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Lucky Charms Cookies
Donna

Lucky Charms Cookies

These Lucky Charms Cookies are soft, buttery, and exploding with nostalgia. By using a classic sugar cookie base and folding in those iconic dehydrated marshmallows, you get a treat that is both visually stunning and incredibly delicious. Perfect for St. Patrick's Day or a whimsical weekend baking project!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 24 cookies
Cuisine: American
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 1/2 cup softened butter
  • 1/2 cup granulated sugar (100 g)
  • 1/2 cup packed brown sugar (106 g)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup vegetable oil
  • 2 cups all-purpose flour (240 g)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup Lucky Charms marshmallows (marshmallow pieces)
  • 1/2 cup white chocolate chips
  • 2 tablespoons rainbow or gold sprinkles (optional)

Equipment

  • baking sheets
  • parchment paper
  • silicone baking mat
  • large bowl

Method
 

Instructions
  1. Heat oven to 350°F (175°C).
  2. Line 1–2 baking sheets with parchment paper or a silicone baking mat.
  3. In a large bowl, beat the softened butter and granulated sugar until creamy (about 1–2 minutes). Scrape down the bowl.
  4. Add the egg and vanilla. Mix until light and fluffy (about 30–60 seconds). Scrape down the bowl again.
  5. Add the vegetable oil and brown sugar. Mix until combined.
  6. Add the flour, baking soda, and baking powder. Mix just until no dry flour remains (don’t overmix).
  7. Stir in the white chocolate chips, Lucky Charms marshmallows, and sprinkles by hand. Optional: save a few marshmallows to press on top before baking.
  8. Scoop dough into balls (about 2 tablespoons each) and place them 2 inches apart on the baking sheet.
  9. Bake 9–11 minutes, until edges are set and centers are no longer glossy.
  10. Cool on the baking sheet 3–5 minutes, then move to a wire rack to cool completely.
  11. Store in an airtight container up to 1 week (best within 2–3 days).
  12. Freeze up to 3 months; place parchment between cookies so they don’t stick.