Mallow Creme Cookie ft. Lucky Charms (Copycat Crumbl-Inspired)
These Mallow Creme Cookies ft. Lucky Charms (Copycat) are thick, soft bakery-style cookies topped with fluffy marshmallow frosting and crunchy, colorful cereal. Inspired by the popular Crumbl-style treat, this recipe combines a rich vanilla sugar cookie base with sweet marshmallow creme and nostalgic Lucky Charms for the perfect balance of creamy, chewy, and crispy textures.Perfect for parties, holidays, or fun baking days, these cookies deliver that classic “cereal milk” flavor in a vibrant, eye-catching dessert that both kids and adults will love.
Servings 10 large cookies
Calories 420kcal
Cost $10 for entire recipe
Equipment
- Stand mixer or hand mixer
- Large mixing bowls
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Large cookie scoop (about 1/4 cup)
- Spatula
- Cooling rack
Ingredients
Cookie Dough
- 1 cup 226g unsalted butter, softened
- 1 cup 200g granulated sugar
- 1/2 cup 100g light brown sugar, packed
- 2 large eggs room temperature
- 1 tbsp vanilla extract
- 2 3/4 cups 345g all-purpose flour
- 1 tbsp cornstarch
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp salt
Mix-Ins
- 3/4 cup Lucky Charms cereal cereal pieces only, not marshmallows
Marshmallow Frosting
- 1/2 cup 113g unsalted butter, softened
- 1 1/2 cups 180g powdered sugar
- 1 cup marshmallow fluff
- 1/2–1 tsp vanilla extract
- Pinch of salt
- 1-2 tbsp heavy cream
Topping
- Lucky Charms cereal including marshmallows
Instructions
Cream Butter and Sugars
- In a large bowl, beat butter, granulated sugar, and brown sugar for 2–3 minutes until light and fluffy.
Add Eggs and Vanilla
- Mix in eggs one at a time, then add vanilla extract. Scrape down the bowl as needed.
Mix Dry Ingredients
- In a separate bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
Combine Dough
- Gradually add dry ingredients to wet ingredients and mix until just combined. Do not overmix.
Fold in Cereal
- Gently fold in Lucky Charms cereal pieces (avoid marshmallows in the dough).
Scoop and Chill
- Scoop large portions (about 1/4 cup each), roll into balls, and slightly flatten into thick discs.
- Chill dough for 20–30 minutes for best results.
Bake
- Preheat oven to 350°F (175°C).
- Bake cookies for 10–12 minutes until edges are set and centers are soft.
Cool
- Allow cookies to cool on the baking sheet for 5–10 minutes, then transfer to a cooling rack. Cool completely before frosting.
Make Frosting
- Beat butter until smooth. Add powdered sugar, marshmallow fluff, vanilla, and salt. Beat until fluffy. Add heavy cream as needed for a smooth, spreadable consistency.
Assemble
- Spread or pipe frosting onto cooled cookies. Top with Lucky Charms cereal, including marshmallows.
Notes
- For thick, bakery-style cookies like Crumbl, slightly underbake the centers. The cookies will continue to set as they cool, giving you that soft, gooey texture.
- Always avoid baking the Lucky Charms marshmallows into the dough. They melt and can burn in the oven, so add them on top after frosting for the best flavor and appearance.
- Chilling the dough for 20–30 minutes helps prevent spreading and creates thicker, more professional-looking cookies. This step is especially important for achieving that classic Crumbl-style cookie shape.
- Use marshmallow fluff instead of melted marshmallows for the frosting. It creates a smoother, creamier texture that is easier to spread and more stable.
- If your frosting feels too thick, add a small amount of heavy cream (1 tablespoon at a time) until it reaches a soft, spreadable consistency.
- For picture-perfect cookies, use a round cookie cutter to gently shape the cookies immediately after baking while they are still warm.
- Add extra Lucky Charms cereal right before serving to keep the topping crunchy and colorful.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. For best texture, bring to room temperature before serving.