Dipped Chocolate Chip Cookies- I decorated these cookies for St. Patrick’s Day, but you can use different sprinkles for any holiday. They are festive, and so tasty!

I don’t know about you, but at our house St. Patrick’s Day is all about the food. I found these cute little shamrock sprinkles at my local grocery store, and just had to buy them. Aren’t they fun? I thought of making cupcakes or even sugar cookies, but my boys wanted chocolate chip cookies.

The plan was to put green sprinkles in the dough, then dip the cookies and add the shamrock sprinkles on top. I whipped up the dough and realized I didn’t have any dark green sprinkles, so I asked my husband to pick some up on the way home. But alas, they didn’t have any.

The next day I looked at two more stores for green sprinkles. No luck. What the? Don’t the stores know they should be stocking up on all things green this time of year? I even considered buying sprinkles online.

But since my dough was already made, I decided to forgo the quest for green sprinkles. If you are lucky enough have them, (ha ha- lucky) you can add them to the dough for an even more colorful cookie!

Here are a few other St. Patrick’s Day treats you’ll enjoy:
Shamrock Cookie Cups

Green Mint Chocolate Chip Cookies

Pistachio Cupcakes

Dipped Chocolate Chip Cookies

Yield: 4 dozen

Dipped Chocolate Chip Cookies {For St. Patrick's Day}

Print

Chocolate chip cookies dipped in chocolate and topped with shamrock sprinkles.

Prep Time 30 minutes

Cook Time 10 minutes

Total Time 40 minutes

Ingredients

• 1 cup butter
• 1/2 cup sugar
• 1 1/3 cups brown sugar
• 2 eggs
• 2 tsp vanilla
• 1 tsp lemon juice
• 3 cups flour
• 6 Tbsp dry instant vanilla pudding mix
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 1/2 cups chocolate chips (I like to use half milk, half semi-sweet)
• 2 cups roughly chopped good quality chocolate
• 2 tsp coconut oil (or canola oil)
• Green sprinkles

Instructions

1. Cream the butter and sugars in a large mixing bowl till fluffy. Beat in the eggs, vanilla, and lemon juice.
2. Combine the flour, pudding mix, soda, baking powder, and salt in a small bowl. Add to the wet ingredients with the 2 1/2 cups of chocolate chips. Stir till just combined.
3. Roll dough into balls about 1 1/4″ across. Place on lightly greased or silpat lined cookie sheets. Bake at 350° for about 10 minutes. Let sit on pan for a couple of minutes, then remove to cooling racks. Cool completely.
4. To dip cookies, combine the 2 cups of chocolate and the coconut oil in a glass bowl. Microwave at 50% power, stirring every 30 seconds till melted. Dip cookies halfway into chocolate, then place on waxed paper. Quickly add sprinkles. Let cookies sit till chocolate is hardened.