Lucky Charms Cookies

Celebrate St. Patrick’s Day with these Lucky Charms Cookies. They are soft cookies packed with white chocolate chips and colorful Lucky Charms marshmallows, then topped with a fluffy marshmallow buttercream for a magically sweet dessert.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings cookies

Calories 583kcal

Author Deborah Harroun

Ingredients

Cookies:

1 cup unsalted butter
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
2 teaspoons baking powder
1/2 teaspoon salt
3 cups all-purpose flour
1 cup white chocolate chips
1 cup Lucky Charms marshmallows

Frosting:

1/2 cup unsalted butter
1/2 cup marshmallow creme
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups powdered sugar
1 tablespoon milk optional, if needed
2-3 drops green food coloring optional
Lucky Charms cereal & marshmallows for decorating

Instructions

Preheat the oven to 350ºF. Line 2 baking sheets with parchment paper or a silpat liner.
In the bowl of a stand mixer, or in a large bowl, beat the butter and sugar together until light and fluffy.
1 cup unsalted butter, 1 cup granulated sugar
Beat in the eggs and the vanilla extract, scraping down the sides of the bowl as needed.
2 eggs, 1 teaspoon vanilla extract
Mix in the baking powder and salt, then add the flour and mix just until combined.
2 teaspoons baking powder, 1/2 teaspoon salt, 3 cups all-purpose flour
Add the white chocolate chips and marshmallows, and mix in with a spatula. (If you do this in the mixer, the marshmallows will get broken up more than if you do it by hand.)
1 cup white chocolate chips, 1 cup Lucky Charms marshmallows
Form the cookie dough into balls that weigh about 3.2 ounces each, about 1/3 cup of dough. Form each into a ball, then flatten slightly into a disc and place on the prepared baking sheets, 6 cookies per sheet.
Bake until the edges are lightly golden brown and the cookies are just set in the center, about 15 minutes.
Remove from the oven and let the cookies cool on the baking sheet.
To make the frosting, combine the butter and marshmallow creme in a bowl and beat to combine. Beat in the vanilla and the salt.
1/2 cup unsalted butter, 1/2 cup marshmallow creme, 1 teaspoon vanilla extract, 1/4 teaspoon salt
Start adding the powdered sugar, 1/2 cup at a time, until it has all been incorporated. If the frosting is too thick, add the milk, 1 teaspoon at a time, until you reach your desired consistency. Beat in the food coloring, if adding.
2 cups powdered sugar, 1 tablespoon milk, 2-3 drops green food coloring
Frost the cooled cookies with the frosting, and top each with a few pieces of cereal and a few marshmallows.
Lucky Charms cereal & marshmallows

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition does not include additional cereal topping.

Nutrition