boozy milkshake with an abundance of chocolate syrup! Perfect for St. Patrick’s Day or a warm weather treat to cool you down!
Wow! Those cookies look delish!! Thanks for posting the recipe. My family will love these :)
Wow! Those cookies look delish!! Thanks for posting the recipe. My family will love these :)
Wow! Those cookies look delish!! Thanks for posting the recipe. My family will love these :)
great
great