Lucky Charms Cookies

I have had a cereal cookie on the brain for close to two years now. I first became enraptured with the idea of cereal milk in desserts thanks to Milk Bar by Christina Tosi, and I thought what a wonderful way to incorporate a classic morning food staple into a dessert. While I didn't actually use cereal milk in this cookie, it definitely spiked my curiosity and began me on a journey of cereal in desserts. This cookie using Lucky Charms cereal is the first of the series!

And if you have been following me even for a short period of time, then you KNOW I do love myself colorful desserts! I know there are many cereal marshmallow cookie recipes out there, but I wanted to share that these were initially inspired by the talented Kayla from Broken Oven Baking and Constellation Inspiration.

Baking Tips

• Soften the butter, don't melt it. These cookies hold their structure better with softened butter. If you melt the butter then you will end up with a looser and flatter cookie. Leave at room temperature between 30 minutes to 1 hour, and then follow the steps.

• Kitchen scale is recommended. While I do share the volume measurements, I always will recommend a kitchen scale. It drastically eliminates errors in measuring and will get you closest to how the recipe was intended.

• Use an oven thermometer. An oven thermometer will help you ensure that your oven is running at the correct temperature.

Ingredients

Please read through the ingredients list so you can familiarize yourself with each ingredient, along with suggestions or recommendations during the preparation or baking process. Please see the Recipe Card for all details.

• Cereal: you will need just one cup of the toasted oat cereal for this recipe. You will grind it down in a blender or food processor, and mix in with the other dry ingredients. We will reserve about ¼ cup as well to coat the cookies in prior to baking. This will help make the flavor of the cookie really pop.

• Marshmallows: one cup of the marshmallows will be used for the dough, plus another ½ cup to use for topping the cookies.

• Butter: softened, room temperature butter is where I started and only slightly melted it. Leave your butter out for about 30 minutes to 1 hour to achieve a soft butter.

• Sugars: the combination of both granular sugar and light brown sugar help give the cookie a bit of sweetness but also keeping it soft. You can sub with dark brown sugar as well as 1:1.

You can also purchase these marshmallows via Amazon if need be. I used both in the recipe testing and did not find much difference in flavor between the two.

Let's Make The Recipe

This recipe uses baking tools and ingredients that can be found in most homes. Please see recipe card for full list of equipment and ingredients.

Step 1: place softened butter in heat safe bowl and microwave for 15 - 20 seconds. The butter should still hold its shape with only slight signs of melting as pictured above.

Step 2: Add both sugars and vanilla to bowl and cream on medium high until fluffy and pale yellow - about 3 to 5 minutes.

Step 3: Once creamed scrape down bowl.

Step 4: Mix egg in on medium low until well combined. Mixture should be soft and loose after mixing.

Step 5: put cereal in blender or food processor and grind down to a fine powder. Reserve about ¼ cup of powdered cereal for cookie coating. Combine with flour, baking soda, baking powder and fine sea salt, and whisk well.

Step 6: using a spatula, fold in ingredients until well combined.

Step 7: add marshmallows and gently fold in until well dispersed.

Step 8: once folded in, use a 2 tbsp ice cream scoop to scoop out dough and level off. Coat in ground dry cereal and place on baking sheet. Add additional marshmallows on top if desired.

Step 9: Bake cookies at 350 F for 9 - 10 minutes. Remove from oven and place on cooling rack.

Step 10: Using a large round cookie cutter, or other large circular object, scoot the cookies to create a circular shape.

Storage

These cookies store wonderfully at room temperature, and frozen. If storing at room temperature, simply place in an airtight container or ziplock bag. They will stay fresh for up to 5 days. If freezing, place in a freezer safe airtight container or ziplock bag. Defrost by removing entire container but do not open it. Allow to come to room temperature, and then enjoy.