Tiny chocolate morsels are baked into these colorful shamrock-shaped cookies for a St. Patrick's Day treat.
Chocolate Studded Shamrocks are the ultimate festive delight, bringing joy to your St. Patrick's Day celebrations. Crafted with the finest NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels, these cookies offer bursts of rich, chocolatey goodness in every bite. Imagine the cheerful shamrock shapes adorned with vibrant colors, making these cookies not only a treat for the taste buds but also a visual delight.
Perfect for Saint Patrick's Day and other festive occasions, these cookies are a hit among kids and adults alike. Whether you're preparing for a holiday party or a cozy family gathering, these colorful and delectable cookies are sure to impress. The easy-to-follow recipe from NESTLÉ® TOLL HOUSE® ensures that even novice bakers can whip up these treats in under an hour.
Emphasizing ease and flavor, this dessert captures the essence of celebration with minimal effort. The semi-sweet chocolate morsels add depth, contrasting beautifully with the cookie's light, buttery texture. Celebrate with Chocolate Studded Shamrocks and make your St. Patrick's Day unforgettable!
Ingredients
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Directions
Step 1
Preheat oven to 375° F.
Step 2
Combine flour and baking powder in small bowl. Beat butter, granulated sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in dry ingredients. Stir in morsels. Refrigerate for a few minutes until firm.
Step 3
Shape dough into 3/4-inch balls; place three together to form shamrock shape on ungreased baking sheets. Roll small amount of dough to form stem. Sprinkle cookies with green sugar. Repeat with remaining dough.
Step 4
Bake for 8 to 10 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Ingredients
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- ●
- ●
- ●
- ●
- ●
Make It
Step 1
Preheat oven to 375° F.
Step 2
Combine flour and baking powder in small bowl. Beat butter, granulated sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in dry ingredients. Stir in morsels. Refrigerate for a few minutes until firm.
Step 3
Shape dough into 3/4-inch balls; place three together to form shamrock shape on ungreased baking sheets. Roll small amount of dough to form stem. Sprinkle cookies with green sugar. Repeat with remaining dough.
Step 4
Bake for 8 to 10 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Ingredients
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