Soft Lucky Charms Cookies
These fun Lucky Charms cookies are perfect St. Patrick’s Day cookies for you and your entire family. They have a delicious sugar cookie flavor and are filled and topped with the iconic Lucky Charms marshmallows.
I love finding fun ways to celebrate holidays with my kids. I get a lot of joy out of seeing my kids get excited about little things — and making these St. Patrick’s Day Lucky Charms sugar cookies is one of them. My sons LOVED these! They are soft, perfectly thick and bring a little bit of Irish magic on St. Patrick’s Day.
What are Lucky Charms Cookies?
Lucky Charms cookies are a sugar cookie base with the marshmallows from the Lucky Charms cereal. We add some of the marshmallows inside and on top of the cookies for an extra festive look!
Now you’re probably asking yourself, are Lucky Charms actually Irish? The cereal was created by John Holahan at General Mills in 1964, who, according to the Irish Post, was Irish-American. However, General Mills is an American company. So, technically they aren’t Irish.
- Unsalted butter, softened: butter acts as the base of our cookie dough. The temperature of the butter will also affect the spread of the cookie while it bakes. This is why we don’t use melted butter, because we don’t want our cookies to spread or they won’t be as thick and soft.
- Granulated sugar: besides adding sweetness to the cookies, sugar will cause the cookies to spread a little bit when the sugar melts. This is why cookies are in tighter dough balls when they go into the oven and spread a bit once baked.
- Egg, at room temperature: using eggs at room temperature will allow the dough mixture to incorporate all the ingredients well enough to aid in baking.
- Vanilla: this is for flavor!
- All-purpose flour: with the butter, flour is also a base for the cookies. It acts as the structure of the dough.
- Baking soda: the leavening agent.
- Baking powder: an additional leavening agent (not as strong as baking soda) that reacts when put into contact with heat or liquid.
- Salt: for flavor.
- Lucky charms cereal marshmallows, divided: for flavor, yes, but also for a purely festive touch!
How to Make Lucky Charms Cookies
- Make the lucky charms cookie dough.
In the bowl of a stand mixer or using a hand mixer, cream the butter and sugar until light and fluffy, then add the egg and vanilla.
- Add dry ingredients.
Add dry ingredients and mix until just combined. Stir in 1 cup of the marshmallows.
- Portion into balls.
Scoop and roll into 2 tablespoon sized balls (I used a size 40 cookie scoop).
Bake for 9-11 minutes or until the edges and tops are just set. Remove from the oven and immediately press several lucky charm marshmallows into the tops of each cookie (optional but definitely recommend doing). Let the cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Tools Used for This Recipe
Size 40 cookie scoop: I use this cookie scoop all the time, it makes 2 tablespoon sized cookies, the perfect size.
Cookie sheet: I use these cookie sheets and have been for many many years.
Kitchen aid: I love using my stand mixer to make cookies! Makes the process fast and easy. However, if you don’t have a stand mixer you can make this recipe successfully with a hand mixer or hand beaters.
Be sure to set aside some of the marshmallows to press into the cookies once you take them out of the oven. The marshmallows inside of the cookies will melt during baking time, so this will give it a more noticeably festive touch.
These cookies don’t use green dye. I like the sugar cookie color because the marshmallows from the Lucky Charms cereal stick out more. However, if you want to make them even more festive go ahead and add a few drops of green food coloring to the dough.
Dip half of the cookie in a green-colored white chocolate and let harden on wax paper for a fancier display — plus, yum!
Make them into ice cream sandwiches by using mint ice cream for an extra festive and delicious St. Patrick’s Day treat!
Store in an airtight container for 4-5 days.
Freeze the cookie dough balls or the baked cookies in an airtight container for up to 3 months. The marshmallows may not have the same texture after freezing.
More Green Inspired Recipes
- Green Smoothie Recipe
- Key Lime Pie
- Kale Pesto Pasta
- Broccoli Caesar Salad
- BYU Mint Brownies
- Virgin Mint Julep
- Mint Chip Cake Box Cookies
And if you love cookies make sure you try these super popular classic cookie recipes!
- Chocolate chip cookie bars
- The best chocolate chip cookies ever
- Double chocolate chip cookies
- Easter sugar cookies
- Soft oatmeal raisin cookies
If you make this recipe and love it, I would be so grateful if you come back to leave a 5-star rating and review. This helps others find my recipe more easily. Thank you! ❤️
Lucky Charms Cookies
- 1 cup unsalted butter - softened
- 1 1/4 cups granulated sugar
- 1 egg - at room temperature
- 2 teaspoons vanilla extract
- 2 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups Lucky Charms marshmallows - divided
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment cream the butter and sugar until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
- Add the egg and vanilla and beat until combined.
- Add the flour, baking soda, salt, baking powder, and mix until just combined. Stir in 1 cup of the marshmallows.
- Scoop and roll into 2 tablespoon sized balls (a size 40 cookie scoop).
- Bake for 9-11 minutes or until the edges and tops are just set. Remove from the oven and immediately press several lucky charm marshmallows into the tops of each cookie. Let cool on pan for 5 minutes then transfer to a wire rack to cool completely.
- Store in an airtight container for 3 days.