Written By

Renee Dalton

Date

Mar 12, 2023

Leprechaun Cookies

Welcome to the world of leprechauns, where everything is magical and full of surprises. In this blog post, we will be discussing one of the most delicious and scrumptious treats in the leprechaun world  Leprechaun Cookies.

Leprechaun Cookies are a must-have treat for any leprechaun celebration or party. They are made with the finest ingredients, including butter, flour, sugar, eggs, vanilla extract, baking soda and more. These cookies are soft, chewy, and have a perfect balance of sweetness that will leave you craving for more.

 

To make Leprechaun Cookies, follow the recipe below:

 

Tools:

 

Ingredients:

  • 1 cup butter, softened
  • 1/2 cup granulated suga
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 (3.4) ounce package instant pistachio pudding, dry mix
  • 2 eggs, room temp
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup green M&M’s
  • 1/2 cup pistachios or walnuts, chopped
  • 1 to 2 drops green food coloring, optional

 

Instructions:

Preheat oven to 350 degrees F and line a cookie sheet with parchment paper.

 

In an electric stand or hand mixer with paddle attachment, cream butter, granulated sugar and brown sugar together for 3 minutes. Using a rubber spatula scrap down sides and bottom of the mixing bowl.

 

Add vanilla extract, almond extract, green food coloring (if desired), pudding mix, and eggs one at a time. Mix for 1 minute. Using a rubber spatula scrap down sides and bottom of the mixing bowl.

 

In a separate mixing bowl, using a whisk or sifter, combine flour, baking soda, and salt.

 

Add to mixer slowly until flour is all combined. Turn off immediately not to over mix.

 

Using a rubber spatula or spoon stir in semi-sweet chocolate chips, green M&M’s and pistachios or walnuts, mix to combine.

 

Using a cookie scoop, drop cookie dough on baking sheet (3 across and 4 down).

 

Bake for 8-10 minutes or until edges are turning slightly golden.

 

Let cool on the cookie sheet for 2 minutes then transfer to a cooling rack.

 

Serve and enjoy!

 

Note:

Storage: Store in an airtight container for up to 3 days or freeze up to 3 months.

 

Tips:

  • Use room temperature ingredients: Bring butter and eggs to room temperature before baking. This will ensure that they incorporate properly and create a smooth dough.
  • Use quality ingredients: Use high-quality butter, chocolate chips, and vanilla extract for the best results.
  • Measure accurately: Use a kitchen scale to measure the ingredients accurately, especially the flour.
  • Don’t overmix the dough: Overmixing can cause the cookies to become tough. Mix the ingredients just until combined.
  • Use parchment paper or silicone baking mats: This will prevent the cookies from sticking to the baking sheet.
  • Use a cookie scoop to portion the dough: This will ensure that the cookies are all the same size and bake evenly.
  • Rotate the baking sheet halfway through baking: This will ensure that the cookies bake evenly.
  • Let the cookies cool on the baking sheet: Letting the cookies cool for a few minutes on the baking sheet will allow them to set before transferring them to a wire rack to cool

 

Leprechaun Cookies are perfect for St. Patrick’s Day or any other leprechaun-themed party. They are also a great treat to share with family and friends, as they are easy to make and taste amazing. So go ahead and try this recipe today, and experience the magic of leprechauns in every bite!

 

This is Renee “Doing what I Love”

Leprechaun Cookies

Renee Dalton
Whip up a batch of these Leprechaun Cookies full of pistachio and chocolate to make for St. Patrick's Day!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Cookies, Dessert
Cuisine American
Calories 149 kcal

Ingredients
  

  • 1 cup butter softened
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • 1 (3.4) ounce package instant pistachio pudding dry mix
  • 2 eggs room temp
  • 2 ¼ cups all-purpose flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • ½ cup semi-sweet chocolate chips
  • ½ cup green M&M's
  • ½ cup pistachios or walnuts chopped
  • 1 to 2 drops green food coloring optional

Instructions
 

  • Preheat oven to 350 degrees F and line a cookie sheet with parchment paper.
  • In an electric mixer with paddle attachment, cream butter, granulated sugar and brown sugar together for 3 minutes. Using a rubber spatula scrap down sides and bottom of the mixing bowl.
  • Add vanilla extract, almond extract, green food coloring (if desired), pudding mix, and eggs one at a time. Mix for 1 minute. Using a rubber spatula scrap down sides and bottom of the mixing bowl.
  • In a separate bowl, using a whisk or sifter, combine flour, baking soda, and salt.
  • Add to mixer slowly until flour is all combined. Turn off immediately not to over mix.
  • Using a rubber spatula or spoon stir in semi-sweet chocolate chips, green M&M's and pistachios or walnuts, mix to combine.
  • Using a cookie scoop, drop cookie dough on baking sheet (3 across and 4 down).
  • Bake for 8-10 minutes or until edges are turning slightly golden.
  • Let cool on the cookie sheet for 2 minutes then transfer to a cooling rack.
  • Serve and Enjoy!

Notes

Storage: Store in an airtight container for up to 3 days or freeze up to 3 months. 

Renee Dalton

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