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Lucky Charms Cookies

Lucky Charms Cookies: Irresistibly Chewy Marshmallow Delights

Lucky Charms Cookies are chewy, colorful treats that evoke childhood memories and require no chilling, making them perfect for last-minute baking.
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Prep Time 15 minutes
Cook Time 11 minutes
Cooling Time 5 minutes
Total Time 31 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Base
  • 1/2 cup softened butter substitute with vegan butter for a dairy-free option
  • 1/2 cup granulated sugar can be replaced with brown sugar for a deeper flavor
  • 1/2 cup packed brown sugar substitute with granulated sugar for a less chewy cookie
  • 1 large egg use a flax egg for vegan option
  • 1 teaspoon vanilla extract use pure vanilla for the best taste
  • 1/4 cup vegetable oil light olive oil can work as a substitute
  • 2 cups all-purpose flour can be swapped with a 1:1 gluten-free baking blend
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
For the Fun and Flavor
  • 1 cup Lucky Charms marshmallows look for marshmallow-only pouches
  • 1/2 cup white chocolate chips dark chocolate chips can be used for a richer taste
  • 2 tablespoons rainbow or gold sprinkles optional for decoration

Equipment

  • mixing bowl
  • Hand mixer or stand mixer
  • Cookie scoop
  • Baking sheets
  • parchment paper

Method
 

Step-by-Step Instructions for Lucky Charms Cookies
  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar for 1–2 minutes until creamy and fluffy.
  3. Add the egg and vanilla extract to the butter mixture, mixing for an additional 30–60 seconds until light and fluffy.
  4. Incorporate the brown sugar and vegetable oil into the wet mixture, mixing until just combined.
  5. Gradually add the all-purpose flour, baking soda, and baking powder to the mixture, mixing until no dry flour remains.
  6. Gently fold in the Lucky Charms marshmallows and white chocolate chips, saving some marshmallows for topping.
  7. Using a cookie scoop or two tablespoons, portion out the dough into balls and place them about 2 inches apart on the baking sheet.
  8. Bake for 9–11 minutes until edges are set and centers are no longer glossy.
  9. Let the cookies cool on the baking sheet for 3–5 minutes before transferring to a wire rack.

Notes

Store cookies in an airtight container at room temperature for up to 5 days. Add a slice of bread for maintaining chewiness.