March 20th marked the first day of Spring and in my neck of the woods, it’s been soggy ever since. I look forward to this part of the year because the grass gets a little greener and all of the pretty foliage starts popping up. It’s a great time to get outside to enjoy some nature – when it’s not raining.
Since it’s been a little gloomy, I decided to try a brand new, St. Patrick’s Day inspired sweet treat to give my friends and me a pick me up. About a month ago, I had stumbled upon a Bailey’s Irish Cream cookie recipe and I knew I had to try it.
Irish cream + chocolate = yum!
I was a little concerned as I was pouring in the 8 tablespoons of liquor, that it was going to be too much. Don’t question it like I did because it’s just right! These cookies are moist and retain a wonderful Irish cream flavor that is only heightened by the chunks of white chocolate chips. They’re also not overly sweet and will make any chocolate lover a very happy camper!
These cookies will definitely make the perfect treat for that certain Irish holiday or for any random rainy day.
Irish Cream Chocolate Cookies
Recipe adapted from givemesomeoven.com
Makes: about 3 dozen, Difficulty: Beginner
- 2 2/3 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon instant coffee powder (optional)
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 8 tablespoons Bailey’s Irish Cream
- 2 cups white chocolate chips
Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper. Set aside.
In a medium bowl, whisk together the flour, cocoa powder, instant coffee (if using), baking soda and salt. Set aside.
Using a stand mixer fitted with a paddle attachment, cream together the butter, sugar, eggs and vanilla until fluffy. Add in the Irish cream one tablespoon at a time, scraping down the sides of the bowl as needed. Add the dry ingredients and continue to mix on low-speed until combined. Fold in the chocolate chips with a wooden spoon or spatula.
Roll or scoop into 1 1/2-inch balls and set on prepared baking sheets. Bake for 9-11 minutes until set. Remove from the oven and put on wire racks to cool completely.
- Note: Refrigerate the dough between batches to prevent it from becoming too soft.