These lucky charms cookies are made with soft cookie dough, your favorite cereal, and are studded with colorful marshmallows and white chocolate chips before receiving a white chocolate drizzle over the top.
One of our favorite new cookie recipes starts with a lucky charms cookie dough and ends up with a delicious blend of soft, chewy, crispy, and sweet in every bite.
This lucky charms cookies recipe is incredibly 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. Just measure, mix, scoop and bake. -that's my kind of treat. 😉
🥘 Ingredients
- All-purpose flour
- Instant Vanilla Pudding Mix
- Cornstarch
- Baking soda
- Baking powder
- Salt
- Cold butter (unsalted or salted)
- Granulated sugar
- Eggs
- Egg yolks
- Vanilla extract
- Lucky charm cereal
- White chocolate chips
For specific quantities, see the recipe card below.
🍽 Equipment Needed
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- Mixing bowls
- Measuring cups
- Measuring spoons
- Electric mixer
- Baking sheet
- Parchment paper
- Cookie scoop
🔪 Instructions
Check out how to make Lucky Charms cookies with these simple step-by-step 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 cooling 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!
📖 Variations
Food coloring. If desired you can use food coloring for a fun and festive touch for St Patricks 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.)
🍴 Recipe Tips
We do not add all of the marshmallows to the cookie dough because the marshmallows will dissolve as they cook and we want to use some for the topping to make the cookies look pretty.
If you are using cold butter it will take you a moment to beat it until creamy so cutting it into cube-sized pieces first can really help.
Giant Lucky Charms Cookies
You can make giant cookies by simply dividing the dough into 8 cookie dough balls. the bake time will need to be extended by 1-3 minutes or until the cookie looks lightly golden brown around the edges.
💭 FAQs
These cookies can be kept 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 into 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 great cookie recipes to check out soon
- Valentines Chocolate Chip M&M Cookies
- Cookie Monster Cookies
- Soft Christmas Cookies
- Chocolate Chip Cookies with Potato Chips and Pretzels
- Peppermint Shortbread Cookies
- Giant Sprinkle Cookies
📖 Recipe
Lucky Charms Cookies
Equipment
- Cookie scoop
Ingredients
- 3 ½ cups all-purpose flour ($0.28)
- 1 3.4 oz. box Instant Vanilla Pudding Mix ($0.98)
- 2 teaspoon cornstarch ($0.01)
- 1 teaspoon baking soda ($0.01)
- 1 teaspoon baking powder ($0.02)
- 1 teaspoon salt ($0.10)
- 1 cup unsalted butter, cubed, cold (16 Tbsp.) ($0.75)
- 1 ¼ cup granulated sugar ($0.26)
- 2 large eggs ($0.16)
- 2 large egg yolks ($0.16)
- 1 Tablespoon vanilla extract ($0.06)
- 1 ½ cups lucky charm cereal, no marshmallows ($0.42)
- 1 cup lucky charms marshmallows ($0.28)
- 2 cup white chocolate chips ($1.98)
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!
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