Irish Cream Chocolate 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! :)

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. :).

IRISH CREAM CHOCOLATE MOUSSE

Steps:

• In a mixing bowl, beat the egg yolks and sugar with an electric mixer set on medium speed until pale, creamy, and starting to thicken, about 5 minutes.
• With clean beaters, whip the cream in a non-plastic bowl on medium speed until fluffy and the cream forms stiff peaks. Use a rubber spatula or wire whisk to fold 1/3 of the yolk mixture into the whipped cream. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining yolk mixture and then the Irish cream liqueur, folding just until incorporated.
• In a microwave-safe bowl, heat the chocolate very gently on low power just until melted; stir to dissolve any lumps. Very gently fold the chocolate into the Irish cream mixture as before, keeping as much fluffy volume as possible. With clean beaters, beat the egg whites on medium-high speed in a non-plastic bowl to stiff peaks; gently fold the egg whites into the chocolate mixture until evenly incorporated. Spoon the mousse into individual dessert cups or glasses, and chill for 4 to 6 hours.

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.

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 CHOCOLATE TART

Steps:

• For the crust: Preheat the oven to 350 degrees F. Rub the bottom of a 9-inch tart pan with a removeable bottom with shortening or butter and place a circle of parchment paper to cover the bottom. Lightly spray the tart pan with nonstick cooking spray.
• Pulse the sandwich cookies in a food processor until fine crumbs form. You should have about 1 3/4 cups. Combine the cookie crumbs with the confectioners' sugar, melted butter and salt in a medium bowl (or pulse in the food processor) until combined. Transfer to the tart pan. Press the crumb mixture evenly up the sides of the pan to make about a 1/4-inch-thick crust, then press the remaining crumbs into the bottom. (Use a flat-bottomed glass to press the crust tightly along the bottom and sides.) Place on a sheet tray and bake for 12 minutes until the crust looks dry. (It may puff a bit-that is OK.) Set aside to cool completely.
• For the filling: Whip the cream in the bowl of a stand mixer fitted with the whisk attachment to medium peaks. Transfer the whipped cream to a medium bowl and refrigerate.
• Add the water to a small microwave-safe bowl and sprinkle the gelatin evenly over the top. Set aside to allow the gelatin to bloom and absorb the water.
• In the same bowl used for the whipped cream, whip the cream cheese on medium speed until smooth, about 1 minute. Add the confectioners' sugar, Irish cream, vanilla and salt. Whip on low to combine. Scrape the bowl with a rubber spatula, then whip on medium speed until smooth, about 1 minute. Scrape the bowl and mix again if needed to smooth out the mixture.
• Melt the gelatin in the microwave in 10 second intervals, swirling the bowl after each. It should take about 20 seconds until it is melted and clear. Spoon about 2 tablespoons of the cream cheese mixture into the hot gelatin and stir until smooth. Working quickly, pour the gelatin into the cream cheese mixture and blend on low to combine, then raise the speed to medium and mix until the mixture is slightly thickened, about 10 seconds.
• Remove the whipped cream from the refrigerator and use a spatula to fold it into the cream cheese mixture in thirds. Pour the filling into the cooled tart shell, smooth the top and sprinkle the gold sugar pearls over the tart. Place in the refrigerator to chill for at least 8 hours and up to overnight. You can cover the tart by inverting a large bowl over top or by placing the tart pan in a 10-inch or larger cake pan and covering the cake pan with foil.
• For the topping: Once the tart is completely chilled, put the softened cream cheese and confectioners' sugar in the bowl of a stand mixer and use a rubber spatula to mix until smooth. Add a couple drops of green gel food coloring and a splash of the heavy cream and mix with the spatula to loosen the mixture. Add the remaining heavy cream, Irish cream and vanilla. Secure the bowl to the stand mixer fitted with the whisk attachment. Whip on medium speed until medium-stiff peaks form, 1 to 2 minutes. Adjust the green color as desired.
• Finish the tart. Unmold the tart by pushing the bottom of the tart pan up and out of the ring. Slide an offset spatula under the tart to loosen it from the removable bottom and parchment and transfer it to a serving platter. Put the whipped cream in a piping bag fitted with a large star tip (or simply cut a 1/2-inch opening at the base of the bag) and pipe swirls of whip cream along the edge of the tart. Sprinkle mini chocolate chips over the whipped cream. Serve immediately or store in the refrigerator up to 1 day.

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.