Irish Cream Chocolate Chip Cookies Recipes

IRISH CREAM CHOCOLATE CHIP COOKIES

Steps:

• In a stand mixer or with a hand mixer, on high-speed cream together the butter and the sugars until light and fluffy. About 3 minutes. Add the eggs, one at a time and blend for about another 2 minutes scraping down the sides as needed.
• Turn off the appliance and add the Irish Cream, salt, and baking soda. Slowly blend into the batter. Add the flour in the same manner in small increments until everything is incorporated. Add the chocolate chips and gently blend in.
• Scoop out about 2 tablespoon portions and place on a greased cookie sheet or a cookie sheet lined with a Silpat. I did 6 cookies per sheet.
• Bake in a preheated 375-degree oven (350 at lower elevations) for 12-13 minutes or until the cookies are golden brown.
• Remove from oven and place on a drying rack until you are ready to devour them! :)

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. :).

DOUBLE FUDGE IRISH CREAM COOKIES RECIPE BY TASTY

Steps:

• Cream butter, sugar, eggs and vanilla until fluffy.
• Add in Irish Cream and mix.
• Add flour, cocoa powder, instant coffee, baking soda and salt and mix until combined.
• Fold in chocolate chips. Refrigerate dough for 4-6 hours.
• Roll into balls.
• Set on a baking sheet. Bake at 350˚F (175˚C) for 10 minutes
• Enjoy!

IRISH CREAM CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F and place the racks in the center of the oven. Combine the flour, baking soda, salt and cinnamon in a small bowl.
• In a separate larger bowl, add the butter, both sugars and cream together with the mixer until smooth. Next, add the vanilla, Irish cream and eggs; then blend.
• Gradually add the dry mixture to the liquid mixture and stir with a wooden spoon until almost blended; then dd the chocolate chips.
• Drop the dough onto the lined sheet pan allowing a 2-inch space in between cookies to allow for spreading. (You should get 12 cookies per pan).
• Place the cookies in the oven and bake 6-8 minutes until they are lightly browned on the bottom and still soft on top. Remove the pan from the oven, allow them to cool for a few minutes on the pan before transferring the cookies onto a cooling rack.
• Once the cookies have completely cooled, store in an airtight container at room temperature for up to 1 week or in the freezer for up to 3 months.

IRISH CREAM SUGAR COOKIES

Steps:

• Cream together butter and sugar until fluffy. Beat in vanilla and egg yolk until combined, then beat in egg; beat until smooth. Pour in Irish cream, and beat until incorporated.
• Sift together flour, salt, and baking powder. Stir into butter mixture until evenly mixed. Form into a flattened ball, wrap well with plastic wrap, and refrigerate 2 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
• Roll dough out to 1/4 inch thickness on a floured work surface. Cut into shapes using cookie cutters and place onto prepared baking sheets.
• Bake in preheated oven until golden brown around the edges, 6 to 8 minutes. Cool on a wire rack until they reach room temperature.

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.