I’ve said it before and I’ll say it again: the best part of joining the food blogging community is finding recipes that blow your mind. It is no surprise that Jessica from How Sweet It Is concocted a product of genius once again.
In preparation for St. Patty’s Day, Jess toasted her heritage with Bailey’s and Bailey’s inspired cookies. Since I indeed forgot to tout my own Irish heritage (hey, may maiden name is McCord!), I had to redeem myself by recreating her recipe on Friday.
I pretty much followed Jess’s recipe to a “T” so if you do make them, make sure to give her the credit
How Sweet It Is Double Fudge Irish Cream Cookies
Double Fudge Irish Cream Cookies
makes ~40 cookies
1 cup butter, softened (I used Blue Bonnet)
1 1/2 cups sugar
1 teaspoon vanilla
2 2/3 cups flour
1/2 cup cocoa powder (I used Nestle)
1 1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon instant coffee powder (I used Starbucks Cinnamon flavored VIA)
8 tablespoons Bailey’s Irish Cream liqueur (heaping )
1 cup white chocolate chips
1/2 cup chocolate chips
Cream butter, sugar, eggs and vanilla until fluffy. Add in Bailey’s one tablespoon at a time.
In separate bowl, mix flour, cocoa powder, instant coffee, baking soda and salt. Gradually add to your butter mix and stir until combined.
Fold in chocolate chips. Refrigerate dough for 4 hours.
Roll into approximate tbsp-sized balls and set on a greased baking sheet.
Bake at 350 for ~10 minutes.
I had to sample one of these guys right out of the oven and I nearly thought I’d be drunk if I had more than one cookie. Then as they cooled, the flavors mellowed to perfection.
Thanks to two get togethers over the weekend, I had several taste testers, and dare I say, they were a HIT!
Next time, I may just use mint chocolate chips for an extra wow factor Oh yes, I’d go there. I also debated making them into brownie bars.
Share a link to your favorite cookie recipe (yours or another blogger’s)
What do you prefer: Cookies or brownies? I prefer a cookie 99% of the time. Or I’ll choose “c” and say Blondies