Lucky Charms Cookies (Printable Version)

Soft, chewy cookies loaded with colorful marshmallows for a whimsical treat.

# What You Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 3/4 cup unsalted butter, melted and cooled
05 - 3/4 cup packed light brown sugar
06 - 1/2 cup granulated sugar
07 - 1 large egg
08 - 1 large egg yolk
09 - 2 teaspoons pure vanilla extract

→ Mix-ins

10 - 1 1/4 cups Lucky Charms marshmallows (separated from cereal)
11 - 3/4 cup white chocolate chips (optional)

# How To Make It:

01 - Preheat the oven to 350°F and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
03 - In a large bowl, combine melted butter, brown sugar, and granulated sugar. Mix until smooth.
04 - Beat in the egg, then the egg yolk, and add vanilla extract. Mix well.
05 - Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
06 - Gently fold in the white chocolate chips (if using) and 1 cup of the Lucky Charms marshmallows, reserving 1/4 cup for topping.
07 - Scoop dough using a tablespoon or small ice cream scoop onto prepared baking sheets, spacing cookies about 2 inches apart.
08 - Lightly press a few reserved marshmallows onto the top of each dough ball for a festive look.
09 - Bake for 9–11 minutes, until the edges are set and the centers look slightly underbaked.
10 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Helpful Hints:

01 -
  • Soft chewy centers with crispy edges create that perfect cookie texture everyone fights over
  • The marshmallows get slightly toasted in the oven adding an irresistible crunch and pockets of vanilla sweetness
02 -
  • Underbaking slightly is crucial because cookies continue cooking on the hot baking sheet after removal
  • Separating marshmallows from the cereal takes patience but makes all the difference in texture and appearance
03 -
  • Use room temperature eggs to prevent the melted butter from seizing when combined
  • Weighing flour instead of measuring by cup ensures consistent results every time

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