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Blarney Stones are super good. They’re filled with butterscotch chips, pecans, almond extract and pistachio pudding mix. All of these ingredients provide simply spectacular flavors to these cookies. Plus all the green food coloring makes them look like “Blarney Stones!” These soft cookies are some of our family’s favorites. I have made them several times for our Christmas Cookie Extravaganza.
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Blarney Stones are not only terrific to the taste buds, they’realso very easy to put together. They’rea great tasting cookie for kid’s parties, potlucks, St. Patrick’s Day, holiday baking and any family get together. Blarney Stones are so good and have suchwonderful flavor that youshould consider adding them to your regular cookie collection. I also recommend them highly for your holiday baking collection.
Our family have enjoyed Blarney Stones from the very first bite. I think you will find them just as delightful as we do. There’s no blarney about these cookies. They’re the real deal!
When I first posted Blarney Stones back in June 2012 I was very dissatisfied with the pictures. So I recently remade the recipe (January 2015) and updated the pictures. Hopefully, they are a little clearer and not quite so grainy this time around. Enjoy the Luck of the Irish with these fantastic cookies! 🙂
Blarney Stones are wonderful cookies for the holiday season.
Blarney Stones are filled with pistachio pudding mix, pecans, almond extract and butterscotch chips. Wow, are they good!
Here’s a close up view so you can see the texture.
I’ve been making Blarney Stones for years around Christmas time. They’re absolutely delightful.
Here’s what I did.
I used these ingredients.
Soften butter and put in a mixing bowl.Add brown sugar,white sugar,eggs,almond extract,pistachio pudding mix,green food coloring,baking soda and vanilla. I add all leavening ingredients at this stage of mixing so they will mix thoroughly with the batter.
Mix all ingredients together with an electric mixer until thoroughly mixed.
Add UNBLEACHED all-purpose flour. Bleached flour toughens cookies and cakes. Add butterscotch chips and chopped pecans.
Stir all together with a wooden spoon.
Roll the dough into balls and place on cookie sheets sprayed with cookie spray.
Bake at 350 for 12 minutes or until cookies test done.You will need more green food coloring than the recipe states to make the cookies this pretty green color.
Blarney Stones are great cookies to serve at tailgating parties.
We love how the butterscotch chips intermingle with the almond flavoring and pistachio pudding mix. The flavors are spectacular.
These cookies will have you drooling from the first bite!
Blarney Stones are marvelous for St. Patrick’s Day parties or Christmas Cookie Exchanges.
Here’s the recipe.
(Adapted slightly from Taste of Home Annual Recipes 1994)
Blarney Stones
Teresa Ambra
Blarney Stones are absolutely mouthwatering. These lovely cookies have a little bit of the Irish in them with pistachio pudding mix, pecans, almond extract and butterscotch chips. They're great for holiday baking including Christmas Cookie Exchanges and St. Patrick's Day. We also enjoy them for potlucks, tailgating parties and any time we want to cure a sweet tooth craving.
3 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 12 minutes mins
Total Time 32 minutes mins
Course Cookies, Brownies and Bars, Dessert
Cuisine Irish
Servings 42
Calories 147 kcal
Equipment
2 18x26" cookie sheet pans
1 large mixing bowl
1 electric mixer
1 wooden spoon
1 spatula
measuring cups
measuring spoons
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 1/2 tsp. pure vanilla extract
- 1/2 tsp almond extract
- 3.4 oz. pkg. Jello instant pistachio pudding mix
- 2 large eggs
- 1/2 tsp. Green food coloring gel or more as desired
- 2 1/2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1 tsp. baking soda
- 12 oz. pkg. Nestle's butterscotch chips
- 1 cup chopped pecans walnuts or pistachio nuts
Instructions
In a mixing bowl, cream butter, sugars, extracts, pistachio pudding mix, eggs, green food coloring and baking soda with an electric mixer until smooth.
Stir in flour, butterscotch chips and pistachio nuts or walnuts (batter will be stiff).
Cover and chill for several hours.
Shape into 1 ½-inch balls.
Place 2 inches apart on cookie sheet sprayed with cooking spray.
Bake at 350° for about 12 minutes.
Rotate cookie sheets on oven racks after 6 minutes of baking time.
Remove from baking sheets to wire racks; cool.
Notes
NOTE:Be careful not to overbake these cookies as they lose the green color the longer they bake.
Recipe adapted from Taste of Home.
© Can’t Stay Out of the Kitchen
Nutrition
Calories: 147kcalCarbohydrates: 21gProtein: 1gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 21mgSodium: 102mgPotassium: 29mgFiber: 0.4gSugar: 14gVitamin A: 158IUVitamin C: 0.03mgCalcium: 9mgIron: 0.5mg
Keyword butterscotch, cookie, dessert, pecans
Tried this recipe?Let us know how it was!
