If you love a cookie that’s bursting with fun, flavor, and nostalgia, then you’re going to absolutely adore this Lucky Charms Marshmallow Cookies Recipe. I stumbled on this gem a while back, and let me tell you—it’s become a total favorite in my kitchen. These cookies blend that classic, colorful marshmallow goodness from the cereal into a chewy, buttery cookie that’s equal parts whimsical and delicious. If you think Lucky Charms are just for breakfast, wait until you taste them baked into cookies—you’ll be hooked!
Why You’ll Love This Recipe
- Chewy texture meets marshmallow magic: The marshmallows stay soft inside the cookie, giving you that dreamy chewy bite every time.
- Super simple to make: You don’t need fancy equipment or complicated steps—perfect for baking with kids or on a whim.
- Customizable fun: I love adding sprinkles or white chocolate chips sometimes, and you can too!
- Nostalgic yet new: Perfect for those who grew up loving Lucky Charms and want to enjoy those flavors in a fresh way.
Ingredients You’ll Need
Each of these ingredients plays a role in creating the perfect Lucky Charms Marshmallow Cookies. The melted butter keeps things tender and chewy, while the cornstarch and leaveners give just the right texture. Oh, and don’t skimp on the marshmallows—they’re the star of the show!
- Unsalted butter: Melting it first helps the cookies stay soft and chewy without spreading too much.
- All purpose flour: The backbone of our cookie dough, keeping it sturdy but tender.
- Cornstarch: Adds tenderness and a little softness to the crumb.
- Baking powder and baking soda: A small lifting combo that balances rise without puffing up too much.
- Salt: Enhances sweetness and rounds out all the flavors.
- Granulated sugar: Gives the cookies their classic sweet crunch.
- Egg and egg yolk: Provide richness, moisture, and structure.
- Vanilla extract: Adds a cozy, comforting flavor you’ll want in every bite.
- Lucky Charms marshmallows: The real magic – colorful, soft, and melty inside the cookie.
- Sugar for rolling (optional): Adds a delightful sparkle and crisp edge, if you’re into that contrast.
Variations
I love making this Lucky Charms Marshmallow Cookies Recipe my own by playing around with mix-ins or toppings. Feel free to get creative—you can’t really go wrong here!
- Add-ins: I’ve tossed in white chocolate chips or mini rainbow sprinkles for an extra pop of sweetness and color—both totally fun and kid-approved.
- Gluten-free twist: Swap the all-purpose flour for a gluten-free blend with xanthan gum to keep that chewy texture.
- Vegan version: Use dairy-free butter and an egg replacer; your marshmallows will need to be vegan-friendly as well.
- Seasonal flair: Around the holidays, try adding a sprinkle of cinnamon or swapping marshmallows for candy cane bits for a festive touch.
How to Make Lucky Charms Marshmallow Cookies Recipe
Step 1: Melt Butter & Prep Marshmallows
Start by melting your butter gently—either in the microwave or on the stove—then pop it into the fridge to cool for about 15 minutes. Meanwhile, separate 2 cups of the Lucky Charms marshmallows from the cereal. This step is a bit fiddly, but trust me, it’s worth getting those marshmallows alone so they melt nicely in the cookie dough.
Step 2: Mix Dry Ingredients
In a separate bowl, whisk together your flour, cornstarch, baking powder, baking soda, and salt until combined. This base mix is what keeps your cookie texture spot on—light and chewy without being cakey or crumbly.
Step 3: Combine Wet Ingredients
In a large bowl, whisk your cooled melted butter with the granulated sugar until they’re fully combined. Then add in the egg, egg yolk, and vanilla extract—whisk again until the mixture looks smooth and glossy. This part is so satisfying to get just right because it sets the stage for chewy cookies.
Step 4: Bring It All Together
Gradually stir the dry ingredients into the wet until it just comes together, then fold in 1 cup of those separated Lucky Charms marshmallows. If you want, this is the perfect moment to toss in any sprinkles or white chocolate chips you fancy.
Step 5: Shape and Chill Dough
Using a medium cookie scoop (about 2 tablespoons), form your cookie dough into balls. For a little sparkle and crisp edge, roll them in sugar if you like before placing on a lined tray. Then cover and chill them in the fridge for 30–60 minutes. This chilling step helps the cookies keep their shape and makes them easier to handle.
Step 6: Bake to Perfection
Preheat your oven to 375°F (190°C), and line a baking sheet with parchment paper. Arrange about 8 cookie dough balls spaced about 3 inches apart. Bake for 10–12 minutes or until the edges have turned that perfect light golden brown. Immediately after baking, top each cookie with some of the reserved marshmallows—this little trick keeps the marshmallows soft and melty right on top.
Step 7: Cool and Enjoy
While the cookies are still warm, gently reshape any misshapen rounds with a cup, bowl, or biscuit cutter slightly larger than the cookie. Let them cool on the baking sheet for 3-4 minutes before transferring to a wire rack to cool completely. Then, dig in and enjoy the chewy, colorful magic!
Pro Tips for Making Lucky Charms Marshmallow Cookies Recipe
- Keep butter cool but melted: Make sure the butter isn’t hot when mixing—it helps keep the texture chewy rather than greasy.
- Separate marshmallows carefully: I learned the trick of picking them out one-by-one with kitchen tweezers when I want the marshmallows to shine without the cereal bits.
- Chill the dough well: Don’t rush this step! Chilling prevents spreading so your cookies keep their cute rounded shape.
- Top fresh out of oven: Adding marshmallows while the cookies are hot is the secret to that gooey, melty marshmallow top everyone loves.
