Saint Patrick’s Day Cookie
Saint Patrick’s Day Cookies: These chewy mint chocolate cookies are packed with Andes mints, drizzled with green icing, and topped with sprinkles. 🍀🍪
Lucky You! These Saint Patrick’s Day Cookie’s Are So Good
St. Patrick’s Day is here, and if you’re still searching for a pot of gold at the end of the rainbow, maybe it’s time to stop and bake some Saint Patrick’s Day cookies instead. And not just any cookies—chewy, chocolatey, mint-packed masterpieces that might just make a leprechaun jealous.
These Mint Chocolate St. Patrick’s Day Cookies have it all: a rich cocoa base, melty Andes mint pieces instead of plain ol’ chocolate chips, and a drizzle of vibrant green icing to make them extra festive. Oh, and let’s not forget the sprinkles—because if we’re celebrating, we’re going all out.
Here’s why I love making a Saint Patrick’s Day Cookie!
- Chewy AF – We’re talking that perfect soft bite with a little crisp around the edges.
- Minty-Fresh Magic – Thanks to Andes mints, every bite is like a Thin Mint’s cooler, chewier cousin.
- Super Festive – Green icing + sprinkles = instant St. Paddy’s Day party vibes.
- Easy to Make – No need for fancy skills—just mix, bake, and drizzle your way to cookie heaven.
Visual Process for Making Saint Patrick’s Day Cookies
Step 1
Mix Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt for about 20 seconds. This step helps ensure even distribution of the dry ingredients. Set this aside for later.
Step 2
Cream Butter and Sugars
In your stand mixer (or using a hand mixer), cream together the softened butter, granulated sugar, and brown sugar until everything is well combined and fluffy. This is where the magic of flavor begins!
Step 3
Add Eggs and Extracts
Mix in the eggs one at a time, then blend in the vanilla and peppermint extracts. Your kitchen is going to smell heavenly!
Step 4
Add Cocoa Mixture
With the mixer on low, slowly add in your flour mixture. Mix just until combined. Let the dough chill in the fridge for about an hour to help solidify the fat. This step is crucial for keeping those cookies from spreading too much while baking.
Step 5
Add Andes Mints
Chop up Andes Mints until they are about a chocolate chip size. Fold them into the batter.
Step 6
Shape the Cookies
Scoop the dough by rounded tablespoons and shape them into balls. Space them out on the baking sheets about 2 inches apart. You can flatten them slightly if you like, but I prefer leaving them as balls for that chewy texture.
Step 7
Bake to Perfection
Bake one sheet at a time in the preheated oven for about 7-8 minutes. My convection oven takes 6 minutes. They should look slightly under-baked when you take them out. Remember, we want that chewy goodness!
Step 8
Cool and Decorate
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, drizzle with your green cookie icing for that festive Saint Patrick’s Day Cookie flair!
More Saint Patrick’s Day Recipes
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Saint Patrick’s Day Cookie
Ingredients
- 1⅔ cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter (softened about halfway)
- 1¼ cups granulated sugar
- ¾ cup Light Brown Sugar (packed)
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp peppermint extract
- 24 Andes mints
Instructions
- In a medium mixing bowl, whisk together 1⅔ cups all-purpose flour, 1 cup unsweetened cocoa powder, 1 tsp baking soda and ½ tsp salt for 20 seconds. Set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer) cream together 1 cup unsalted butter, 1¼ cups granulated sugar and ¾ cup Light Brown Sugar until well combined.
- Mix in 2 large eggs one at a time then blend in 1 tsp vanilla extract and ½ tsp peppermint extract.
- With mixer set on low speed, slowly add in flour mixture and mix just until combined. Let dough rest in fridge for an hour to solidify the fat. This helps keep the cookies from spreading as they bake.
- Chop 24 Andes mints until they are about chocolate chip size. Fold them into the batter.
- Preheat oven to 350℉. Line baking sheets with silicone liners or parchment paper. Scoop dough out by a rounded tablespoons and shape into balls. Space on cookie sheets 2-inches apart. Do not flatten.
- Bake one sheet at a time in preheated oven 7-8 minutes (cookies should appear slightly under-baked). My convection oven takes 6 minutes. Do not overbake them or they will lose the chewiness that makes them so good.
- Let cool on baking sheet for several minutes then transfer to a wire rack to cool completely. Decorate the cookies with green icing and sprinkles if you wish.
Substitutions
