Leprechaun Hat Cookies

Made with store-bought cookies, marshmallows, green candy melts, and a few other crafty cooking supplies, these Leprechaun Hat Cookies are a fun St. Patrick's Day recipe and craft all rolled into one!

Course Desserts & Sweets

Cuisine American

Keyword leprechaun hat cookies, St. Patrick's Day cookies, St. Patrick's Day dessert

Prep Time 30

Cook Time 2

Total Time 32

Servings

Calories 157kcal

Author Lisa O'Driscoll

Equipment

parchment paper
mixing bowl

Ingredients

2 cups green candy melts
12 Sandies cookies
12 marshmallows
Black fondant
Yellow fondant
White fondant if coloring your own
Food coloring if coloring your own

Instructions

Place candy melts in a microwave safe bowl and microwave for 30 seconds. Remove from microwave and stir. Continue to microwave in 15 second increments, stirring in between, until candy melts are melted and smooth.
2 cups green candy melts
Dip a cookie into the melted chocolate, flipping with a fork until completely covered. Use a fork to lift the cookie out, tapping on the side of the bowl to get rid of any excess chocolate. Place on wax paper or parchment paper and repeat with remaining cookies.
12 Sandies cookies
Drop marshmallow into the chocolate, using the spatula to roll it through until it’s completely covered. Place a fork underneath it so that it’s standing up just as it would be on the hat. Lift out of the chocolate and tap on the side of the bowl to remove any excess, then place on the cookie sheet.
12 marshmallows
Use a rolling pin to roll out the black fondant. If it’s too sticky, you can add a little corn starch to your surface. Your strips will need to be about 5 inches long, so keep that in mind as you’re rolling.
Black fondant
Use a sharp knife to cut black strips about 5 inches long (enough to fit around the base of the marshmallow). Wrap around the marshmallows and push the ends together to hold in place. Note: Be sure to save the rest of the black fondant. You’ll need a little more in just a minute.
Roll yellow fondant into a thin sheet. Cut 12 buckles about 1/2″ x 1/2″ and place over the black band where the two ends come together.
Yellow fondant
Cut tiny squares from the remaining black fondant, about the same width as the band, and place in the middle of the buckle. Push slightly to be sure they stay in place and now your cookies are ready to eat!

Notes

If the melted candy is still too thick, you can thin it with shortening or Wilton EZ Thin Dipping Aid. Use a little at a time until you get the consistency you are looking for.
The easiest way was to lift it with the fork, then use a toothpick at the base to slide it onto the cookie. Repeat with remaining marshmallows.
If you can't find colored fondant, you can use white fondant and color it with food coloring.

Nutrition