Double Fudge Irish Cream Cookies
These just sound so good. Must go buy some Irish Cream.
- 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
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.
2 comments:
seriously, Amanda. This is torture!!! Both of those recipes look A-MAZINGLY good. I'm tempted to make a batch of one just because the pictures make them look so good.
I've gotta make these, Calvin would love them. We just brought home Bailey's from Mexico!
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