Easy Lucky Charms Cookies with Cereal and Marshmallow
These Lucky Charms Cookies start with a rich, nutty brown butter base, giving them the same chewy, buttery goodness you’d expect from a classic chocolate chip cookie—just with a colorful cereal twist! Perfect for St. Patrick’s Day or anytime you’re craving delicious cookies packed with crunchy cereal pieces and tasty marshmallow bits, this recipe is as fun to make as it is to eat.
If you’re a fan of Lucky Charms or just love chewy, bakery-style cookies, you’re in for a treat with these lucky charm cookies! They’re rich, nutty, and packed with crunchy cereal and gooey marshmallow bits, making them a festive dessert for St. Patrick’s Day or any time of year. If you’re looking for more whimsical treats, check out my Lucky Charms Rice Krispies, and if brown butter is your thing (and it should be!), don’t miss my decadent Brown Butter Brownies or perfectly soft Chocolate Chipless Cookies!
Why You’ll Love This Recipe
- Magical Nostalgia: Every bite is filled with your favorite cereals, combining chewy sugar cookies with the marshmallow flavor we all know and love.
- Perfect Texture: Crispier cookie edges meet a soft, chewy center for a bakery-quality finish in just 9-11 minutes.
- Easy and Fun to Make: This recipe keeps things simple and straightforward while bringing so much fun to your kitchen, especially for St. Patrick’s Day celebrations!
Ingredients
- Unsalted Butter: Browning the butter enhances the natural flavor, giving these cookies a nutty, rich base. Choose high-quality butter for the best results.
- Vanilla Extract: Use real vanilla extract to elevate the cereal flavor and complement the marshmallow bits.
- Large Egg and Egg Yolks: These are key ingredients for a chewy texture. Adding an extra yolk ensures soft centers and a rich, buttery cookie dough.
- All-Purpose Flour: This purpose flour creates a sturdy dough that balances the chewy sugar cookies’ texture. Sift it if needed to avoid lumps.
- Granulated Sugar and Brown Sugar: The combination adds the right amount of sweetness, with the brown sugar lending moisture for perfect cookies.
- Baking Soda and Kosher Salt: These provide lift and balance, ensuring your lucky charms cookie recipe doesn’t turn out too flat or too sweet.
- Lucky Charms Cereal: The star of the show! Use fresh cereal pieces to keep the crunch alive and highlight the marshmallow flavor. Try my lucky charms rice krispies!
Ingredient Substitutions
- Cereal Alternatives: Swap Lucky Charms with Fruity Pebbles cookies for a colorful twist.
- Sugars: Use dark brown sugar instead of light brown sugar for a deeper, molasses-like flavor.
- Vanilla Boost: Add a teaspoon of almond extract to complement the marshmallow filling.
- Butter Options: Replace the unsalted butter with browned salted butter for a slightly savory twist.
Ingredient Additions
- White Chocolate Chips: Sprinkle in some for an extra sweet touch that complements the cereal marshmallow cookies.
- Extra Lucky Charms: Press extra cereal pieces onto the top of the cookies for a fun, eye-catching finish.
- Marshmallow Filling: Add mini marshmallow bits in the center for a gooey surprise.
- Rainbow Sprinkles: Boost the fun with colorful sprinkles for an even more whimsical cookie.
Step by Step Instructions
Brown the Butter: Melt the butter in a saucepan over medium heat, swirling occasionally, until golden brown and nutty. Remove from heat and let cool slightly.
Make the Dough: In a large mixing bowl, whisk the browned butter with the sugars until smooth. Stir in the egg, egg yolks, and vanilla extract until combined. Gradually fold the dry ingredients into the wet mixture until just combined.
Gently stir in the Lucky Charms cereal.
Chill the Dough: Cover the dough and chill for at least 1–2 hours, or overnight for best results.
Bake the Cookies: Preheat the oven to 350°Fahrenheit (175°Celsius). Line a baking sheet with parchment paper. Scoop 2 tablespoons of dough into balls and place them on the sheet, spaced 2 inches apart.
