Irish Cream Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
1/2 teaspoon almond extract
02 -
1/2 teaspoon salt
03 -
1 teaspoon espresso powder
04 -
1/2 cup milk chocolate chunks
05 -
1/2 cup white chocolate chips
06 -
1 teaspoon baking soda
07 -
1/2 cup crushed chocolate sandwich cookies
08 -
1 tablespoon Irish cream liqueur
09 -
2 3/4 cups regular flour
10 -
1 teaspoon vanilla extract
11 -
3/4 cup light brown sugar, packed
12 -
1 cup toffee bits
13 -
1 1/2 tablespoons cornstarch
14 -
2 large cold eggs
15 -
1 cup semi-sweet chocolate chips
16 -
1 cup salted butter, chopped into cubes (cold)
17 -
3/4 cup white sugar
→ Frosting with Irish Cream
18 -
1/4 teaspoon salt (a pinch)
19 -
1 tablespoon unsalted butter, melted
20 -
1 cup powdered sugar (must be sifted)
21 -
2-3 tablespoons Bailey’s Irish Cream
22 -
1 teaspoon vanilla extract
# Instructions:
01 -
Get the oven heated up to 410°F. Place parchment paper on your baking tray and keep it ready.
02 -
Using a mixer (stand or handheld), beat the butter and both sugars until smooth. Don’t overdo it—1 to 2 minutes is enough.
03 -
Toss in eggs, one after the other. Then, stir in Bailey’s liqueur, almond extract, and vanilla extract.
04 -
Using a separate bowl, mix cornstarch, espresso powder, salt, soda, and flour gently with a whisk.
05 -
Slowly incorporate the dry mix with the wet ingredients. Stir only until blended.
06 -
Fold in white chocolate, chocolate chunks, semi-sweet chips, cookie bits, and toffee pieces. Make sure the add-ins are spread evenly.
07 -
Roll out dough portions of about 5–6 ounces each. Stack them a bit tall—don’t flatten them into pancake shapes.
08 -
Put 3–4 of those tall dough balls on a tray and stash the rest in the fridge. Bake for 9 to 12 minutes till the edges look golden, but the middle stays soft.
09 -
Set the cookies on the tray for a good half hour to cool off. After that, transfer them to a rack till they’re firm and fully cool.
10 -
In a small bowl, mix powdered sugar with 2 tablespoons of Bailey’s. Blend in butter and extract. If it’s too thick, add more Bailey’s a tiny bit (like a teaspoon) at a time for a drizzle-ready texture.
11 -
Drizzle the icing on the cooled cookies. Use a piping bag or spoon, and let it firm up before enjoying.