Lucky Charms Cookies (Printable)
Soft, chewy treats loaded with colorful marshmallows for a fun whimsical dessert.
# What You Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt
→ Wet Ingredients
04 - 3/4 cup unsalted butter, melted and cooled
05 - 3/4 cup packed light brown sugar
06 - 1/2 cup granulated sugar
07 - 1 large egg
08 - 1 large egg yolk
09 - 2 teaspoons pure vanilla extract
→ Mix-ins
10 - 1 1/4 cups Lucky Charms marshmallows (separated from cereal)
11 - 3/4 cup white chocolate chips (optional)
# How-To:
01 - Preheat the oven to 350°F and line two baking sheets with parchment paper.
02 - Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
03 - Combine melted butter, brown sugar, and granulated sugar in a large bowl. Mix until smooth.
04 - Beat in the egg, then the egg yolk, and add vanilla extract. Mix well.
05 - Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
06 - Gently fold in the white chocolate chips (if using) and 1 cup of the Lucky Charms marshmallows, reserving 1/4 cup for topping.
07 - Scoop dough using a tablespoon or small ice cream scoop onto prepared baking sheets, spacing cookies about 2 inches apart.
08 - Lightly press a few reserved marshmallows onto the top of each dough ball for a festive look.
09 - Bake for 9-11 minutes, until the edges are set and the centers look slightly underbaked.
10 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Expert Tips:
01 -
- These cookies capture that perfect childhood nostalgia in every single bite
- The marshmallows stay chewy instead of turning into hard little rocks
- They come together in under 30 minutes with zero fancy techniques
02 -
- Melting the butter instead of creaming it creates these incredibly chewy dense cookies
- Underbaking by one minute makes all the difference for that soft center texture
- Pressing extra marshmallows on top prevents them from disappearing inside the dough
03 -
- Chill the dough for 30 minutes if it feels too sticky to scoop
- Use a cookie scoop for uniform sizing so they bake evenly