Lucky Charms Cookies
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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Makes: 14 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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