Baileys Irish Cream Cookies Recipes

BAILEY'S IRISH CREAM COOKIES

Steps:

• In a small bowl, combine the flour, salt, baking soda and cocoa powder. Whisk to combine.
• In a medium bowl add the butter, brown sugar, white sugar and espresso powder. Use a hand mixer to cream the mixture together until very smooth.
• Add the egg, Irish cream and vanilla extract and beat until very light and fluffy, about 2 minutes on high speed.
• Add the flour mixture in two additions, not adding more flour until the first bit has been incorporated into the batter. Add the chips and stir to combine. Refrigerate the batter for 30 to 40 minutes before baking.
• 15 minutes before baking, preheat the oven to 375°. Line a half sheet pan with parchment paper or a silpat.
• Using a 1 1/4 teaspoon cookie scoop, scoop the dough onto the baking sheet, leaving 2" between each cookie to allow them to spread. Bake for 5 minutes, remove the pan from the oven and whack the pan several times against a solid countertop or stove. This is an optional step, but it deflates the cookies a bit, making them less puffy and more rustic looking.
• Returm the cookies to the oven to bake for an additional 4-5 minutes. Remove from oven and sprinkle a few chips on each cookie, lightly depressing them into the surface. Cool on the cookie sheet for 5 minutes before transferring them to a rack to cool completely.
• Store cookies in an airtight container, separate layers with parchment paper to prevent sticking.
• Makes about 45 cookies.

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. :).

BAILEY'S IRISH CREAM KISS CHOCOLATE COOKIES

Steps:

• Combine flour, cocoa powder, baking soda, and salt.
• Cream butter, sugar, eggs and vanilla until fluffy.
• Mix together.
• Roll dough into balls and bake for 8 minutes.
• Remove from the oven and press a Hershey kiss into the center of each cookie.

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.