last updated on October 29, 2026

These lucky charms cookies are the real deal!! They seriously taste like you’re eating a bowl of lucky charms, and what is better than that. The dough has blended lucky charms (the cereal part) and lots of the marshmallows folded in. Then it’s stuffed with marshmallow fluff and topped with extra lucky charms! And what else can I say but that they’re magically delicious?

These cookies are part of my series Cereal Cookies where I am turning your favorite cereals into your better-than-average cookies. So far I’ve made rice krispie treat cookies and cinnamon toast crunch cookies, both of which are delicious. If you have a requests of what cereal I should do next, let me know!

ingredients needed for lucky charms cookies

1/2 cup butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
1 egg, at room temp
1 tsp vanilla extract
1 cup all-purpose flour (130 grams)
1 cup lucky charms cereal
1/2 tsp baking powder
1/2 tsp salt
1/2 cup lucky charms marshmallows
1/2 cup marshmallow fluff (or 4-5 large marshmallows)

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Ingredients

1/2 cup butter softened
1/2 cup brown sugar
1/4 cup granulated sugar
1 egg at room temp
1 tsp vanilla extract
1 cup all-purpose flour 130 grams
1 cup lucky charms cereal
1/2 tsp baking powder
1/2 tsp salt
1/2 cup lucky charms marshmallows
1/2 cup marshmallow fluff or 4-5 large marshmallows

Instructions

Preheat the oven to 350F.
Use a spoon or 1 tbsp sized cookie scoop to scoop out 1 tbsp sized dollops of marshmallow fluff onto a piece of parchment paper. Continue until you have 8-9. Transfer to the freezer to harden while you make the cookies. (You can also use normal marshmallows here — just cut the marshmallows in half. No need to put in the freezer)
Add the softened butter, brown sugar, and granulated sugar to a bowl. Use a stand mixer or hand mixer to mix the butter and sugars for 3-4 minutes, until fully combined.
Add the egg and vanilla and mix again until well combined.
Add the lucky charms cereal (not the marshmallows) to a blender and blend until it's a fine powder.
Add the flour, blended lucky charms, baking powder, and salt. Mix until just combined. Add the lucky charms marshmallows and mix until just combined.
Take the marshmallow fluff out of the freezer. Use a large scoop (about 1/4 cup) to scoop out the dough. Use your fingers to create a cavity in the dough (while it is still in the scoop). Put a piece of marshmallow fluff in the cavity and close the dough around it.
Transfer the stuffed dough ball to a baking sheet lined with parchment paper. Place up to 4 dough balls on the sheet and transfer to the oven. Bake for 8-9 minutes until just starting to set.
Because of the marshmallow on the inside, these cookies will likely spread into an odd shape. Use a circular cookie cutter or the back of a spoon to help reshape them into circles.
Let them cool for 10 minutes, then transfer to a cooling rack to cool completely. Enjoy!

What’d you think? I’d love to hear your thoughts or if you have any questions!