Welcome to the March reveal of Fill the Cookie Jar – a monthly Facebook group that shares cookie and cookie bar recipes based on a specific theme. This month the theme was GREEN or ST. PATRICKS DAY. I decided to go with St. Patty’s day and chose a recipe featuring Irish cream. I have a bottle in our cabinet and I never know what do with it besides use it coffee, so I thought this was great recipe to try it out! Plus, who doesn’t love alcohol in their baked goods?!
The cookies were really good. Creamy from the Irish cream and the perfect touch of chocolate. I would have added a little instant coffee powder if I had it to make the chocolate flavor more intense.
2 sticks unsalted butter, softened at room temperature
1 1/2 cups sugar
1 tsp vanilla extract
2 2/3 cups flour
1/2 cup unsweetened cocoa powder
1 1/4 tsp baking soda
1/4 tsp salt
8 Tbsp Irish Cream (I used Bailey’s)
1 cup white chocolate chips
1/2 cup mini semi-sweet chocolate chips
In a small bowl, combine the flour, cocoa, baking soda and salt. Set aside.
In the bowl of a stand mixer, cream together the butter, sugar, eggs and vanilla extract. When the mixture is light and fluffy, add in the Irish cream one tablespoon at a time. Slowly add in the dry ingredients and mix until completely combined. Mix in the chocolate chips by hand. Refrigerate the dough for at least 2 hours. I was short on time and decided to do a quick chill in the freezer, about 15-20 minutes.
When you’re ready to bake, preheat the oven to 350 degrees and line two baking sheets with parchment paper. Scoop out the dough into small balls – I used a 2 teaspoon scoop – and place two inches apart on the baking sheets. Bake for 10 to 12 minutes or until the cookies are baked. Allow to cool for a couple of minutes on the tray before transferring to a wire rack to completely cool. Store in an airtight container.
Source: Gimme Some Oven
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