Marshmallow stuffed Lucky Charms Cookies are everything magical and super delicious! Filled with cereal bits, crunchy marshmallows, and baked to perfection!
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Who doesn’t love Lucky Charms- okay I know a few don’t but this year I really wanted to have some as my birthday breakfast? Weird I know, but I made it happen.
After a few bowls I decided I wanted to take my favorite childhood cereal and turn it into a tasty cookie- because why not?!
Plus, I love cookies!
Other cookies I love:
A little while ago I made S’mores Marshmallow Stuffed Cookies and I thought why not do the same thing with these? After all the Lucky Charms marshmallows are my favorite part of the cereal so why not add more marshmallow.
How to make Lucky Charms Cookies:
- Preheat oven and line a rimmed baking sheet with parchment paper
- Mix together the wet ingredients, set aside
- Mix together the dry ingredients including the crushed cereal but not the marshmallows or white chocolate yet
- Combine the wet and dry mixtures then stir in the white chocolate chips and the Lucky Charms Marshmallows
- Scoop out two balls of cookie dough and place half a large marshmallow in between them. Form a large cookie dough ball around the marshmallow and place on the baking sheet. Repeat.
- Refrigerate baking sheet with dough on it for 20 minutes.
- Bake for 13-15 minutes or until just golden brown.
- Remove from oven and allow to cool for 5-10 minutes.
- Enjoy!
Do I have to refrigerate the dough?
I highly recommend it. It helps the cookies cookie a little slower and the marshmallow to melt slower- allowing for the marshmallow to stay gooey and inside the cookie.
Why did my marshmallow leak out? It’s not gooey anymore.
Either you didn’t refrigerate the dough on the baking sheets or the marshmallow wasn’t encased in the cookie dough well enough- like there was a hole it melted out of.
I’ve noticed if there is too thin of a layer cookie dough over the marshmallow before baking the cookie will crack as it bakes and the marshmallow will leak out that way.
I also don’t recommend adding extra Lucky Charms Marshmallows pressed on top because when baked they get disfigured and don’t look cute. Plus sometimes they will melt completely and leave a trail of marshmallow smear that isn’t pretty.
How many cookies does this make? They are huge!
I can get 14 out of a single batch. Remember these are essentially two cookies smashed together with a delicious filling!
What are the high-altitude adjustments for these cookies?
Decrease the white and brown sugar to 2/3 cup each and increase the flour to 2 ½ cups.
Where did you find rainbow marshmallows for the center?
I found these at Walmart near all the other marshmallows. To be fair they didn’t taste great eaten plain- they had a weird aftertaste, but when they were baked in the cookies they tasted like a normal marshmallow.
Can I use a normal white marshmallow?
Absolutely!
Did you buy the Lucky Charms Marshmallow pieces or pick them out of the cereal?
I picked them out of the cereal by hand. It took a little bit off time but I heard the ones you can buy at Target aren’t as tasty so I figured I might as well use what I had.
Last time I was at the store I also noticed they make unicorn/rainbow “chocolate” chips. Those would be super cute instead of just the white chocolate chips!
For more tasty treats check out:
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Lucky Charms Cookies
Ingredients
- 1 cup butter slightly softened
- ¾ cups white granulated sugar*
- ¾ cups brown sugar*
- 1 tsp vanilla
- 2 large eggs
- 2 ¼ cups flour*
- 1 tsp baking soda
- 1 tsp salt
- 1 ½ cup crushed lucky charms cereal no marshmallow pieces
- 7 large marshmallows cut in half
- 1 ½ cups white chocolate chips
- 1 cup Lucky Charms Marshmallow Pieces or more if you want
Instructions
- If you live at high altitude see baking notes below for adjustments! *
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- In a mixer or with a hand mixer and the paddle attachment mix together the butter, white sugar, brown sugar, and vanilla. (1 cup butter, ¾ cup white sugar, ¾ cup brown sugar, 1 tsp vanilla)
- Add in each egg, on at a time. Mix in each egg completely before adding the next. The mixture should get lighter in color and thicker. You may need to beat on high for a minute or so to get everything well mixed. (2 eggs)
- In a small bowl mix together the flour, salt, baking soda, and crushed cereal pieces. (2 ¼ cups flour, 1 tsp salt, 1 tsp baking soda, 1 ½ cup crushed cereal pieces)
- Add flour mixture to the butter mixture and mix on medium high until fully incorporated.
- Stir in the white chocolate chips and Lucky Charms marshmallows. (1 ½ cups white chocolate chip, 1 cup Lucky Charms Marshmallows)
- Roll out the cookie dough into balls. Then take ½ of a large marshmallow and place in between two cookies. Mash the two cookie dough balls together to form one large cohesive cookie.
- Place cookies on parchment. Since they are so large, I only put 6 on each baking sheet.
- Refrigerate baking sheet with cookies on it for 20 minutes before baking.
- Bake for 13-15 minutes or until just starting to turn golden brown.
- Allow to cool for 5-10 minutes then enjoy!
Recipe Notes
Lisa's Tips
*For high altitude adjustments: decrease brown sugar to 2/3 cup, increase flour to 2 ½ cups
*See tips in post to help keep the marshmallow from leaking out!
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