These Lucky Charms Cookies are pure gold! They have a sugar cookie base and are filled with actual Lucky Charms cereal.

Lucky Charms Cookies on the counter with text on the photo that reads "lucky charm cookie."

Lucky Charms Cookie Recipe

These cookies would be perfect for a St. Patrick’s Day party or to have a little leprechaun surprise your kids with. Even if you’re not Irish, these cookies are sure to make you feel extra lucky!

Lucky charm cookies stacked on top of each other with the top cookie cut in half so you can see the marshmallows inside.

Ingredients for Lucky Charms Cookies

Salted Butter (softened) – If you only have unsalted butter, just add an extra pinch of salt to the dough.
Granulated Sugar – We’ll only use granulated sugar in this cookie because it has a sugar cookie base.
Egg
Canola Oil – The oil helps the cookies spread just slightly and gives a nice melt-in-your mouth, crisp texture to the edge.
Vanilla Extract – This is my go-to vanilla for cookies.
Almond Extract – Just TRUST on the almond extract. It gives the cookie the smallest hint of almond flavor. While they’d still be delicious with just vanilla (increase to 1 1/2 tsp if only using vanilla), I definitely think they’re even better when you add almond extract too.
All Purpose Flour
Baking Soda – The baking soda helps the cookies spread, rather than puff up, and creates a perfectly crisp edge.
Salt
Lucky Charms Cereal – I like to pick through the cereal to use a majority marshmallows, but the cereal part is super good in the cookie too.

Balls of lucky charm cookie dough on a cookie sheet before baking.

How to Make Cookies with Lucky Charms

Begin by preheating your oven to 350° F.
Prepare a baking sheet by lining it with parchment paper or a silicone baking mat, then set aside.
In the bowl of a stand mixer or with an electric hand mixer, cream together the butter and sugar until well combined.
Scrape the sides of the bowl to incorporate all ingredients, then add in the egg, vanilla, and almond extract. Mix until fully combined.
Next, add the flour, baking soda and salt. Mix until the dough forms.
Now add the Lucky Charms to the dough and continue to mix until the cereal is evenly distributed throughout the cookie dough.
Portion the dough out into your desired cookie size. For small cookies, use 1 1/2 tsp of dough (#50 scoop) or for larger cookies, use 3 tbsp of dough (#24 scoop).
Place the ball of dough on your prepared baking sheet and repeat with the remaining dough.
Bake your cookies at 350°F until the cookies have slightly flattened, spread, and the centers are no longer wet and glossy – this means they are ready to come out of the oven.
For small cookies, this will be about 7-9 minute and for larger cookies, this will be about 9-11 minutes.
Allow the cookies to cool directly on the pan for about 5 minutes before transferring to a wire cooling rack.
Store your cookies in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
ENJOY!

Several cookies with lucky charm marshmallows on top laying on the counter.

Why did my cookies not spread at all?

If your cookies don’t spread at all, this usually means you used too much flour. Rest assured, this is an easy fix! Just add a tablespoon or so of milk to the dough to help them spread more. I always suggest baking one test cookie first and then adjusting your recipe from there if you have any problems.

How to store cookies:

Store your cookies in an airtight container for up to 3 days at room temperature or in the freezer for up to 3 months.

How to freeze cookies:

Freezing cookies is a great way to keep them fresh for up to 3 months! Just store them in an airtight container or zip-top bag, then place in the freezer. When you’re ready to eat them, let them thaw on the counter for a few minutes.

Lucky charms cookies on the counter with more lucky charms cereal sprinkled around them.

Recipes Similar to Lucky Charms Cookies

Lucky Charms Cookies on the counter with more marshmallows sprinkled around the cookies.

Lucky Charm Cookies

These Lucky Charms Cookies are pure gold! They have a sugar cookie base and are filled with actual Lucky Charms cereal.

4.84 from 6 votes

Print Pin Rate

Prep Time: 15

Cook Time: 10

Servings: cookies

Calories: 133kcal

Ingredients

1 cup salted butter softened
1 1/4 cup granulated sugar
1 egg
2 tbsp canola oil
1 tsp vanilla extract
1/8 tsp almond extract
2 1/2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups lucky charms cereal mostly marshmallows

Instructions

Preheat the oven to 350° F. Line you baking sheet with parchment paper or a silicone baking mat. Set aside.
In the bowl of a stand mixer or with an electric hand mixer, cream together the butter and sugar until well combined.
Scrape the sides of the bowl and add in the egg, vanilla and almond extract and the oil. Mix until combined.
Add the flour, baking soda and salt, mix until the dough forms.
Add the lucky charms to the mixer and mix until evenly distributed.
Portion the dough out into your desired size. For small cookies, use 1 1/2 tsp of dough (#50 scoop) or for larger cookies use 3 tbsp of dough (Soop 24).
Place on the prepared baking sheet. Repeat with the remaining dough.
Bake at 350° F until the cookie will flatten slightly, spread and the center of the cookie will no longer look wet and glossy when they are ready to come out of the oven. For small cookies, about 7-9 minutes, for larger cookies about 9-11 minutes.
Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.
Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.

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