These lucky marshmallow cookies aren’t just pretty to look at: they’re magically delicious! Studded with Lucky Charms marshmallows that turn soft and gooey when baked, these cookies are buttery perfection that pair beautifully with a tall glass of cold milk. Whether you’re whipping these up for a St. Patrick’s Day party or just as a fun and colourful kid-friendly treat, the best part is that this simple recipe comes together in under 45 minutes from start to finish.
Related: Extra Gooey Cinnamon Toast Crunch Crispy Rice Treats
ingredients
directions
Some stores sell just the marshmallows from Lucky Charms cereal around St. Patrick's Day, so you can skip picking through the cereal!
Preheat oven to 350°F and line two baking sheets with parchment paper or silicone baking mats.
In the bowl of a stand mixer, combine butter, brown sugar and granulated sugar. Mix on medium until incorporated, about 1 minute.
Add eggs and vanilla. Increase mixer to medium-high, and beat until mixture lightens and begins to thicken, about 1 minute.
Reduce mixer speed to low and add in baking soda and flour. Beat just to combine.
Remove bowl from stand mixer and mix in Lucky Charms marshmallows with a spatula.
Using an ice cream scoop, portion out balls of dough and place on prepared baking sheet, about 2 inches apart. Decorate cookie tops with additional marshmallows, gently pressing them on top. Do not flatten the cookies, they will spread as they bake.
Bake cookies for 9-11 minutes (I prefer 9 so they’re slightly underbaked and extra soft).
Remove cookies from oven and bang cookie sheet on stove top — this will give the cookies beautiful crinkles!
Let cool for 10 minutes on the baking sheet before moving cookies to a cooling rack to finish cooling.
