There’s something magical about the combination of gooey marshmallows and buttery cookie dough that makes everyone smile. These Lucky Charms Cookies are a sweet explosion of flavor and nostalgia, transporting you back to your childhood with every bite. Imagine biting into a warm cookie bursting with soft marshmallows and crunchy cereal—pure bliss.

Picture this: a rainy afternoon spent in the kitchen with your loved ones, laughter resonating as flour dusts your clothes and cookie dough clings to your fingers. As you scoop spoonfuls onto the tray, anticipation builds for that first warm bite of these delightful cookies. Trust me; they’ll become an instant favorite at any gathering.

I still remember the day I made these cookies with my niece—it was pure chaos but so much fun. We ended up with more sprinkles on ourselves than in the batter.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Butter: Use unsalted butter for better control over the sweetness; it creates a rich flavor.
• Brown Sugar: Light or dark brown sugar adds moisture and depth; dark has more caramel notes.
• Granulated Sugar: Regular sugar gives structure and helps achieve that nice golden color.
• Eggs: Large eggs work best; they bind everything together while adding richness.
• Vanilla Extract: A splash of pure vanilla elevates the flavor profile significantly; don’t skimp.
• Flour: All-purpose flour provides stability; be careful not to overmix it into tough cookies.
• Baking Soda: This leavening agent helps create fluffy cookies; be sure it’s fresh for best results.
• Salt: A pinch enhances sweetness; it’s like magic.
• Lucky Charms Cereal: The star ingredient. Colorful marshmallows bring whimsy and crunchiness to each bite.
• Chocolate Chips (optional): For extra indulgence, toss in some chocolate chips—who can resist chocolate?

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper—this will keep your cookies from sticking like they’re trying to cling onto their friends.

Mixing the Wet Ingredients: In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy—about 2-3 minutes should do it. The mixture should feel like a cloud.

Add the Eggs: Beat in the eggs one at a time along with vanilla extract until well combined. Your mixture should look smooth and glossy—like you just made magic happen.

Sifting in Dry Ingredients: In another bowl, whisk together flour, baking soda, and salt. Gradually add this dry mix to your wet ingredients until just combined—don’t overmix unless you want tough cookies.

Toss in the Fun: Gently fold in those beautiful Lucky Charms cereal pieces (and chocolate chips if using). This is where things get colorful. Aim for even distribution without crushing all those precious marshmallows.

Scooping Time: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto your prepared baking sheet—leave space between them because they will spread while baking. Bake for 10-12 minutes until edges are lightly golden but centers look soft.

Let them cool on the pan for 5 minutes before transferring them to wire racks—if you can resist devouring them straight off the tray.

Now go ahead and enjoy these magical bites of joy. You’ll find yourself reminiscing about carefree days while indulging in these delightful treats. They’re perfect for birthdays, holidays, or simply when you need a little pick-me-up.

Perfecting the Cooking Process

Start by creaming butter and sugar until fluffy, then mix in eggs and vanilla before adding dry ingredients. Finally, fold in Lucky Charms for that whimsical touch.

Add Your Touch

Try swapping out chocolate chips for peanut butter chips or adding a sprinkle of sea salt on top for a sweet-savory twist.

Storing & Reheating

Store cookies in an airtight container at room temperature for up to five days. To enjoy them warm, pop them in the microwave for 10 seconds.

Creating these cookies brings back fond memories of childhood baking sessions with my mom, where we’d always sneak a few bites of dough—who could resist that?

FAQ

Can I use gluten-free flour for Lucky Charms Cookies?

Yes, gluten-free flour works well; just ensure it’s a blend suitable for baking.

How do I make my cookies softer?

Add an extra egg yolk to the dough to enhance softness and chewiness.

What can I substitute for Lucky Charms?

Feel free to use any colorful cereal; just ensure it complements the cookie base well.

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Lucky Charms Cookies

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• Author: Ann Foster
• Total Time: 27 minutes
• Yield: Approximately 24 cookies 1x

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Description

Lucky Charms Cookies are a whimsical treat that combines chewy cookie dough with colorful marshmallows, making them perfect for any occasion. Enjoy these nostalgic bites fresh from the oven!

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Ingredients

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• 1 cup unsalted butter
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 cups Lucky Charms cereal
• Chocolate chips (optional)

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Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream together the butter, brown sugar, and granulated sugar in a large bowl until light and fluffy.
3. Beat in the eggs one at a time, then mix in the vanilla extract until smooth.
4. In another bowl, whisk together the flour, baking soda, and salt; gradually add to the wet mixture until just combined.
5. Gently fold in Lucky Charms and chocolate chips if using.
6. Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them apart.
7. Bake for 10-12 minutes until edges are golden but centers remain soft.
8. Allow cookies to cool on the pan for 5 minutes before transferring to wire racks.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 130
• Sugar: 8g
• Sodium: 80mg
• Fat: 6g
• Saturated Fat: 4g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: <1g
• Protein: 1g
• Cholesterol: 20mg