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Lucky Charms Cookies featured image

Lucky Charms Cookies

Lucky Charms Cookies are everything magical and super delicious! Filled with cereal bits, crunchy marshmallows, baked to perfection, and topped with gooey marshmallow!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
Servings 36 cookies
Calories 161kcal
Author Lisa


  • 1 cup butter slightly softened
  • ¾ cups white granulated sugar*
  • ¾ cups brown sugar*
  • 1 teaspoon vanilla
  • 2 large eggs
  • 2 ¼ cups flour*
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ cup crushed lucky charms cereal no marshmallow pieces
  • 1 cup Lucky Charms Marshmallow Pieces or more if you want
  • ¾ cup white chocolate chips
  • ¾ cup unicorn chocolate chips*
  • Colorful marshmallows cut in half for top if using


  • 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 teaspoon 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 teaspoon salt, 1 teaspoon 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, unicorn chips* and Lucky Charms cereal marshmallows. (¾ cups white chocolate chips, ¾ cups unicorn chips, 1 cup Lucky Charms Marshmallows)
  • Place rounded spoonfuls on the prepared baking sheet.
  • If just baking the cookies like normal (no marshmallows on top), bake for 9 minutes.
  • If wanting to add melted marshmallow and unicorn chips to the top bake for 7 minutes, remove from oven, place marshmallow pieces and a few unicorn chips to the top, bake for another 2 minutes, then swirl the marshmallow for a tie dyed look.
  • If wanted to stuff the cookies with marshmallow: 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.
  • Enjoy!



Lisa's Tips
*For high altitude adjustments: decrease brown sugar to ⅔ cup, increase flour to 2 ½ cups
*If you don't have unicorn chips just replace with more white chocolate chips
*See tips in post to help keep the marshmallow from leaking out!


Calories: 161kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 172mg | Potassium: 46mg | Fiber: 1g | Sugar: 14g | Vitamin A: 241IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg