Soft, sweet and packed with brightly colored marshmallows, this Lucky Charms Cookies is delicious and magical in every bite. Super easy to make and everyone will love them.
I have had a cereal cookie on the brain for close to two years now. I first became enraptured with the idea of cereal milk in desserts thanks to Milk Bar by Christina Tosi, and I thought what a wonderful way to incorporate a classic morning food staple into a dessert. While I didn't actually use cereal milk in this cookie, it definitely spiked my curiosity and began me on a journey of cereal in desserts. This cookie using Lucky Charms cereal is the first of the series!
And if you have been following me even for a short period of time, then you KNOW I do love myself colorful desserts! I know there are many cereal marshmallow cookie recipes out there, but I wanted to share that these were initially inspired by the talented Kayla from Broken Oven Baking and Constellation Inspiration.
What You'll Love About This Cookie
- Breakfast is served - in cookie form! This cookie has all the flavor of cereal. It's not overly sweet and has a tenderness in each bite.
- Easy to make! With only a few tools and ingredients, this recipe comes together so easily and quickly!
- It's colorfully delicious!! This cookie just doesn't look pretty delicious, it IS pretty delicious!
- Soften the butter, don't melt it. These cookies hold their structure better with softened butter. If you melt the butter then you will end up with a looser and flatter cookie. Leave at room temperature between 30 minutes to 1 hour, and then follow the steps.
- Kitchen scale is recommended. While I do share the volume measurements, I always will recommend a kitchen scale. It drastically eliminates errors in measuring and will get you closest to how the recipe was intended.
- Use an oven thermometer. An oven thermometer will help you ensure that your oven is running at the correct temperature.
Please read through the ingredients list so you can familiarize yourself with each ingredient, along with suggestions or recommendations during the preparation or baking process. Please see the Recipe Card for all details.
- Cereal: you will need just one cup of the toasted oat cereal for this recipe. You will grind it down in a blender or food processor, and mix in with the other dry ingredients. We will reserve about ¼ cup as well to coat the cookies in prior to baking. This will help make the flavor of the cookie really pop.
- Marshmallows: one cup of the marshmallows will be used for the dough, plus another ½ cup to use for topping the cookies.
- Butter: softened, room temperature butter is where I started and only slightly melted it. Leave your butter out for about 30 minutes to 1 hour to achieve a soft butter.
- Sugars: the combination of both granular sugar and light brown sugar help give the cookie a bit of sweetness but also keeping it soft. You can sub with dark brown sugar as well as 1:1.
You can also purchase these marshmallows via Amazon if need be. I used both in the recipe testing and did not find much difference in flavor between the two.
Let's Make The Recipe
This recipe uses baking tools and ingredients that can be found in most homes. Please see recipe card for full list of equipment and ingredients.
Step 1: place softened butter in heat safe bowl and microwave for 15 - 20 seconds. The butter should still hold its shape with only slight signs of melting as pictured above.
Step 2: Add both sugars and vanilla to bowl and cream on medium high until fluffy and pale yellow - about 3 to 5 minutes.
Step 3: Once creamed scrape down bowl.
Step 4: Mix egg in on medium low until well combined. Mixture should be soft and loose after mixing.
Step 5: put cereal in blender or food processor and grind down to a fine powder. Reserve about ¼ cup of powdered cereal for cookie coating. Combine with flour, baking soda, baking powder and fine sea salt, and whisk well.
Step 6: using a spatula, fold in ingredients until well combined.
Step 7: add marshmallows and gently fold in until well dispersed.
Step 8: once folded in, use a 2 tbsp ice cream scoop to scoop out dough and level off. Coat in ground dry cereal and place on baking sheet. Add additional marshmallows on top if desired.
Step 9: Bake cookies at 350 F for 9 - 10 minutes. Remove from oven and place on cooling rack.
Step 10: Using a large round cookie cutter, or other large circular object, scoot the cookies to create a circular shape.
These cookies store wonderfully at room temperature, and frozen. If storing at room temperature, simply place in an airtight container or ziplock bag. They will stay fresh for up to 5 days. If freezing, place in a freezer safe airtight container or ziplock bag. Defrost by removing entire container but do not open it. Allow to come to room temperature, and then enjoy.
More Recipes To Enjoy
Mexican Cinnamon Cookies
Coconut Macadamia Banana Bread
If you have tried this Lucky Charms Cookies recipe, or any other recipe on this website, please don't forget to leave a star ⭐️ review! Your feedback and comments are appreciated!
Lucky Charms Cookies
- hand mixer
- kitchen scale optional but recommended
- blender or food processor
- 2 tbsp ice cream/cookie scoop
- rubber spatula
- 1 ¾ cup all purpose flour 227 g
- 1 ¼ cup dry cereal only ¼ c for coating
- 1 cup unsalted butter, room temperature 226 g
- ¾ cup sugar 150 g
- ¼ cup light brown sugar, packed 50 g
- 1 ea large egg room temperature
- 1 tsp vanilla extract
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp fine sea salt
- 1 ½ cup marshmallows ½ c for topping
- Preheat oven to 350 F. Line baking sheet with parchment paper and set aside.
- Place butter in a heat safe bowl and microwave for 15 to 20 seconds until only very slightly melted. Allow to cool a few minutes before adding sugar.
- Add both sugars and vanilla, and mix on medium high until light and fluffy. About 2 to 3 minutes.1 cup unsalted butter, room temperature, ¾ cup sugar, ¼ cup light brown sugar, packed, 1 tsp vanilla extract
- Add egg and mix on medium low until fully incorporated.1 ea large egg
- Add dry cereal only to blender or food processor, and grind down to a fine powder.
- In a separate bowl, combine flour, cereal powder, baking soda, baking powder and fine sea salt. Add to wet ingredients.1 ¾ cup all purpose flour, 1 ¼ cup dry cereal only, ½ tsp baking powder, ¼ tsp baking soda, ½ tsp fine sea salt
- Using a spatula, gently fold in the ingredients until fully combined.
- Add marshmallows and gently fold in. Careful not to break or smash them.1 ½ cup marshmallows
- Using a 2 tbsp ice cream/cookie scoop, scoop out dough and roll in powdered dry cereal for coating. Top with extra cereal marshmallows.
- Place on baking sheet at least 2" apart.
- Bake for 9 - 10 minutes, or until you see a bit of browning along the bottom edges. The cookies will bake slightly underdone.
- Remove from oven and place on cooling rack.
- Using a large circle cookie cutter, or other large circular object (mason jar, bowl), scoot cookie to obtain round shape. Let cookies cool before enjoying.