Looking for a festive and fun dessert to celebrate St. Patrick’s Day? These Magical Marshmallow Cookies are just what you need!
Soft and chewy with crispy edges, each bite is filled with gooey marshmallows from everyone's favorite "lucky leprechaun cereal." It's almost like finding a sweet little pot of gold in every cookie.
Check out all the other Easy Cookie Recipes for even more delicious simple treats to bake at home!
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Recipe at a Glance
Prep: 10 min | Bake: 10 min | Difficulty: Easy | Servings: 24 cookies
Main Ingredients: butter, brown sugar, granulated sugar, egg, vanilla extract, flour, baking soda, salt, Lucky Charms marshmallows
Best For: holiday cookie trays, bake sales, or a fun after-school treat
Make Ahead: cookie dough can be mixed ahead and refrigerated up to 24 hours before baking
Storage: store baked cookies in an airtight container at room temperature for up to 3 days
Love Lucky Charms Cereal?
Lucky Charms Cereal Bars
Table of Contents
- Recipe at a Glance
- Lucky Charms Cereal Bars
- Why I love Baking Easy Cookie Recipes like this one!
- Kitchen Tool Spotlight
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Instructions
- Quick Tip
- Quick Tip
- Insider Tips from My Kitchen to Yours
- Recipe FAQ
- Storage and Reheating Instructions
- More St. Patrick's Day Recipes You'll Love!
- LOVE this recipe? SAVE it for Later!
- 🗒️Shopping List
- 📖 Recipe Card
- Food Safety Tips:
- 💬 Comments
Why I love Baking Easy Cookie Recipes like this one!
Perfect for Any Occasion: Great for bake sales, holiday platters, or everyday snacking.
Unique Texture: Crispy edges with a soft, gooey center.
Customizable: Easily add chocolate, nuts, or sprinkles to change the flavor.
Quick to Make: Simple steps with no complicated techniques.
Kid-Friendly: A fun, sweet treat that kids and adults enjoy. My kids loved this marshmallow cereal when they were little and I know yours will too!
Looking for more Easy Desserts to celebrate? Try my M&M Cookie Bars and even my Brownie Mix Mint Chip Cookies. Yum!
Kitchen Tool Spotlight
OXO Good Grips Large Cookie Scoop, Multicolor, Large
Baking Sheet Set, 3-Piece Cookie Sheet Set with Silicone Handles, Steel Baking Pans Set, Durable Baking Sheets for Oven, BPA Free Cookie Sheets for Baking Nonstick Set, Sheet Pan - Black Baking PanReynolds Kitchen Sheets, Pre-Cut Parchment Paper, 22 SheetsJet-Puffed Lucky Charms Magically Delicious Marshmallows, 7 oz. Bag
Main Ingredients Needed
Below is a quick preview of the ingredients you’ll need. For exact amounts, check the recipe card below. You can also use the "Shopping List button" to create a printable shopping list, or the "Get Ingredients button" in the recipe card to order groceries online.
Substitutions and Variations
- Swap the cereal marshmallows for mini marshmallow bits to prevent excessive spreading.
- White chocolate chips would be a fun addition.
- Swirl in a few tablespoons of peanut butter or add peanut butter chips for a nutty variation.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-by-Step Instructions
This section includes step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: In a large mixing bowl, combine the flour, baking soda, and salt. In another bowl, mix the softened butter, sugars, egg, and vanilla extract together.
Step 2: Fold the dry ingredients into the wet ingredients until almost fully combined.
Quick Tip
- You’ll want a 10 oz box (not family size) for this recipe and you will need to separate the marshmallows out from the cereal.
- Or you can purchase just the marshmallows on Amazon.
Jet-Puffed Lucky Charms Magically Delicious Marshmallows, 7 oz. Bag
Step 3: Mix in all but ¼ cup of the marshmallows. Make sure everything is combined.
Step 4: Use a cookie scoop to portion the dough onto a parchment lined baking sheet. Press the reserved marshmallows into the tops.
Quick Tip
For a bakery-style look, press a few extra marshmallows on top of the cookies as soon as they come out of the oven.
Step 5: Bake at 350°F for 8-10 minutes. Allow the cookies to cool for 5 minutes on the baking sheet, then transfer to a cooling rack.
Insider Tips from My Kitchen to Yours
✔️ DO cut regular marshmallows into smaller pieces with kitchen scissors if you don’t have mini marshmallows; it works just as well and can save money.
❌ DO NOT overbake the cookies; the marshmallows can melt too much and the cookies will lose their soft texture.
Recipe FAQ
To view the answer, simply click on the down arrow (⬇) next to the question. If you have any other questions not answered here, please leave a comment!
The dough can be made ahead and stored in the refrigerator for up to 48 hours. Let it sit at room temperature for a few minutes before scooping and baking
Storage and Reheating Instructions
Room Temperature: Store leftover Magical Marshmallow Cookies in an airtight container at room temperature for up to 4 days. To keep them soft, place a slice of bread in the container—it helps retain moisture.
Freezer: Place the cookies in a sealed freezer bag or airtight container for up to 3 months.
Thaw and Reheat: When ready to eat, let them thaw at room temperature or warm them in the microwave for 10-15 seconds to restore their soft, gooey texture.
More St. Patrick's Day Recipes You'll Love!
Check out my other recipe for Lucky Charms Cereal Bars. Or you might like this recipe for St Patrick's Day Lucky Charm Cupcakes.
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🗒️Shopping List
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📖 Recipe Card
Magical Marshmallow Cookies
Ingredients
- ¾ cup butter, softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups + 2 tablespoons all purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups Lucky Charms marshmallows
Method
- Preheat the oven to 350°F. Line a baking sheet with parchment and set aside.
- In a large mixing bowl, mix together the softened butter, sugars, egg, and vanilla extract until well combined.
- In another bowl, whisk together flour, baking soda, and salt.
- Fold the dry ingredients into the wet. Just before the flour mixture is all combined, add the marshmallows (reserve about ¼ cup), and fold everything together.
- Use a medium cookie scoop to scoop the dough onto your parchment.
- Use the reserved marshmallows to press into the tops of the cookies.
- Bake for 8-10 minutes.
- Allow the cookies to cool for 5 minutes on the baking sheet, and move to a cooling rack.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Food Safety Tips:
- Bake goods to their recommended internal temperature, typically 165°F (74°C) or higher for safety.
- Use separate utensils and surfaces for raw ingredients, especially eggs, to prevent cross-contamination.
- Wash your hands thoroughly after handling raw dough or eggs.
- Avoid leaving baked goods or raw dough at room temperature for extended periods.
- Never leave the oven unattended while baking.
- Choose oils with a high smoking point to minimize the release of harmful compounds.
- Ensure good ventilation when using a gas stove when using an oven or gas stove to maintain a safe cooking environment.
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