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Lucky Charm Sugar Cookies Recipe

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4.2 from 4 reviews

These Lucky Charm Sugar Cookies are a delightful twist on classic sugar cookies, packed with colorful Lucky Charms marshmallows and creamy white chocolate chips. Soft, chewy, and buttery, with a sweet crunch from the marshmallows baked right in, these cookies are perfect for a fun treat or festive occasion.

Ingredients

Wet Ingredients

  • 1 ½ sticks butter (softened, equal to ¾ cup)
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 tbsp vanilla extract
  • 1 egg

Dry Ingredients

  • 2 cups all purpose flour
  • 1 tsp baking soda
  • ½ tsp salt

Add-ins

  • 1 cup Lucky Charms marshmallows (plus more for topping)
  • ½ cup white chocolate chips

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Cream Butter and Sugars: In a large bowl, use an electric hand mixer to beat the softened butter with both the granulated and brown sugars for 3-4 minutes until the mixture is light, fluffy, and well combined.
  3. Add Egg and Vanilla: Crack the egg into the bowl along with the vanilla extract. Continue beating while scraping down the sides of the bowl to ensure all ingredients are fully incorporated.
  4. Mix Dry Ingredients: Gradually add the flour, baking soda, and salt to the wet mixture. At first, the mixture will appear crumbly, but keep mixing until a smooth dough forms.
  5. Fold in Marshmallows and Chocolate Chips: Gently fold in the white chocolate chips and 1 cup of Lucky Charms marshmallows, saving a few marshmallows to press on top of the dough balls before baking.
  6. Scoop and Top Dough Balls: Using a 1.5 tablespoon cookie scoop, portion the dough into balls and place them spaced out on the prepared baking sheet. Press a few extra marshmallows onto the top of each cookie dough ball to add color and texture.
  7. Bake Cookies: Bake in the preheated oven for 9 to 11 minutes or until the edges are golden brown and the cookies are set but still soft in the center.
  8. Cool and Serve: Allow the cookies to cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

  • Use fresh marshmallows for best texture; old marshmallows may not melt properly.
  • Do not overbake to keep the cookies soft and chewy.
  • Pressing extra marshmallows on top adds a festive look and extra sweetness.
  • Store cooled cookies in an airtight container at room temperature for up to 5 days.
  • Butter should be softened but not melted for proper creaming with sugars.

Find it online: https://cookedbysarah.com/lucky-charm-sugar-cookies-recipe/