Today’s your lucky day–with the holiday just around the corner, we’re whipping up a delicious batch of St. Patrick’s Day cookies!
While you might think of more savory dishes when it comes to St. Patrick’s Day (it’s giving…corned beef and cabbage), these cookies are worth their weight in (pots of) gold. With a fresh minty flavor and a touch of color, these delightful treats definitely count as your something green.
Ready to get baking? Let’s shamrock and roll!
Plan ahead. While these St. Patrick’s Day cookies are easy to make, they do require a little bit of time to chill. Make sure you are leaving enough time for 30 minutes on the counter and an hour in the fridge before breaking out your stand mixer.
Use fresh mint. This recipe really requires fresh mint–not extract, not dried. We recommend using at least a half a bunch for the best flavor. Bonus points if it comes from your own backyard!
Pick your chocolate wisely. You have the freedom to choose which kind of chocolate chips you want in this recipe (dark, milk, semisweet, even white). Our recommendation is to splurge on nicer ones, such as Guitard. You won’t believe how much of a difference it makes.
Get creative. Feeling lucky? This recipe can be tweaked in a few ways. Use two (or three!) different kinds of chocolate, play with the amount of food coloring for a light or dark hue, or try using dark brown sugar for a richer overall flavor.
ST. PATRICK’S DAY COOKIES RecipesCourse: DessertCuisine: IrishDifficulty: Easy
A recipe for a savory festive snack & treat! You can be sure these will be a hit for the whole family!
1 stick (8 Tbsps) unsalted butter, cubed
Heaping ½ cup fresh mint, chopped or torn
½ cup sugar
¼ cup light brown sugar, packed
1 tsp vanilla extract
1 ½ cups flour
1 tsp baking soda
½ tsp salt
Green food coloring, optional
Heaping ½ cup chocolate chips of choice
- Add butter and mint to a small saucepan and place over medium heat. Melt the butter, and continue to cook for an additional two to three minutes, until the mint is very fragrant. Remove from heat and set aside for 30 minutes.
- Strain the butter through a fine-mesh sieve into a large bowl or the bowl of a stand mixer. Be sure to press all of the butter out of the mint before discarding. Add the sugars to the bowl and cream until fluffy, about three and five minutes. Once fluffy and light, add the egg and vanilla and mix until combined.
- In a separate bowl, mix together all dry ingredients: flour, baking soda, and salt. Slowly add the dry ingredients to the bowl or mixer, stirring constantly, until everything is just combined. If you are using food coloring, add two to three drops before folding in chocolate chips. Cover the bowl and chill in the refrigerator for an hour.
- While the dough is chilling, preheat the oven to 350 degrees and cover the two-sheet tray with parchment paper. When the dough is ready, portion it into 12 equal parts and space out six balls on each sheet tray (the cookies will spread). Bake for 11 to 12 minutes, rotating the pans halfway through.
- Let cookies rest on the trays for two minutes before moving to a wire rack to cool completely.