Why You’ll Love This Recipe
- Nostalgic Flavor: Combining the beloved taste of Lucky Charms cereal with a soft cookie base brings back childhood memories in every bite.
- Visually Appealing: The vibrant marshmallows add a pop of color, making these cookies perfect for festive occasions or simply brightening up your day.
- Simple Ingredients: Utilizing pantry staples and readily available cereal, this recipe is both convenient and straightforward.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter, softened
- Granulated sugar
- Brown sugar
- Large egg
- Vanilla extract
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Lucky Charms cereal (marshmallows separated from cereal pieces)
- White chocolate chips (optional)
Directions
- Prepare the Cereal Flour: Separate the marshmallows from the cereal. Place the cereal pieces (excluding marshmallows) into a food processor and pulse until they form a fine powder. This will be used as part of the flour mixture.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, the prepared cereal flour, baking powder, baking soda, and salt.
- Cream Butter and Sugars: In a large mixing bowl, using a stand or hand mixer, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the butter-sugar mixture, mixing until well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed or by hand until just combined. Avoid overmixing to prevent tough cookies.
- Fold in Marshmallows and Chips: Gently fold in the reserved Lucky Charms marshmallows and white chocolate chips (if using) until evenly distributed.
- Chill the Dough: For best results, refrigerate the dough for at least 30 minutes. This helps prevent excessive spreading during baking.
- Preheat Oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Shape and Bake: Using a cookie scoop or tablespoon, portion out the dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and slightly golden.
- Cool and Enjoy: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: Approximately 24 cookies
- Preparation Time: 20 minutes (plus 30 minutes chilling time)
- Baking Time: 10-12 minutes per batch
- Total Time: Approximately 1 hour
Variations
- Marshmallow Stuffed: For an extra gooey center, wrap the cookie dough around a mini marshmallow before baking.
- Chocolate Drizzle: After cooling, drizzle melted white or dark chocolate over the cookies for added sweetness and decoration.
- Cereal Mix-Ins: Incorporate other cereals like Fruity Pebbles or Cocoa Puffs for a unique flavor twist.
Storage/Reheating
- Storage: Store the cooled cookies in an airtight container at room temperature for up to one week.
- Freezing: Place baked cookies in a freezer-safe container, separating layers with parchment paper, and freeze for up to three months.
- Reheating: To enjoy warm cookies, microwave them for 10-15 seconds or warm them in a preheated oven at 300°F (150°C) for 5 minutes.
FAQs
How do I prevent the marshmallows from melting too much during baking?
Chilling the dough before baking helps the cookies maintain their shape and prevents the marshmallows from melting excessively.
Can I use salted butter instead of unsalted?
Yes, but reduce the added salt in the recipe by half to balance the flavors.
Is it necessary to separate the marshmallows from the cereal?
Separating allows you to grind the cereal into a fine powder, enhancing the cereal flavor in the cookie dough.
Can I add food coloring to the dough for a festive look?
Absolutely! Adding a few drops of green food coloring can make these cookies perfect for St. Patrick’s Day celebrations.
What if I don’t have a food processor to grind the cereal?
Place the cereal in a sealed plastic bag and crush it with a rolling pin until it reaches a flour-like consistency.
Can I use other types of flour, like whole wheat or gluten-free?
Whole wheat flour may result in denser cookies. For gluten-free options, use a 1:1 gluten-free baking flour blend for best results.
How can I make the cookies chewier?
Slightly underbake the cookies by reducing the baking time by 1-2 minutes for a chewier texture.
Can I add nuts to the cookies?
Yes! Chopped almonds, pecans, or walnuts would add a nice crunch and complement the sweetness.
How do I keep the cookies soft for longer?
Store them in an airtight container with a slice of bread to help maintain their moisture.
Can I make the dough ahead of time?
Yes! The dough can be refrigerated for up to 2 days or frozen for up to 3 months.
Conclusion
Lucky Charms Cookies are a fun and colorful twist on classic sugar cookies, bringing a delightful crunch and nostalgic charm to each bite. Whether you’re making them for a holiday, a party, or just because, these cookies are sure to bring smiles to everyone who tries them. Give this recipe a try and enjoy the magic of Lucky Charms in cookie form!
Print
Lucky Charms Cookies Recipe
- Total Time: 1 hour
- Yield: About 24 cookies
- Diet: Vegetarian
Description
Lucky Charms Cookies are a fun and nostalgic treat that blends soft, chewy sugar cookies with the sweet crunch of Lucky Charms cereal. Featuring colorful marshmallows and a hint of vanilla, these cookies are perfect for holidays, parties, or whenever you need a magical dessert. Easy to make with simple ingredients, this recipe is sure to delight kids and adults alike!
Ingredients
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 ¼ cups all-purpose flour
- ½ cup finely ground Lucky Charms cereal (excluding marshmallows)
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¾ cup Lucky Charms marshmallows
- ½ cup white chocolate chips (optional)
Instructions
- Prepare the Cereal Flour: Separate the Lucky Charms marshmallows from the cereal. Grind the cereal pieces in a food processor until fine (or crush in a sealed plastic bag).
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, ground cereal, baking powder, baking soda, and salt.
- Cream Butter and Sugars: In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Egg and Vanilla: Mix in the egg and vanilla extract until fully combined.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, mixing until just combined. Avoid overmixing.
- Fold in Marshmallows and Chocolate Chips: Gently mix in the Lucky Charms marshmallows and white chocolate chips, distributing them evenly.
- Chill the Dough: Refrigerate the dough for at least 30 minutes to prevent excessive spreading.
- Preheat Oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Shape and Bake: Scoop dough onto prepared baking sheets, spacing cookies about 2 inches apart. Bake for 10-12 minutes, or until edges are set.
- Cool and Enjoy: Let cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
- For Chewier Cookies: Slightly underbake by reducing bake time by 1-2 minutes.
- To Prevent Marshmallow Melting: Chill dough before baking to help cookies hold their shape.
- Make It More Festive: Add food coloring to the dough for holiday themes.
- Storage Tip: Keep cookies soft by storing them in an airtight container with a slice of bread.
- Prep Time: 20 minutes (+30 minutes chilling)
- Cook Time: 10-12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
