Lucky Charms Cookies

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Chewy and colorful Lucky Charms Cookies made with buttery vanilla dough, crushed cereal pieces, and gooey marshmallows for a fun and nostalgic treat.

¾ cup unsalted butter, softened (1½ sticks)

¾ cup brown sugar, packed

½ cup granulated sugar

1 large egg

1½ teaspoons vanilla extract

2¼ cups all-purpose flour

¾ cup Lucky Charms cereal pieces, finely crushed (no marshmallows)

¾ teaspoon baking soda

⅓ teaspoon salt

1 cup Lucky Charms marshmallows, divided

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In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy, about 1–2 minutes.
Add the egg and vanilla extract and mix until smooth and fully combined.
In a separate bowl, whisk together flour, crushed cereal pieces, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Gently fold in ½ cup of the marshmallows.
Scoop dough into 1½ to 2 tablespoon-sized balls and place on a parchment-lined baking sheet.
Chill the dough for at least 30 minutes or up to overnight. If chilled overnight, gently press each dough ball to about ¾-inch thick before baking.
Preheat oven to 350°F (175°C).
Bake for 8–10 minutes, until edges are lightly golden and centers look slightly underbaked.
Immediately press remaining marshmallows onto the tops of the warm cookies.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Chilling the dough helps control spreading and improves texture.

For thicker cookies, chill overnight before baking.

Add white chocolate chips for extra sweetness.

Store in an airtight container at room temperature for up to 4 days.

Freeze dough balls and bake from frozen, adding 1–2 extra minutes.

Warm baked cookies in the microwave for 10 seconds to soften marshmallows.

Find it online: https://chocolatecoveredamy.com/lucky-charms-cookies/