Lucky Charms Cookies Recipe
I am a sucker for ultra chewy cookies and if you are like me, you’re going to adore how soft and extra chewy these Lucky Charms cookies are with lightly crisped edges! They are perfect for Saint Patrick’s Day and both kids and adults adore these sweet sugar cookies. Texture is a big deal for me and there are crushed bits of dry Lucky Charms cereal contrasted with light and airy marshmallows both incorporated into the dough and more pressed on top of the cookies. An extra egg yolk in the dough and Marshmallow Fluff both contribute to the uber chewy texture of these festive cereal cookies. The cookies are on the thinner side which I think just enhances the chewy vibe they have. Of course these Saint Patrick’s Day cookies are quite a sweet and decadent treat but feel free to check out my other Saint Patrick’s Day dessert recipes.
Ingredients in Lucky Charms Cookies
To make Lucky Charms cookies that every leprechaun will love, you’ll need the following common fridge and pantry ingredients including:
All-purpose flourSaltBaking sodaBaking powderGranulated sugarUnsalted butterShortening, optional Eggs plus yolkMarshmallow Fluff, optionalVanilla extractLucky Charms Cereal, crushedMarshmallows from Lucky Charms CerealGreen food coloring, optional
How to Make Lucky Charms Cookies
In order to make chewy Lucky Charms sugar cookies, follow these straightforward steps: Fun Tip: Lucky Charms cookie dough does not require chilling and can be made and baked immediately.
Making Green Marbled Lucky Charms Cookies
If you would like to make green and white marbled cookies everything is the same through step 5 as I indicate above. However, before you fold in the marshmallows, separate out about one-third of the dough and place it in a separate bowl. Add a dot of green food coloring to this dough and mix until evenly colored. For your green marbled Lucky Charms cookies, only add the marshmallows to the large, uncolored portion of dough and mix them in. Then, scoop 1 tablespoon of green dough, scoop 2 tablespoons of plain dough, smoosh and gently roll together. Add marshmallows on top and bake.
Is Butter or Shortening Better for Lucky Charm Cookies?
There is one cup of butter in these fun and festive Lucky Charms cookies. Apart from that, I call for another one-quarter cup of shortening. The reason for that is that shortening helps cookies bake up a bit softer and lighter in texture due to its higher melting point compared to butter. During the baking process the cookies will rise a bit more and hold their shape better, too. However, if you don’t have shortening on hand and it’s easier to make the cookies as all-butter cookies, then go ahead.
Do I Have to Use Marshmallow Fluff in Lucky Charms Cookies?
Marshmallow Fluff adds extra chewiness to these Saint Patrick’s Day themed cookies. However, if you don’t have it you can omit it noting the overall chewiness of the Lucky Charm cookies will be decreased. I have only tested the cookies with Marshmallow Fluff however it’s likely that Marshmallow Creme is a fine substitution.
Can I Make These Cookies Without Lucky Charms Cereal?
I know this seems like a pretty obvious no. Although you would be surprised about the kind of baking questions I receive! If you live in a part of the world where you can’t get Lucky Charms Cereal then I’m afraid that this recipe isn’t going to be a possibility for you. Feel free to check out the other hundreds of tasty cookie recipes I have on my site, including a sampling below following the recipe card section of the post.
Can I Make Smaller Cookies?
As written, the recipe produces fairly large, yet thin, bakery style sugar cookies with Lucky Charms cereal. You will yield approximately 30 cookies. If you make the cookies smaller, you will yield more cookies and the baking time will be reduced. I personally don’t have the patience to make small(er) cookies since it’s more dough balls to scoop but if you do, that is fine.
How to Store the Cookies
Cookies are always best freshly baked and their soft and chewy factor diminishes as the days pass. However Lucky Charms cookies will keep airtight at room temp for up to 5 days. If you want to freeze the cookies, note that sometimes marshmallows can change texture during the freezing and thawing processes. Therefore, don’t be surprised if the marshmallows are little limp and lackluster from a texture perspective, although the taste will be fine. Freezing the cookies airtight for up to 4 months is fine. Alternatively, unbaked cookie dough shaped in balls can be placed in an airtight container or ziplock will also keep for up to 4 months. Bake them off a few cookies at a time or as desired. They don’t need to be completely thawed before baking. Simply extend the baking time by a minute or two.
Baking Tips for the Best Lucky Charms Cookies
When crushing the Lucky Charms cereal, it doesn’t need to be a pulverized powder. Some powder with little bits of cereal is fine. Add about one cup of dry cereal to a large ziptop bag and crush with a rolling pin or whiz it in a blender. Then measure out two-thirds of a cup of crushed cereal and add it to the dough. Don’t start with only 2/3-cup of whole cereal and then crush it because after you crush it, it will be less than you need. After adding the flour and dry ingredients mixture to the wet dough, don’t overmix it. Your cookies will be tougher and could become crumbly since you will have overworked the gluten. When preparing to bake the cookies, flatten each 3-tablespoon dough ball into about a 2-inch disc. You want them semi-flat but don’t overdo it since they will flatten more and spread naturally as they bake. I strongly suggest using a 3-tablespoon or large cookie scoop. This is the only way to achieve uniformly sized cookies that also bake at the same rate. Rotate the baking sheet halfway through for even baking. If possible, bake one sheet of cookies at a time on the center oven rack. For flatter, chewier Lucky Charms cookies, slam the baking sheet down onto the oven rack every few minutes after the cookies have been baking for 10 minutes until you pull them from the oven. Cookies are best for me when they are slightly underbaked and definitely not overbaked. Keep an eye on them since all ovens bake differently. They will set up more as they cool so don’t be afraid to pull them out even if they look slightly underbaked and gooey.
More St. Patrick’s Day Desserts:
Irish Chocolate Guinness Cupcakes — A tender chocolate cupcake made from scratch with batter that’s spiked with Guinness, along with a hint of Jameson Irish whiskey in the chocolate ganache filling. Tried this recipe? Leave a review! Consider leaving a 5 star rating if you’ve made and loved one of my recipes! Andes Mint Brownies – Super fudgy brownies loaded with Andes! Chocolate + mint is the best! Meet your new favorite brownies and so easy!! Triple Layer Fudgy Mint Oreo Brownies — Fudgy, minty brownies with a mint marshmallow creme and tons of Mint Oreos both baked in and sprinkled on top! Chocolate Chip Andes Mint Cookies — These quadruple chocolate Andes mint cookies are big, bakery-style cookies that are rich, not overly sweet, and loaded with chocolate and mint chips. Fudgy Mint Chocolate Brookies {brownie + cookie} — Easy, no-mixer recipe with rich brownies, mint, and Mint Oreos! Mint and Chocolate Fudge Oreo Bars – Fudge-topped mint bars with an Oreo crust! You can’t go wrong with mint and chocolate! Creme de Menthe Bars – They’re almost no-bake, and although they’re a three-layer bar, they’re easy. They’re minty, but not overpowering. They’re not super sweet, nor are they intensely chocolaty. Frozen Irish Mudslide – These frozen mudslides are decadent dessert-like drinks made with three types of alcohol – Irish whiskey, Baileys Irish Cream, and Kahlua – for a slightly boozy milkshake with an abundance of chocolate syrup! Perfect for St. Patrick’s Day or a warm weather treat to cool you down!
