Copycat Crumbl Mallow Creme Cookie ft. Lucky Charms™ Recipe – March 16-21, 2026 Menu
A graham cracker and white chocolate chip cookie piled with fluffy vanilla marshmallow frosting and real Lucky Charms™ marshmallows — Crumbl's St. Patrick's Day week drop is magically delicious and gone in 6 days. Soft, sweet, and impossibly nostalgic. This one's selling out fast.
Ingredients
Main ingredients
- unsalted butter, softened 1 cup
- cream cheese, softened 2 oz
- light brown sugar, packed 1 cup
- granulated sugar 0.5 cup
- large eggs 2 pieces
- pure vanilla extract 2 tsp
- all-purpose flour 2.75 cups
- finely crushed graham crackers 1.25 cups
- cornstarch 2 tbsp
- baking soda 1 tsp
- kosher salt 0.5 tsp
- white chocolate chips 1.5 cups
Seasonings/Sauce
- marshmallow creme (fluff) 1.5 cups
- unsalted butter, softened (for frosting) 0.25 cup
- powdered sugar 2 cups
- pure vanilla extract (for frosting) 1 tsp
- Lucky Charms™ marshmallows 1 cup
Nutrition summary
Carbohydrates
69 g
53%
Protein
6 g
5%
Fat
26 g
42%
Cooking steps
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1
In a large bowl, cream together 1 cup unsalted butter, 2 oz cream cheese, 1 cup packed light brown sugar, and 0.5 cup granulated sugar on medium speed for 3–4 minutes until ultra fluffy and pale—Crumbl's thick texture starts here.
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2
Add 2 large eggs and 2 tsp vanilla extract; beat until just combined. In a separate bowl, whisk 2.75 cups all-purpose flour, 1.25 cups finely crushed graham crackers, 2 tbsp cornstarch, 1 tsp baking soda, and 0.5 tsp kosher salt.
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3
Gradually mix dry ingredients into wet until almost combined. Stir in 1.5 cups white chocolate chips by hand. Scoop dough into 9 large balls (about 4.5 oz each), shape into thick disks, and chill 1 hour—this step prevents spreading and gives signature Crumbl thickness.
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4
Preheat oven to 350°F (175°C). Place dough disks spaced widely on parchment-lined baking sheets. Bake for 13–15 minutes: edges set, centers pale and puffy (slightly underbaked in the center is ideal, just like Crumbl). Cool 10–15 minutes on sheet.
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5
While cookies cool, make marshmallow topping: beat 0.25 cup softened butter in a stand mixer until smooth, add in 1.5 cups marshmallow creme, 2 cups powdered sugar, and 1 tsp vanilla. Beat until glossy, thick, and spreadable.
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6
Frost cooled cookies with a thick layer of marshmallow topping, creating a pillowy mound. While still sticky, top liberally with Lucky Charms™ marshmallows. For best texture, let frosting firm up 15 minutes before serving.
Personalized Q&A
Q. Does this actually taste like the Crumbl Mallow Creme Cookie ft. Lucky Charms™?
Yes! This recipe uses a graham cracker and white chocolate chip dough with cream cheese for signature softness, just like Crumbl. Chilling the dough and baking large, thick cookies are key to matching the original. The topping—real marshmallow fluff and Lucky Charms™ marshmallows—delivers an authentic, magical finish.
Q. Why are my cookies spreading too much in the oven?
Cookies spread if the dough is too warm or the butter too soft. Make sure to chill the dough balls for a full hour before baking. This helps the cookies keep their thick Crumbl shape and ultra-soft center.
Q. Can I substitute the white chocolate chips or graham crackers?
The white chocolate chips add sweetness and texture, but you could swap them for semi-sweet chips if needed. However, the graham cracker crumbs are essential to the signature flavor and should not be left out for an authentic taste.
Q. How many calories and carbs are in each cookie?
Each oversized cookie contains approximately 520 calories, 69g carbohydrates, 6g protein, and 26g fat. This closely matches the indulgent nutrition of Crumbl’s originals.
Q. How should I store these cookies or freeze the dough?
Store baked, frosted cookies in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. Cookie dough balls can be frozen (unbaked) for 2 months; bake straight from frozen, adding 2–3 minutes to the bake time.
