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!
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.
- 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
- 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 fine 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.
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.
Serving Size:1 cookie
Amount Per Serving: Calories: 201 Total Fat: 10g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 37mg Sodium: 117mg Carbohydrates: 26g Fiber: 1g Sugar: 16g Protein: 2g