Lucky Charms Cookies (Printable Version)

Soft, chewy cookies loaded with colorful marshmallows for a whimsical treat everyone will love.

# 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 (optional)

# Directions:

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 (if using) 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 to 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.

# Quick Tips:

01 -
  • The marshmallows get toasted and chewy in spots creating pockets of sweetness that rival any bakery cookie
  • Kids light up when they see something so familiar transformed into something entirely new
  • The dough comes together in one bowl with melted butter so no softening butter or waiting around
02 -
  • The marshmallows on top will melt and spread creating crispy edges that taste like toasted meringue
  • These freeze beautifully so I often double the batch and stash half for emergencies
  • If your dough feels too soft to scoop chill it for 15 minutes but do not let it get completely cold or the marshmallows will harden
03 -
  • Room temperature ingredients help everything incorporate better so set your eggs out about 30 minutes before baking
  • Rotate the baking sheets halfway through baking if your oven has hot spots like mine does

Go Back