Lucky Charm Cookies
These Lucky Charm Cookies turn the best part of the cereal into a fun and colorful dessert. Soft, chewy, and loaded with Lucky Charms marshmallows and creamy white chocolate chips, they’re a playful treat that comes together quickly. Every bite is packed with sweet rainbow flavor that makes these cookies impossible to resist.
Ingredients
- 1 cup unsalted butter softened to cool room temp
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 1 large egg room temperature
- 2 tsp pure vanilla extract
- 2 ¼ cups all-purpose flour spooned and leveled
- 1 tsp baking soda fresh
- ½ tsp salt
- 1 cup white chocolate chips Ghirardelli recommended
- 1 cup cereal marshmallows Lucky Charms or a bulk marshmallow bag
Instructions
- Cream the softened butter and sugar together until the mixture becomes pale and airy, about 3–5 minutes. Mix in the egg and vanilla extract until fully combined.2. In another bowl, whisk the flour, baking soda, and salt together. Gradually add the dry ingredients to the wet mixture in batches, mixing just until everything is incorporated.3. Carefully fold in the marshmallows and white chocolate chips using a spatula. Avoid overmixing so the marshmallows keep their shape. For thicker cookies, refrigerate the dough for 15–30 minutes before baking if you’d like.4. Use a 1½ tablespoon cookie scoop or roll the dough into evenly sized balls. Place them on a parchment-lined baking sheet, spacing them apart slightly. Bake in a preheated 350°F oven for 8–10 minutes, removing them when the edges are lightly golden and the centers still look slightly soft. If you prefer crunchier cookies, leave them in a little longer until the tops begin to brown.5. Let the cookies rest on the baking sheet for 2–3 minutes after baking, then transfer them to a wire rack to cool completely.
Notes
- Measure your flour carefully. Spoon it into your measuring cup and level it off rather than scooping directly from the bag. Scooping packs in extra flour and can make cookies dry and dense.
- Butter temperature matters. It should feel cool to the touch and hold its shape when pressed. If it looks shiny or collapses easily, it's too warm — refrigerate it for 10 minutes before starting.
- Don't over-chill the dough. 15–30 minutes is ideal. Beyond 1 hour, the marshmallows absorb moisture and start to break down, affecting texture.
- Pull the cookies out early. They firm up significantly on the pan as they cool. If they look perfectly done in the oven, they will be overdone once cooled.
- For less sweet cookies: Use half the amount of white chocolate chips, add marshmallows only on top of the dough balls before baking, or swap half the marshmallows for the oat cereal pieces from Lucky Charms.
- Storage: Store in a loosely covered container at room temperature for up to 3–4 days. Sealing them airtight will soften the marshmallows over time. Freezing is not recommended as the marshmallows do not hold up well.