Lucky Charms Cookies (2024)

posted by Mandyon Mar 13, 20232 comments »

Soft and Gooey GIANT cookies packed with bright and cheery lucky charms cereal, white chocolate chips, and rainbow sprinkles. These Lucky Charms Cookies would make any cereal-lover super happy with the soft gooey center, and golden crusted outside. It’s the perfect cereal cookie!

Cereal-flavored bakes

I’m no stranger to putting cereal right into my bakes! So putting lucky charms into a cookie, especially right around St. Patrick’s Day, was something I’ve been looking forward to for a while. Here’s a couple ways I’ve used cereal in my bakes so far:

• Cocoa Pebbles Cookies
• Fruity Pebbles Cookies
• Fruity Pebbles Cake, Cake Confidence
• Cocoa Pebbles Cake
• Funfetti Rice Krispies Treat Cereal Cake
• Cinnamon Toast Crunch Cake
• Strawberry Rice Krispie Treat Hearts
• Lucky Charms Cereal Cake, I’ll Bring the Cake

What if my country doesn’t have lucky charms cereal?

I know these cereal flavors aren’t available for everyone worldwide, but if you find something similar, it will behave similarly in these bakes.

What flavors should I use next?

Cereal lovers

We are BIG cereal lovers in our house. They’re our favorite pick for a quick breakfast, after-school snack, or even a late-night bowl while watching our latest TV series picks.

At any given time, we have at least 4-5 different cereal selections in our pantry. But truth be told, they’re mostly the healthy variety. Boring, but true. However, we LOVE to splurge on a little sugar rush now and then – especially around the holidays with a bot of matching themed-cereal for the occasion. We don’t get Lucky Charms anytime but around St. Patrick’s Day! So tis the season around here for this cookie flavor.

CEREAL TWO WAYS

For these delicious cookies, I knew I wanted to have the cereal in “whole” form, as well as a powder. This is for MAX flavor and really adds a fun little funfetti-type speckle around the entire cookie. For the cereal powder, we just added the cereal to a plastic bag and I let my youngest smack the baggie with a rolling pin. There’s always a fun way to let the littles help!

I also added in funfetti sprinkles – but those are totally optional.

White Chocolate Chips

I debated whether or not I should add white chocolate chips to these. I didn’t want to do chocolate chips because they would distract from the light, bright, and fruity flavor from the cereal. I think it was a perfect addition, but if white chocolate isn’t your thing, that’s okay! Let the cereal be the star ingredient and you’ll need to make zero adjustments to the recipe.

How to not burn the marshmallow cereal

It’s important to know that I pressed on the marshmallow cereal pieces AFTER baking! In order to get them to stick, I just pulled off a bit of the freshly baked cookies an pressed a piece of marshmallow cereal on top to make it stick. BOOM! Perfect colored marshmallows on top without them getting too toasty in the oven.

Are my cookies raw on the inside?

Well, yes and no. The style of these cookies are LARGE and golden on the outside with a gooey center. When you first take them out of the oven, they’ll look almost raw on the inside. That’s GOOD! When they cool, they’ll continue to slightly cook and the inside will not look as raw, but more of a gooey consistency.

TIPS FOR SUCCESS:

I have LOTS of cookies for you to bake from myCOOKIE recipe sectionhere on Baking with Blondie (I’m sure you’ll find a new favorite from the list!).

Here’s a few tips for making sure these cookies come out perfectly every time (which isn’t that hard because these are basically fool proof!)

• Yes, 410 degrees on traditional (not convection bake) oven setting is perfect. Seems high, but trust me, it’s essential to nailing the toasted outside & gooey inside texture.
• No need to mix together your dry ingredients beforehand. Just toss them right in and mix them together.
• Eggs need to be cold, and same with your butter.
• Make sure to completely cream together the butter and sugar before adding in the eggs and vanilla.
• Like I said before, I pressed on the cereal pieces on the outside AFTER baking.
• I make mine the size of a baseball. They should flatten out slightly. If they flatten out all the way, your baking soda isn’t fresh enough. I’ve also noticed they flatten slightly as they cool, too. If you notice your first batch doesn’t flatten enough, then slightly press down on the next batch that’s headed into the oven.
• If you decide to make these cookies smaller, just make sure to bake them a little less time and keep a close eye on them in the oven. They should still have the gooey center and golden outside texture.

Here’s a video of the final process:

That’s it! I hope you love these fun cookies as much as we did! Make sure to tag me @bakingwithblondie or #bakingwithblondie so I can join in on all the fun in your kitchens!

Happy Baking!

xo, Mandy

published on Mar 13, 2023

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