Crumbl Frosted Lucky Charms Cookies
These Crumbl-inspired Frosted Lucky Charms Cookies are soft, chewy, and loaded with colorful marshmallows. Topped with fluffy marshmallow frosting and more marshmallows, they’re a whimsical treat perfect for kids and adults alike.
Ingredients
Cookie Dough
- 0.5 cup unsalted butter softened
- 0.25 cup vegetable shortening
- 0.75 cup granulated sugar
- 0.25 cup light brown sugar packed
- 1 large egg room temperature
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup Lucky Charms cereal oats crushed, marshmallows reserved for frosting
Marshmallow Frosting
- 0.5 cup unsalted butter softened
- 2 cups powdered sugar
- 0.5 cup marshmallow fluff
- 1-2 tablespoons milk or heavy cream
- 0.5 teaspoon vanilla extract
- as needed reserved Lucky Charms marshmallows for topping
Instructions
- Cream together the butter, shortening, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, beating until just combined.
- Whisk the flour, cornstarch, baking soda, and salt in a separate bowl. Gradually add to the wet ingredients and mix on low speed until combined. Gently fold in crushed Lucky Charms oats.
- Cover the dough and refrigerate for at least 30 minutes.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop large, 3-tablespoon-sized balls of dough 2–3 inches apart.
- Bake for 10–12 minutes until edges are lightly golden but centers remain soft. Cool 5–10 minutes on the sheet, then transfer to a wire rack.
- Prepare the frosting by beating butter until creamy, gradually adding powdered sugar. Mix in marshmallow fluff, vanilla, and milk or cream until smooth.
- Frost the cooled cookies generously and top with reserved Lucky Charms marshmallows.
Notes
Use a large glass to swirl the hot cookies for a perfectly round shape. Store in an airtight container at room temperature for up to 3 days. Dough can be prepared and refrigerated for up to 48 hours before baking.
