0 from 3 votes
Lucky Charms Cookies Recipe
These lucky charms cookies are the perfect treat for St. Patrick's Day. Made with mint chocolate chips and topped with Lucky charms marshmallows, everyone will adore these!
Prep Time
10 mins
Cook Time
10 mins
Additional Time
2 hrs
Total Time
2 hrs 18 mins
Servings: 25 cookies
Calories: 179 kcal
Course:
Dessert , Baked Goods
Cuisine:
American
Ingredients
- ¾ cups unsalted butter room temperature (1½ sticks)
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1½ cups Lucky Charms cereal pieces marshmallows removed
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1½ cups Lucky Charms marshmallows divided (click for where to buy just the marshmallows!)
- 1 cup mint chocolate baking chips
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the butter, granulated sugar, and brown sugar together.
- Add the eggs and vanilla extract and mix again until well combined. Set aside.
- Add the Lucky Charms cereal to a food processor and grind into a fine flour.
- In a medium bowl, whisk the Lucky Charms, flour, baking soda, and salt together. Stir into the wet ingredients until just combined.
- Gently fold 1 cup of the lucky charms marshmallows and all of the baking chips into the cookie batter. Cover and refrigerate for 2 hours.
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- Using a cookie scoop or your hands, form 1-inch balls from the batter and place 6-8 on the pan about 1 inch apart from each other.
- Lightly press 3-4 leftover marshmallows into each of the cookies.
- Bake for 6-8 minutes, or until the edges turn a light golden color and the tops don’t look wet anymore.
- Remove the pan from the oven and let the cookies cool for 5 minutes before removing them from the pan and letting them cool completely on a wire rack.
- Repeat the baking process with the remaining batter.
Cup of Yum
Notes
- Storage: Store Lucky Charms cookies in an airtight container at room temperature or in the refrigerator for up to 1 week. Freeze for up to 3 months.
- Use softened butter so that it combines easier with the other ingredients. Take it out of the fridge for at least 30 minutes before using.
- You can substitute the mint chips for white chocolate chips or any other chocolate chips that you prefer.
- Leave space on the baking sheet between the cookie dough balls as they will spread during baking.
Nutrition Information
Serving
1cookie
Calories
179kcal
(9%)
Carbohydrates
24g
(8%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
29mg
(10%)
Sodium
120mg
(5%)
Potassium
49mg
(1%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
252IU
(5%)
Vitamin C
1mg
(1%)
Calcium
33mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 25cookies
Amount Per Serving
Calories 179
% Daily Value*
| Serving | 1cookie | |
| Calories | 179kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 29mg | 10% |
| Sodium | 120mg | 5% |
| Potassium | 49mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 252IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.