Cookies on St. Patty’s Day are a must for a few reasons. If you have kids, cookies are a great activity for a holiday to get them interested and let them show their creativity. If you don’t, you’re going to need something to soak up all the beer. Trust me. What better than green cake batter cookies?
Gel food colouring is so much better than the liquid version because it has a wider range of colours. Liquid ones don’t get very dark–you can add half the bottle and at best the colour you want will be a lighter shade. With gel colouring, you can get really nice dark colours without using much at all. I’d recommend using it for any recipe.
When I was making these, I was a little weirded out by the texture of the dough because it seemed almost “gummy” to me. I considered adding something to change the texture, but do not do this. If you follow the exact directions below, they will turn out perfectly and as seen below.
Makes roughly 24 cookies
- 1 (515g) box of white cake mix
- 1 tsp. baking powder
- 2 large eggs, at room temperature
- 1/3 cup vegetable oil
- 1/2 tsp. pure vanilla extract
- 1/8 tsp. green gel food colouring (this will make it darker than the liquid kinds)
- 1/3 cup white chocolate chips
Preheat oven to 350 degrees F.
In a large bowl, mix together the cake mix and baking powder. In a separate bowl, whisk together the eggs, oil, and vanilla by hand. Add the egg mixture to the cake mixture and stir until smooth and consistent to form a dough. Gently fold in the chocolate chips.
Form dough into roughly 1-1/2 inch balls and place onto a baking sheet lined with parchment paper or a silicon baking mat. Roll the dough to make the balls taller than they are wide, if you want them to be puffier. Chill in the fridge for 15 minutes.
Bake for 9-10 minutes until cookies have risen slightly but not browned. Let cool for 5 minutes; the chocolate chips will be very hot and the cookies will still be soft. Once cooled, you can store them in an airtight container for about a week.