How to Serve Lucky Charms Marshmallow Cookies Recipe
Garnishes
I usually keep it simple with just a few extra marshmallows on top, but for extra fun, try topping with a light dusting of powdered sugar or a drizzle of white chocolate. It brightens the look and adds a touch of elegance if you’re serving these for a party.
Side Dishes
These cookies are sweet and chewy enough to stand alone, but if you’re thinking pairing, try my favorite—a tall glass of cold milk or a cup of hot coffee or cocoa. For brunch, they’re a whimsical sweet alongside fresh fruit or yogurt.
Creative Ways to Present
For a birthday or themed party, arrange the cookies on a bright platter with colorful sprinkles scattered around, or package them in cute treat bags tied with ribbon. I once used them as edible “party favors” by wrapping each in parchment and festive twine, and they were a huge hit!
Make Ahead and Storage
Storing Leftovers
After your Lucky Charms Marshmallow Cookies have cooled completely, store them in an airtight container at room temperature. I’ve found they stay chewy and fresh for up to 5 days—though they rarely last that long in my house!
Freezing
You can freeze the baked cookies for up to 3 months. Just layer them between sheets of parchment paper in a freezer-safe container. When you’re ready to indulge, thaw them at room temperature—they’re surprisingly just as chewy and delicious as fresh!
Reheating
For that fresh-baked feel, pop a cookie or two in the microwave for about 10-15 seconds, or warm them in a 300°F oven for 5 minutes. Adding a little warmth brings the marshmallows back to gooey life and makes the cookies taste like they just came out of the oven.
FAQs
-
Can I use the whole Lucky Charms cereal instead of just marshmallows?
You can, but I recommend separating the marshmallows if possible. The cereal bits don’t hold up well in the dough and can make the cookies soggy or lose their chewy texture. Marshmallows melt perfectly, creating that fun gooey texture we’re going for.
-
Do these cookies spread a lot while baking?
Thanks to chilling the dough and using melted-but-cooled butter, these cookies spread minimally. Chilling is key here—don’t skip it! It helps the cookies keep their shape and the marshmallows melting just right.
-
Can I make these cookies vegan?
Absolutely! Swap the butter for plant-based butter and replace eggs with flax eggs or another egg substitute. Just make sure your Lucky Charms marshmallows are vegan, or find a similar marshmallow alternative since many classic marshmallows contain gelatin.
-
How do I keep the marshmallows from burning?
The trick is to put marshmallows on right after the cookies come out of the oven while they’re still hot, rather than baking them with the dough. This way they melt gently and stay soft instead of burning or browning too much.
Final Thoughts
This Lucky Charms Marshmallow Cookies Recipe has become one of those recipes I make when I want to share a little joy and color with friends and family. The chewy texture combined with the playful marshmallow bursts makes it a real crowd-pleaser. I honestly love how these cookies bring a touch of childhood nostalgia while still feeling fresh and homemade. If you’re looking to brighten your baking day (or someone else’s), I can’t recommend giving this recipe a try enough—you’ll have fun making it and even more fun eating it!
Print
Lucky Charms Marshmallow Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Lucky Charms Cookies are a fun and colorful twist on classic sugar cookies, featuring the iconic marshmallows from the beloved cereal. Soft, chewy, and filled with bursts of sweet marshmallow flavor, these cookies are perfect for a nostalgic treat or a festive dessert for any occasion.
Ingredients
Wet Ingredients
- 1 cup (226 g) unsalted butter, melted and cooled
- 1½ cups (300 g) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
Dry Ingredients
- 2½ cups (300 g) all purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
Add-ins and Toppings
- 2 cups (68 g) Lucky Charms marshmallows, divided
- ¼ cup (50 g) sugar for rolling, optional
Instructions
- Prepare Butter and Marshmallows: In a small bowl, melt the butter and place it in the fridge to cool for about 15 minutes. Separate 2 cups of Lucky Charms marshmallows from the cereal into a separate bowl to use in the dough and for topping.
- Mix Dry Ingredients: In another bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt until well combined to ensure even leavening in the cookies.
- Combine Wet Ingredients: In a large mixing bowl, whisk the cooled melted butter together with the granulated sugar until well incorporated. Then whisk in the egg, egg yolk, and vanilla extract until the mixture is smooth and uniform.
- Form Cookie Dough: Gradually stir the dry ingredient mixture into the wet mixture until just combined. Gently fold in 1 cup of the Lucky Charms marshmallows to distribute them throughout the dough. Reserve the remaining 1 cup of marshmallows for topping the cookies after baking.
- Shape and Chill Dough: Using a medium cookie scoop (about 2 tablespoons), form the dough into balls. If desired, roll each dough ball in the optional sugar for a slight crunch and sweetness. Place the dough balls on a lined plate or small baking sheet, cover them, and refrigerate for 30 to 60 minutes to firm up the dough and enhance cookie texture.
- Preheat Oven and Arrange Dough: About 20 to 30 minutes before baking, preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper. Remove roughly 8 cookie dough balls from the fridge and place them onto the baking sheet, spacing them about 3 inches apart to allow for spreading.
- Bake and Finish: Bake the cookies for 10 to 12 minutes or until the edges are set and turn a light golden brown. Immediately after removing from the oven, top each cookie with the reserved Lucky Charms marshmallows. Gently reshape any misshapen cookies using a cup or biscuit cutter slightly larger than the cookie size. Allow the cookies to cool on the baking sheet for 3 to 4 minutes, then transfer them to a cooling rack to cool completely to room temperature before enjoying.
Notes
- Store baked cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- For added fun, try mixing in other toppings such as sprinkles or white chocolate chips, or experiment with different marshmallow mix-ins as suggested in the blog post variations section.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 125 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 45 mg
