Easy Lucky Charms Cookies
Looking for an easy and fun St. Patrick’s Day dessert? Or maybe a sweet treat that is a bit magical? These Easy Lucky Charms Cookies are filled with marshmallows and topped with cereal milk frosting. They also start with a cake mix which means they are super easy to bake!
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Tips & tricks to achieve the most delicious cookies of your life!
Why This Recipe Works
The fact that these cookies are giant is not only extra delicious but it also gives you a lot of room to stuff it with Lucky Charms marshmallows and cereal.
A soft cake mix sugar cookie is the base of this recipe but it is the addition of Lucky Charms cereal that really sets them apart.
Although the frosting that is made with cereal milk just might be what makes them so amazing. In fact, this cereal milk buttercream would be perfect on these Fruity Pebbles Cookies too!
Adding the flavor of cereal in both the cookie and frosting ties them together perfectly. A bit of additional cereal on top and you have a cookie everyone will love. If you love this cereal you need to check out this Leprechaun Bark too!
What goes into this Recipe
Lucky Charms Cookies
- Cake Mix- Using a vanilla cake mix to start this recipe gives the cookie great flavor without many extra ingredients.
- Cornstarch- When added to a cookie corn starch makes them extra light and chewy.
- Lucky Charm Marshmallows- Only the marshmallows are added to the cookie to help marry the cookie and the frosting.
Cereal Milk Frosting
- Heavy Cream- The perfect ingredient to get light frosting and hold the Lucky Charms flavor.
- Lucky Charms Cereal- Added to the top of the cookies to give it awesome texture and flavor.
How to make Lucky Charms Cookies
1. Whisk the cake mix, corn starch and flour in a large mixing bowl. Add the butter, shortening {Crisco} and eggs. Mix using a stand {or hand held} mixer until you have a thick dough.
2. Then add the cereal marshmallows and stir them in by hand until they are evenly incorporated into the dough.
3. Using a 1/4 or 1/3 measuring cup, scoop the dough into your hand and form into a disc. Place the discs onto a silicone mat {or parchment} lined baking sheet.
4. Bake in a 350 oven for 10-12 minutes or until the cookies just start to turn golden brown around the edges. The bottoms are nice and golden brown as well.
5. When the cookies are cooling, pour the heavy cream over the cereal and allow it to set at room temperature for 20-25 minutes.
6. After 20-25 minutes, strain the cereal from the heavy cream with a fine sieve.
7. In a mixing bowl, beat the butter until it is light and fluffy. Add the powdered sugar and cereal milk, continue to mix until you have a spreadable frosting. If it is too thick, add a teaspoon of milk at a time until you get the right consistency.
8. Add a heaping tablespoon of cereal milk frosting to the top of each cookie and add additional cereal to the top.
Expert Tips
- Whisk the cake mix, corn starch and flour before adding other ingredients. This step helps ensure that you get a smooth cookie dough without clumps of cake mix.
- Add a 1/2 cup of white chocolate chips to the cookie dough with the marshmallows. This will give you an extra flavor and texture.
- Use a 1/4 or 1/3 measuring cup to make cookies. This will keep all of your cookies that same size, allow them to bake evenly and leave you with a huge cookie. If you love big cookies, you need to make these Cookies and Cream Cookies!
- Don’t over bake the cookies. The difference between a really well baked cookie and a hard hockey puck is only a minute or two.
- Allow the cookies to cool on the baking sheet. The residual heat from the baking sheet will set the cookies up perfectly.
- Wait until the cookies are completely cooled before frosting. If you frost them while they are warm the frosting will melt. Just like you would for these Fruity Pebbles Cookies.
- If you want a thinner frosting add a teaspoon of milk until it is the correct consistency. To get the wonderful cereal milk we use heavy cream but milk will thin it out wonderfully.
Recipe FAQs
The best way to store these cookies is in an airtight container in the refrigerator. They should last for 3-4 days.
For the cookie dough only add the marshmallows from the cereal. We will use both the marshmallows and cereal in the milk for the frosting and to top them with.
You do not have to frost the cookies but I would! The cereal milk frosting gives the cookies an extra special taste that you don’t want to miss.
The cookies themselves freeze great for up to 3 months. They should be frozen without frosting. It is best to add the buttercream after defrosting.
Absolutely! If you prefer smaller cookies, use a medium cookie scoop and bake the cookies for 8-10 minutes. You should get between 20 & 22 cookies.
Do you want some other St. Patrick’s Day recipes? Try these…
Easy Lucky Charms Cookies
Ingredients
Lucky Charms Cookies
- 1 box Vanilla Cake Mix {15.25 ounces}
- 2 tablespoons corn starch
- ¾ cup all purpose flour
- ½ cup butter {softened}
- ½ cup butter flavored Crisco
- 3 eggs
- 1 cup Lucky Charms marshmallows
Cereal Milk Frosting
- 1 cup Lucky Charms cereal
- ½ cup heavy cream
- ½ cup butter {softened}
- 2-2 ¼ cups powdered sugar
Instructions
Lucky Charms Cookies
- Preheat the oven to 350°.
- Combine the vanilla cake mix, corn starch and flour in a mixing bowl. Whisk to combine. Add the butter, butter flavored Crisco and eggs to the flour mixture and mix using an electric mixer until everything is incorporated and thick. Add the Lucky Charms marshmallows to the cookie dough and mix in by hand until they are evenly incorporated.
- Using a ¼ or ⅓ measuring cup, scoop cookies into your hand and form them into discs. Place the cookie dough onto a silicone mat {or parchment} lined cookie sheet 6 at a time.
- Bake for 10-12 minutes, remove from the oven and let cool on the cookie sheet. Repeat until all of the dough is baked.
Cereal Milk Frosting
- While the cookies are cooling, pour the heavy cream over the Lucky Charms cereal and allow it to sit for 20-25 minutes. After the cereal has steeped in the heavy cream, drain the heavy cream from the cereal.
- In a mixing bowl, add the butter and beat for a minute or until it is light and fluffy. Add the powdered sugar and cereal milk to the butter and continue to mix until it is a thick consistency. Note: If the frosting is too thick, add a teaspoon of milk at a time until you get the right texture.
- Divide the frosting between the 12 cookies and spread out using the back of a spoon {or an off-set spatula}. Top with additional Lucky Charms cereal.
- Store the Lucky Charms cookies in an airtight container in the refrigerator for up to 4 days.
Notes
- Add a 1/2 cup of white chocolate chips to the cookie dough with the marshmallows. This will give you an extra flavor and texture.
- If you prefer smaller cookies, use a medium cookie scoop and bake the cookies for 8-10 minutes. You should get between 20 & 22 cookies.
- Don’t over bake the cookies. The difference between a really well baked cookie and a hard hockey puck is only a minute or two.
- Only allow the cereal to steep in the heavy cream for 20-25 minutes. If you do it longer than that the cereal will absorb a lot of the liquid.
- Wait until the cookies are completely cooled before frosting. If you frost them while they are warm the frosting will melt.
