These big, soft and chewy, bakery style Lucky Charms cookies are loaded with Lucky Charms marshmallows, topped with whipped pink vanilla buttercream and topped with even more marshmallows and cereal.
These cookies are perfect for St. Patrick's Day but I make them throughout the year because my kids LOVE them. My kids also really love when I put the remaining box of cereal without marshmallows back into the pantry.....kidding. But really, these cookies are so, so good and fun to make.
Why You Will Love This Recipe
- These cookies are big, bakery style (think Crumbl) cookies, thick and chewy, soft and flavorful.
- This recipe requires only basic pantry ingredients, with the exception of Lucky Charms cereal. It's likely you have most of these simple ingredients on hand.
- No chilling is required for these cookies. These cookies can be made in 30 minutes or less.
- Easy to follow recipe with step by step instructions and photos for successful cookies every time.
These are some of the key ingredients for this recipe. For a full list of ingredients and quantities, check out the recipe card below.
Unsalted butter - room temperature
Brown sugar - adds a deeper flavor and chewiness to the cookies
Eggs - room temperature
Confectioners' sugar - for the frosting
Milk, or cream - to thin the frosting
Pink gel food color, just a drop or two to color the frosting
Lucky Charms cereal - You will likely need all of the marshmallows from a standard size box of cereal.
Before beginning the recipe, preheat the oven to 350F, and line two large cookie sheets with parchment paper. For this recipe, you will need a stand mixer with the paddle attachment, or an electric hand mixer. A 2oz/4 tablespoon cookie scoop is also needed. Alternatively, you can use a ¼ cup measuring cup instead. Optionally, you will also need a piping bag and a large round tip, or you can use an offset spatula or butter knife.
- Whisk together the dry ingredients, flour, baking soda and salt in a medium bowl.
- Beat together the butter, granulated sugar and brown sugar with a hand mixer or with an electric mixer for 3-5 minutes, until light and fluffy.
- Beat in the vanilla and eggs, one at a time.
- Beat in the dry ingredients, until just combined.
- Fold in the marshmallows. Fold gently if you wish to keep some of the marshmallows from breaking, if you want them whole.
- Scoop the dough into cookie portions with a ¼ cup (2oz) ice cream scoop.
- Form the dough balls into disc shapes, about ½" thick. Place 6 on each cookie sheet, at least 3" part.
- Bake for 10-11 minutes until the cookies are starting to turn golden around the edges, and until the centers of the cookies look just set and no longer shiny.
- While the cookies cool, make the frosting. Beat together the butter, confectioner's sugar, milk, vanilla, and salt until thoroughly combined.
- Beat in the gel food color. Beat the frosting for an additional 3-5 minutes until light and fluffy.
- Optionally, place the frosting into a piping bag fitted with a large round tip and pipe a big dollop of icing in the center of each cookie. Alternatively you can use a spatula to spread the frosting onto the cookies.
- Use a spatula to spread the frosting over the tops of the cookies. Top the cookies with more cereal before serving.
- Don't over bake. Bake the cookies until they have spread out and puffed a bit, and the top looks just set, or no longer shiny, about 10 minutes.
- Whip the frosting. Whipping the frosting after everything has been beaten together ensures a light, airy, and fluffy frosting.
- If the frosting is too thick, add an additional tablespoon or two of milk.
Storage and Freezing
These cookies are best eaten the the say they are made, as the cereal topping tends to get soft after a day. If you making these in advance, frost and sprinkle with cereal before serving.
Unfrosted cookies can be stored in an airtight container for up to three days. Frosted cookies without cereal topping can be stored in an airtight container in the refrigerator for up to 5 days. They are best served at room temperature.
Unfrosted cookies can be stored in airtight container and frozen for up to 3 months. Frosted cookies without cereal topping can be frozen in a single layer to set the frosting, then stored in an airtight container for up to 3 months. Defrost in the refrigerator and serve room temperature.
Substitutions and Variations
- Substitute the Lucky Charms marshmallows with Fruity Pebbles cereal for Fruity Pebbles Cookies
- Make these sugar cookies by replacing the Lucky Charms cereal with sprinkles.
Be sure to form the cookies into disc shapes before baking. The disc should be about ½" thick. For the best results, bring the dough to room temperature before baking.
This recipe makes 12 large bakery style cookies, but you can make them smaller to make up to 24 cookies. Reduce the baking time to maintain the cookie's soft texture.
More Cookie Recipes to Try
Did you make this recipe? Share it with us! Tag @littlevintage baking on Instagram and leave a star rating below if you LOVED this recipe. For more baking and decorating ideas, follow me on Pinterest.
Lucky Charms Cookies
Lucky Charm Marshmallow Cookies
- 2 ¾ cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- 1 cup unsalted butter, room temperature
- ½ cup light brown sugar, packed
- ⅓ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs, room temperature
- 1 cup Lucky charms marshmallows
Whipped Vanilla Frosting
- ½ cup unsalted butter, room temperature
- 1 ¼ cups confectioners sugar
- 1-2 tablespoons milk
- 1 teaspoon pure vanilla extract
- pinch of salt
- 1-2 drops pink gel food color
- Lucky Charms cereal, for topping
- Preheat the oven to 350F. Line two large cookie sheets with parchment paper.
- In a medium bowl, whisk together the all purpose flour, baking powder, and salt. Set aside.2 ¾ cups all purpose flour, 2 teaspoons baking powder, ½ teaspoon fine sea salt
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, brown sugar and granulated sugar on medium speed until light and fluffy, 3-5 minutes, stopping to scrape down the sides and bottom of the bowl with a spatula halfway through mixing.1 cup unsalted butter, room temperature, ½ cup light brown sugar, packed, ⅓ cup granulated sugar
- Beat in the vanilla. Beat in the eggs one at a time, scraping down the sides and bottom of the bowl after each addition.2 teaspoons pure vanilla extract, 2 large eggs, room temperature
- Beat in the flour mixture until just combined.
- Remove the bowl from the mixer, and fold in the marshmallows.1 cup Lucky charms marshmallows
- Portion the dough using a ¼ cup (2oz) ice cream scoop. Form the dough balls into thick discs, about ½" thick and place 3" apart on the cookie sheets, 6 cookies on each sheet.
- Bake the cookies for 10-11 minutes, or until the edges start to turn light golden and the top no longer looks shiny. Rotate the cookie sheets halfway through baking, or bake the cookies one pan at a time. Do not over bake. Cool completely on the cookie sheets.
- While the cookies cool, prepare the frosting. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, milk, vanilla and salt. Mix on medium-low speed for one minute. Scrape down the sides and bottom of the bowl.½ cup unsalted butter, room temperature, 1 ¼ cups confectioners sugar, 1-2 tablespoons milk, 1 teaspoon pure vanilla extract, pinch of salt
- Add the gel food color and turn the speed up to medium high. Beat the frosting for 3-5 minutes until light and fluffy.1-2 drops pink gel food color
- Optionally, transfer the frosting to a piping bag fitted with a large round piping tip. Pipe frosting onto the center of each cookie. Use a spatula to spread the frosting over the cookie.
- Top the cookies with more cereal. Enjoy!Lucky Charms cereal, for topping