Happy St. Patty's Day!
Baileys. "Mmmm, creamy beige" – Old Gregg from the Mighty Boosh. Irish whiskey and cream, what's not to like? And in a cookie form? YES, PLEASE.
After much looking and searching for what to bake for St. Patty's Day, I decided to make these Irish Cream Cookies. Other goodies I thought about making were these Green Velvet Cupcakes, Key Lime Cake, or these Mint Chocolate Chip Cheesecake Brownies. But the Irish Cream Cookies won because I don't bake with booze often, and come on, it's St. Patty's Day.
These warm, just-out-of-the-oven, Irish Cream Cookies blew my mind. They really are Baileys in a cookie form. The cakieness of the cookie will make you feel all fuzzy inside. I even drizzled Baileys icing on top! SO. GOOD.
Irish Cream Cookies
Servings: about 40, 2" cookies
- 1 cup unsalted butter, soften
- 1 1/2 cups sugar
- 2 eggs
- 8 tbsp of Baileys
- 3 cups flour
- 1 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup white chocolate chips (or chopped up white chocolate baking bar)
- 2 tbsp of Baileys 8 tbsp of powdered sugar
- Line parchment paper on a cookie sheet. Set aside.
- Beat butter and sugar together. Add eggs, then Baileys.
- In a separate bowl, mix the flour, baking soda, and salt.
- Add the dry to the wet mixture in parts.
- Fold in chocolate chips.
- Scoop cookie dough onto cookie sheet, and place them 2" apart. (These cookies will spread out)
- Bake at 350°F for 12 minutes.
- In a medium bowl, mix Baileys and powdered sugar together. It should be thick like honey.