Lucky Charms Cookies (Printable)

Soft, chewy cookies loaded with colorful Lucky Charms marshmallows for a whimsical treat.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 3/4 cup unsalted butter, melted and cooled
05 - 3/4 cup packed light brown sugar
06 - 1/2 cup granulated sugar
07 - 1 large egg
08 - 1 large egg yolk
09 - 2 teaspoons pure vanilla extract

→ Mix-ins

10 - 1 1/4 cups Lucky Charms marshmallows, separated from cereal
11 - 3/4 cup white chocolate chips

# How-To Steps:

01 - Preheat the oven to 350°F and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
03 - In a large bowl, combine melted butter, brown sugar, and granulated sugar. Mix until smooth.
04 - Beat in the egg, then the egg yolk, and add vanilla extract. Mix well.
05 - Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
06 - Gently fold in the white chocolate chips and 1 cup of the Lucky Charms marshmallows, reserving 1/4 cup for topping.
07 - Scoop dough using a tablespoon or small ice cream scoop onto prepared baking sheets, spacing cookies about 2 inches apart.
08 - Lightly press a few reserved marshmallows onto the top of each dough ball for a festive look.
09 - Bake for 9–11 minutes, until the edges are set and the centers look slightly underbaked.
10 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • The marshmallows get perfectly toasty in spots while staying chewy in others, creating this irresistible texture that makes you reach for just one more cookie every single time
  • Kids lose their minds over the bright colors scattered throughout, but honestly adults are just as bad once they take that first bite
02 -
  • The marshmallows melt and spread during baking so pushing them into the dough balls instead of leaving them on the surface helps them stay somewhat visible
  • Underbaking slightly is absolutely necessary because these cookies continue setting up as they cool and you want them to stay soft for days
03 -
  • If your marshmallows seem particularly sticky, toss them in a tiny bit of flour before folding them into the dough so they distribute evenly instead of clumping together
  • Let the melted butter cool for at least 10 minutes so it doesn't start cooking your eggs when you mix them in

Go Back