Kids will love making Shamrock cookies for St. Patrick’s Day and this recipe is easier than rolling out sugar cookies. This is adapted from the original Nestle Toll House cookie recipe. I was craving chocolate chip cookies so I figured we’d bake these in a half-sheet pan and cut shapes out of it. But since I hate wasting goodness, it was a matter of figuring out what to do with the scraps. I won’t spoil it for you here, so read on.
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 sticks of butter, softened
- 1 cup brown sugar
- 3/4 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- 1 cup green M&Ms
- Preheat oven to 375 degrees.
- Mix the dry ingredients (flour, baking soda and salt) in a small bowl.
- Put the butter in a larger bowl.
- Add both sugars to the butter and mix well.
- Add eggs and vanilla. Mix well.
- Add the dry ingredients slowly into the wet and do not overmix.
- Stir in M&Ms and chocolate chips.
- Press mix on to half-sheet pan (15x10").
- Bake for 15 minutes or until slightly brown on top.
- Once cool, cut into shapes.
After we made all the Shamrock cookies we could handle, the question was what to do with the scraps. I crumbled them up.
And then made some of this. Oh, yeah.
We added about 1 heaping tablespoon of buttercream frosting to each cup of moist chocolate cookie crumbs. Form a ball. Frost the top if you want (doesn’t need it) and enjoy.
Seriously, it’s a moist chocolate chip cookie mixed with homemade buttercream frosting. If you like sweets, this is up your alley. I promise.
Don’t even think about trying to make cake pops with this. I tried it and the dough is too heavy and lopsided with the chocolate chips and M&Ms in it. #fail
Also, see last year’s mediocre attempt at Shamrock cupcakes.