These Lucky Charms Cookies are soft, thick Crumbl bakery-style cookies packed with sweet cereal flavor and topped with fluffy marshmallow frosting and colorful Lucky Charms marshmallows. They're a fun, nostalgic treat that tastes just like your favorite childhood cereal!
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This recipe has been a long time coming and I'm so happy it's here!
I've been working on a recipe for Lucky Charms cookies for years. The problem is, it's really hard to bake the cereal marshmallows as they get very chewy and ugly when heated.
After lots of cookie experimentation, I finally decided to make a Crumbl-style Lucky Charms cookie. One with no marshmallows baked into the actual cookie, but with marshmallow frosting and rainbow cereal pieces on top.
I'm thrilled with how these cookies came out and am excited for you to make them, too! I think you'll also love my Lucky Charms Rice Krispies treats!
💚 Why this recipe works
No marshmallows baked in cookies: if you've ever baked with them, you know that marshmallows can melt and get sticky, harden, or disappear completely when baked and this is even more true for the dehydrated Lucky Charms marshmallows. Making the cookie dough with just the oat cereal pieces and using marshmallow frosting and cereal marshmallows for the tops of the cookies ensures they stay colorful, crisp, and pretty.
The addition of cornstarch: I like to use cornstarch in my bakery-style cookies as it helps keep the cookies thick and more tender. If you don't have any, you can replace it with an extra tablespoon of flour, but your cookies may spread a bit more.
The addition of nonfat milk powder: this is an optional ingredient, but I've been adding nonfat milk powder to a lot of my cereal desserts lately. It adds a subtle cereal milk flavor and a nostalgic Lucky Charms taste while also giving the cookies a soft and tender crumb. If you don't have it, you can leave it out and the cookies will still be delicious.
Includes a little bit of brown sugar: I knew I wanted both granulated and brown sugar in these cookies to keep them soft with a slight caramel flavor. But too much brown sugar wasn't resulting in the best consistency and flavor for the cookies, so I cut it down to 2 tablespoon and got the perfect consistency, flavor, and coloring I was looking for. If you don't have brown sugar, you can use all granulated, but your cookies will be slightly crispier around the edges with less "chew."
White chocolate chips add sweet flavor: I initially wasn't sure if I wanted to add white chocolate chips to the cookies, but since I wasn't adding marshmallows and Crumbl does use white chocolate in their's, I decided to try it. And I loved the sweetness they added without being overpowering.
Large Crumbl-style cookies: these are fairly large cookies, just slightly smaller than the ones you get at Crumbl bakery. I love this because just one feels like such a treat, especially when topped with that marshmallow frosting!
🗒 Ingredients
Here's everything you need to make these Lucky Charms cookies (be sure to view the recipe card at the bottom of this post for ingredient amounts and full recipe instructions):
- Unsalted butter
- Granulated sugar
- Light brown sugar
- Large eggs
- Vanilla extract
- All-purpose flour
- Finely crushed Lucky Charms oat cereal pieces
- Finely crushed graham crackers
- Nonfat milk powder: optional for extra milky cereal flavor
- Cornstarch: helps keep the cookies thick and tender, but can be omitted if you don't have it
- Baking powder
- Baking soda
- Salt
- White chocolate chips
- Marshmallow Frosting: recipe below
- Lucky Charms marshmallows
- Edible gold glitter: optional for sprinkling
🌈 Recipe tips
- Crumbl uses crushed graham crackers in their Lucky Charms cookie dough, but I decided to also add in crushed oat pieces from the Lucky Charms cereal as I wanted the cookies to have more of a cereal flavor.
- Crush the cereal and grahams very finely, so they blend evenly into the dough and add flavor without creating crunchy bits.
- I always recommend using room temperature butter and eggs as the butter will cream better when softened a bit and the eggs will incorporate into the batter better.
- When you add the dry ingredients into the butter mixture, take care not to over-mix as you want the cookies to stay tender when baked. Gently fold in the white chocolate chips.
- I scoop out about ⅓ cup cookie dough when shaping my cookies and roll the dough into tall balls. Once on the parchment lined baking sheet, I gently press the tops, so they're ultimately about an inch high.
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- Be sure to chill the dough once the dough balls are formed. This will help the cookies hold their shape and not spread too much in the oven.
- Bake until the edges are just set and turning golden. You want the centers to still look a bit underbaked when you take them out of the oven. They'll finish setting as they cool and will stay soft in the middle.
- Let the cookies completely cool before frosting. I highly recommend making this easy marshmallow frosting, but you can use any kind you want (you can even use store-bought frosting in a pinch!).