Bake for 10–12 minutes, or until the edges are lightly golden and the centers look just set.
Cool and Serve: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack. Sprinkle with flaky sea salt, if desired. Serve and enjoy!
Expert Tips
- Chill the Dough: For crispier cookie edges and better cereal flavor, don’t skip chilling the cookie dough balls.
- Scoop with Precision: Use a tablespoon cookie scoop or kitchen scale to ensure evenly sized large cookies that bake perfectly.
- Watch the Bake Time: Keep an eye on them during the last 1–2 minutes of bake time to avoid overbaking. They should be set around the edges of the cookie but slightly soft in the center.
- Cooling Method: Let them rest on a lined baking sheet before transferring to a wire rack to keep their shape.
Serving Suggestions
- St. Patrick’s Day Party: Serve these easy st. Patrick’s Day cookies as a festive centerpiece with a glass of cold milk.
- Ice Cream Sandwiches: Turn two giant cookies into a cereal-flavored ice cream sandwich for an indulgent treat.
- Gift-Worthy: Wrap them in a plastic bag with colorful ribbons for a fun St. Patrick’s Day search activity.
- Kid-Friendly Desserts: Add them to the dessert table at a St. Patty’s Day party for a guaranteed crowd-pleaser.
Storage Instructions
- Short-Term Storage: Store baked cookies in an airtight container at room temperature for up to 5 days. Layer with parchment paper to prevent sticking.
- Freeze the Dough: Scoop cookie dough balls and freeze them in a plastic bag for up to 3 months. Bake directly from frozen, adding 1–2 minutes to the bake time.
- Freezing Baked Cookies: Freeze fully cooled cookies in a zip-top bag or airtight container for up to 3 months. Thaw at room temperature before enjoying.
Did you try this recipe? I’d love to see it! Tag @onebowlbakery on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Easy Lucky Charms Cookies with Cereal and Marshmallow
Equipment
- Saucepan
- Large mixing bowl
- Parchment-lined baking sheet
- Wire rack
Ingredients
- ¾ cup 1.5 sticks unsalted butter
- 1 large egg
- 2 large egg yolks
- 2 teaspoons vanilla extract
- ¼ cup 55g granulated sugar
- 1 cup 156g light brown sugar
- 1 ½ cups 221g all-purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 ½ cups 70g Lucky Charms cereal
- Flaky sea salt optional
Instructions
Brown the Butter:
- Melt the butter in a saucepan over medium heat, swirling occasionally, until golden brown and nutty. Remove from heat and let cool slightly.
Make the Dough:
- In a large mixing bowl, whisk the browned butter with the sugars until smooth. Stir in the egg, egg yolks, and vanilla extract until combined. Gradually fold the dry ingredients into the wet mixture until just combined. Gently stir in the Lucky Charms cereal.
Chill the Dough:
- Cover the dough and chill for at least 1–2 hours, or overnight for best results.
Bake the Cookies:
- Preheat the oven to 350°Fahrenheit (175°Celsius). Line a baking sheet with parchment paper. Scoop 2 tablespoons of dough into balls and place them on the sheet, spaced 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden and the centers look just set.
Cool and Serve:
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack. Sprinkle with flaky sea salt, if desired. Serve and enjoy!
Notes
- Brown the Butter: Melt the butter in a saucepan over medium heat, swirling occasionally, until golden brown and nutty. Remove from heat and let cool slightly.
- Make the Dough: In a large mixing bowl, whisk the browned butter with the sugars until smooth. Stir in the egg, egg yolks, and vanilla extract until combined. Gradually fold the dry ingredients into the wet mixture until just combined. Gently stir in the Lucky Charms cereal.
- Chill the Dough: Cover the dough and chill for at least 1–2 hours, or overnight for best results.
- Bake the Cookies: Preheat the oven to 350°Fahrenheit (175°Celsius). Line a baking sheet with parchment paper. Scoop 2 tablespoons of dough into balls and place them on the sheet, spaced 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden and the centers look just set.
- Cool and Serve: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack. Sprinkle with flaky sea salt, if desired. Serve and enjoy!
