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:

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 my COOKIE recipe section here 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

Get the Recipe: Lucky Charms Cookies

4 from 1 vote
GIANT cookies packed with lucky charms cereal, white chocolate chips, and funfetti rainbow sprinkles. These are gooey on the inside and toasted golden on the outside.
Servings: 8 Large Cookies
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Ingredients
 

  • 1 cup (or 2 sticks) unsalted butter, cold and cubed
  • 1 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 Tablespoon vanilla extract
  • 3 ¼ cup all purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup crushed lucky charms cereal, mallows and all
  • 1 cup whole lucky charms cereal
  • 1 cup white chocolate chips
  • 1/4 cup rainbow sprinkles
  • 1/2 cup reserved lucky charms mallows , to press on right after baking

Equipment

  • food processor
  • stand mixer
  • cookie sheet & parchment paper

Instructions
 

  • Prep two large aluminum cookie sheets with parchment paper and set aside.
  • Preheat oven to 410 degrees F (yep, that's right!)
  • In a stand mixer fitted with a paddle attachment, whip up the butter for 1 minute until it's light and fluffy, then add in the sugars to cream together with the butter for 3 minutes on high speed.
  • Scrape down the sides of the bowl and then add in the eggs, and vanilla. Whip up to combine.
  • Add in the flour, cornstarch, baking soda, and salt and slowly mix together by hand or on the very lowest mixer speed until just combined (don't overmix).
  • Add in the crushed cereal, regular cereal, white chocolate chips, and sprinkles. Mix in on the lowest-speed until just combined.
  • Split the dough into 8 balls (baseball-sized) and place 4 on each cookie sheet.
  • Bake for 9-10 minutes. They should be slightly golden, slightly mounded in the middle, thick/tall, and gooey in the center.
    When removed from the oven, immediately press on the whole lucky charms cereal marshmallows on top (sometimes I would pull off a bit of the cookie and placed the mallow cereal right in that tiny spot so that it sticks!).
    Let them cool on the pan for 5 minutes, then carefully transfer the cookies to a cooling rack to finish cooling. Enjoy!
Author: Mandy Merriman, Baking with Blondie