Double Fudge Irish Cream Cookies

I follow so many blogs, I love them all!  I follow several on a regular basis and get tons of ideas -- too many ideas.  But some, like this one, look so good that I need to give it a try.   This one was worth it!

This recipe I found on Pioneer Woman's Tasty Kitchen.  These are amazingly yummy cookies with a hint (very strong hint) of Baileys - such a strong hint of Bailey's that I didn't give it to the kids in their school lunches for fear of what their teachers would think... Perfect for a late St Patty's Day treat or a treat at any time.

This is what you need - main ingredient is Bailey's, then all the other stuff...

Cream your butter and sugar, then add eggs and vanilla.  Cream some more and add your Bailey's - all 8 tablespoons!  One at a time.

Add your flour, cocoa, coffee, baking soda and salt.  Mix until combined.

Add your white and chocolate chips.  The smell right now is out of this world!   But try not to eat the batter, they taste even better cooked (don't ask how I know).  Put dough in fridge for a few hours.

Scoop out on to your pan - I smooshed them slightly.  Bake at 350 for 8-10 mins.

 

Then look at your wonderful Bailey's in a Cookie cookie.  

Enjoy!!!

 Recipe:

• 1 cup Butter, Softened
• 1-½ cup Sugar
• 2 whole Eggs
• 1 teaspoon Vanilla Extract
• 8 Tablespoons Bailey's Irish Cream Liqueur
• 2-⅔ cups All-purpose Flour
• ½ cups Cocoa Powder
• 1 teaspoon Instant Coffee Powder
• 1-¼ teaspoon Baking Soda
• ¼ teaspoons Salt
• 1 cup White Chocolate Chips
• ½ cups Milk Chocolate Chips

Preparation Instructions

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 a baking sheet.
Bake at 350ºF for 8–10 minutes.

Recipe From:  Tasty Kitchen