In cookie form of course.
With a beverage on the side.
At least it’s not green beer.
Bad memories.
I shiver at the thought.
This is one of the only ways I will ever drink coffee.
Oh. I’ll drink it like this too. Off of a soggy cookie.
These cookies are a perfect treat for St. Patrick’s Day and are so soft, chocolaty and delicious. You could try other flavors of Bailey’s too. You can add more chocolate chips or even add a touch of mint. You can dip each cookie in straight Bailey’s on the rocks.
I highly suggest baking them today, in anticipation of St. Patrick’s Day. Lots of taste testing is required and you’ll have to do your fair share of quality control. Life is tough.
Double Fudge Irish Cream Cookies
makes 30-40 cookies
1 cup butter, softened
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
2 2/3 cups flour
1/2 cup cocoa powder
1 1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon instant coffee powder
8 tablespoons Bailey’s Irish Cream liquer
1 cup white chocolate chips
1/2 cup chocolate chips
Cream butter, sugar, eggs and vanilla until fluffy. Add in Bailey’s one tablespoon at a time. 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 and set on baking sheet.
Bake at 350 for 8-10 minutes.
1 cup butter, softened
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
2 2/3 cups flour
1/2 cup cocoa powder
1 1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon instant coffee powder
8 tablespoons Bailey’s Irish Cream liquer
1 cup white chocolate chips
1/2 cup chocolate chips
Cream butter, sugar, eggs and vanilla until fluffy. Add in Bailey’s one tablespoon at a time. 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 and set on baking sheet.
Bake at 350 for 8-10 minutes.
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