- I recommend piping frosting on the cookies with a pastry bag and open round pastry tip- I use a Wilton 2A. If you prefer, you can simply spread the frosting on. Or you can even put it in a ziplock bag with the corner cut off and pipe it on that way.
- Decorate the frosted cookies however you want, but I highly recommend topping them with Lucky Charms marshmallows! I sprinkled on a little edible gold glitter, too.
And take a bit of one of these incredibly soft and tender Lucky Charms cookies! They're packed with sweet marshmallow, cereal flavor and are absolutely indulgent.
They make a fabulous St. Patrick's Day treat... But is there ever really a bad time for Lucky Charms treats?
⏲️ How to store
I recommend storing these cookies in an airtight container at room temperature. If you're stacking them, add a layer or wax paper or parchment paper in between so the cookies don't stick to each other.
You can also keep them in the fridge and they'll last a few days more, but I recommend letting them com to room temperature before eating. Also, if you're planning to refrigerate them, wait to top them with Lucky Charms marshmallows!
🎉 Variations on recipe
I tried to make my Lucky Charms cookies similar to the ones from Crumbl bakery, but with more cereal flavor.
But there are lots of ways you can make and decorate these rainbow marshmallow cookies! Here are some ideas:
- Include mini marshmallows and/or Lucky charms marshmallows in the cookie dough (mini marshmallows will bake better than the cereal marshmallows)
- Use chocolate chips instead of (or in addition to!) white chocolate chips
- Add rainbow sprinkles to the cookie dough for more colorful fun
- Use cereal infused milk or cream in the frosting
- Top cookies with rainbow sour belts
- Add some crushed oat cereal pieces on top of the frosting.
- Make smaller or larger cookies; just be aware you may need to adjust the baking time
🍀 More Lucky Charms recipes
Lucky Charms are my favorite cereal to bake with and I have tons of recipes ready for you to make! You can see all my cereal recipes here and some of my favorite Lucky Charms recipes below:
These Lucky Charms cookies are now on regular rotation at my house, but especially during St. Patrick's Day season!
Let me know what cereal recipe you'd like to see next!
📖 Recipe
Lucky Charms Cookies
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Ingredients
- 1 cup (2 sticks) unsalted butter softened
- 1 cup granulated sugar
- 2 tablespoon light brown sugar
- 2 large eggs room temperature
- 1 ½ teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 3 tablespoon finely crushed Lucky Charms oat cereal pieces
- 2 tablespoon finely crushed graham crackers
- 2 tablespoon nonfat milk powder optional- see notes
- 1 tablespoon cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup white chocolate chips
- Marshmallow Frosting recipe below
- Lucky Charms marshmallows for topping cookies
- Edible gold glitter optional
Marshmallow Frosting
- ¾ cups (1 ½ sticks) unsalted butter room temperature
- 1 ¾ cups confectioners' sugar
- 1 cup marshmallow fluff
- 2 tablespoon heavy cream
- 1 teaspoon vanilla extract
- Pinch salt
Instructions
- In the bowl of a stand mixer with paddle attachment or in a large bowl with a hand mixer, cream together butter and both sugars until light and fluffy, about 2-3 minutes.
- Mix in eggs one at a time. Mix in vanilla extract.
- In a separate large bowl, whisk together flour, crushed graham crackers, crushed cereal, nonfat milk powder, cornstarch, baking powder, baking soda, and salt.
- Mix the dry ingredients into the wet ingredients until just combined, taking care not to over-mix. Fold in white chocolate chips.
- Scoop about ⅓ cup of dough at a time, roll into tall balls, and place on parchment paper-lined baking sheet. Gently press tops down slightly. Place baking sheet in fridge to chill for about 30 minutes. While dough is chilling, preheat oven to 350 degrees.
- Bake cookies for 12-16 minutes, until edges are just set. Centers should look slightly underdone.
- Let cookies cool in pan for a few minutes before moving to metal racks to cool completely.
- Once cooled, frost cookies with marshmallow frosting. I like to use a pastry bag with a Wilton 2A pastry tip. Gently press Lucky Charms marshmallows into the frosting and sprinkle edible gold glitter, if desired.
Marshmallow Frosting
- In the bowl of a stand mixer or in a large bowl with a hand mixer, beat butter until creamy, 2-3 minutes.
- With mixer on low, slowly blend in the confectioner's sugar, ½ cup at a time until well-combined.
- Beat in marshmallow fluff, vanilla extract, and salt. Add heavy cream and mix to combine.
Notes
- If you don't have nonfat milk powder, you can simply leave it out or you can add an additional tablespoon of crushed oat cereal or crushed graham crackers.
- Cookies can be stored in an airtight container at room temperature for about 3 days. You can also store them in the fridge for about 5 days. I recommend letting cookies sit at room temperature for about 30 minutes before serving.
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