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Lucky Charms Cookies

Big and chewy bakery style Lucky charms cookies filled with marshmallows and topped with whipped vanilla frosting and cereal.
5 from 3 votes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12 cookies
Calories 391 kcal

Ingredients
 
 

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
  • 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

Instructions
 

  • 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

Nutrition

Serving: 1cookieCalories: 391kcalCarbohydrates: 52gProtein: 5gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 92mgSodium: 206mgPotassium: 71mgFiber: 1gSugar: 16gVitamin A: 841IUVitamin C: 1mgCalcium: 77mgIron: 2mg
Keyword cookies, crumbl copycat cookies, frosted sugar cookies, lucky charms cookies
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