These Lucky Charms St. Patrick’s Day Cookies are a colorful, festive treat that instantly bring a bit of fun to any celebration. Soft, buttery green cookies are baked with a hidden marshmallow center, then finished with a drizzle of sweet white chocolate and a sprinkle of crunchy Lucky Charms cereal for that playful cereal-inspired touch.
The cookie dough itself is rich and tender, flavored with vanilla and a hint of almond for a bakery-style taste. As they bake, the edges turn lightly golden while the center stays soft and chewy, creating the perfect texture in every bite. The marshmallow tucked inside melts slightly in the oven, adding a gooey surprise when you break the cookie open.
Perfect for St. Patrick’s Day parties, school treats, or a fun weekend baking project, these cookies are just as eye-catching as they are delicious. The bright green color and iconic cereal topping make them a standout dessert that both kids and adults will love.
Yield: 12-15 cookies
Equipment:
- 9×13 Baking Sheet
- Parchment Paper
- Mixing Bowls
- Sifter
- Rubber Spatula
- Hand/Stand Mixer
Prep Time: 15 minutes
Bake Time: 11-12 minutes
Ingredients
Cookie Batter
- 1 cup unsalted butter, softened
- ¼ cup brown sugar
- 1 cup white granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 1 teaspoon green food dye
- 2 ½ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Jumbo Marshmallows
Topping
- ½ cup white chocolate melting chips
- ½ cup dried lucky charms, roughly chopped
Directions
Preheat the oven to 350 degrees Fahrenheit. Prepare a baking sheet with parchment paper and set aside.
In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Mix in the egg, vanilla extract, almond extract, and green food dye until evenly combined.
Sift in the flour, baking soda, baking powder, and salt into the wet ingredients
Fold together with a rubber spatula until a soft dough forms.
Scoop 2 tablespoons of dough, flatten slightly
Place a marshmallow half in the center, and cover with another small piece of dough
Seal edges, roll into a smooth ball, and place on the prepared baking sheet, spacing 2 inches apart.
Bake for 11-12 minutes until edges are set and tops are slightly cracked.
Let cookies cool on the baking sheet for a couple minutes, then transfer to a wire rack.
Melt white chocolate chips and drizzle over the cookies.
Sprinkle lucky charms cereal on top.
Let sit before serving and enjoy
