Leprechaun Cookies
Whip up a batch of these Leprechaun Cookies full of pistachio and chocolate to make for St. Patrick's Day!
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.