Marshmallow Leprechaun Hat Cookies
Delightful cookies topped with marshmallows and vibrant green frosting, perfect for festive occasions like St. Patrick's Day.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened Should be at room temperature
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup chocolate chips
For the Assembly
- 24 large marshmallows One for each cookie
- 1 container green frosting For decorating
- 24 pieces chocolate-covered cookies or biscuits Used as the base
- as needed candy or sprinkles For decoration
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the unsalted butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, mix together the all-purpose flour, baking soda, and salt.
- Gradually blend the dry mixture into the creamed mixture until a thick dough forms.
- Fold in the chocolate chips until evenly distributed.
- Drop rounded tablespoons of dough onto ungreased baking sheets, leaving space for spreading.
Baking
- Bake for 9 to 11 minutes, or until the edges are lightly browned.
- Let cookies cool completely on a wire rack.
Assembly
- Place a large marshmallow on top of each chocolate cookie to slightly melt the base.
- Pipe green frosting around the base of the marshmallow to create a hat effect.
- Finish off with candy or sprinkles on top.
Notes
Store cookies in an airtight container at room temperature for up to five days, or refrigerate for up to two weeks. For longer storage, freeze for up to three months.