Lucky Charms Cookies (Printable)

Soft, chewy treats loaded with colorful marshmallow bits and white chocolate. Ready in just 25 minutes.

# What You Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 3/4 cup unsalted butter, melted and cooled
05 - 3/4 cup packed light brown sugar
06 - 1/2 cup granulated sugar
07 - 1 large egg
08 - 1 large egg yolk
09 - 2 teaspoons pure vanilla extract

→ Mix-ins

10 - 1 1/4 cups Lucky Charms marshmallows (separated from cereal)
11 - 3/4 cup white chocolate chips (optional)

# How To Make It:

01 - Preheat the oven to 350°F and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
03 - In a large bowl, combine melted butter, brown sugar, and granulated sugar. Mix until smooth.
04 - Beat in the egg, then the egg yolk, and add vanilla extract. Mix well.
05 - Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
06 - Gently fold in the white chocolate chips (if using) and 1 cup of the Lucky Charms marshmallows, reserving 1/4 cup for topping.
07 - Scoop dough using a tablespoon or small ice cream scoop onto prepared baking sheets, spacing cookies about 2 inches apart.
08 - Lightly press a few reserved marshmallows onto the top of each dough ball for a festive look.
09 - Bake for 9-11 minutes, until the edges are set and the centers look slightly underbaked.
10 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Tips:

01 -
  • The marshmallows stay soft and gooey instead of melting completely away, creating little pockets of sweetness in every bite
  • White chocolate pairs surprisingly well with the cereal marshmallows, adding a creamy richness that balances the playful colors
  • These cookies spark instant joy and conversation at any gathering, appealing to both kids and the young at heart
02 -
  • The marshmallows will melt slightly in the oven, creating these amazing gooey pockets, but they will lose their defined shapes if you add all of them to the dough
  • Underbaking is absolutely crucial here, as the cookies continue cooking on the hot baking sheet and firm up as they cool
  • Separating marshmallows from the cereal takes patience, but putting on some music makes it feel less tedious
03 -
  • Chill the dough for 30 minutes if you have time, as it prevents excessive spreading and creates thicker cookies
  • Use a kitchen scale to weigh your marshmallows if you want consistent results every single time
  • Rotate the baking sheets halfway through baking for even browning

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