Irish Cream Chocolate Chip Cookies

Thursday, March 13, 2014
For chocolate chip lovers, here is a different version with quite a wonderful addition.

Irish cream liqueur in this amazing batter with a butter crisp on the outside cookie and soft inside, they really are a delicious taste in every bite.

These are great all year round but a nice addition to any cookie tray for St. Patricks Day or Christmas holidays.

Steps for making these Irish Cream Cookies Perfectly

  1. cream the sugars with butter until light adding the eggs
  2. add the Irish cream and vanilla to the butter mixture
  3. whisk in another bowl the dry ingredients
  4. blend the two together then fold in the chocolate chips
  5. roll into balls and freeze for 1 hour
  6. bake for 8 to 10 minutes

Irish Cream Chocolate Chip Cookies

2 - 2/3 cups all-purpose flour
1 - 1/4 teaspoons baking soda
2 tablespoons cocoa powder
1/4 teaspoon salt
1 cup butter softened
1 cup light brown sugar
1/2 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
9 tablespoons Irish cream and brand
1 package of milk chocolate chips (around a 12-ounce bag)
Optional: 1/2 cup coarsely chopped pecans

Preheat oven to 325 degrees. Line baking sheets with parchment paper and set aside.
In a medium bowl, combine flour, cocoa, baking powder, baking soda, and salt; set aside.
In a large mixing bowl, cream butter, granulated sugar, brown sugar, and egg together until light and fluffy.
Add vanilla extract and Irish Cream; mix until combined.
Gradually add dry ingredients to the butter mixture and blend well. Fold in chocolate chips and nuts if using.
Shape dough into 1-inch balls and place on cookie sheets 1 1/2 inches apart. Place in the freezer for 1 hour. (these won't spread so much).
Bake for 8-10 minutes, or until golden brown. Cool on the cookie sheet for 2 to 3 minutes before trying to remove it from the pan to a wire rack to cool.

1 comment

  1. Wow, I have never thought of adding Irish cream to cookies! I have got to try this!!!


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