I’ve been making Blarney cookies for as long as I can remember. When we were little, we used to make these with my mom and to this day, I continue the tradition with my kids. These perfect little sweet bites are one of our household favorites around St. Patrick’s Day, are really easy to make and will disappear before you know it. Enjoy!


  • 1 cup butter, softened
  • ¾ cup packed brown sugar
  • ¼ cup sugar
  • 1 package instant pistachio pudding mix
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 2 eggs
  • Green food coloring
  • 2 ½ cup of flour
  • 1 teaspoon baking soda
  • 1 package of butterscotch chips
  • 1 cup chopped walnuts

In a bowl, cream the butter, sugars, pudding mix, green food coloring and extracts until well blended and light. Add one egg at a time, ensuring they are well incorporated into the mix. Combine flour and baking soda and gradually add to creamed mixture. Stir in chips and nuts.

Wrap in saran wrap and refrigerate for an hour. With a small ice cream scoop or teaspoon, form little balls and arrange on a cookie sheet. Bake at 350° for 11 minutes. Place on a wire rack to cool.

Pair with my Mint Whipped Cream for an extra sweet treat!