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.
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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 Lucky Charms Cookies always hold a special place in our hearts.
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💛 Why You'll Love This Recipe
- 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
Instant vanilla pudding mix - Used dry. Adds flavor and helps create soft, thick cookies. We use pudding mix in a lot of our cookies for this reason- for example, our Chocolate Chip Cookies Without Eggs.
Cold butter - No softening needed. Helps create a thick, chewy dough and prevents spreading.
Eggs + extra yolks - Add richness and help bind the dough.
Lucky Charms cereal - Use both cereal pieces and marshmallows for crunch and pops of color.
White chocolate chips - Added to the dough and used for a quick drizzle on top.
See the recipe card below for full ingredients and instructions.
🔀 Substitutions & Variations
Food Coloring: Add a few drops of green food coloring for St. Patrick's Day. Color just the dough or swirl some into the melted white chocolate drizzle.
Marshmallow Only Cookies: Leave out the cereal pieces and use only the marshmallows for a softer, less crunchy cookie.
Extra Marshmallows: You can buy bags of colorful dehydrated marshmallows to boost the color without throwing off the cereal-to-marshmallow ratio in the Lucky Charms box.
💰 Budget-Friendly Tips
Use leftover cereal. The crushed bits at the bottom of the bag work perfectly in these Lucky Charms Cookies.
Skip the drizzle. The cookies are great without the extra white chocolate topping if you're keeping things budget-tight.
Buy generic. Store-brand cereal, chocolate chips, and pudding mix taste just as great at a lower cost.
🥄 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 Lucky Charms Cookies into the freezer for about 5 minutes.
Enjoy!
👩🏻🍳 Expert 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.
❄️ Storage and Make Ahead
Storage: Store Lucky Charms Cookies in an airtight container at room temperature for up to 5-7 days. For the best texture, enjoy within 3-4 days before the cereal softens.
Make Ahead: Cookie dough can be prepped ahead and stored covered in the fridge for up to 2 days. Scoop before chilling for easier handling.
🥗 Side Dishes or Pairing Ideas
Serve these Lucky Charms Cookies with a glass of milk, hot cocoa, or a fun cereal-themed drink like my Fruit Loop Milkshake or Fruity Pebbles Milkshake. They also make a cute addition to dessert boards, after-school snack plates, or kids' party treat trays.
- Fruit Loop MilkshakeRecipe $1.30
- Fruity Pebbles Banana BreadRecipe $2.41 / Serving $0.24
- Fruity Pebbles TreatsRecipe $4.23 / Serving $0.35
- Cap'n Crunch CookiesRecipe $6.61 / Serving $0.56
❓ Lucky Charms Cookies 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 Recipes You'll Love
- Valentine's M&M CookiesRecipe $11.28 / Serving $0.47
- Cookie Monster CookiesRecipe $6.47 / Serving $1.08
- Candy Cane Shortbread CookiesRecipe $4.88 / Serving $0.40
- Butterscotch Chocolate Chip CookiesRecipe $2.93 / Serving $0.24
🐝 If you tried these Lucky Charms Cookies, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Lucky Charms Cookies
Equipment
Ingredients
- 1 cup unsalted butter, cold and cubed - ($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)
- 3 ½ cups all-purpose flour - ($0.46)
- 1 box (3.4 ounces) 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)
Mix-Ins
- 2 cup white chocolate chips, divided - ($2.62)
- 1 ½ cups Lucky Charms cereal, marshmallows removed - ($0.59)
- 1 cup Lucky Charms marshmallows - ($0.39)
Instructions
- Preheat and prep. Preheat the oven to 400°F and line a baking sheet with parchment paper. Set aside.
- Mix dry ingredients. In a medium mixing bowl, whisk together the all-purpose flour, instant vanilla pudding mix, cornstarch, baking powder, baking soda, and salt until evenly combined. Set aside.
- Cream butter and sugar. In a large mixing bowl, beat the cold cubed butter and granulated sugar together until light and fluffy, about 2 to 3 minutes.
- Add eggs and vanilla. Blend in the eggs, egg yolks, and vanilla extract. Scrape down the sides of the bowl as needed to ensure everything is well incorporated.
- Combine wet and dry. Add the flour mixture to the wet ingredients in three equal portions, mixing on low speed between each addition until just combined. Do not overmix. The dough will be very thick, so the final portion may need to be mixed in by hand.
- Fold in mix-ins. Stir in 1 cup of the white chocolate chips, 1 cup of the cereal (without marshmallows), and ½ cup of the marshmallows until evenly distributed.
- Portion dough. Scoop the dough into ¼-cup portions, roll into balls, and place about 2 inches apart on the prepared baking sheet. About 8 cookies will fit per sheet.
- Bake. Bake for 10 to 12 minutes, or until the edges look set, the tops are no longer glossy, and there is just a light hint of golden color.
- Cool. Let the cookies rest on the baking sheet for 5 minutes to finish setting, then transfer to a wire rack to cool completely.
- Melt chocolate. In a microwave-safe bowl, melt the remaining 1 cup of white chocolate chips in 30-second intervals, stirring well between each, until smooth.
- Decorate. Drizzle the melted chocolate over the cooled cookies, then top with the reserved cereal and marshmallows.
- Set and serve. Let the chocolate set at room temperature, or place the cookies in the freezer for about 5 minutes for a quicker set. Enjoy.
Notes
- Marshmallows. Adding most marshmallows after baking prevents them from melting into the dough.
- Cold butter. Smaller butter cubes make creaming easier and help create thick cookies.
- Giant cookies. Divide dough into 8 portions and bake a few minutes longer, until edges are lightly golden and centers are set.
- Storage. Store cookies in an airtight container at room temperature for up to 4 days.
Nutritional Information
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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! 🙂