These Lucky Charms cookies feature a soft cookie dough, a generous helping of your favorite cereal, and a playful mix of colorful marshmallows and white chocolate chips. To top it all off, they're treated to a drizzle of creamy white chocolate.
Recipe: $7.97 | Per Serving: $0.66 | Yields: 24 cookies
We're excited to share one of our latest cookie creations, featuring a Lucky Charms-infused cookie dough that delivers a delightful mix of soft, chewy, crispy, and sweet in each mouthwatering bite.
Incorporating cereal into cookie recipes is a well-loved tradition in our kitchen, and this particular treat was inspired by our Captain Crunch Cookies. It's a playful twist on the classic thanks to the addition of those vibrant, colorful marshmallows!
We love playing with cereal and creating delicious treats like Fruit Loop Milkshakes, Fruity Pebbles Milkshakes, and Cinnamon Toast Crunch Latte, but cookies always hold a special place in our hearts.
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🍯 Why This Recipe Works
- It's fast and easy. This lucky charms cookies recipe is easy to make and can be prepared and baked in minutes. There's no waiting for eggs or butter to warm up or soften. There's no waiting for the dough to chill either.
- No difficult steps. You won't need to mix anything for too long, or use fancy kitchen equipment. Just measure, mix, scoop and bake. -that's my kind of treat. 😉
- This recipe is great for stale cereal. That bottom bit of cereal in the bag that's not enough for a full bowl of cereal? This recipe is perfect for using up that odd amount.
🥘 Ingredients
Ingredient Notes:
Instant Vanilla Pudding Mix- Use just the dry pudding mix. This adds flavor and better texture to the cookies. We use pudding mix in a lot of our cookies for this reason- for example, our Chocolate Chip Cookies Without Eggs.
Leavening agents- Use both baking powder and baking soda to make the cookies puff up and rise nicely as they bake.
Cold butter- You will need a stick of cold butter, meaning a stick of butter straight from the fridge. No softening is required. You can use salted or unsalted butter, depending on what you have on hand.
Eggs- You'll need eggs and extra egg yolks to make the dough rich and flavorful. Not only that, but the eggs will help to bind the dough together well.
Lucky Charm cereal- Use the dry cereal pieces as well as the colorful marshmallows.
White chocolate chips- These will be used in the cookie dough as well as in a drizzle on top.
For specific ingredients and measurements, please see the recipe card below.
📖 Variations
Food coloring. If desired you can use food coloring for a fun and festive touch for St Patrick's Day. Use a few drops in the cookies or in the white chocolate drizzle and it's sure to look perfect for this holiday.
Omit the dry cereal. You can omit the dry cereal and just leave in the marshmallows if you want softer and less chewy cookies. My kids LOVE the crunchy chewy texture of the cereal so we're keeping it in but you can just as easily leave it out.
You can also just buy colorful dehydrated marshmallows from Amazon and use them for this recipe. (This will help to keep you from messing up the marshmallow to cereal ratio in your cereal box.)
🔪 Instructions for Lucky Charms Cookies
Step 1: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Set it aside.
Step 2: In a medium sized mixing bowl combine the flour, pudding mix, cornstarch, baking powder, baking soda, and salt with a whisk until combined. Set aside.
Step 3: In a large mixing bowl, cream together the butter and sugar until light and fluffy (about 2-3 minutes).
Step 4: Blend in the eggs, egg yolks, and vanilla. Scrape down the sides of the bowl as needed.
Step 5: Add the flour mixture into the wet mixture in 3 same sized portions, mixing well on low speed between each until combined. Do not overmix. Note that the dough will become very thick so you may need to mix the remaining flour in by hand.
Step 6: Stir in 1 cup of white chocolate chips, 1 cup of dry cereal and ½ cup of the marshmallows until evenly distributed.
Step 7: Scoop the dough out into ¼ cup sized portions. Roll into a ball and place about 2 inches apart on your baking sheet. I was able to fit 8 per sheet.
Step 8: Bake in the oven for 10-12 minutes or until just the edges look set, the tops are no longer glossy and there's just the slightest hint of darkening on the top.
Step 9: Let the cookies rest on the baking sheet for about 5 minutes to finish cooking and settle. This makes it easier to pick them up and put them on a wire rack.
Step 10: Place the cookies on a cooling rack.
Step 11: In a bowl, melt one cup of chocolate chips in the microwave in 30 second intervals, stirring well between each until smooth.
