Happy St. Patrick’s Day, friends!
I feel like actual Irish people probably don’t celebrate St. Patty’s Day with Lucky Charms lol, but they’re just so dang cute. And let’s be real, they’re pretty festive. Rainbows, stars, the little green hats. So I decided to take my fave soft and thick cookie base (that I’ve used for these snickerdoodles and these carrot cake cookies) and make some cereal milk cookies!
When I say “cereal milk cookies,” they’re only like. Sort of cereal milk cookies. I wanted to do more than just tossing some cereal into the dough while it was mixing, so I did a little experiment. Most cookies recipes don’t call for milk. This one actually included 3 tablespoons, but that’s not enough cereal milk to really get the flavor to come through. So I melted the butter this recipe calls for, let the cereal soak in that, and then let it firm up in the fridge. When I was ready to make the cookies, I let it soften on the counter, and then creamed it with the sugar.
Voila! Cereal butter cookies??? Idk. I think the flavor would be stronger with milk, because butter has its own flavor, you know? As far as cookies go though, I could taste the Lucky Charms flavor as soon as I bit into one. Plus the marshmallows on top get kinda gooey in the oven and it makes these cookies super fun.
I do suggest serving these soonish after you make them. The marshmallows get kinda sticky the longer you let them sit, so they’re not as good after one or two days.
Happy St. Patrick’s Day, y’all! And happy baking!
Lucky Charms Cookies
- 1 cup unsalted butter room temp
- 2 cups lucky charms cereal
Lucky Charms Cookies:
- Cereal butter softened
- 1 cup granulated sugar
- 2 large eggs
- 3 cups all-purpose flour
- 1/2 cup powdered sugar
- 1 tbsp baking powder
- 1 tsp salt
- 3 tbsp milk
- 1 cup lucky charms cereal
- Garnish: extra marshmallows to go on the top
- Melt butter in a microwave safe bowl. Add cereal and let sit for 30 minutes so butter will absorbed the cereal flavor. Then chill in the refrigerator until solid.
Lucky Charms Cookies:
- When you’re ready to make the cookies, preheat oven to 350°F and line three baking sheets with parchment paper.
- Cream butter and granulated sugar on medium speed with a mixer until combined and fluffy. Add eggs; mix until just combined.
- Whisk together flour, powdered sugar, baking powder, and salt. Add half of flour mixture to the butter mixture. Mix on low speed until just combined, and then medium speed until completely combined. Repeat with second half of flour mixture and the milk. Stir in cereal. The dough will be a little soft.
- Use a 4 tbsp cookie scoop to arrange the cookie dough on the prepared baking sheet, arranging 2-inches apart. (I did 6 cookies on two sheets and 3 cookies on the third.) Press 5 to 6 marshmallows into the top of each ball of cookie dough.
- Bake cookies for 8 to 10 minutes, or until crisp around the edges. Let cookies cool on pans for a few minutes before transferring to a cooling rack.
Some fun St. Patrick’s Day recipes from around the web:
Lucky Charms Frosted Sugar Cookies from Butternut Bakery
Hidden Rainbow Cake from Buttermilk By Sam
Lucky Charms Cereal Milk Cream Puffs from Constellation Inspiration
Bailey’s Irish Cream Cheesecake from Baker by Nature