[b]Blarney Stones[/b]
Recipe Type: Cookies, Brownies and Bars
Cuisine: Irish
Author: Teresa Ambra adapted from [url href=”http://www.tasteofhome.com/recipes/blarney-stones” target=”_blank” title=”blarney stones”]Taste of Home[/url]
Prep time:
Cook time:
Total time:
Serves: 42
These lovely cookies have a little bit of the Irish in them with [url href=”http://www.jello.com/” target=”_blank” title=”pistachio pudding mix”]pistachio pudding mix[/url], pistachios, almond extract and [url href=”http://www.hersheys.com/pure-products.aspx” target=”_blank” title=”butterscotch chips”]butterscotch chips[/url]. They’re great for holiday baking including St. Patrick’s Day.
Ingredients
- 1 cup unsalted butter, softened
- ¾ cup packed brown sugar
- ¼ cup sugar
- ½ tsp.[url href=”http://www.mccormick.com/Spices-and-Flavors/Extracts-and-Food-Colors/Extracts/Pure-Vanilla-Extract” target=”_blank” title=”mccormick pure vanilla extract”] McCormick’s[/url] pure vanilla extract
- ½ tsp [url href=”http://www.adamsextract.com/” target=”_blank” title=”adams extracts”]Adam’s [/url]almond extract
- 1 pkg. (3.4-oz.) [url href=”http://www.jello.com/” target=”_blank” title=”jello “]Jello[/url] instant pistachio pudding mix
- 2 eggs
- 1/2 tsp. Green food coloring gel or more as desired
- 2 ½ cups [url href=”http://www.goldmedalflour.com/” target=”_blank” title=”gold medal unbleached flour”]Gold Medal[/url] UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 tsp. baking soda
- 12-oz. pkg. [url href=”http://www.nestleusa.com/” target=”_blank” title=”nestle’s butterscotch chips”]Nestle’s[/url] butterscotch chips
- 1 cup chopped [url href=”http://www.fishernuts.com/” target=”_blank” title=”fisher nuts”]Fisher[/url] walnuts, pecans or pistachio nuts
Instructions
- In a mixing bowl, cream butter, sugars, extracts, pistachio pudding mix, eggs, green food coloring and baking soda.
- Stir in flour, butterscotch chips and pistachio nuts or walnuts (batter will be stiff).
- Cover and chill for several hours.
- Shape into 1 ½-inch balls.
- Place 2 inches apart on cookie sheet sprayed with cooking spray.
- Bake at 350° for about 12 minutes.
- Remove from baking sheets to wire racks; cool.
Notes
Be careful not to overbake these cookies as they lose the green color the longer they bake.
If you love butterscotch, you’ll love Blarney Stones. There’s no blarney about these cookies! They’re the real deal.
Blarney Stones are so good you’ll just have to have more than one!
These cookies will cure any sweet tooth craving.
It’s time to sit down with a glass of milk and enjoy. 🙂
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Blarney Stones
Teresa Ambra
Blarney Stones are absolutely mouthwatering. These lovely cookies have a little bit of the Irish in them with pistachio pudding mix, pecans, almond extract and butterscotch chips. They’re great for holiday baking including Christmas Cookie Exchanges and St. Patrick’s Day. We also enjoy them for potlucks, tailgating parties and any time we want to cure a sweet tooth craving.
3 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 12 minutes mins
Total Time 32 minutes mins
Course Cookies, Brownies and Bars, Dessert
Cuisine Irish
Servings 42
Calories 147 kcal
Equipment
2 18×26" cookie sheet pans
1 large mixing bowl
1 electric mixer
1 wooden spoon
1 spatula
measuring cups
measuring spoons
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 1/2 tsp. pure vanilla extract
- 1/2 tsp almond extract
- 3.4 oz. pkg. Jello instant pistachio pudding mix
- 2 large eggs
- 1/2 tsp. Green food coloring gel or more as desired
- 2 1/2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1 tsp. baking soda
- 12 oz. pkg. Nestle’s butterscotch chips
- 1 cup chopped pecans walnuts or pistachio nuts
Instructions
In a mixing bowl, cream butter, sugars, extracts, pistachio pudding mix, eggs, green food coloring and baking soda with an electric mixer until smooth.
Stir in flour, butterscotch chips and pistachio nuts or walnuts (batter will be stiff).
Cover and chill for several hours.
Shape into 1 ½-inch balls.
Place 2 inches apart on cookie sheet sprayed with cooking spray.
Bake at 350° for about 12 minutes.
Rotate cookie sheets on oven racks after 6 minutes of baking time.
Remove from baking sheets to wire racks; cool.
Notes
NOTE:Be careful not to overbake these cookies as they lose the green color the longer they bake.
Recipe adapted from Taste of Home.
© Can’t Stay Out of the Kitchen
Nutrition
Calories: 147kcalCarbohydrates: 21gProtein: 1gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 21mgSodium: 102mgPotassium: 29mgFiber: 0.4gSugar: 14gVitamin A: 158IUVitamin C: 0.03mgCalcium: 9mgIron: 0.5mg
Keyword butterscotch, cookie, dessert, pecans
Tried this recipe?Let us know how it was!
