Baileys Irish Cream Cookies
This weekend we bought a new bottle of Baileys from Costco in anticipation for St. Patrick’s Day. It’s been a little while since I’ve had some and I found a newfound love for the creamy liquor. In between drinking glasses of it, I was inspired to make a few Irish cream flavored desserts, like these cookies.
As a side note, my friend from Pittsburgh is visiting and I learned that because of the alcohol laws in Pennsylvania, there’s no alcohol sold at Costco and major grocery chains. You can only purchase them from state run wine and spirit shops. I had no idea! I told him he should load up at Costco while visiting.
I wanted to keep the ingredient list simple so that the Irish cream flavor wouldn’t be overpowered. Alcohol tends to get lost when baked into the cookie dough and usually works best as a glaze on cookies but I wanted to keep these glaze free. I used some delicious cappuccino chips I bought from King Arthur’s Flour. The chips are so yummy on their own. Creamy chocolate flavored with coffee. I probably ate as many as I put in the cookie dough. They complement the Baileys cookies without overpowering the Irish cream flavor.
The cookies have a soft and chewy texture. They are simple, satisfy the sweet tooth, and easy to make. It’s a nice, quick St. Patrick’s Day dessert.
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- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup unsalted butter softened
- 1 1/2 cups white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cups baileys
- 1 1/2 cup cappuccino chips
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Preheat oven to 350°F. Line baking sheets with silpat mats. In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
In a large bowl, cream together the butter and sugar until smooth. Beat in egg, baileys and vanilla. Add in flour mixture at low speed until dough is formed. Add cappuccino and mix on low speed until chips are mixed into dough. Roll dough into balls about 1 1/2 inch in diameter and place onto ungreased cookie sheets lined with parchment paper about 2 inches apart. Press palm of hand down on each cookie, so that they form round discs.
Bake about 11 minutes in the preheated oven, or until light brown around the edges. Cookies will be slightly puffy when taken out from oven and will flatten after they cool.