Irresistible Shamrock Shake Cookies
These shamrock shake cookies capture the classic minty, creamy flavor of the iconic shamrock shake in a soft, chewy cookie that’s perfect for St. Patrick’s Day or any mint lover’s treat.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (226 grams) unsalted butter, softened
- 3/4 cup (150 grams) granulated sugar
- 1/2 cup (100 grams) packed brown sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon peppermint extract
- 2 1/2 cups (312 grams) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (170 grams) white chocolate chips
- 1/2 cup (85 grams) mint chocolate chips or chopped Andes mint candies (optional)
- A few drops green gel food coloring (optional)
- Green sanding sugar or sprinkles (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large mixing bowl, cream together 1 cup softened unsalted butter, 3/4 cup granulated sugar, and 1/2 cup packed brown sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Beat in 2 large room-temperature eggs one at a time, mixing well after each addition. Then blend in 1 teaspoon pure vanilla extract and 1/2 teaspoon peppermint extract. Add a few drops of green gel food coloring if desired and mix until evenly tinted.
- In another bowl, whisk together 2 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or folding with a spatula until just combined. Avoid overmixing.
- Gently fold in 1 cup white chocolate chips and, if using, 1/2 cup mint chocolate chips or chopped Andes mints.
- Using a cookie scoop or tablespoon, drop rounded balls of dough about 2 inches apart on the prepared baking sheets.
- Sprinkle with green sanding sugar or sprinkles if desired.
- Bake for 10-12 minutes, or until edges are lightly golden but centers still look soft.
- Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chill dough for 20 minutes before baking if your kitchen is warm to prevent spreading. Rotate baking sheets halfway through baking for even browning. Avoid overmixing after adding flour to keep cookies tender. Use good quality peppermint extract for best flavor. Let cookies cool fully to maintain soft texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 13
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 20
- Protein: 1.5
Keywords: shamrock shake cookies, mint cookies, St. Patrick's Day cookies, homemade cookies, mint chocolate chip cookies, festive cookies