I love a cookie that makes people smile. Lucky Charms Cookies bring crunchy edges, soft centers, and bright marshmallows to every bite. I write this recipe so you can bake a pan of happy cookies in a day or less, and yes, I have a small trick for marshmallow topping.
Dad James would clap the loudest when I first served these, and he always called them my lucky batch.
What You’ll Need
- Unsalted butter, softened – 1 cup
- Granulated sugar – 1 1/4 cups
- Large egg, room temperature – 1
- Vanilla extract – 2 teaspoons
- All-purpose flour – 2 1/2 cups
- Baking soda – 1/2 teaspoon
- Baking powder – 1/2 teaspoon
- Salt – 1/4 teaspoon
- Lucky Charms marshmallows, divided – 2 cups
My Trusted Kitchen Tools
I keep my tool list short. You need a stand mixer or a sturdy bowl and a hand mixer. I like a medium cookie scoop so each cookie bakes even. I use a size 40 scoop for two tablespoon balls and it makes the bake time steady. I store my baking mats with my other sheets so I always grab them together.
When I teach friends to bake, I also show them the cookie scoop I used for my basketball cookies. That scoop gives the same size every time. A wire rack helps the cookies cool and keep their shape.
Bringing It All Together
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
- Cream the softened butter and granulated sugar until the mix is pale and light.
- Add the egg and vanilla and beat until the mix is smooth.
- Whisk the flour, baking soda, baking powder, and salt in a separate bowl.
- Add the dry mix to the wet mix on low speed until just combined.
- Fold in 1 cup of Lucky Charms marshmallows by hand.
- Scoop two tablespoon balls and place them two inches apart on the sheet.
- Bake for 9 to 11 minutes until the edges are barely golden and the tops look set.
- Remove the pan from the oven and press the remaining 1 cup of marshmallows into the tops of the warm cookies.
- Let the cookies cool on the pan for five minutes before moving them to a wire rack to cool fully.
Making It Your Own (Swaps & Ideas)
I like to keep this cookie simple and fun. You can swap the marshmallows for mini marshmallows from a bag if you want different shapes. Try adding a handful of white chocolate chips for a richer bite. If you want a nut note, fold in a quarter cup of chopped toasted almonds or pecans. For a cereal swap, you can use a colorful puffed cereal that holds up in baking. If you want to make them smaller, use a size 50 scoop and cut the bake time by two minutes. I also love pressing extra marshmallows on top so kids can see the colors.
If you want a bakery twist, chill the dough for thirty minutes to let the flavors rest. Chilling makes the dough easier to shape and gives the cookie a better chew in the center. Do not overmix after you add the flour. A light fold keeps the cookie tender.
How We Love to Serve It
I serve these cookies warm with a tall glass of cold milk. They are bright and playful at birthday parties and simple after school treats. For a weekend spread, I place a small stack on a plate with a few plain sugar cookies. If you want a fun combo, pair them with a tangy cookie like our Blueberry Cheesecake Swirl Cookies for a contrast of sweet and bright flavors. The marshmallow on top makes each cookie a showstopper.
These cookies travel well in a tin for potlucks. I wrap a paper towel around a stack to keep them soft. They also make a nice gift when tied with a simple ribbon.
A Few Tips For Success
I keep tips short and clear so you get great cookies every time.
- Use room temperature butter and egg for smoother mixing and better rise.
- Measure the flour by spooning it into the cup and leveling with a knife. Too much flour makes dry cookies.
- Do not overmix once you add the dry ingredients. Mix until you see no loose flour.
- Use fresh baking powder and baking soda for reliable lift.
- Watch the bake time. The edges should just turn gold and the tops should look set. Cookies keep cooking on the pan.
- Press extra marshmallows in right after baking while the tops are warm. They stick and melt a little for a pretty finish.
- Let cookies cool on a wire rack so they firm up and do not steam on the pan.
Saving Some For Later
To keep these cookies fresh, store them in an airtight container at room temperature for up to three days. If you want to store longer, freeze the baked cookies in a single layer on a tray. Once firm, move them to a freezer bag for up to one month. Thaw at room temperature for about an hour. You can also scoop the dough and freeze the balls on a tray. Transfer the frozen dough balls to a bag and bake from frozen, adding one to two minutes to the bake time.
If the marshmallows on top look dull after storage, warm the cookies for a few seconds in a low oven to revive the sheen. Do not heat too long or the marshmallows will melt too much.
From My Kitchen to Yours
I wrote this recipe to be easy and joyful. I test small tweaks and keep notes so you do not need to guess. I hope these Lucky Charms Cookies bring bright smiles and slow moments at your table. Bake often and share what you learn. I love when readers send a photo or a quick note about their first try.
Your Questions, Answered
Can I use a different cereal in Lucky Charms Cookies?
Yes. I often swap cereals. Choose a cereal that stays light when baked. Some cereals can get soft. Try a small test batch to see what you like.
How should I store Lucky Charms Cookies to keep marshmallows soft?
Store cookies in an airtight box at room temperature. Place a small piece of bread on top inside the box for one day. The bread helps keep the cookies soft by giving up moisture.
Can I make the Lucky Charms Cookies dough ahead of time?
Yes. Chill the dough for up to 24 hours. You can also freeze scooped dough balls for one month. Bake from frozen and add a minute or two to the bake time.
Print
Lucky Charms Cookies
- Total Time: 26 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious cookies with crunchy edges, soft centers, and bright marshmallows, perfect for bringing smiles.
Ingredients
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups Lucky Charms marshmallows, divided
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
- Cream the softened butter and granulated sugar until the mix is pale and light.
- Add the egg and vanilla and beat until the mix is smooth.
- Whisk the flour, baking soda, baking powder, and salt in a separate bowl.
- Add the dry mix to the wet mix on low speed until just combined.
- Fold in 1 cup of Lucky Charms marshmallows by hand.
- Scoop two tablespoon balls and place them two inches apart on the sheet.
- Bake for 9 to 11 minutes until the edges are barely golden and the tops look set.
- Remove the pan from the oven and press the remaining 1 cup of marshmallows into the tops of the warm cookies.
- Let the cookies cool on the pan for five minutes before moving them to a wire rack to cool fully.
Notes
For a different twist, swap marshmallows for mini marshmallows or add white chocolate chips. Store in an airtight container at room temperature for up to three days.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
Keywords: cookies, Lucky Charms, dessert, baking, kid-friendly