Blarney Stones Recipe
Blarney Stones Recipe photo by Taste of Home

Blarney Stones Recipe

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To top off the meal, Connie bakes these appropriately Irish cookies. "But they taste good anytime," she says. "You can even change the food coloring to fit other holidays."—Connie Lou Blommers, Pella, Iowa
TOTAL TIME: Prep: 15 min. + chilling Bake: 10 min./batch
MAKES:150 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 15 min. + chilling Bake: 10 min./batch
MAKES: 150 servings


  • 1 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1/4 cup sugar
  • 1 package (3.4 ounces) instant pistachio pudding mix
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 eggs
  • Green food coloring, optional
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 package (10 to 11 ounces) butterscotch chips
  • 1 cup chopped walnuts


  1. In a large bowl, cream the butter, sugars, pudding mix and extracts until light and fluffy. Add eggs, one at a time, beating well after each addition. Add a few drops of green coloring if desired. Combine flour and baking soda; gradually add to creamed mixture. Stir in chips and nuts (batter will be stiff). Cover and refrigerate for several hours. Shape into 1/2-in. balls; place 2 in. apart on ungreased baking sheets.
  2. Bake at 350° for 8 minutes. Remove to wire racks to cool.
  3. 150 servings, 2 per serving. Yield: 25 dozen.
Originally published as Blarney Stones in Country Woman March/April 1996, p18

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Reviewed Mar. 17, 2013

"Everyone enjoyed these, especially the kids. The only problem I had was getting all of the chips to incorporate into the batter. Fun & tasty recipe for St. Pat's Day."

Reviewed Mar. 17, 2013

"These are addictive! I left out the walnuts because I thought it might be too many flavors going on. They got gobbled up fast! I like the idea of trying different flavors of pudding and baking chips too."

Reviewed Mar. 10, 2013

"A cookie that has become a St. Patrick's Day tradition. Everyone loves them, especially our grandchildren. For a little added sparkle and stoney look we dip the tops in raw sugar before baking."

Reviewed Nov. 16, 2011

"I make these larger and get about 100 small cookies. I use this recipe for lots of different flavors - vanilla pudding and chocolate chips, vanilla, coconut and mini chocolate chips, chocolate pudding and peanut butter chips, coconut pudding and coconut. Yhey are all really good. I just finished baking six batches of these cookies for a fundraising event."

Reviewed May. 18, 2011

"Tasty little things! Everybody at work loved them. An easy recipe."

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