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–+ servings
Callie Brooks

Shamrock-Ready Cookies

These St. Patrick's Day cookies are chewy at the center with lightly crisp edges and are tinted a festive green with chocolate chips and crushed Oreos for added texture.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Irish
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter, softened Use real butter for best flavor.
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour Stick with all-purpose flour for structure.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup white chocolate chips
  • 1 cup crushed Oreo cookies If Oreos aren’t available, crushed chocolate sandwich cookies work well.
  • to taste green food coloring Gel food coloring gives better saturation without extra liquid.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, cream the softened butter with the granulated and brown sugars until the mixture is light and smooth.
  3. Mix in the egg and vanilla extract until fully incorporated.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt; then gradually add these dry ingredients to the butter mixture and stir until just combined.
  5. Fold in the semi-sweet chocolate chips, white chocolate chips, and crushed Oreo cookies, then add green food coloring a few drops at a time and mix until you reach the color you want.
  6. Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart.
Baking
  1. Bake for 10–12 minutes, watching for lightly golden edges.
  2. Let the cookies rest on the baking sheets for a few minutes, then transfer them to wire racks to cool completely.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 22gProtein: 2gFat: 9g

Notes

Store cookies at room temperature in an airtight container for about 3–5 days; for longer life, freeze in a sealed bag for up to 3 months. Cool completely before sealing to avoid condensation. Rotate pans halfway through baking for even color.

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