These fun Lucky Charms Cookies are made with a delicious, chewy, vanilla cookie base that is packed with Lucky Charms marshmallow pieces, white chocolate chips, and sprinkles!
Perfect for St. Patrick's Day, baby showers, birthday parties, or just an afternoon snack, these cookies are quick and easy to make. Maybe you'll even find a pot of gold inside!
Lucky Charms are a favorite childhood cereal of my boys, so of course, this is my cookie version. Besides they are just so darn cute
Lucky Charm Cookies are so much fun to make, kids will love mixing in the marshmallow candies, white chocolate chips, and sprinkles together - it's cookie magic!
They're delicious and fun, especially when enjoyed warm with a glass of cold milk.
Made with genuine Lucky Charm marshmallows, these special cookies are perfect for any occasion!
Wet Ingredients. Butter, Egg, Vanilla Extract, Vegetable Oil
Dry Ingredients. All Purpose Flour, Granulated Sugar, Brown Sugar, Baking Soda, Baking Powder
Candy. Lucky Charms Marshmallows, White Chocolate Chips, Rainbow Sprinkles (or Gold Sprinkles)
How to Make Lucky Charms Cookies
Preheat the oven to 350 F Degrees. Line a couple of large baking sheets with parchment paper or a silicone baking mat, or use a nonstick cookie sheet, and set it aside.
Cream together the softened Butter and Granulated Sugar using a hand mixer or stand mixer in a large mixing bowl. Scrape the sides of the bowl as needed to include all ingredients.
Add Egg and Vanilla Extract to the butter mixture and continue to cream together until light and fluffy.
Drizzle Vegetable Oil into the butter mixture and add Brown Sugar. Mix to combine. Scrape the sides of the bowl as needed.
Add All Purpose Flour, Baking Soda, and Baking Powder to the mixture and mix until combined.
Stir the White Chocolate Chips and Lucky Charms Marshmallows into the cookie dough. (Optional - Reserve a few marshmallows to press on top before baking.)
Using a size #24 Cookie scoop, scoop balls of dough, and place them onto a baking sheet lined with parchment paper, at least 2 inches apart. Add the extra Lucky Charms on top of the dough.
Tip: Using a size #24 cookie scoop will make about 18 large cookies. You can use a smaller cookie scoop, but you'll have to lessen the bake time accordingly.
Bake at 350 F Degrees for 9-11 minutes. Edges will be set and the center will no longer be glossy. Bake for an extra 1-2 minutes for a crispier cookie.
Remove the freshly baked cookies from the oven and allow them to cool on the baking sheet for a few minutes before moving them to a wire cooling rack to cool completely.
Storage & Freezing
Store: Store cookies in a sealed airtight container. Cookies will stay fresh for up to a week. Best if enjoyed within two to three days.
Freeze: You can freeze Lucky Charms Cookies for up to 3 months, so you can have special cookies any time you like! Place them in a freezer-safe container or Ziploc bag, and put pieces of parchment paper between each cookie to prevent them from sticking together when you defrost them.
Substitutions & Variations
- Sprinkles. You can use any kind of sprinkles in these cookies, but I have used gold stars and gold sprinkles like the pot of gold at the end of a rainbow! Use different colored sprinkles to suit your special occasion if you prefer.
- Butter. I use salted butter in my recipes, but if you only have unsalted butter, then you'll need to add ⅛ teaspoon of salt to the cookie dough.
- Oil. I use vegetable oil if cookies require it, but you can substitute it for canola oil if you have that to hand instead.
- Color. If you want other color added to these cookies, you can do this by choosing colored sprinkles, or you can add a few drops of food coloring to the cookie dough, like green food coloring for St. Patrick's Day. If you do this, I would recommend reserving some of the lucky charms to put in the top of cookie dough balls before baking (or on top of the cookies while they're hot out of the oven) to make the colors of the marshmallows stand out better.
What makes a good cookie? Does it have a soft center and crisp edges, and is it chewy? Each of these makes a great quality cookie. To make perfect cookies every time here are some pro tips.
To find out more, check out my Pro Tips Guide for making the best cookies every time!
Baking is a science, and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.
|All Purpose Flour
Lucky Charms Marshmallows.
Take the tasty marshmallow bits straight from the cereal box to use in the recipe, or you can purchase Lucky Charms Marshmallows separately.
Scrape Sides of the Mixing Bowl.
It's very important to scrape the sides of the mixing bowl when creaming butter and sugar together. This makes sure you use all the ingredients to give you the perfect consistency.
Using a cookie scoop keeps each ball of cookie dough the same size, which is essential for baking. I've used a size #24 cookie scoop, which makes about 18 nice, big cookies. When using smaller cookie scoops, lessen the bake time accordingly.
Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough.
Allow cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.
- Kitchen Scale. I use this for accuracy in measuring and it's a lifesaver when it comes to consistent baking
- Wire Rack for cooling cookies. I like to have at least 2 cooling racks
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients
- Cookie Sheet. Most recipes will take 2 batches to bake. It's great to have multiple baking sheets available
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula are all helpful.
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Have you tried this Lucky Charms Cookie recipe?
Let me know what you think of these colorful cookies! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!
More Colorful Cookie Recipes
- Pink Velvet Crumbl Cookies
- Love Sprinkle Sugar Cookies
- Oreo Cheesecake Cookies
- Candy Bar Cookies
- Red Hots Cookies
- Church Window Marshmallow Cookies
Lucky Charms Cookies
- ½ cup Butter Softened
- ½ cup Granulated Sugar 100g
- ½ cup Brown Sugar 106g
- 1 Egg Large
- 1 teaspoon Vanilla Extract
- ¼ cup Vegetable Oil
- 2 cups All Purpose Flour 240g
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- 1 cup Lucky Charm Marshmallows
- ½ cup White Chocolate Chips
- 2 tablespoons Rainbow Sprinkles or Gold Sprinkles
- Pre-heat oven to 350 F Degrees. Line the baking sheets with parchment paper or a silicone baking mat. Set aside.
- Cream together softened Butter and Granulated Sugar using a hand mixer or stand mixer in a large bowl. Scrape the sides of the bowl as needed to include all ingredients.
- Add Egg and Vanilla Extract to the butter mixture and continue to cream together until light and fluffy.
- Drizzle Vegetable Oil into the butter mixture and add Brown Sugar. Mix to combine. Scrape the sides of the bowl as needed.
- Add All Purpose Flour, Baking Soda, and Baking Powder to the mixture and mix until combined.
- Hand stir White Chocolate Chips and Lucky Charms Marshmallows into cookie dough. Optional - Reserve a few marshmallows to press on top before baking.
- Using a size #24 Cookie scoop, scoop the cookie dough into balls. Place cookie dough balls onto a baking sheet lined with parchment paper, at least 2 inches apart.
- Bake at 350 F Degrees for 9-11 minutes. Edges will be set and the center will no longer be glossy.
- Remove from oven and allow cookies to cool on a baking sheet for a few minutes before moving to a wire cooling rack to cool completely.
- Store: Store cookies in a sealed airtight container. Cookies will stay fresh for up to a week. Best if enjoyed within two to three days.
- Freeze: You can freeze Lucky Charms Cookies for up to 3 months in a freezer-safe container or Ziploc bag. Put pieces of parchment paper between each cookie to prevent them from sticking together when you defrost them.
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.