why make this recipe
Lucky Charms Cookies are fun, colorful, and soft. Kids like the marshmallows. The cookies are easy to mix and bake. You get a sweet crunchy bite from the cereal marshmallows on top. They make a good snack for parties or lunch boxes.
introduction
This recipe mixes a classic cookie base with Lucky Charms marshmallows for a playful treat. It uses simple pantry ingredients and a full cup of marshmallows folded in, plus more pressed on top for color. For another easy cookie idea, try this brown sugar rhubarb cookies recipe.
how to make Lucky Charms Cookies
- Cream the butter and sugar until light and fluffy.
- Add the egg and vanilla and mix until smooth.
- Stir dry ingredients in until just mixed.
- Fold in one cup of marshmallows by hand.
- Scoop dough into balls and bake until edges just turn golden.
- Press the extra marshmallows into the warm tops so they stick.
- Cool on a rack.
Ingredients :
- Unsalted butter, softened – 1 cup
- Granulated sugar – 1 1/4 cups
- Large egg, room temperature – 1
- Vanilla extract – 2 teaspoons
- All-purpose flour – 2 1/2 cups
- Baking soda – 1/2 teaspoon
- Baking powder – 1/2 teaspoon
- Salt – 1/4 teaspoon
- Lucky Charms marshmallows, divided – 2 cups
Directions :
- Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone baking mat.
- In a stand mixer with the paddle attachment, cream the softened butter and granulated sugar on medium-high speed for 2-3 minutes until the mixture is pale and fluffy.
- Add the egg and vanilla extract, beating until fully incorporated. Scrape down the sides of the bowl to ensure even mixing.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Gently fold in 1 cup of the Lucky Charms marshmallows by hand.
- Use a size 40 cookie scoop to form 2-tablespoon sized balls. Place them 2 inches apart on the baking sheet.
- Bake for 9-11 minutes, or until the edges are barely golden and the tops look set.
- Remove from the oven and immediately press the remaining 1 cup of marshmallows into the tops of the warm cookies.
- Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
how to serve Lucky Charms Cookies
Serve them at room temperature. They go well with a glass of milk or a cup of tea. Put them on a party plate for kids. They also travel well in a lunchbox if you layer with parchment paper.
how to store Lucky Charms Cookies
Keep cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed freezer bag for up to 1 month. Thaw at room temperature before serving.
tips to make Lucky Charms Cookies
- Use room temperature butter and egg for a smooth dough.
- Do not overmix after adding flour to keep cookies soft.
- Press the extra marshmallows in while the cookies are warm so they stick.
- If marshmallows brown too fast, lower oven heat slightly.
- Scoop same-size balls so cookies bake evenly.
variation (if any)
- Add 1/2 cup white chocolate chips for extra sweetness.
- Swap half the flour for oat flour for a chewier texture.
- Use mini marshmallows or cereal pieces from other cereals for new flavors.
FAQs
Q: Can I use margarine instead of butter?
A: Butter gives the best flavor. Margarine will work, but cookies may be softer.
Q: Why did my marshmallows melt?
A: High oven heat or long bake time can melt marshmallows. Press them on after baking to avoid melting.
Q: Can I make the dough ahead?
A: Yes. Chill dough up to 24 hours in the fridge. Add a minute or two to bake time if cold.
Q: How do I keep cookies soft?
A: Do not overbake. Store in an airtight container with a slice of bread to keep them soft.
Lucky Charms Cookies
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 26 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These playful cookies combine a classic cookie base with colorful Lucky Charms marshmallows for a fun treat that kids will love.
Ingredients
- 1 cup Unsalted butter, softened
- 1 1/4 cups Granulated sugar
- 1 Large egg, room temperature
- 2 teaspoons Vanilla extract
- 2 1/2 cups All-purpose flour
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Baking powder
- 1/4 teaspoon Salt
- 2 cups Lucky Charms marshmallows, divided
Instructions
- Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone baking mat.
- Cream the softened butter and granulated sugar on medium-high speed for 2-3 minutes until the mixture is pale and fluffy.
- Add the egg and vanilla extract, beating until fully incorporated. Scrape down the sides of the bowl to ensure even mixing.
- Whisk together the flour, baking soda, baking powder, and salt in a separate bowl.
- Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in 1 cup of the Lucky Charms marshmallows by hand.
- Use a size 40 cookie scoop to form 2-tablespoon sized balls. Place them 2 inches apart on the baking sheet.
- Bake for 9-11 minutes, or until the edges are barely golden and the tops look set.
- Remove from the oven and immediately press the remaining 1 cup of marshmallows into the tops of the warm cookies.
- Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
For added sweetness, consider adding white chocolate chips. Use room temperature butter and egg for the best dough consistency.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
