Blarney Stones Recipe
- 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.
Reviews for Blarney Stones
"I just did a Field Editor review for this. Here is my cookie feedback, similar to others but different, too!*I love raw dough. This dough raw is too sweet, even for me.*I usually toast nuts so I added this step to the recipe. Toasting nuts, in my opinion, makes anything better.*I baked some on parchment and some directly on the pan as the recipe instructions state. Of course, parchment is better but baked directly on the pan was okay, too.*The cookie bakes well but, even baked, it's pretty sweet. I would decrease the butterscotch chips in favor of half the amount of any chip in a mini-chip instead.*I made a double batch so had to incorporate the ingredients at the end (even though I have a KitchenAid 6 quart mixer) with my hands. I love using my hands to do this kind of stuff. Cathartic!*This is a versatile recipe. You can try different kinds of puddings and chips as well as nuts. I like recipes like this.*I omitted the green food coloring.I still think that wherever I take them, they will be great! I made up a few dozen balls and bagged them for freezing and easy baking in the future."
"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."
"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."
"Yummy! My family and friends love these cookies and one batch of the recipe makes a lot."
"I made the Blarney Stone's this past St. Patrick's Day without any alterations to the original recipe, and it was such a huge success! It didn't make as many stones as it said, but I probably made them larger than suggested. I'm using this recipe for a Christmas party and plan on using red and green dye for the holiday theme. Thanks for sharing such a yummy, fun and versatile recipe!"