Step 12: Drizzle the chocolate over the tops of the cooled cookies and then place some of the reserved cereal and marshmallows on top of each cookie.
Step 13: Let rest until the chocolate has set. For a faster set, you can place the cookies into the freezer for about 5 minutes.
Enjoy!
🍴 Recipe Tips
- Marshmallow Tip: Reserve some marshmallows for topping as they dissolve during baking. This adds a decorative touch to the cookies.
- Cold Butter: If using cold butter, cube it first to aid in the creaming process, ensuring a smoother texture.
- Giant Cookies: For oversized cookies, divide the dough into 8 balls. Extend bake time by 1-3 minutes until lightly golden brown around the edges.
💭 Recipe FAQs
These cookies can be stored in an airtight container at room temperature for up to a week. I recommend eating them within 3 or 4 days for the best tasting results as the cereal will become stale as the cookies age.
If you want to chill your dough for any reason at all, you can cover the bowl of cookie dough and place it in the fridge for up to two days.
You can use salted or unsalted butter and these cookies will still taste great. I use salted butter when I make this lucky charm cookies recipe and I think it helps to cut down just a bit on the sweetness.
❤️ More Delicious Cookie Recipes
If you tried these Lucky Charms Cookies, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!
📖 Recipe
Lucky Charms Cookies
Equipment
Ingredients
- 3 ½ cups all purpose flour ($0.46)
- 1 box (3.4 oz) instant vanilla pudding mix ($0.86)
- 2 teaspoon cornstarch ($0.01)
- 1 teaspoon baking powder ($0.05)
- 1 teaspoon baking soda ($0.01)
- 1 teaspoon salt ($0.01)
- 1 cup unsalted butter, cubed, cold (16 Tbsp.) ($1.98)
- 1 ¼ cup granulated sugar ($0.45)
- 2 large eggs ($0.30)
- 2 large egg yolks ($0.15)
- 1 Tablespoon vanilla extract ($0.09)
- 1 ½ cups Lucky Charms cereal, no marshmallows ($0.59)
- 1 cup Lucky Charms marshmallows ($0.39)
- 2 cup white chocolate chips ($2.62)
Instructions
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Set it aside.
- In a medium sized mixing bowl combine the flour, pudding mix, cornstarch, baking powder, baking soda, and salt with a whisk until combined. Set aside.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy (about 2-3 minutes).
- Blend in the eggs, egg yolks, and vanilla. Scrape down the sides of the bowl as needed.
- Add the flour mixture into the wet mixture in 3 same sized portions, mixing well on low speed between each until combined. Do not overmix. Note that the dough will become very thick so you may need to mix the remaining flour in by hand.
- Stir in 1 cup of white chocolate chips, 1 cup of dry cereal and ½ cup of the marshmallows until evenly distributed.
- Scoop the dough out into ¼ cup sized portions. Roll into a ball and place about 2 inches apart on your baking sheet. I was able to fit 8 per sheet.
- Bake in the oven for 10-12 minutes or until just the edges look set, the tops are no longer glossy and there's just the lightest hint of darkening on the top.
- Let the cookies rest on the baking sheet for about 5 minutes to finish cooking and settle. This makes it easier to pick them up and put on a wire rack.
- Place the cookies on a cooling rack.
- In a bowl, melt one cup of chocolate chips in the microwave in 30 second intervals, stirring well between each until smooth.
- Drizzle the chocolate over the tops of the cooled cookies and then place some of the reserved cereal and marshmallows on top of each cookie.
- Let rest until the chocolate has set. For a faster set, you can place the cookies into the freezer for about 5 minutes.
- Enjoy!
Notes
- Add a few drops of food coloring for a holiday-themed look in the cookies or the white chocolate drizzle.
- Save some marshmallows for the topping; they dissolve while baking.
- If using cold butter, cut it into cube-sized pieces for easier creaming.
- For giant cookies, divide the dough into 8 balls and bake slightly longer until lightly golden around the edges.
Katie says
This is a great recipe!! The cookies came out beautiful and fluffy! I will really enjoy playing around with this one. Think of the other cereal possibilities!!! Next time I will try crushing the dry cereal before adding to the dough because truthfully I wasn’t a big fan of the texture of the cereal inside the baked cookie! Thanks again for the fun recipe!!
Nicole Durham says
I'm so glad you liked this recipe! 🙂