Copycat Crumbl Lucky Charms Cookie
Recreate the magic of Crumbl’s Lucky Charms cookie right in your own kitchen with this easy copycat recipe. These thick, soft sugar cookies are packed with crunchy cereal bits, topped with fluffy marshmallow frosting, and finished with colorful Lucky Charms marshmallows for a nostalgic, fun treat. Perfect for parties, celebrations, or satisfying your sweet tooth at home!Nutrition Facts (Per Cookie – Makes 12 cookies):Calories: 300, Total Fat: 15g, Saturated Fat: 8g, Trans Fat: 0g, Cholesterol: 35mg, Sodium: 150mg, Total Carbohydrates: 40g, Dietary Fiber: 1g, Sugars: 28g, Protein: 2g, Vitamin A: 8%, Vitamin C: 0%, Calcium: 2%, Iron: 4%Estimated based on one serving (assuming 12 servings per batch)
Equipment
- 1 large mixing bowl
- 1 Medium Mixing Bowl
- Electric mixer (hand or stand mixer)
- Measuring Cups and Spoons
- Rubber spatula
- Baking sheets (2)
- Parchment paper
- Wire cooling rack
Ingredients
For the Cookie Dough:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- ½ cup light brown sugar packed
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 ½ cups Lucky Charms cereal slightly crushed
For the Marshmallow Frosting:
- ½ cup 1 stick unsalted butter, softened
- 1 cup marshmallow fluff
- 2 cups powdered sugar
- 2 –3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
For the Topping:
- 1 cup Lucky Charms marshmallows separated from cereal
- Optional: Melted white chocolate or edible glitter for extra decoration
Instructions
Prepare the Cookie Dough:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the crushed Lucky Charms cereal.
Bake the Cookies:
- Scoop out about ¼ cup of dough for each cookie. Roll into balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
- Slightly flatten each dough ball with your palm.
- Bake for 10–12 minutes, until the edges are lightly golden and the centers are slightly underbaked (they’ll continue to set as they cool).
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Make the Marshmallow Frosting:
- In a mixing bowl, beat the softened butter until smooth and creamy.
- Add marshmallow fluff and vanilla extract, mixing until well combined.
- Gradually add powdered sugar, beating until the frosting is fluffy.
- Add heavy cream one tablespoon at a time until the frosting reaches your desired consistency.
Decorate the Cookies:
- Once the cookies are completely cool, spread a generous layer of marshmallow frosting on each cookie.
- Top with Lucky Charms marshmallows, pressing them lightly into the frosting to help them stick.
- Optional: Drizzle with melted white chocolate or sprinkle with edible glitter for extra flair.
Serve and Enjoy:
- Your Copycat Crumbl Lucky Charms Cookies are ready to be devoured—soft, sweet, colorful, and bursting with nostalgic charm!
Notes
- Storage: Store cookies in an airtight container at room temperature for up to 4 days. For longer freshness, refrigerate and bring to room temperature before serving.
- Freezing: Freeze unfrosted cookies for up to 2 months. Thaw at room temperature and frost before serving.
- Flavor Boost: Add a pinch of almond extract to the dough for an extra layer of flavor.
- Chilling Dough: For thicker cookies, chill the dough for 30 minutes before baking.