Lucky Charms Cookies
These soft, chewy lucky charms cookies are delicious sugar cookies with marshmallows in every bite. They are easy to make in one bowl and taste even better than the Pillsbury lucky charms cookies! These are the perfect cookies for a St. Patrick's Day party or any occasion where you want to add a touch of fun to your dessert table.
Equipment
- 1 Large Mixing Bowl
- 1 Electric Hand Mixer or Stand Mixer
- 2 Large Baking Sheets with Parchment Paper
Ingredients
- 1 cup unsalted butter, lightly softened *or dairy-free butter
- 1 cup granulated sugar
- ¼ cup light brown sugar packed
- 1 egg
- 1 teaspoon pure vanilla extract
- 2 ½ cups all-purpose flour *or gluten-free flour blend
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 cups Lucky Charms Marshmallows divided evenly into two bowls
Instructions
- Preheat the oven to 350°F. Line two large baking sheets with parchment paper and set aside.
- In a stand mixer or large mixing bowl with an electric hand mixer, cream the softened butter, granulated sugar, and brown sugar for 1-2 minutes, or until it becomes light and fluffy.1 cup unsalted butter, lightly softened, 1 cup granulated sugar, ¼ cup light brown sugar
- Add the egg and vanilla extract. Beat until smooth and evenly combined, scraping the sides of the bowl as necessary.1 egg, 1 teaspoon pure vanilla extract
- With the mixer off, add the flour, baking soda, baking powder, and salt. Mix on low-speed until just combined. Be very careful not to over-mix the dough!2 ½ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt
- Use a rubber spatula to gently fold in about one cup of the Lucky Charms marshmallows. Mix until the marshmallows are just combined into the dough, but be careful not to crush them too much.2 cups Lucky Charms Marshmallows
- Use a cookie scoop to form evenly sized balls of cookie dough (about 1.5 tablespoons per ball). Place on the baking sheet with 2-3 inches between each cookie to allow for spreading.
- Bake for 10-11 minutes, or until the edges of the cookies are just set and very lightly golden. Remove from the oven and immediately press additional Lucky Charms marshmallows into the top of each cookie for a pretty appearance.2 cups Lucky Charms Marshmallows
- Allow the cookies to cool on the baking sheet for 5-10 minutes to finish setting up. Then, transfer to a cooling rack to cool completely. Enjoy!
Notes
Storage: Store leftover lucky charms cookies in an airtight container or sealed bag for 5-7 days to keep them moist and fresh. To freeze the baked cookies, store them in an airtight container in the freezer for up to 3 months. Let thaw before enjoying again.
Dairy-Free: Lucky Charms cereal is dairy-free, so just use vegan butter and this cookie recipe becomes dairy-free, too!
Gluten-Free: Because Lucky Charms cereal is made from whole grain oats rather than flour, it is considered gluten-free cereal. Just be careful of cross-contamination. Use a gluten-free 1:1 flour blend with xanthan gum to make these cookies gluten-free.
Lucky Charms Marshmallows: You can buy Lucky Charms Marshmallows separately, or pick them out of a box of cereal. Be sure to keep some marshmallows set aside to press into the tops of warm cookies to make them super pretty!