Lucky Charms Cookies

Soft and Gooey GIANT cookies packed with bright and cheery lucky charms cereal, white chocolate chips, and rainbow sprinkles. These Lucky Charms Cookies would make any cereal-lover super happy with the soft gooey center, and golden crusted outside. It’s the perfect cereal cookie !

Cereal-flavored bakes

I’m no stranger to putting cereal right into my bakes! So putting lucky charms into a cookie, especially right around St. Patrick’s Day, was something I’ve been looking forward to for a while. Here’s a couple ways I’ve used cereal in my bakes so far:

Cocoa Pebbles Cookies

Fruity Pebbles Cookies

Fruity Pebbles Cake, Cake Confidence

Cocoa Pebbles Cake

Funfetti Rice Krispies Treat Cereal Cake

Cinnamon Toast Crunch Cake

Strawberry Rice Krispie Treat Hearts

Lucky Charms Cereal Cake, I’ll Bring the Cake

TIPS FOR SUCCESS:

I have LOTS of cookies for you to bake from my COOKIE recipe section here on Baking with Blondie (I’m sure you’ll find a new favorite from the list!).

Here’s a few tips for making sure these cookies come out perfectly every time (which isn’t that hard because these are basically fool proof!)

Yes, 410 degrees on traditional (not convection bake) oven setting is perfect. Seems high, but trust me, it’s essential to nailing the toasted outside & gooey inside texture.. 

No need to mix together your dry ingredients beforehand. Just toss them right in and mix them together.

Eggs need to be cold, and same with your butter.

Make sure to completely cream together the butter and sugar before adding in the eggs and vanilla.

Like I said before, I pressed on the cereal pieces on the outside AFTER baking.

I make mine the size of a baseball. They should flatten out slightly. If they flatten out all the way, your baking soda isn’t fresh enough. I’ve also noticed they flatten slightly as they cool, too. If you notice your first batch doesn’t flatten enough, then slightly press down on the next batch that’s headed into the oven.

If you decide to make these cookies smaller, just make sure to bake them a little less time and keep a close eye on them in the oven. They should still have the gooey center and golden outside texture.

Lucky Charms Cookies

GIANT cookies packed with lucky charms cereal, white chocolate chips, and funfetti rainbow sprinkles. These are gooey on the inside and toasted golden on the outside.

Servings 8 Large CookiesAuthor Mandy Merriman, Baking with Blondie

Equipment

• food processor
• stand mixer
• cookie sheet & parchment paper

Ingredients

• 1 cup (or 2 sticks) unsalted butter cold and cubed
• 1 cup brown sugar packed
• 1/4 cup granulated sugar
• 2 large eggs
• 1 Tablespoon vanilla extract
• 3 ¼ cup all purpose flour
• 1 teaspoon cornstarch
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup crushed lucky charms cereal mallows and all
• 1 cup whole lucky charms cereal
• 1 cup white chocolate chips
• 1/4 cup rainbow sprinkles
• 1/2 cup reserved lucky charms mallows to press on right after baking

Instructions

Prep two large aluminum cookie sheets with parchment paper and set aside.

Preheat oven to 410 degrees F (yep, that's right!)

In a stand mixer fitted with a paddle attachment, whip up the butter for 1 minute until it's light and fluffy, then add in the sugars to cream together with the butter for 3 minutes on high speed.

Scrape down the sides of the bowl and then add in the eggs, and vanilla. Whip up to combine.

Add in the flour, cornstarch, baking soda, and salt and slowly mix together by hand or on the very lowest mixer speed until just combined (don't overmix).

Add in the crushed cereal, regular cereal, white chocolate chips, and sprinkles. Mix in on the lowest-speed until just combined.

Split the dough into 8 balls (baseball-sized) and place 4 on each cookie sheet.

Bake for 9-10 minutes. They should be slightly golden, slightly mounded in the middle, thick/tall, and gooey in the center.

When removed from the oven, immediately press on the whole lucky charms cereal marshmallows on top (sometimes I would pull off a bit of the cookie and placed the mallow cereal right in that tiny spot so that it sticks!).

Let them cool on the pan for 5 minutes, then carefully transfer the cookies to a cooling rack to finish cooling. Enjoy!