Lucky Charms Cookies
These Lucky Charms cookies are soft and chewy cookies. They are filled and topped with both Lucky charm marshmallows and cereal. Everyone loves this fun, easy, no chill recipe!
Servings: 24 cookies
Calories: 162kcal
Equipment
Ingredients
- ¾ cup unsalted butter
- ¾ cup granulated sugar
- ½ cup light brown sugar packed
- 1 large egg
- 2 teaspoons vanilla extract
- ½ cup sour cream full fat, room temperature
- 2½ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup Lucky Charms marshmallows plus more for topping (optional)
- ½ cup Lucky charms cereal plus more topping (optional)
Instructions
- Preheat oven to 350 F and line baking sheets with parchment paper.
- In a large mixing bowl, beat the butter and sugars with an electric mixer on medium speed til light and fluffy, about 2 minutes.
- Add the vanilla and egg and beat on medium until incorporated.
- With the mixer on low speed, alternatively add the flour, baking soda and salt with the sour cream.
- Gently fold in the Lucky Charms marshmallows and cereal by hand with a spatula until just combined. Avoid overmixing or the marshmallows will break apart.
- Drop cookies by rounded tablespoons (use a # 40 cookie scoop for slightly smaller cookies or a # 24 cookie scoop for larger cookies. on a baking sheet lined with parchment paper. Press 2–3 marshmallows onto the top of each dough ball right before baking, or gently press them into the warm cookies immediately out of the oven for a cleaner look.
- Bake at 350°F until the edges just start to brown,. For smaller cookies, bake for about 9-11 minutes and for larger cookies, bake for around 10-12 minutes.
- Allow cookies cool on the baking sheet 5 minutes. Then transfer them to a cooling rack.
Video
Notes
For crunchier cereal pieces: Spread the cereal (not the marshmallows) on a baking sheet and bake at 300°F for 8–10 minutes before adding to the dough. Let it cool completely first. This step is optional. It helps remove some moisture and helps the cereal hold its crunch after baking. I like to reserve some of these toasted cereal pieces to stick in the cookies right after baking for added crunch, but that's optional.
Top with extra Lucky Charms. Press/stick a couple of marshmallows or cereal into the cookie dough balls right before or after baking.
Storage: Store these cookies with Lucky Charm marshmallows in an airtight container. Store at room temperature for 3 to 4 days. Freeze leftover cookies in a freezer storage bag for up to 2 months. Freeze the unbaked cookie dough balls in a freezer safe bag for up to 2 months. Bake while still frozen. Add an additional minute or two to the baking time.
Cool completely. Allow cookies to cool completely before placing them in a container.
Nutrition
Serving: 1cookie | Calories: 162kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 115mg | Potassium: 36mg | Fiber: 0.5g | Sugar: 12g | Vitamin A: 282IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg
