Leprechaun Cookies
A fun No Bake St Patrick’s Day recipe, these Leprechaun Nutter Butters are an easy recipe to make for your St Patrick’s Day party!
Leprechaun Nutter Butters Recipe
The kids have kind of received the short end of the stick this year with me focusing on boozy dessert recipes that they can’t have (Guinness Cupcakes with Bailey’s Frosting, Irish Whiskey Bread Pudding, and No Bake Bailey’s Fudge, to name a few).
I had to make it up to them with a fun recipe that they could help make.
These cute Leprechaun cookies are made with the help of Nutter Butter cookies, however if you need a nut-free alternative, they will work with any long cookie – like lady fingers or Snackwell’s.
While the kids’ versions of these Leprechaun cookies might not turn out exactly like the ones in the pictures, they will have a blast making their own wee little men!
Leprechaun Cookie Ingredients
- 1 package Nutter Butter cookies
- 1 package of small edible eyes
- 2 cups orange candy melts
- 1 cup green candy melts
- 1/3 cup black candy melts
- 1 bag of shamrock shaped sprinkles
- Coconut oil, as needed
Tip: swap out the Nutter Butters for Snackwells or Lady Fingers if you need to make these nut-free.
Kitchen Tools You May Find Helpful
- 3 disposable piping bag
- Measuring cups and spoons
- 3 microwave-safe bowls
How to Make Leprechaun Nutter Butters
Place the orange candy melts in a small, microwaveable bowl and heat for 25 seconds.
Stir and reheat again, as needed.
Add in about 3-4 tbsp of coconut oil and mix until smooth.
Take a Nutter Butter and dip one side of the cookie into the candy melts, then carefully shake the Nutter Butter to get rid of excess candy melts.
Carefully turn the Nutter Butter so that you can dip the other side of the Nutter Butter, allow excess to drip off.
Once the sides are dipped, carefully dip the bottom of the cookie into the orange chocolate to create the beard of the Leprechaun, allow excess to drip off.
Place Nutter Butter onto the cookie sheet and repeat steps with remaining Nutter Butters
Let the orange candy melt completely dry on the Nutter Butters before proceeding with the hats.
Scoop remaining orange candy melts into a piping bag and set aside.
Place the green candy melts in a small, microwaveable bowl and heat for 25 seconds.
Stir and reheat again, as needed.
Add in about 3-4 tbsp of coconut oil and mix until smooth.
Once the orange candy melts on the Nutter Butters are hardened, dip the other end into the green candy melt to create the hat. Lightly shake off the excess candy melts.
Scoop the remaining green candy melts into a piping bag and set aside.
Add a small dollop of candy melt onto the back of the edible eyes to act as glue and attach the edible eye candies.
In a small microwave safe bowl, melt the black candy melts using the above method, and add in 1 Tablespoon of coconut oil.
Scoop the black candy melts into a piping bag and set aside.
Cut the tip off the green piping bag and pipe a line on the bottom of the green part of the Nutter Butters to form the hats’ rims.
Cut the tip off the black piping bag and pipe a line overtop of the green line, to serve as the hat’s ribbon.
Add a small dot of green candy melt onto the back of a shamrock sprinkle and place in the top right corner of the hat.
Cut a small tip off the orange candy melt piping bag and pipe on swirls onto the Leprechaun’s beards.
Let all the finishing touches harden, about 30 minutes before enjoying!
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St Patrick's Day Cookies
Ingredients
- 1 package Nutter Butter cookies
- 1 package of small edible eyes
- 2 cups orange candy melts
- 1 cup green candy melts
- 1/3 cup black candy melts
- 1 bag of shamrock shaped sprinkles
- Coconut oil, as needed
Instructions
- Place the orange candy melts in a small, microwaveable bowl and heat for 25 seconds.
- Stir and reheat again, as needed.
- Add in about 3-4 tbsp of coconut oil and mix until smooth.
- Take a Nutter Butter and dip one side of the cookie into the candy melts, then carefully shake the Nutter Butter to get rid of excess candy melts.
- Carefully turn the Nutter Butter so that you can dip the other side of the Nutter Butter, allow excess to drip off.
- Once the sides are dipped, carefully dip the bottom of the cookie into the orange chocolate to create the beard of the Leprechaun, allow excess to drip off.
- Place Nutter Butter onto the cookie sheet and repeat steps with remaining Nutter Butters
- Let the orange candy melt completely dry on the Nutter Butters before proceeding with the hats.
- Scoop remaining orange candy melts into a piping bag and set aside.
- Place the green candy melts in a small, microwaveable bowl and heat for 25 seconds.
- Stir and reheat again, as needed.
- Add in about 3-4 tbsp of coconut oil and mix until smooth.
- Once the orange candy melts on the Nutter Butters are hardened, dip the other end into the green candy melt to create the hat. Lightly shake off the excess candy melts.
- Scoop the remaining green candy melts into a piping bag and set aside.
- Add a small dollop of candy melt onto the back of the edible eyes to act as glue and attach the edible eye candies.
- In a small microwave safe bowl, melt the black candy melts using the above method, and add in 1 Tablespoon of coconut oil.
- Scoop the black candy melts into a piping bag and set aside.
- Cut the tip off the green piping bag and pipe a line on the bottom of the green part of the Nutter Butters to form the hats' rims.
- Cut the tip off the black piping bag and pipe a line overtop of the green line, to serve as the hat's ribbon.
- Add a small dot of green candy melt onto the back of a shamrock sprinkle and place in the top right corner of the hat.
- Cut a small tip off the orange candy melt piping bag and pipe on swirls onto the Leprechaun's beards.
- Let all the finishing touches harden, about 30 minutes before enjoying!
These super simple Leprechaun cookies are a fun addition to your St Patrick’s day dessert table, or they can be a fun lunch box surprise for your kids!
For more easy St Patrick’s Day recipes for kids, check out our Rainbow Grilled Cheese Sandwich or our Rainbow Pasta Salad.
