These lucky charm cookies are a whimsical treat perfect for celebrating St. Patrick’s Day! With their vibrant green color and gooey marshmallow centers, they make baking a joyful experience for kids and adults alike.
This cookie recipe addresses the typical issues of dryness, lack of flavor, and unevenness common in many homemade sweets, especially festive options.
I’ve faced challenges in cookie baking before, who hasn’t? Trying to achieve that balance of chewy and soft can be tricky, but this recipe helps avoid those hard pitfalls. These cookies also bring smiles, reminding us that baking can be a fun family tradition.
What I love about this recipe is that it’s simple and comes together in just 30 minutes. You’ll pop these in the oven for about 12 minutes, turning them into scrumptious bites that everyone will enjoy, trust me, they won’t stick around long!
If you’d like to try another festive treat, check out my Patriotic Sugar Cookies for your next celebration!
Table of contents
Why You Will Love This Recipe
- Festive Flavor Burst – The sweet crunch of Lucky Charms meets buttery cookie dough, creating a vibrant taste experience that captures the spirit of St. Patrick’s Day in every bite.
- Chewy, Gooey Goodness – Adding marshmallows in the cookie dough results in a delightful gooey center that brings a satisfying chewiness, making these treats a fun surprise.
- Quick and Fun to Make – With a prep time of just 15 minutes, whipping up these cookies is an enjoyable activity, perfect for an afternoon with the family. You’ll be ready to bake in no time.
- Perfect for Sharing – Whether you’re celebrating with friends or bringing them to a festive party, these cookies are easy to pack up and share, making them an ideal treat for any occasion.
St. Patrick’s Day Lucky Charm Cookies
- Prep Time: 15 minutes
- Cool Time: 0 minutes
- Cook Time: 12 minutes
- Total Time: 30 minutes
- Yield: 12 cookies 1x
- Category: dessert
- Method: baking
- Cuisine: American
- Diet: vegetarian
Description
Delicious and festive Lucky Charms St. Patrick’s Day Cookies with gooey marshmallow centers and a white chocolate drizzle.
Ingredients
Scale
- 1 cup (226 g) unsalted butter, room temperature
- ¼ cup (50 g) brown sugar
- 1 cup (200 g) white granulated sugar
- 1 large egg, room temperature
- 2 tsp (10 ml) vanilla extract
- ½ tsp (2.5 ml) almond extract
- 1 tsp (5 ml) green food dye, gel-based
- 2 ½ cups (312 g) all-purpose flour
- 1 tsp (5 g) baking soda
- ½ tsp (2.5 g) baking powder
- ¼ tsp (1.5 g) salt
- Jumbo marshmallows, amount sufficient for stuffing cookies (cut as halves)
- ½ cup (90 g) dried Lucky Charms marshmallows, chopped
- ½ cup (90 g) white chocolate melting chips, for drizzling
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper, ensuring it is flat and ready for cookie placement.
- Step 2: In a mixing bowl, cream the room temperature unsalted butter with the brown sugar and white granulated sugar using an electric mixer or wooden spoon until the mixture appears light and fluffy. This process aerates the dough, improving texture.
- Step 3: Add the egg, vanilla extract, almond extract, and green food dye to the creamed mixture. Mix thoroughly until fully combined. Be sure to occasionally scrape the sides and bottom of the bowl for even incorporation.
- Step 4: Sift together the all-purpose flour, baking soda, baking powder, and salt. Add these sifted dry ingredients in stages to the wet ingredients to avoid clumps and ensure a smooth mixture.
- Step 5: With a rubber spatula, fold the dry ingredients gently into the wet mixture until a soft dough forms. Avoid over-mixing to prevent tough cookies.
- Step 6: Using a tablespoon, scoop dough portions, flatten each slightly on your hand or work surface. Place half a jumbo marshmallow in the center of each flattened piece. Cover the marshmallow with another small amount of dough, sealing the edges well. Press down the marshmallow slightly to nestle it properly inside the dough, preventing it from popping out during baking.
- Step 7: Roll each sealed dough portion into a smooth ball. Place on the prepared baking sheet lined with parchment paper, spacing cookies about 2 inches (5 cm) apart to allow spreading. To prevent sticking while shaping, dust your hands lightly with flour if necessary.
- Step 8: Bake the cookies in the preheated oven for 11 to 12 minutes. Observe for the edges becoming set and the tops developing slight cracks. If edges brown too early, rotate the baking sheet halfway through baking to ensure even browning. For a chewy texture, remove cookies when tops are set but still soft.
- Step 9: Remove the baking sheet from the oven and let cookies cool on it for a few minutes to set. Marshmallows can be delicate when warm; handle cookies carefully to maintain their shape. Transfer cookies to a wire cooling rack to cool completely.
- Step 10: Melt the white chocolate chips in a microwave-safe bowl in short bursts or using a double boiler until smooth. Drizzle the melted chocolate over the cooled cookies. Immediately sprinkle the chopped Lucky Charms marshmallows on top. Allow the chocolate to set completely before serving.
Notes
- Room Temperature: Store cookies in an airtight container at room temperature for up to 2 days to maintain texture and flavor.
- Refrigeration: For extended freshness, keep in an airtight container in the refrigerator for up to 7 days.
- Freezing: Wrap individual cookies in plastic wrap, place in a freezer-safe container or bag, and freeze for up to 3 months. Thaw wrapped cookies at room temperature before serving.
- Use gel-based food coloring to maintain dough consistency and vibrant color; avoid liquid dye which may thin dough.
- If dough is too soft or cookies spread excessively during baking, chill dough for 30 minutes before shaping to improve structure.
- Press marshmallow halves gently into dough to prevent rising outwards during baking.
- Rotate baking sheet halfway if cookies brown unevenly.
