Lucky Charms Cookies
Add a bit of whimsy to your day with a batch of these fun Lucky Charms cookies. They combine your favorite breakfast cereal with a chewy chocolate chip cookie for a dessert that’s as delicious as it it cute.
I like to keep things on the simple side, but I also know my kids go crazy for every single possible celebration.
Of course there’s the big ones like Christmas and Easter, but they love and embrace the small ones too.
Any chance to make fun and festive treats, and of course it gives me an excuse too!
While we aren’t Irish, Saint Patrick’s Day is another welcome excuse to make delicious desserts with a theme and these Lucky Charms Cookies feature several of our favorite things!
Ingredients Needed
While making these Lucky Charms Cookies isn’t hard, it is best divided into two parts.
First being the ingredients needed for the cookies themselves, the next being the frosting recipe.
For The Cookies
- Butter – I recommend using unsalted butter, but you can use salted if that’s what you have on hand.
- Sugar – Brown sugar, and not packed
- Egg
- Extract – Vanilla extract, either real or imitation. Almond extract can be used as a substitute.
- Salt
- Flour – Plain all purpose flour is best for this cookie recipe
- Chocolate Chips – White chocolate chips, not the traditional chocolate. You can use full size or mini.
- Cereal – For this recipe, you want just the marshmallows from the cereal. Yes, it can be a pain to pick them out. You’ll need 1/2 cup of the marshmallows from the cereal.
For The Frosting
- Cream Cheese – Whatever kind you prefer, other than the whipped version, and softened to room temperature.
- Butter – Salted butter, to add a little but to enhance the sweetness of the frosting
- Marshmallow Fluff
- Sugar – Powdered sugar, no other kind will work.
- Extract – Vanilla extract again, either real or imitation will work. Alternatively, you can use almond extract.
Once you’ve gathered all your ingredients you’re ready to begin!
How To Make
Start by prepping the oven. Set it to 350F, then line two baking sheets with parchment paper. You could use non stick cooking spray, but parchment is just easier.
Add the softened butter and brown sugar to the bowl of a stand mixer, and cream together until smooth. You can also use a hand mixer.
Crack the egg into the bowl, and add the vanilla extract. Beat them in until the batter’s evenly combined.
Then add the salt, baking soda, and flour to the bowl. Using the mixer start on a slow speed, then increase it as necessary just until the dough comes together- without overmixing.
Add the chocolate chips and marshmallows to the bowl, and fold them in using a spatula until they’re evenly incorporated.
Using an ice cream scoop, add scoops of cookie dough to the prepared baking sheets in even rows with each spaced roughly two inches apart.
Bake the cookies at 350F for 10-12 minutes, just until the edges are golden brown and the center’s set.
Remove the cookies from the oven and allow them to cool completely.
While the cookies are cooling, make the frosting.
Clean the bowl of the stand mixer, then dry it.
Add the cream cheese, butter, and marshmallow fluff to the bowl then blend together until evenly combined and creamy.
Add the powdered sugar and extract, and begin mixing at a low speed and gradually increasing it to prevent the sugar from flying out of the bowl. Mix until evenly incorporated.
Scrape down the sides of the bowl, and mix again until the frosting’s completely blended and fluffy.
Transfer the frosting to a piping bag with your desired tip, then frost a spiral of frosting onto the tops of each completely cooled cookie.
Top each frosted cookie with some extra Luck Charms marshmallows, then enjoy!
Storing
These cookies are best stored in an airtight container in the refrigerator for up to 5 days.
Are My Cookies Raw In The Center?
No, these lucky charms cookies are on the softer side when baked, but they will be cooked through to safety standards and fine to eat even with their chewiness.
TIPS & TRICKS
- When adding the flour and powdered sugar to the mixing bowl, begin mixing at a low speed and gradually increase the speed. This will prevent these airy ingredients from flying up and out of the bowl.
- Lucky Charms can be on the pricier side, you can totally use the store brand equivalent if preferred.
- The frosting is yummy, but also an optional step. It can also be spread on with a knife or spoon, instead of transferred to a piping bag and piped on.
Looking For Other Recipes Using Lucky Charms?
Combining your kids favorite breakfast cereal with an easy homemade cookie recipe makes for a delicious treat!
Looking for other recipes using Lucky Charms cereal?
If you’ve tried these Lucky Charms Cookies, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Lucky Charms Cookies
Ingredients
For The Cookies
- ½ c unsalted butter softened
- ½ c brown sugar
- 1 egg
- 2 t vanilla
- ½ t baking soda
- ½ t salt
- 1 ½ c flour
- ½ c white chocolate chips
- ½ c Lucky Charm marshmallows
For The Frosting
- 4 oz cream cheese softened
- 2 T unsalted butter softened
- 3 T marshmallow cream fluff
- ½ c powdered sugar
- 1 t vanilla
Instructions
- Preheat the oven to 350 degrees. Line your baking sheet(s) with parchment and set aside.
- For the cookies - in the bowl of a stand mixer, combine the softened butter and brown sugar. Cream until smooth.
- Add in the egg and vanilla. Mix to combine.
- Add in the salt, baking soda and flour. Mix just until the dry ingredients are combined.
- Fold in the white chocolate chips and marshmallows until evenly incorporated.
- Use an ice cream scoop to divide out the dough and place on the prepared baking sheets at least 2 inches apart.
- Bake in the preheated oven for 10-12 minutes or until the edges are golden brown and the centers are set.
- Allow to cool completely before frosting.
- For the frosting - in the bowl of a stand mixer, combine the cream cheese, butter and marshmallow fluff. Mix until combined.
- Add in the powdered sugar and vanilla. Mix on low speed until combined.
- Bump up the speed and mix on medium for an additional minute or until the frosting is smooth and fluffy. Scrape down the sides often and mix again.
- Transfer the frosting to a piping bag.
- Once the cookies are cool, pipe a spiral of frosting on each cookie.
- Decorate with additional marshmallows.
Notes
- When adding the flour and powdered sugar to the mixing bowl, begin mixing at a low speed and gradually increase the speed. This will prevent these airy ingredients from flying up and out of the bowl.
- Lucky Charms can be on the pricier side, you can totally use the store brand equivalent if preferred.
- The frosting is yummy, but also an optional step. It can also be spread on with a knife or spoon, instead of transferred to a piping bag and piped on.
Nutrition
