Baileys Cookies Recipes

BAILEYS COOKIES

Steps:

• Preheat the oven to 180C
• Cream together the butter, brown sugar and caster sugar
• Lightly beat the egg in a separate cup, then pour into the sugar and butter mixture - lightly stir to combine
• Pour in the baileys - lightly stir to combine
• Add the self raising flour and stir until the flour is completely mixed in
• Add the chocolate chunks and stir until evenly distributed
• Line an oven tray with parchment paper (or lightly greased tin-foil)
• Take a large tbsp amount of dough and place on the baking tray - repeat until you have 6 pieces on the tray (don't place them too close together - they spread in the oven)
• Place in the oven and cook for 10 minutes
• Remove from the oven and allow to cool slightly
• Repeat until you have cooked the whole batch of cookies. You may want to cook 2 trays at a time if they'll fit in your oven

BAILEYS IRISH CREAM CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl combine flour, salt, baking soda, cinnamon, and espresso powder; whisk well to combine then set aside.
• In a separate large bowl, using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine butter and both sugars and beat on medium-speed until light and fluffy, scraping the sides and bottom of the bowl as needed; about 2 minutes.
• Add in the vanilla extract and baileys Irish cream, and beat until combined.
• Beat in the eggs, one at a time, beating for 15 seconds after each addition. Turn mixer off. Using a wooden spoon or sturdy rubber spatula, gently fold in the flour mixture, stirring only until the flour begins to disappear. Fold in the chocolate chips.
• Cover the bowl and chill the dough for at least 2 hours (and up to 3 days) before baking. Or bake right away for regular cookies (they'll be thinner but still delicious!!!).

BAILEY'S IRISH CREAM CHOCOLATE CHIP COOKIES

Steps:

• Cream butter, sugars and egg until fluffy.
• Add vanilla and Bailey's Irish cream.
• Mix dry ingredients and blend into creamed mixture.
• Add chocolate chips.
• Drop onto ungreased baking sheets.
• Bake at 375 degrees for 8-10 minutes.
• Cool.
• Or don't cool. Just eat. :).

BAILEYS® CHOCOLATE CHIP COOKIES

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.

BAILEYS COOKIES 'N' CREAM COCKTAIL

Steps:

• Combine the Baileys and amaretto in a small saucepan.
• Heat over medium-low heat until warm but not hot.
• Stir in the 1/2 teaspoon cinnamon.
• Pour into martini glasses, sprinkle with cinnamon, and serve.