These Lucky Charms Cookies are a fun treat to make to celebrate St. Patrick’s Day with the kids. Whether you’re making them for a school party, or just to enjoy as the holiday approaches, these Lucky Charm Marshmallow riddled cookies are sure to be a hit.
Ready in just under an hour, with only 15 minutes of time required for hands-on prep, making these Lucky Cookies is a no brainer.
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If you’re looking for some more festive treats for St. Patrick’s Day, like these big cookies, we have them coming for you, keep an eye out for our Lucky Charms Bars, Lucky Charms Hot Chocolate Bombs, Pot of Gold Truffles, and Copycat McDonald’s Shamrock Shake.
💜 Why You’ll Love These Cookies
- They’re easy to make
- Fun for kids to help make without being too difficult
- Perfect for St. Patrick’s Day parties or to serve all year long (think birthday parties, family nights, etc)
- Great way to use up some old cereal
- Everyone loves the tasty marshmallow bits to satisfy a sweet tooth
🧈 Ingredients Needed
Get more info on these special cookies ingredients in the recipe card towards the bottom of the post
- butter, softened to room temperature
- granulated sugar
- light brown sugar
- large egg
- vanilla extract
- all purpose flour
- baking soda
- salt
- white chocolate chips
- Lucky Charms cereal marshmallows
Helpful Tools
Large mixing bowl
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Electric mixer (optional)
Rubber spatula
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Cookie scooper
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Baking sheets
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Parchment paper
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How to Make Lucky Charms Cookies
- Cream together the softened butter, granulated sugar and brown sugar in a mixing bowl, using a spatula or an eclectic mixer, until soft and fluffy.
- Then add in the egg and vanilla extract. Mix well.
- Mix the flour, baking soda, and salt together in a separate bowl. Add 1/3 of this mixture to the first mixing bowl of ingredients, mixing until just incorporated (do not overmix) before adding another 1/3 and again before the final 1/3.
- Add in 3/4 of the white chocolate chips and about 3/4 of the marshmallows. Use your hands to mix them in well, or use a spatula. Do this carefully so you don’t crush the marshmallows.
- Cover the cookie dough you just made with plastic wrap and put it in the refrigerator for 15-30 minutes. Do not chill for longer than an hour though, because you don’t want the marshmallow charms to start breaking down from the moisture of the cookie dough.
- Preheat the oven to 350°F/177°C while the dough is in the fridge and line 2 baking sheets with parchment paper.
- Use a cookie scooper or spoons to make cookie dough balls of about 1 1/2 Tablespoons. Place cookie balls on the parchment lined pan, leaving 2-3” in between cookies so they have room to spread when baking.
- Press in more white chocolate chips into the tops of the cookie balls, but do NOT put the marshmallows on yet or they will brown and not look very pretty.
- Bake cookies for 8-10 minutes. For chewy cookies, you want to pull them out just when they start turning slightly brown around the edges. For crunchier cookies, leave them in for a bit longer.
- Remove cookies from the oven and let them cool on the pan for 2-3 minutes before transferring them to a wire rack to finish cooling until you’re ready to serve and enjoy.
Storage
Typically, we like to store everything in Mason Jars, hello, Mason Jar Recipe, or another airtight container. But with the marshmallows, storing these treats in a jar will cause the marshmallows to get super soft over time.
You can store them in a paper bag but they’ll dry out faster than if stored in a jar. So decide how fast you plan to enjoy them and choose the proper method.
Tips and Tricks
- When mixing the dry ingredients with the wet ingredients, it’s important to mix it in in batches so it doesn’t all clump up. It needs to be able to disperse throughout the whole mixture.
- This is an easy recipe to use as a base and make it with other cereals to change up the flavor profile. It’s so much fun to change up this easy cookie dough recipe.
- These Lucky Charm Cookies are great with a glass of cold milk. It won’t be bad if the marshmallow pieces fall in your milk either, it’s the best time to enjoy them!
- Feel free to add more toppings on top of the cookies once you’ve baked these fun lucky charms cookies.
- If you don’t have parchment paper you can use a nonstick cookie sheet. Just don’t use wax paper on a large baking sheet.
- Be prepared to make a second batch because the first batch always disappears.
- Pay attention to your baking time to make sure you end up with either crispy edges or light golden brown with soft centers in your baked cookies.
- As tempting as it is, don’t enjoy that delicious cookie dough until you bake cookie dough!
Recipe Variations
Use other cereal. We used Lucky Charms to make this a festive treat around the St. Patrick’s holiday, but you can use other cereal and marshmallows.
Use regular marshmallows. Not holiday season and don’t have the cereal Lucky Charms marshmallows, use regular ones like you use for hot cocoa.
Use other baking chips. Instead of white chocolate chips, try cinnamon baking chips, butterscotch chips, or maybe some dark chocolate chips for a fun change on the typical flavor profile.
More Cookie Recipes
- Easter Egg Cookies
- Strawberry Kiss Cookies
- Fortune Cookies
- Strawberry Cake Mix Cookies
- Red Velvet Crinkle Cookies
Lucky Charms Cookies
These fun St. Patrick's Day treats are easy and delicious to make. You'll love these Lucky Charms Cookies.
Ingredients
- 1 ½ cup butter (55g), softened to room temperature
- ¼ cup granulated sugar (48g)
- ¾ cup light brown sugar (200g)
- 1 large egg
- 1 ½ teaspoon vanilla extract (7.5 mL)
- 1 ½ cup flour (185g)
- ¾ teaspoon baking soda (5g)
- ½ tsp salt (4g)
- 1 cup white chocolate chips (188g)
- 1 cup cereal marshmallows Lucky charms or other brand
Instructions
- Cream together the softened butter, granulated sugar and brown sugar in a mixing bowl, using a spatula or an electric mixer, until soft and fluffy.
- Then add in the egg and vanilla extract. Mix well.
- Mix the flour, baking soda, and salt together in a separate bowl. Add 1/3 of this mixture to the first mixing bowl of ingredients, mixing until just incorporated (do not overmix) before adding another 1/3 and again before the final 1/3.
- Add in 3/4 of the white chocolate chips and about 3/4 of the marshmallows. Use your hands to mix them in well, or use a spatula. Do this carefully so you don’t crush the marshmallows.
- Cover the cookie dough you just made with plastic wrap and put it in the refrigerator for 15-30 minutes. Do not chill for longer than an hour though, because you don’t want the marshmallow charms to start breaking down from the moisture of the cookie dough.
- Preheat the oven to 350°F/177°C while the dough is in the fridge and line 2 baking sheets with parchment paper.
- Use a cookie scooper or spoons to make cookie dough balls of about 1 1/2 Tablespoons. Place cookie balls on the parchment lined pan, leaving 2-3” in between cookies so they have room to spread when baking.
- Press in more white chocolate chips into the tops of the cookie balls, but do NOT put the marshmallows on yet or they will brown and not look very pretty.
- Bake cookies for 8-10 minutes. For chewy cookies, you want to pull them out just when they start turning slightly brown around the edges. For crunchier cookies, leave them in for a bit longer.
- Remove cookies from the oven and let them cool on the pan for 2-3 minutes before transferring them to a wire rack to finish cooling until you’re ready to serve and enjoy.
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