Baileys Caramel Butterscotch Cookies Recipes

BUTTERSCOTCH COOKIES

Butterscotch Cookies image

My Mom used to make these all the time. She has this old Purity cookbook that she found this recipe in, that page is so smeared you can barely read the recipe anymore. You can make this dough ahead of time and cut off as many cookies as you want to bake and return the unused dough to refrigerator.

Provided by queenbeatrice

Categories Drop Cookies

Time 22m

Yield 9 dozens, 108 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup butter
2 cups brown sugar, lightly packed
2 eggs, beaten
1/2 teaspoon vanilla
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup walnuts, chopped
1/2 cup maraschino cherry, quartered and drained on paper towel

Steps:

Cream butter and brown sugar thoroughly.
Add eggs and vanilla; beat until fluffy.
Sift together flour, baking soda, cream of tartar and salt.
Gradually add to creamed mixture, blending thoroughly.
Add nuts and cherries.
Place the dough on pieces of waxed paper and shape into 2-inch rolls.
Wrap securely in wax paper and refrigerate overnight or until needed.
To bake, preheat oven to 375 degrees Fahrenheit.
Slice off desired number of cookies, making each about 1/8 inch thick.
Place on parchment paper lined baking sheet and bake for 5 to 7 minutes.
Wrap remaining cookie dough and return to refrigerator.

Nutrition Facts : Calories 40.5, Fat 1.3, SaturatedFat 0.6, Cholesterol 6.2, Sodium 26.1, Carbohydrate 6.7, Fiber 0.1, Sugar 4, Protein 0.6

BAILEYS® CHOCOLATE CHIP COOKIES

Baileys® Chocolate Chip Cookies image

These boozy chocolate chip cookies are airy, and incorporate Baileys®--feel free to play around and add in mint extract and 4 drops green food coloring if desired.

Provided by thedailygourmet

Time 1h40m

Yield 16

Number Of Ingredients 11

Ingredients

1 ¼ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
¾ cup butter
1 ½ tablespoons Irish cream liqueur (such as Baileys®)
½ cup packed brown sugar
¼ cup sugar
1 large egg
1 teaspoon vanilla bean paste
½ cup semisweet chocolate chips
cooking spray

Steps:

Whisk flour, baking soda, and salt together in a bowl and set aside.
Heat butter in a small pa on low heat until melted. Remove from heat, stir in Irish cream liqueur, and let cool.
Combine white and brown sugar in a large bowl and pour in cooled butter and Irish cream liqueur. Beat with a hand mixer for about 1 minute. Add in egg and mix well, then add vanilla paste.
With the mixer on low, slowly add in mixed dry ingredients, about 1 cup at a time, until just mixed together. Fold in chocolate chips and refrigerate dough for 1 hour.
Preheat the oven to 350 degrees F (175 degrees C). Spray 2 baking sheets with cooking spray.
Using a 1 1/2 tablespoon scooper, scoop out golf-ball sized balls from the cookie dough and set onto the baking sheets, leaving room in between.
Bake in the preheated oven until the bottom edges are browned, 9 to 10 minutes. Transfer to a wire rack and cool for 10 to 15 minutes.

Nutrition Facts : Calories 186.4 calories, Carbohydrate 21.5 g, Cholesterol 34.5 mg, Fat 10.6 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 6.5 g, Sodium 183.5 mg, Sugar 13.3 g