These Lucky Charms Marshmallow Cookies are a super fun cookie idea packed full of gooey marshmallow and smothered in vanilla buttercream frosting. These cookies have a gorgeous texture contrast between the crisp outer, soft center and gooey marshmallows. Cover that with frosting and you are in for a real treat!

This is a super simple cookie recipe in itself, just needing a little chill time to firm the dough. This is what allows the cookies to keep a good shape and texture. I recommend a minimum of 30 minute chill time, but of course you could make ahead and let chill overnight to bake the next day. I know even I dislike finding a recipe to see I need to let something hand out in the fridge. However, chilling a cookie allows the butter to firm up again, preventing it from leaking during the baking process. This gives the cookies their thickness and non-cake-like texture.

The brown sugar and vanilla are crucial to deep flavours and the gorgeous texture. After making the dough, take a marshmallow or two and wrap the cookie dough in a ball around the marshmallows. Don’t leave too much marshmallow exposed or it will all leak out. Chill the dough then bake as balls. Either chill your dough in a bowl, or you can pre-roll it on a baking sheet ready to divide up so they have room to spread during baking. Once baked, let them cool before making the frosting. The frosting is a really simple vanilla buttercream which gets spread over the cookies. The base of the buttercream is simply butter and powdered sugar. Finish with Lucky Charms cereal for that perfect extra crunch.

WHEN IT COMES TO MAKING GREAT COOKIES, THERE ARE A FEW KEY TIPS TO KEEP IN MIND:

Quality Ingredients: Start with high-quality ingredients, including butter, sugar, flour, and, in the case of vanilla cookies, pure vanilla extract.
Creaming Method: Use the creaming method to properly mix the butter and sugar. Creaming incorporates air into the mixture, resulting in a lighter texture for the cookies.
Proper Mixing: Be careful not to overmix the dough once the dry ingredients are added. Overmixing can lead to tough and dense cookies.
Chilling the Dough: Chilling the cookie dough before baking can help solidify the fats and prevent the cookies from spreading too much in the oven. This can result in a thicker, chewier texture.
Baking Time: Be sure to keep a close eye on the cookies as they bake. They should be removed from the oven when they are just set around the edges but still slightly soft in the center. They will continue to firm up as they cool.

By following these tips, you can create delicious chocolate chip cookies that are sure to impress! I love serving these as an easy bake for when friends come over, and are great to take into the office or school. Change up the sizes of the balls before baking for smaller cookies. If you do this, reduce the bake time by a minute or two for the perfect crisp outer and soft center.

INGREDIENTS REQUIRED

There are no specialist ingredients or equipment required for this bake. I can find everything I need at my local supermarket or grocery store. Also, I use a standard large baking tray/cookie sheet. Bake across two pans as the cookies spread while baking.

Unsalted Butter, Melted
Granulated Sugar
Light Brown Soft Sugar
Large Free Range Egg
Vanilla Extract
Plain (All Purpose) Flour
Baking Powder
White Chocolate Chips
Powdered Sugar
Large Marshmallows (I use Lucky Charms ones, but any will work)
Milk
Lucky Charms Cereal

TOP TIPS FOR THE BEST Lucky Charms Marshmallow Cookies

Butter: Fully melted, unsalted butter is best!
Sugars: The combination of light brown and granulated sugars really contributes to a chewy centre and perfect bake.
Assembly: Place the balls of dough onto a baking sheet to bake.
Chill Time: This really does help to make the best cookies! 30 minutes is the minimum to let the dough form up, meaning the butter doesn’t ‘leak’ whilst baking. If you are making ahead, overnight is great!
Bake Time: Take the cookies out when they are just turning gold at the edges as they continue to bake even when removed from the oven due to residual heat. This means they retain a little of that fudgy/soft centre that is just perfect to bite into.
Frosting: Get your ingredients to room temperature for perfectly fluffy frosting. Spread it over the cookies in thick waves.
Marshmallows: Wrap the dough around the marshmallows as much as possible. Don’t leave too much of the marshmallow exposed (a little is okay) otherwise it will ooze out of the cookie and onto the baking pan.
Decoration: Finish by topping with Lucky Charms cereal for that extra little crunch!

STORAGE FOR MY Lucky Charms Marshmallow Cookies

When it comes to storing fresh cookies, it’s essential to maintain their texture and flavor. Here are a few tips to help you store your cookies effectively:

Refrigeration: As these cookies contain perishable ingredients in the frosting (butter), they should be stored in the refrigerator. Place them in an airtight container with a sheet of parchment paper between layers to prevent sticking. Remember to bring them to room temperature before serving for the best taste and texture.
Freezing: Cookies can generally be frozen for up to 3 months. To freeze, arrange them in a single layer on a baking sheet and place in the freezer. Once frozen, transfer them to an airtight container or freezer bag with layers separated by parchment paper. Thaw them at room temperature before serving. Only do this with the dough before baking. Once baked, you can freeze, but not with the frosting!

By following these storage methods, you can enjoy your freshly baked cookies for an extended period without compromising on quality.

I bake these Lucky Charms Marshmallow Cookies on classic sheet pans (like these). For more baking inspiration, head on over to my Instagram. For more cookie ideas, check out these Cake Mix Cookies. If you make this recipe, don’t forget to drop it a star rating, leave a review or share a photo on your socials!