Magically Delicious Lucky Charm Cookies
These Magically Delicious Lucky Charm Cookies by Sophie are soft, chewy, and bursting with colorful marshmallow magic! Perfected over 9 test batches, this recipe brings nostalgic childhood joy to every bite — buttery, golden cookies filled with vibrant Lucky Charms for the ultimate feel-good treat.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 20 cookies
- Category: Cookies
- Cuisine: American
Ingredients
1 cup (2 sticks) salted butter, softened
1 ¼ cups granulated sugar
1 large egg
2 tablespoons canola oil
1 teaspoon vanilla extract
⅛ teaspoon almond extract
2 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups Lucky Charms cereal (mostly marshmallows)
Instructions
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
In a large mixing bowl or stand mixer, cream together softened butter and sugar for 2–3 minutes until light and fluffy.
Scrape down the bowl, then add the egg, canola oil, vanilla extract, and almond extract. Mix on low speed until just combined.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the wet mixture, mixing on low until just combined — do not overmix.
Fold in Lucky Charms cereal (mostly marshmallows) gently using a spatula until evenly distributed.
Scoop dough into 1½-tablespoon portions for small cookies or 3-tablespoon portions for bakery-style cookies. Place on prepared baking sheets about 2 inches apart.
Bake:
• Small cookies: 7–9 minutes
• Large cookies: 9–11 minutes
Bake until edges are lightly golden and centers look set but soft. Avoid overbaking for maximum chewiness.
Cool cookies on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Store cooled cookies in an airtight container at room temperature up to 3 days, or freeze for longer storage.
Notes
💫 **Sophie’s Tips**
• Butter should be soft but cool — too warm causes spreading.
• Don’t overmix once flour is added to keep cookies tender.
• Slightly underbake for soft, chewy centers.
• Hand-pick extra marshmallows for bright, colorful cookies.
• Chill the dough 15–30 minutes if your kitchen is warm.
💡 **Storage**
Store at room temperature for 3 days or freeze baked cookies up to 3 months. You can also freeze dough balls and bake straight from frozen (add 2–4 extra minutes).