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
- cream the sugars with butter until light adding the eggs
- add the Irish cream and vanilla to the butter mixture
- whisk in another bowl the dry ingredients
- blend the two together then fold in the chocolate chips
- roll into balls and freeze for 1 hour
- 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.
Wow, I have never thought of adding Irish cream to cookies! I have got to try this!!!
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