Lucky Charms Marshmallow Cookies

These Lucky Charms marshmallow cookies take your favorite childhood breakfast and up-level it to an ooey-gooey chewy cookie treat. Stuffed with crushed bits of cereal, marshmallow fluff and chunks of toasted marshmallow, these quick and easy cookies are perfect for weeknight baking.

If you loved Lucky Charms as a kid, you’re going to need to pour yourself a tall glass of cold milk and make these cookies STAT.

Stuffed with crushed bits of cereal, marshmallows for days (we’re talking marshmallow bits from the cereal, marshmallow fluff AND chunks of toasted marshmallows on top) all rolled up in a vanilla cookie, this is going to quickly become the cookie recipe you didn’t know your life was missing.

Ingredients you’ll need

This deliciously easy cookie recipe relies on pantry staples, so if you already have a box of Lucky Charms, chances are you have everything you need to make these. Here’s the line-up:

• Lucky Charms cereal
• All purpose flour
• Vanilla extract
• Baking soda
• Brown sugar
• Granulated sugar
• Eggs
• Salt
• Marshmallows (I used regular sized marshmallows but minis work, too)

Here’s how to make these cookies

First, mix up your cookie batter.

In a bowl, cream the butter until smooth. Beat in the brown sugar, granulated sugar, vanilla extract and egg until free of large lumps (the sugar won’t have dissolved but you want to make sure there aren’t any large clumps of sugar).

Crush the cereal to a fine crumb. Putting the cereal into a sealable plastic bag and crushing it with a rolling pin works best.

A note on estimating the amount of cereal needed: I found it took a little over a cup of whole cereal pieces to create a 3/4 cup of crumbs.

Beat the dry ingredients (flour, cereal, baking soda and salt) into the batter until just combined. Fold in the Lucky Charm marshmallow pieces.

Second, add the marshmallow fluff.

Using 1-2 tablespoons at a time, fold marshmallow fluff into the batter, scooping out one tablespoon balls of dough between each new addition onto a parchment paper lined baking sheet.

The reason behind this technique is that you don’t want to over incorporate the marshmallow fluff, but you also don’t want to get so much in a single area that it makes the batter unstable during baking, leading to too much spreading. This is hard to do when you’re working with a full 1/2 cup of fluff.

A note on fluff placement: As you scoop the dough onto the cookie sheet, you’ll want the majority of the marshmallow fluff to be on the top of the cookies. This will help it brown and will keep the cookies from spreading too much.

Place the baking sheet of scooped cookies into the refrigerate to chill for about 15 minutes.

Finally, bake.

Place six cold balls of dough onto a baking sheet. Using your thumb or the back of a spoon, create a shallow indent in the top of each cookie. Place a marshmallow in the indent.

Bake at 350F for 10-11 minutes, or until the cookie dough is no longer shiny. Remove from the oven and allow to cool on the baking sheet for 2-3 minutes before moving to a cooling rack.

Expert tips

• Estimating the amount of cereal needed: I found it took a little over a cup of whole cereal pieces to create 3/4 cup of crumbs.
• Marshmallow fluff placement: As you scoop the dough onto the cookie sheet, you’ll want the majority of the marshmallow fluff to be on the top of the cookies. This will help it brown and will keep the cookies from spreading too much.
• Substituting mini marshmallows: If you want to use mini marshmallows instead of full size ones, you can use 2-3 mini marshmallows in place of the 1/3 marshmallow that tops each cookies.
• The importance of leaving cookies on the baking sheet: The goal of taking the cookies out when they’re no longer shiny is to keep them from becoming too browned or drying out. At this point, they’ll be slightly under-cooked, and leaving them on the hot baking sheet allows them to finish cooking through without browning further.
• Toasting marshmallows: If you like a really toasty marshmallow, you can further toast them using a culinary torch.

Did you make this recipe? I’d love to hear how it went in the comments below. Better still, snap a photo and tag it on Instagram with #thesimplesweetlife. I love seeing your creations!

Print

If you liked this recipe, you might also like…

• How to make sugar cookies like a pro
• 8 ways to upgrade boxed brownies
• Chocolate sugar cookies