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–+ servings

Lucky Charms Cookies

Lucky Charms Cookies are a cheerful and buttery treat perfect for St. Patrick's Day, featuring marshmallow bits that provide texture and color.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 160
Ingredients Method Nutrition Notes

Ingredients
  

Cookie Base
  • 1 cup unsalted butter, room temperature Bring to room temperature for better creaming.
  • 3/4 cup granulated sugar For a chewier cookie, swap some for brown sugar.
  • 3/4 cup packed light brown sugar Use for added chewiness.
  • 2 large eggs Add one at a time.
  • 2 teaspoons vanilla extract Enhances flavor.
Dry Ingredients
  • 3 cups all-purpose flour Measure by spooning into the cup.
  • 1 teaspoon baking soda For leavening.
  • 1/2 teaspoon baking powder For lightness.
  • 1/2 teaspoon salt Adjust if using salted butter.
Mix-ins
  • 1.5-2 cups Lucky Charms marshmallows Fold in gently to preserve shape.

Method
 

Preparation
  1. Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.
  2. In a large bowl, cream the unsalted butter with granulated sugar and packed light brown sugar until light and fluffy, about 2–3 minutes.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
  5. Gradually mix the dry ingredients into the wet ingredients until just combined; avoid overmixing.
  6. Fold in the Lucky Charms marshmallows gently.
  7. Scoop 1.5–2 tablespoon-sized portions onto the prepared baking sheets, spacing them 2 inches apart.
Baking
  1. Bake for 9–11 minutes, rotating pans halfway through, until edges are set and centers look slightly soft.
  2. Cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.

Nutrition

Serving: 1gCalories: 160kcalCarbohydrates: 22gProtein: 2gFat: 8gSaturated Fat: 5gSodium: 180mgSugar: 10g

Notes

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies in a single layer for up to 3 months. Thaw at room temperature.

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