- 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
- 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.
- Bake at 350° for 8 minutes. Remove to wire racks to cool.
- 150 servings, 2 per serving. Yield: 25 dozen.
Reviews for Blarney Stones
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"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."
"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."
"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."
"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."
"Tasty little things! Everybody at work loved them. An easy recipe."