Thick Lucky Charms jumbo cookies packed with marshmallow bits and cereal pieces!

I’ve always been obsessed with those thick, Levain bakery-style cookies, and my latest flavor is perfect for St. Patrick’s Day—Lucky Charms Jumbo Cookies! They’re stuffed with tons of mix-ins, so every bite’s completely satisfying. Plus, I lucked out and found the St Paddy’s day version of the cereal, which made them even more fun!

The Recipe Rundown

On a Jumbo Cookie Mission

I’ve been on a serious mission to create a TON of Levain Bakery-style jumbo cookies, and let me tell you—every flavor has been next-level delicious. If you’re as cookie-obsessed as I am, just search “jumbo cookie” on my site to find more, and you’ll even spot a few favorites in my ebooks!

A Flavor Request from My Sister

The latest flavor is a special request from my sister, and it’s just in time for St. Patrick’s Day. I spotted the limited-edition St. Paddy’s Lucky Charms, but don’t worry—regular Lucky Charms work perfectly too!

What They Taste Like

These cookies are packed with Lucky Charms marshmallows, crushed cereal, and white chocolate chips, but it’s all perfectly balanced. You get that sweet sugar cookie flavor with just a hint of the cereal in the background—nothing overpowering. Oh, and because I can’t resist a little extra fun, I threw in rainbow sprinkles (obviously).

The Final Touch: Pure Gold Magic

After baking and cooling, I went all out with the toppings—chocolate drizzle, gold edible glitter, and even more rainbow sprinkles. I mean…does it get more perfect for St. Paddy’s Day? I think not. 🌈🍪✨

FAQ

1. Can I use regular butter instead of cold, cubed butter?

Cold butter is key to keeping these cookies thick and giving them that bakery-style texture. Softened butter can make them spread more, so I recommend sticking with cold, but if you’re in a pinch, chilled butter (not room temp) is the next best thing.

2. Do I have to chill the dough?

Nope! This recipe is designed to bake right away. The cold butter and higher baking temperature help the cookies hold their shape without chilling.

3. What if I can’t find the St. Patrick’s Day Lucky Charms?

No worries! Regular Lucky Charms marshmallows work perfectly. 

4. Can I make the cookies smaller?

You can, but the jumbo size is part of the magic! If you go smaller, bake for 7-8 minutes instead, and keep an eye on them—they’ll cook faster.

5. How do I store these cookies?

Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months. They stay soft and chewy!

Sprinkle of Fun

Leprechaun Trap & Lucky Charms Jumbo Cookies!

Get ready for a little mischief and a lot of sweetness—because we’re baking Lucky Charms Jumbo Cookies AND setting the ultimate leprechaun trap! 🍀✨

Here’s the FUN idea

While your thick, sprinkle-packed cookies bake (and your kitchen smells like magic), have the kids design their very own leprechaun trap! Grab some gold coins, rainbow paper, pipe cleaners, glitter, or even an empty cereal box. Make it colorful, creative, and impossible for that sneaky leprechaun to resist.

The Reward

If you “catch” him (wink, wink), he might just leave behind some extra sprinkles or a few gold-wrapped chocolates. And if he escapes? Well, you’ll still have Lucky Charms Cookies waiting—so everyone wins.

Because around here, we believe in a little magic, a lot of sprinkles, and cookies for every occasion.🍪 🌈✨ 

Lucky Charms Jumbo Cookies

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• Author: Taryn Camp

Ingredients

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• 1 cup (2 sticks) salted butter, cold and cubed
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs, cold
• 2 teaspoons vanilla extract
• 2 3/4 cups all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup white chocolate chips
• 1/2 cup Lucky Charms marshmallows (I used the St Patrick’s Day Lucky Charms, but the regular are fine too!)
• 1/2 cup finely ground Lucky Charms cereal (the oat pieces), finely ground into crumbs
• 1/2 cup crushed Golden Oreos or vanilla wafer cookies, small pieces but not ground
• 1/4 cup rainbow sprinkles
• optional- green drizzle, edible gold glitter, extra rainbow sprinkles

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Instructions

1. Preheat the oven to 410°F (210°C). Line 1-2 baking sheets with parchment paper. (They bake 3-4 at a time, so you’ll need extra trays)
2. In a stand mixer or with a hand mixer, beat the cold butter with granulated and brown sugars until just combined (2-3 minutes). The mixture should be smooth.
3. Mix in the eggs one at a time, followed by the vanilla extract.
4. In a separate bowl, whisk together flour, cornstarch, baking soda, and salt. Gradually add it to the wet mixture and mix until just combined.
5. Gently fold in white chocolate chips, Lucky Charms marshmallows, crushed Lucky Charms cereal, crushed Golden Oreos, and sprinkles.
6. Divide the dough into large balls (about 5-6 oz each). Do not flatten the dough; keep each one shaped like a loose sphere.
7. Place the dough on the prepared baking sheet, spacing them apart. There should be 3-4 per sheet. They will spread, so staggering 3 works best for me. Bake for 9-11 minutes, until the edges are golden but the centers are slightly underdone.
8. Let the cookies cool on the baking sheet for at least 30 minutes before transferring them to a wire rack. Then let them cool completely before eating. They need time to set, and I promise they’re worth the wait!

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