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These fun Lucky Charms cookies have slightly crisp edges, light and chewy centers, and are filled to the brim with gooey Lucky Charms marshmallows. Cookies are ready to bake in about 10 minutes and there’s no need to chill the dough!
If there’s anything I’ve learned over 10+ years of baking, it’s when you find a good recipe: stick with it.
This doesn’t mean make the same thing over and over again, but rather that if you find the perfect recipe, use it as a base for other flavors and textures.
The base for these chewy Lucky Charms cookies is my favorite cookie base recipe. I’ve used it in my Andes mint cookies, butterscotch cookies, cookies and cream cookies, and chocolate covered pretzel cookies.
Once you’ve made these lightly crisp, perfectly soft, and easy cookies, you’ll totally get the hype!
Not only are they deliciously soft and full of brown sugar flavor, but they are also a no chill recipe. Yes, you heard that correctly! A delicious cookie dough recipe that goes from mixer to cookie sheet, no fridge time required.
They also happen to make the perfect base for these Lucky Charms cookies. The dough has a simple flavor that doesn’t compete with the bold and bright marshmallows, and instead complements them perfectly.
Lucky Charms cookies are the perfect St. Patrick’s Day themed cookie recipe, but honestly? I would (and will!) eat them year round!
If you’re looking for more fun St. Patrick’s Day themed recipes, you have to try out a few of my favorites like these Guinness cupcakes, my lightened-up shamrock shake, or my no bake mint chocolate chip pie!
The beauty of these crisp yet chewy cookies is in the list of ingredients and ease of preparation. Not only do they come together in just 10 minutes (have I mentioned no chilling??), but they have a list of ingredients that are easily recognizable.
Consisting of pantry basics like flour, brown sugar, baking soda, baking powder, and salt, they can probably be made at a moments notice.
As long as you have some butter softening on the counter, and a box of Lucky Charms at the ready, you can make these Leprechaun-inspired cookies any time you get the urge!
The real issue is making sure that the cereal makes it safely to your baking day without anyone spotting it in the cupboard, or you yourself succumbing to a midnight craving.
I’m going to save you the trouble and heartache and just go ahead recommend you buy two boxes (or one really big one). Mmmkay?
DO I USE THE LUCKY CHARMS CEREAL, TOO?
Speaking of Lucky Charms, we need to talk about how to get the most perfect marshmallow-filled cookie possible.
The recipe calls for just the marshmallow portion of the cereal, so you’ll have to pick them out yourself. There is an upside to this extra step: you get to sneak as many marshmallows as you want!
As long as you leave 1 cup for your cookies, no one has to know and your secret is safe with me.
After you’ve gathered a full cup of colorful marshmallows, add them to a small bowl and set aside while you get started on your cookie dough.
KEEP THE MARSHMALLOWS WHOLE
Oh, and I must mention this: make sure to keep your marshmallows whole.
Often, you’ll see recipes call for chopping the marshmallows. I’m not about that kind of extra work, and I think the chunky marshmallow bits are what make the cookies so deliciously addictive and charming (see what I did there?).
While stirring the marshmallows into the batter, some of them will break up naturally. That’s totally fine, so don’t agonize about it or feel the need to be gentle while mixing. Your cookies will turn out just fine!
HOW TO MAKE LUCKY CHARMS COOKIES
You’ve heard me talk about how easy these cookies are, and I’m really not kidding! They are so stinking simple, you’re never going to buy cookies from the bakery ever again.
Not when they are this easy to make at home with quality ingredients like real butter and deeply flavored brown sugar.
While I go into detail on how to make this easy brown sugar cookie base in my Andes mint cookies recipe, the process is actually really straight-forward.
All you have to do is whisk together your flour, baking powder, baking soda, and salt. Set aside and get started on creaming your butter and sugar.
In the bowl of a stand mixer, add the butter and brown sugar. Cream together until light and fluffy, and then add in the egg and vanilla. Beat everything together until it’s completely smooth and free from lumps.
Then, with the mixer on low, add the dry ingredients to your butter and brown sugar mixture in two additions. Mix until the flour is incorporated and you see no dry spots.
Remove the bowl from your stand mixer and add in the Lucky Charms marshmallows you set aside earlier. Fold them in with a spatula until just combined.
BAKING THE COOKIES
Using a cookie scoop (this #50 cookie scoop is my favorite), drop rounded balls of Lucky Charms cookie dough onto a baking sheet lined with parchment paper or a silicone baking mat.
Bake your cookies until the edges just begin to brown ever so slightly, or 10-12 minutes (mine always take 11).
As soon as the edges start to brown, remove them from the oven an allow to cool on the baking sheet for 1-2 minutes before transferring to a wire cooling rack.
Note: the cookies will deflate once they cool, so don’t worry if they look puffy and unlike the ones in these photos right away. They will deflate, creating pockets of light and airy melted marshmallows that make the perfect bite.
What I love most about these cookies is the unbelievably chewy center. By themselves without any add-ins, these cookies are chewy on the inside, but when those marshmallow bits melt, puff up, and then deflate inside the cookies, they create pockets of air that bring all kinds of texture to the cookies.
Kind of like cold butter and shortening create flaky layers in a pie crust, so do Lucky Charms marshmallows inside of these easy brown sugar cookies. You’ll love every bite!
Allow your cookies to cool completely on the wire rack before transferring to an airtight container. This helps you avoid condensation from still-warm cookies and extends your storage time considerably.
Go ahead and store your cookies on the counter for up to 1 week (if they last that long!), or transfer them to freezer bags for long term storage. They will last up to 2 months when stored in the freezer, and make the perfect midnight fix for your sweet tooth.
Oh, and don’t forget to pour yourself a nice, tall glass of cold milk.
Lucky Charms Cookies
- 1 cup + 2 Tablespoons (150g) all-purpose flour be sure to measure properly
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup (57g) unsalted butter softened to room temperature
- ½ cup + 2 Tablespoons (125g) firmly packed light brown sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 1 cup Lucky Charms marshmallows
- Preheat oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a medium size bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a separate medium size bowl with a hand held mixer or the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar on medium speed. Scrape down the sides and bottom of the bowl with a spatula. Add the egg and vanilla extract, and beat again on medium speed until everything is combined and there are no lumps.
- With the mixer on low, slowly add the dry ingredients to the wet ingredients in 2 additions, mixing thoroughly after each addition. Fold in Lucky Charms marshmallows with a spatula.
- Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), drop rounded balls of dough onto the prepared baking sheet. Bake for 10-12 minutes until sides just begin to brown (mine always take exactly 11 minutes). Remove from the oven and allow to cool on the baking sheet for 1-2 minutes before transferring to a wire rack to cool completely. Cookies stay fresh in an airtight container at room temperature up to 1 week. Cookies freeze well, up to 2 months. Rolled cookie dough can be frozen, up to 2 months. Bake frozen on baking sheet for 11-13 minutes.