- Line baking sheets with parchment paper to prevent sticking and ease cookie removal.
- Underbaking slightly by removing cookies when tops are just set will yield chewier cookies with gooey marshmallow centers.
- Warm cookies in a microwave on medium power for 10-15 seconds to soften marshmallow centers without melting chocolate drizzle fully.
- Serve with fruit salad or vanilla yogurt to balance sweetness. Pair with hot chocolate or festive mint tea for a seasonal beverage pairing.
- For gluten-free option, substitute all-purpose flour with a gluten-free blend of equal measure.
- Replace butter with a vegan alternative and use egg replacer for a vegan version (adjust dough consistency accordingly).
- Add cocoa powder (up to ¼ cup) for a chocolatey twist, reducing flour slightly to maintain dough texture.
- Use fresh, high-quality all-purpose flour to ensure proper cookie structure and texture.
- Soften unsalted butter at room temperature for easiest creaming and best texture.
- Use fine granulated sugar for even mixing and crisp edges.
- Dark brown sugar enhances chewiness and adds depth of flavor.
- Jumbo marshmallows cut in halves provide a gooey, melted surprise in the cookie center.
- Choose pure vanilla extract for authentic flavor boosting.
- Gel-based food coloring ensures vibrant color without altering dough consistency.
- Use chopped dried Lucky Charms marshmallows for decoration; can increase amount for stronger colorful effect.
- High-quality white chocolate melting chips melt smoothly and set nicely when drizzled onto cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified
Ingredient Notes
- All-purpose flour: Use a good quality all-purpose flour to give the cookies the right structure. Make sure it’s fresh for the best results!
- Unsalted butter: I prefer unsalted butter for better control over the cookie’s flavor. It adds a rich, creamy texture. Soften it before mixing for ease!
- Sugar: Granulated sugar is important for sweetness and helps create a nice crisp on the edges. Use a fine sugar for even mixing!
- Brown sugar: This adds moisture and a hint of caramel flavor, making the cookies chewy. Dark brown sugar works great for an extra depth of flavor!
- Egg: You’ll need one large egg to bind the dough together. Use it at room temperature for better incorporation!
- Vanilla extract: A dash of pure vanilla extract enhances the flavor profiles beautifully. Don’t skimp on quality; it really makes a difference!
- Lucky Charms cereal: This adds fun colors and a hint of marshmallow sweetness. Use as many marshmallow bits as you like for extra charm!
- Food coloring: Choose gel-based food coloring for vibrant hues in the dough. Liquid coloring can change the consistency, so be cautious!
- All-purpose flour: Use a good quality all-purpose flour to give the cookies the right structure. Make sure it’s fresh for the best results!
- Unsalted butter: I prefer unsalted butter for better control over the cookie’s flavor. It adds a rich, creamy texture. Soften it before mixing for ease!
- Sugar: Granulated sugar is important for sweetness and helps create a nice crisp on the edges. Use a fine sugar for even mixing!
- Brown sugar: This adds moisture and a hint of caramel flavor, making the cookies chewy. Dark brown sugar works great for an extra depth of flavor!
- Egg: You’ll need one large egg to bind the dough together. Use it at room temperature for better incorporation!
- Vanilla extract: A dash of pure vanilla extract enhances the flavor profiles beautifully. Don’t skimp on quality; it really makes a difference!
- Lucky Charms cereal: This adds fun colors and a hint of marshmallow sweetness. Use as many marshmallow bits as you like for extra charm!
- Food coloring: Choose gel-based food coloring for vibrant hues in the dough. Liquid coloring can change the consistency, so be cautious!
Recipe Tips
- If cookies spread too much during baking, chill the dough for 30 minutes before scooping to maintain shape and texture while baking.
- When finding marshmallows in the center during baking, press them down slightly while forming the cookie balls for proper nestling into the dough.
- If edges appear too dark after 10 minutes of baking, rotate the baking sheet for even browning, checking for readiness a couple minutes later.
- For a chewy texture, underbake the cookies slightly, removing them when tops are just set but still soft, around 11 minutes for optimal results.
- If your cookies stick to the baking sheet, make sure to line it with parchment paper, keeping a gap of 2 inches between each cookie.
Serving Suggestions
Serve lucky charm cookies with a side of fruit salad or vanilla yogurt. Pair them with hot chocolate or a festive mint tea.
Add to birthday cookie sandwiches or as toppings in a cookie ice cream sundae. Use in dessert charcuterie boards with assorted candies and treats.
Top with melted white chocolate or drizzle with green icing for a festive finish. Garnish with extra Lucky Charms marshmallows for more color.
Recipe variations
- You can use 1 cup unsalted butter at room temperature as the main fat in these Lucky Charm cookies for moisture and texture.
- Add 2 teaspoons vanilla extract and ½ teaspoon almond extract to the dough for aromatic depth, along with 1 teaspoon green food dye for festive color.
- Either jumbo marshmallows or regular-sized marshmallow halves can be placed inside each 2-tablespoon dough scoop to create a gooey center.
- You can double the recipe ingredients to make 24 cookies, spacing them 2 inches apart on baking sheets, baking in batches if needed for even cooking.
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How to Store?
To keep your St. Patrick’s Day Lucky Charm Cookies fresh and delicious, follow these storage tips:
Room Temperature: Place cookies in an airtight container at room temperature. Store up to 2 days to maintain texture and flavor.
Refrigeration: Use an airtight container in the refrigerator. Keep cookies fresh for up to 7 days and prevent spoilage.
Freezing: Wrap cookies individually in plastic wrap, then put them in a freezer-safe container. Freeze up to 3 months. Thaw at room temperature.
Other Recipes You’ll Love
If you enjoyed this lucky charm cookies or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
