- December 3, 2020 at 6:05 pm #595106
Baileys Irish Cream Cookies
2 1/2 cups flour
3/4 tsp salt
1 tsp baking soda (bisodium carbonate for those of you across the pond!)
1/2 tsp ground cinnamon
1 1/2 tsp espresso powder
8 oz unsalted butter, room temp
1 c. dark brown sugar (packed)
1/2 c. granulated sugar
1 1/2 tsp vanilla extract
3 Tbs Baileys irish cream
12 ounces semi-sweet chocolate chips
Baileys Irish Cream Cookies directions
In a large bowl combine the flour, baking soda, salt, cinnamon, and espresso powder, mixing well to combine, set aside.
In the bowl of a stand mixer cream together the dark brown sugar, granulated sugar, and butter. Add the vanilla extract, Baileys and eggs beat until smooth and creamy. Add half of the flour mixture, mix just until combined. Add the remaining flour mixture to form a soft dough, don’t over mix. Fold in the chocolate chips.
Refrigerate the dough for about 30 minutes to firm it.
Drop by spoonfuls on a silpat lined cookie sheet and bake in a preheated 375F oven for 8-10 minutes
If you want the cookies to look rustic, so to speak, as in a bit crackled on top, take the pan out when they’re half done and drop it onto the stovetop a time or two, thereby deflating the cookies and giving them a crackled top appearance. Personally, I think this is completely unnecessary, but hey- you do you!
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- December 7, 2020 at 8:21 am #595152
Will they taste ok without cinnamon and espresso
- December 7, 2020 at 8:26 am #595160
I would think without both they’d be a bit bland, perhaps one or the other would be okay. If you don’t have either try using pumpkin pie spice or apple pie spice in place in the cinnamon.
If you’re allergic to cinnamon you could use allspice, but use 1/4 of the amount, it’s quite potent and will overtake the recipe otherwise.
- December 9, 2020 at 8:24 am #595236
How many cookies does this make?
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