Chocolate Chip Leprechaun Cookies

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You can’t say I didn’t warn you.  I told you that I would find a St. Patrick’s Day Chocolate Chip Cookie recipe and that is just what I did! Is that a problem?

And yes, I did buy a big bag of M&Ms and pick out all of the green ones.  What else was a girl to do? My local grocery store doesn’t have one of those select your color M&M dispensers and I was not going either to drive all over town or to wait for them to be shipped to me.

Plus is having a bowl of extra M&Ms around the house really a bad thing?  I don’t think so!

These are a form of the pudding chocolate chip cookies I keep seeing all over the internet.  And the pistachio flavor is mild but really nice with the dark chocolate.  I am now thinking of other combinations which might be delicious (double chocolate, caramel and chocolate, Gingerbread, french vanilla… mmmm I  might be hitting up my pudding aisle a lot). Feel free to use regular semisweet chips if you prefer!

Chocolate Chip Leprechaun Cookies

From iheatnaptime

1 cup butter, softened

1/2 cup sugar

1/2 cup light brown sugar

1 tsp vanilla

1/2 tsp almond extract

1 (3.4 ounce) pkg instant pistachio pudding

2 eggs

2 1/4 cups flour

1 tsp baking soda

1/4 tsp salt

2-4 drops of green food coloring (optional if you want to amp up the green color)

1 cup dark chocolate chips (so I didn’t have any but I did have a big bar of dark chocolate – mine is more rustic chopped chocolate than chips – still tasty!)

1/2 cup chopped nuts (walnuts, pecans, whatever you like – or leave them out and go nut free)

Cream together the butter and sugars.

Add in the extracts and pudding mix. Stir in the eggs one at a time, beating well after each addition.

If you would like to get a greener cookie then add in a few drops of green food coloring.

Now you should mix together all your dry ingredients in a separate bowl and then slowly add to the wet in small stages.  Let’s pretend I did that.  I instead just dumped in 1 1/4 cup of flour and stirred.  Then I added in the last cup of flour, baking soda and salt.  Mix just until you don’t see any flour streaks.

Fold in the chocolate and nuts.

You can chill the cookie dough here.  And I do recommend chilling the dough for at least 2 hours but up to overnight.  It helps the flavors meld together and causes the cookies to spread less in the oven. Though sometimes you just want a cookie and don’t have time for the whole waiting thing.  We have all been there.

When you are ready to bake the cookies, preheat your oven to 375 degrees.

Drop roughly 1 tbsp of dough at a time onto a cookie sheet, leaving about 2 inches between the cookies.  Top each with 2-3 green M&M’s (depending on how many you have.)

Bake for 8-10 minutes.  Let the cookies cool 2 minutes on the baking sheet before transferring to a wire rack to get devoured (or cool completely).

Happy St. Patrick’s Day!

Chocolate Chip Leprechaun Cookies

1 cup butter, softened

1/2 cup sugar

1/2 cup light brown sugar

1 tsp vanilla

1/2 tsp almond extract

1 (3.4 ounce) pkg instant pistachio pudding

2 eggs

2 1/4 cups flour

1 tsp baking soda

1/4 tsp salt

2-4 drops of green food coloring (optional)

1 cup dark chocolate chips

1/2 cup chopped nuts

Cream together the butter and sugars.

Add in the extracts and pudding mix.

Stir in the eggs one at a time, beating well after each addition.

Mix together all your dry ingredients in a separate bowl and then slowly add to the wet in small stages.

If you would like to get a greener cookie then add in a few drops of green food coloring and your chocolate and nuts. Fold them all together.

Chill the cookie dough for 2 hours to overnight.

When you are ready to bake the cookies, preheat your oven to 375 degrees.

Drop roughly 1 tbsp of dough at a time onto a cookie sheet, leaving about 2 inches between the cookies.  Top each with 2-3 green M&M’s.

Bake for 8-10 minutes.  Let the cookies cool 2 minutes on the baking sheet before transferring to a wire wrack to cool completely.

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