Think Saturday‑morning cereal meets coffee‑break cookie. Lucky Charms marshmallows and Fruity Pebbles add a nostalgic sugary crunch, while a hint of espresso balances the sweetness and makes these cookies a little more grown-up.
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Why You’ll Love These Lucky Charms Cookies
- They’re a nostalgic nod to Saturday mornings spent in front of the TV watching cartoons and snacking on sugary cereals.
- The Lucky Charms marshmallows pair perfectly with the Fruity Pebbles, and both add crunch to an otherwise chewy cookie for a delicious texture contrast.
- The dough includes coffee grounds to balance out the sweet cereals.
- They make a very unique addition to a holiday gift box, and they ship well if packed properly. They’re perfect for St. Patrick’s Day, but also make a good break from all the peppermint and chocolate around Christmas.
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Key Ingredients You Need to Make Lucky Charms Cookies
- Powdered milk adds chewiness and toasty flavours to the cookies.
- Lucky Charms marshmallows add colour and crunch to the cookies. Some of the marshmallows will melt in colourful puddles. You can buy packages of just Lucky Charms marshmallows, but those can be expensive or hard to find. You can sub that out with generic cereal marshmallows like these. My favourite thing to do though is to buy a big box of Lucky Charms cereal and bribe my kids with the promise of cookies to sort the marshmallows out. Then you can make someone eat a bowl of what I like to call “punishment cereal” (AKA what’s left of Lucky Charms when all the marshmallows have been taken out).
- Fruity Pebbles cereal adds colour, fruity flavours, and crunch.
- Coffee grounds balance out the sweetness of the sugary cereals, and makes these cookies a little more grown-up.
- Cream of tartar helps make the cookies chewy, because it prevents sugar from crystallizing. It’s also acidic, so it reacts with the baking soda to make the cookies puff up in the oven.
- White chocolate chips or chunks add a nice creamy flavour to the cookies, almost like serving all that cereal with a big bowl of milk.
Tips for Storing & Freezing
You can keep the cookies at room temperature in an airtight container for up to 3 days. To freeze, I like to portion the cookies out on a lined baking sheet, cover it with plastic wrap, and freeze until the dough balls are solid (about 2 hours). Store the frozen dough balls in a Ziploc freezer bag for up to 3 months. Bake straight from the freezer, adding 1-2 minutes to the bake time.
FAQs
They should stay fairly soft and chewy for up to 3 days stored at room temperature.
Slightly underbake them by 1-2 minutes. Pull them out of the oven when they’re puffy, spread, and the edges have set but not yet turned brown.
Yes, they’re the exact same flavour so they’ll work great! Just crush or chop the Froot Loops up first.
Yes, just reduce the salt in the recipe to ½ teaspoon.
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Lucky Charms Cookies with Fruity Pebbles
Ingredients
Method
- In a small bowl, whisk together 355 g all-purpose flour, 25 g powdered milk, 2 teaspoon coffee grounds, 1 teaspoon cream of tartar, ¾ teaspoon baking soda, and 1 ½ teaspoon kosher salt. Set aside. Add 227 g unsalted butter and 350 g granulated sugar to the stand mixer bowl, and with the paddle attachment beat for 2–3 minutes on medium to medium high speed until light and fluffy.
- Add 1 large egg, and 1 tablespoon vanilla extract. Beat for 2–3 minutes more on medium speed until very light and fluffy.
- Add the flour mixture, and mix on the lowest speed just until combined (no more than 20–30 seconds).
- Add 45 g fruity pebbles cereal, 70 g Lucky Charms marshmallows, and 100 g white chocolate chips or chunks . Mix for no more than 10 seconds more. Use a rubber spatula to gently mix through the dough to ensure the mix-ins are evenly distributed.
- Scoop the dough into 1 ½ oz (45 g) portions using a cookie scoop, or use your hands to pinch into portions that look about 2 tablespoons in size each.
- Add 65 g Fruity Pebbles cereal to a small bowl. Roll into balls with your hands, and roll each ball in the Fruity Pebbles until covered all over.
- Place dough balls on a baking sheet and cover with plastic wrap. Refrigerate at least 1 hour and up to overnight.
- When ready to bake, Preheat oven to 350˚F (180˚ C). Place cookies on a parchment or silicone lined sheet pan, spacing at least 3 inches apart.
- Bake one pan at a time, rotating halfway through baking. Bake until the sides are set and the tops begin to crackle, 12–14 minutes.
- Allow cookies to cool on the pan for 5–10 minutes, then transfer to a wire rack to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.
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