Lucky Charms Cookies
With two little gals in the house, I love to mix up festive treats for holidays. I’ve never really done much for St. Patrick’s Day except recipes with Irish Cream in them, which while so decadent and amazing, are obviously not kid-friendly!
Lucky Charms are such a fun cereal any time of year, but how perfect are they for a kid-friendly St. Patty’s Day treat?! I took my favorite best ever chocolate chip cookie recipe and made a few tweaks. These came out so perfectly soft and my toddler had so much fun making them with me!
In addition to the flour, you will also add some actual crushed Lucky Charms cereal to the dough. You will want to make sure it is broken down into a powder, similar to flour as it is replacing some of the flour in the recipe. I recommend using a high-powdered blender or food processor for that part.
As with pretty much all of my cookies, I like to bake these so they are slightly under-baked so I take them out right at 10 minutes. You can leave them in for another or minute or two for a crispier cookie. Oh, and I do recommend chilling the dough if you can. It’s not completely necessary, but if you like thicker cookies, chilling the dough is the way to go! For a final touch, I folded in some white chocolate chips and of course, marshmallows! I love the pops of color they add to these cookies!
Lucky Charms Cookies
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup unsalted butter, softened
- 2 large eggs
- 1 cup Lucky Charms cereal (no marshmallows)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon corn starch
- 1/4 teaspoon salt
- 1 cup Lucky Charms marshmallows
- 2/3 cup white chocolate chips
- In a large mixing bowl, cream together the butter and sugars. Mix in the eggs and vanilla extract. Set aside.
- Add the Lucky Charms cereal (no marshmallows) to a food processor or blender. Blend until the cereal is broken down into a powder (like flour).
- Add the processed cereal, flour, baking soda, corn starch, and salt to the mixing bowl and mix well. Fold in the marshmallows and chocolate chips. Refrigerate the dough for at least two hours.
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or line with a silicone baking mat. Remove the dough from the fridge and let sit for about 10 minutes. Use a cookie scoop (I use a medium scoop) or drop tablespoonfuls of the dough on the cookie sheet, about 2 inches apart. Bake for approximately 10-12 minutes or until a lightly golden. Cool on cooling rack.