Description
Soft, chewy St. Patrick’s Day cookies studded with white chocolate and festive green candies, with crisp edges and a tender, caramel-tinged center. Perfect for parties, gifting, or a cozy holiday treat.
Ingredients
- All-Purpose Flour: 2 1/2 cups
- Baking Soda: 1 teaspoon
- Salt: 1/2 teaspoon
- Unsalted Butter (softened): 1 cup
- Granulated Sugar: 3/4 cup
- Brown Sugar (packed): 3/4 cup
- Large Eggs: 2
- Vanilla Extract: 2 teaspoons
- Green Sprinkles or Green Candy-Coated Chocolates: 1 cup
- White Chocolate Chips: 1 cup
Instructions
- Preheat Your Equipment: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper and set aside.
- Combine Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually add the dry ingredients to the wet ingredients until combined. Fold in the white chocolate chips and green sprinkles or candies gently to avoid streaking colors.
- Prepare Your Cooking Vessel: Use a cookie scoop or tablespoon to portion dough onto the prepared baking sheets, leaving about 2 inches between each dough mound for spreading.
- Assemble the Dish: If you want extra visual pop, press a few extra candies or sprinkles onto the top of each dough ball before baking.
- Cook to Perfection: Bake in the preheated oven for 9 to 11 minutes, or until the edges are set and the centers appear slightly soft. Avoid overbaking for a chewy center.
- Finishing Touches: Let the cookies rest on the baking sheet for 2 minutes after removing from the oven, then transfer to a wire rack to cool completely.
- Serve and Enjoy: Arrange on a platter or package as favors. Serve warm or at room temperature.
Notes
- Chill the dough for 30 minutes to 48 hours for thicker, bakery-style cookies.
- Use room-temperature butter and eggs to ensure the dough mixes evenly.
- Freeze scooped dough balls on a tray, then transfer to a sealed bag for up to 2 months; bake from frozen adding 1–2 minutes to baking time.
- To avoid color streaking, fold in sprinkles gently at the end.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 22 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 25 mg