These Lucky Charms Cookies Are Charmingly Delicious (and Perfect for St. Patrick’s Day!)
Get ready to bake a little magic into your kitchen! These Lucky Charms Cookies are soft, chewy, and loaded with creamy white chocolate chips and colorful marshmallow charms in every bite. They’re the perfect mix of nostalgic cereal vibes and bakery‑style cookies. Whether you’re baking for St. Patrick’s Day or just craving something fun and sweet, these cookies always bring the luck. Warning: they disappear fast, so you might want to make a double batch!
Why you’ll want to make these Lucky Charms cookies:
- They’re fun and nostalgic, bringing back childhood memories with every colorful bite
- The combination of soft cookies, white chocolate chips, and marshmallow charms is absolutely addictive
- They’re perfect for holidays like St. Patrick’s Day, but fun enough to make year‑round
- The bright, cheerful look makes them great for parties, bake sales, and gifting
- Kids and adults alike love them, making them a guaranteed crowd‑pleaser
- They’re easy to make with simple ingredients and no complicated steps
- They stand out from classic cookies and feel extra special and playful
These bakery-style, homemade cookies are perfect for:
- St. Patrick’s Day celebrations
- Birthday parties
- Dessert tables at themed parties
- School events and bake sales
- Work parties and potlucks
- Potlucks and family gatherings
- Sleepovers and movie nights
- Classroom treats, kids’ parties, or teacher appreciation days
- Baby showers or gender‑neutral celebrations
Lucky Charms Cookies
Prep: 15 minutes Chill: 15-30 minutes Cook: 8-10 minutes
Yields: 24
Ingredients
- 1 1/2 cup (55g) butter, softened to room temperature
- 1/4 cup (48 g) granulated sugar
- 3/4 cup (200 g) light brown sugar
- 1 large egg
- 1 1/2 teaspoon (7.5 mL) vanilla
- 1 1/2 cup (185 g) flour
- 3/4 teaspoon (5g) baking soda
- 1/2 tsp (4g) salt
- 1 cup (188g) white chocolate chips
- 1 cup cereal marshmallows, Lucky Charms or other brand
Directions
Using an electric mixer or spatula, cream together the softened butter, granulated sugar and brown sugar until soft and fluffy.
Add in the egg and vanilla and mix well.
In a separate bowl, mix together the flour, baking soda and salt. Then, add into the dough in 3 additions, making sure to mix until just incorporated.
Using a spatula, or your hands, mix in 3/4 of the white chocolate chips and about 3/4 of the marshmallows. Be careful not to crush the marshmallows.
Cover the cookie dough with plastic wrap and place in the fridge for 15-30 minutes. Do not chill for longer than an hour because you don’t want the lucky charms to start breaking down from the moisture.
Preheat the oven to 350°F/177°C. Line 2 baking sheets with parchment paper.
Use a cookie scooper or spoons to make balls about 1 1/2 tbs. Place cookies on the pan, leaving 2-3” for spread.
Press in white chocolate chips into the tops of the cookie balls, but do NOT put the marshmallows on yet. (they will brown and not look very pretty if you put them in now!)
Bake for 8-10 minutes. For chewy cookies, you want to pull them out just when they start turning slightly brown around the edges. If you like crunchier cookies, you can leave them in for a bit longer.
Allow the cookies to cool on the pan for 2-3 minutes before pressing a few marshmallows into the top of each cookie. Transfer them to a wire rack to finish cooling.
Notes
Storing these cookies in an air-tight container will cause the marshmallows to soften over time. You may want to store them in a paper bag, but the cookies will start to get dried out faster than if they were stored in an air-tight container.
FAQ
Can I use regular chocolate chips instead of white chocolate chips?
Absolutely! Feel free to substitute regular chocolate chips if you prefer a more classic chocolate flavor. The cookies will still be delicious and magical.
How should I store these cookies to keep them fresh?
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them for up to three months.
Can I use marshmallows from a different cereal?
Yes, you can use marshmallows from any cereal you like. However, using Lucky Charms marshmallows will give you that distinctive, nostalgic taste and vibrant color.
These Lucky Charms Cookies are proof that a little whimsy can make baking even sweeter. With their soft centers, creamy white chocolate, and pops of colorful marshmallows, they’re guaranteed to bring smiles all around. Whether you’re sharing them with friends or keeping a few just for yourself, every bite feels like a lucky treat. Don’t be surprised if these cookies become a requested favorite. Now grab a glass of milk and enjoy the magic!
Now that you know how to make Lucky Charms cookies, you might also want to check out:
- Elevate Your Cookie Game with These Delicious Turtle Cookies
- The Strawberry Chocolate Chip Cookies You’ll Want To Take To Every Party
- 40 Delightfully Delicious Cookie Bar Recipes to Sweeten Your Day
Lucky Charms Cookies
Whip up a batch of these enchanting Lucky Charms Cookies, where creamy white chocolate chips meet the iconic, colorful marshmallows from your favorite cereal. Perfect for any occasion, these cookies promise a delightful crunch and a burst of nostalgic sweetness in every bite!
Ingredients
- 1 1/2 cup (55g) butter, softened to room temperature
- 1/4 cup (48 g) granulated sugar
- 3/4 cup (200 g) light brown sugar
- 1 large egg
- 1 1/2 teaspoon (7.5 mL) vanilla
- 1 1/2 cup (185 g) flour
- 3/4 teaspoon (5g) baking soda
- 1/2 tsp (4g) salt
- 1 cup (188g) white chocolate chips
- 1 cup cereal marshmallows, Lucky charms or other brand
Instructions
Using an electric mixer or spatula, cream together the softened butter, granulated sugar and brown sugar until soft and fluffy.
Add in the egg and vanilla and mix well.
In a separate bowl, mix together the flour, baking soda and salt. Then, add into the dough in 3 additions, making sure to mix until just incorporated.
Using a spatula, or your hands, mix in3/4 of the white chocolate chips and about 3/4 of the marshmallows. Be careful not to crush the marshmallows.
Cover the cookie dough with plastic wrap and place in the fridge for 15-30 minutes. Do not chill for longer than an hour because you don’t want the lucky charms to start breaking down from the moisture.
Preheat the oven to 350°F/177°C. Line 2 baking sheets with parchment paper.
Use a cookie scooper or spoons to make balls about 1 1/2 tbs. Place cookies on the pan, leaving 2-3” for spread. Press in white chocolate chips into the tops of the cookie balls, but do NOT put the marshmallows on yet. (they will brown and not look very pretty if you put them in now!)
Bake for 8-10 minutes. For chewy cookies, you want to pull them out just when they start turning slightly brown around the edges. If you like crunchier cookies, you can leave them in for a bit longer.
Allow the cookies to cool on the pan for 2-3 minutes before adding marshmallows on top. Transfer them to a wire rack to finish cooling.
Notes
Storing these cookies in an air-tight container will cause the marshmallows to soften over time. You may want to store them in a paper bag, but the cookies will start to get dried out faster than if they were stored in an air-tight container.
