Saint Patrick’s Day is coming up so I decided to make some minty, chocolatey, shamrocky cookies for the monthly Fill the Cookie Jar!
I slightly modified my favorite pudding cookie recipe – I added some mint – and sprinkles – and cutesy little shamrocks!
The best news is, these cookies are as easy & delicious as they look!
Chocolate Mint Rainbow Shamrock Cookies
1 cup unsalted butter, softened
¾ cup brown sugar
¼ cup white sugar
1 (3.4 oz) package chocolate instant pudding
1 tsp vanilla extract
1 tsp baking soda
½ tsp salt
2 tbsp cocoa powder
2 ¼ cups all purpose flour
1 cup mini chocolate chips
1 cup mint chocolate chips
1 cup mint M&Ms
1 small bottle rainbow sprinkles
Preheat the oven to 350 degrees F and line baking sheets with parchment or silicone mats.
Place the butter and sugars in the bowl of a stand mixer and beat until smooth and creamy. Add the pudding mix and mix until combined.
Add the eggs, one at a time, and mix each one thoroughly; stir in the vanilla.
Turn the mixer to low and slowly add the cocoa powder, baking soda, salt, and flour.
Use a large spoon to stir in the mini chocolate chips and mint chocolate chips.
Pour the sprinkles onto a shallow bowl or plate.
Use a 2 tablespoon scoop to measure out cookies. Roll the sides of each cookie ball in the sprinkles, then place it on the prepared cookie sheet. Repeat with remaining cookies
Bake the cookies for 10-12 minutes or until the cookies are set. Immediately after removing from the oven, press the mint M&Ms onto each cookie in the shape of a shamrock. Cool on wire racks and store in a tightly sealed container.
Makes about 36 cookies