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Lucky Charms Cookies

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Lucky Charms cookies are soft and chewy with crisp edges, and bursting the fruity marshmallow flavor. They’re perfect for St. Patrick’s day, but I’ll take any excuse to make these.

If you love cereal treats, try my Fruity Pebble Cookies or my Lucky Charms Ice Cream.

Overhead shot of Lucky charms cookie surrounded by sprinkles

Easy Lucky Charms Cookies

We’re crazy for cookies over here and I just love throwing my favorite cereals into desserts. We don’t eat a ton of cereal at home, so it’s a great excuse to buy a box and enjoy the leftovers.

These cookies would make the perfect St. Patrick’s day dessert. It starts with my easy sugar cookies as a base, and then I’ve added some Lucky Charms marshmallows and dressed them up with a white chocolate drizzle and some sprinkles. The recipe comes together in a snap, you’ll be sinking your teeth into a warm cookie.

Stack of lucky charms cookies on wire backing rack

What do these cookies taste like?

  • Sweet and sugary
  • Similar to a vanilla or Funfetti cookie
  • Buttery
  • Soft & chewy in the middle and crispy on the outside
  • The marshmallows will be chewy once baked

Recipe Ingredients

  • Unsalted butter
  • Granulated sugar
  • Eggs
  • Pure vanilla extract
  • All-purpose flour
  • Baking soda
  • Cream of tartar– helps these cookies be extra chewy. If you don’t have it, you can still make this recipe, but the texture will be slightly different.
  • Salt
  • Lucky Charms marshmallows– buy a box of cereal and pick out the marshmallows. This is a great activity to give to the kids!

How to Make Lucky Charms Cookies

  • Cream together the butter and sugar
  • Add the vanilla and eggs
  • Combine and add the dry ingredients
  • Fold in the marshmallow
  • Bake and enjoy
white paddle attachment for mixer with a scoop of cookie dough on it

If you want to, you can even add a little white chocolate drizzle and sprinkles to the finished cookies, but it’s certainly not necessary. They’re sweet enough on your own, but I am never one to turn down the opportunity to add some sprinkles.

Take a few of your leftover marshmallows and gently push them into top of the cookies right after they come out of the oven.

Tips for making the best cookies

  • If your butter is too soft, you may want to refrigerate the finished cookie dough for an extra 30-60 minutes to prevent further spreading
  • Make sure your oven is properly pre-heated
  • Bake on the middle rack of the oven, one tray at a time
  • Line your cookie sheet with a silicone baking mat or parchment paper
  • Place cookies at least 2-inches apart
  • Right when the cookies come out of the oven, use a spatula or round cookie cutter, and press the edges of the cookies back towards the center
Lucky charms sugar cookies with sprinkles on a white marble background

Freezing cookie dough

I have not tested freezing this cookie dough, but I do believe it would change the texture of the marshmallows. Instead, I recommend keeping it the refrigerator for up to 2 days in advance. Be sure to let them sit at room temperature for approximately 20 minutes before baking. Always pre-scoop the dough prior to placing in the refrigerator, so the dough will get too hard to scoop after the fact.

Scoops of colorful sugar cookie dough on white parchment paper

Freezing Baked Cookies

These cookies can be frozen in an airtight container. If you’re planning to freeze, I would not recommend placing extra marshmallows on top of the cookies.

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Overhead shot of Lucky charms cookie surrounded by sprinkles

Lucky Charms Cookies

  • Author: Julianne Dell
  • Prep Time: 30 minutes
  • Cook Time: 11 minutes
  • Total Time: 41 minutes
  • Yield: 20 Cookies


Lucky Charms cookies are soft & chewy, crispy edges, and bursting with fruity marshmallow flavor. 


  • 1 cup (226g) unsalted butter, softened
  • 1 1/2 cups (285g) granulated sugar
  • 2 large eggs
  • 1 teaspoon (5ml) pure vanilla extract
  • 3 cups (420g) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon cream of tartar
  • ¼ teaspoon salt
  • 1 ½ cups Lucky Charms marshmallows


  1. Preheat the oven to 350° F.  Line a baking sheet with parchment paper or a silicone baking mat
  2. Soften the butter in the microwave for 10-12 seconds or allow to sit at room temperature for at least 30 minutes. Combine the butter with the sugar and beat on medium speed until well creamed together.
  3. Add the eggs and vanilla extract and mix until the eggs are well beaten.
  4. In a separate bowl, combine flour, baking soda and cream of tartar. Slowly add into batter and beat on medium low speed until well combined and dough forms. Mix in the marshmallows with a spatula or with your mixing speed on low so they do not get crushed.
  5. Use a large cookie scoopand scoop cookie dough onto a parchment paper lined baking sheet. Bake on the middle rack of the oven at 350° F 10-12 minutes. Allow cookie to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely
  6. To decorate (optional): Microwave the white chocolate at 50% powder in 20 second increments until melted and stirred smooth. Drizzle over the cookies and add sprinkles.
Nutrition Information:
1 cookie
  • Category: Cookies
  • Method: Oven
  • Cuisine: American

Keywords: Lucky Charms Cookies, St Patricks day desserts, Easy sugar cookies, Lucky Charms sugar cookies

More recipes with your favorite cereal

Leave a Comment

Recipe rating

2 Responses
  1. Nicola Gaish

    Hi, I’d like to try this recipe, but can you tell me how many grams of marshmallows is needed?
    Many thanks 😊

    1. Julianne - Beyond Frosting
      Beyond Frosting

      It difficult to measure the weight for that specifically. The cereal box specifies that 1 1/2 cups would be about 54grams, but that’s inclusive of the cereal and marshmallow together. The marshmallows are much lighter. Similar products on Amazon list 1 cup to be about 30grams. So in this case it would be around 45grams. If you measure it out and it feels like not enough, throwing in a little extra won’t hurt!

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