Lucky Charms Cookies

St. Patrick's Day, 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!

Lucky Charms Cookies

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!

Note: After receiving some mixed comments on this recipe, I have updated the recipe as of April 12th, 2019 to add more flour and more of the Lucky Charms cereal. One additional thing to keep in mind while making these is that your cereal must be ground into a fine powder like flour. The cereal replaces some of the flour in the dough.

Lucky Charms Cookies

Yield: 2 dozen cookies

Lucky Charms Cookies

Lucky Charms Cookies
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes


  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 large eggs
  • 2 cups Lucky Charms cereal (un-chopped, no marshmallows)
  • 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


  1. In a large mixing bowl, cream together the butter and sugars. Mix in the eggs and vanilla extract. Set aside.
  2. Add the Lucky Charms cereal (no marshmallows) to a food processor or blender. Blend until the cereal is broken down into a fine powder like flour.
  3. 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.
  4. 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.


It is normal for the marshmallows to melt while baking (see photos). You can always stick some fresh ones on top as soon as the cookies come out of the oven to give them a better look if needed!

Note: This recipe was updated on 4/12/2019.

Nutrition Information:



Serving Size:

1 cookie

Amount Per Serving: Calories: 201Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 37mgSodium: 117mgCarbohydrates: 26gFiber: 1gSugar: 16gProtein: 2g

Lucky Charms Cookies

Lucky Charms Cookies



  1. Pingback: 25 St. Patrick's Day Ideas That Are Fun and Affordable - DontPayFull

  2. is it 1 cup of the chopped up lucky charms? or is the 1 cup pre chopped?

  3. Followed the recipe exactly and these cookies were a complete fail. The cookies look nothing like the picture – they are way browner than the picture and the the marshmallows completely melted. They look like a ghetto lucky charm cookie, not the cute ones in this picture. 

  4. Just made these with my kids for St. Patrick’s Day! They turned out perfectly. Thanks for the recipe!

  5. The cookies looked nothing like this. Nothing. Did I follow the recipe? Yes. Am I disappointed? Hell yes. They didn’t taste bad but looked like s#*t. The only discrepancy I can see is the cereal/flour measurement? I used 1 cup of cereal then ground it into flour. Should I have ground it first? Then measured 1 cup? Legit, I’m super bummed at how crappy these turned out.

    • I’m really sorry to hear this, Jd. Can you tell me what was wrong more specifically? I’ve been getting some mixed reviews and it’s been a while since I’ve made them. I’m going to try to make them again later this week to see what might be wrong. I do my best to proof my recipes, but it’s always possible that I might have written a measurement down incorrectly by mistake.

    • I’m assuming it is the no baking powder in the recipe. 

    • Well, it has baking soda and cornstarch which many baking powders are made with. Were your cookies really flat? I’m going to make them again tomorrow and will let you all know what happens. I can test this as well though.

    • JD, just wanted to let you know that I finally had a chance to re-make these. I added more flour and more of the Lucky Charms cereal. They came out like the pictures so I suspect I just wrote the measurements down when I first made them. Really sorry again for the trouble!

  6. Regarding the total time it takes to make, the 2 hour chilling period should be added in. The cookies were not as sweet as I thought they would be. I made them exactly as written (2 cups unground cereal before grinding) and this adds a certain chewiness almost like an oatmeal texture in the mouth. Mine turned out quite nicely. I did add extra charms on top to make them a bit prettier, although they did end up quite flat. I don’t think I’ll make them again, mostly because there is not much flavor, which makes sense, given the ingredients. It was a fun recipe to try, though!

  7. I followed the recipe except for the 2 hour chilling time and they turned out flat. Is that what I need to do to make sure these are fluffier and thicker?

    • Hi Hilary, that is correct. Chilling solidifies the butter and leads to less spreading when baking, thus giving you a thicker cookie! I would chill for at least an hour next time and see if that works out better!

  8. This was great thanks. I only chilled for a hour and I didn’t use white choco chips only because I didn’t have any. But of course I think would taste so much better with so will try again with them

  9. This is one of my favourite cookies. They turned out perfect.

  10. Not a good recipe.   Followed exactly – premeasured everything, butter & eggs at room temp and cereal ground to powder in the food processor.   Came out camel brown, spongy yet dry. I was warned by other reviewers but thought I’d try anyway.   1st time I’ve made a batch of cookies that weren’t eaten in this house.

  11. This recipe does not work.  So much work wasted!  I am so disappointed!  Do not attempt to use this recipe!!!!!!!!!!

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