Monday, December 10, 2018

Bailey's Irish Cream Cookies

 Here's a cookie recipe idea that was born out of a conversation about cupcakes. I had shared the Mini Egg Nog Cupcakes recipe on FB, and some friends wanted to know if I had a recipe for Bailey's Cupcakes too. Absolutely! So after I shared that recipe as well, I thought "wait, what if I do Bailey's COOKIES instead of cupcakes???" I immediately went on a search, and was VERY surprised at how many recipes I found! Great! The only thing was that many of the recipes had chocolate chips in them. I mean, I guess that's fine, I love chocolate chips and all, but it seemed to me that chocolate chips would overpower the flavor of the Bailey's, no?
  Then I found this recipe on a blog called Kirbie's Cravings, and she kinda said the same thing about not wanting to overpower the Bailey's flavor. Instead of chocolate, she used cappuccino chips, which I wasn't able to find without ordering online. So I decided to go with butterscotch chips, instead. They were DELISH! Not that you really need any chips at all, but why not? She also said she wanted to keep the cookies glaze free, but I decided to include a glaze, just to bump up the flavor even more. The results were amazing! The flavor is absolutely there, and the cookies are chewy and delicious! The recipe is super easy too! They're equally as perfect for St Patrick's Day as for Christmas, or just any day you feel like having some Bailey's! And if you're doing a cookie swap, this will be something new and different to bring to the party! I love that. Enjoy!

2 3/4 cups all-purpose flour 
1 teaspoon baking soda 
1/2 teaspoon baking powder 
1 cup unsalted butter softened 
1 1/2 cups white sugar 
1 egg 
1 teaspoon vanilla extract 
3/4 cups baileys 
1 1/2 cup cappuccino chips (or other chips of your choice)

Preheat oven to 350°F.
Line baking sheets with silpat mats or parchment paper.
In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
 In a large bowl, cream together the butter and sugar until smooth. Beat in egg, Bailey's, and vanilla. Add in flour mixture at low speed until dough is formed. Add chips and mix on low speed until they are mixed into dough. Roll dough into balls about 1 1/2 inch in diameter and place onto baking sheets about 2 inches apart. Press palm of hand down on each cookie, so that they form round discs. Bake about 11 minutes in the preheated oven, or until light brown around the edges. Cookies will be slightly puffy when taken out from oven and will flatten after they cool.

For the glaze, just add a few tbs of Bailey's to about a cup of powdered sugar, just until it's the perfect drizzling consistency. Only add 1 tbs of Bailey's at a time, because a little bit of liquid goes a long way when it comes to powdered sugar. Once the cookies are completely cooled, leave them on cooling racks, and then thinly drizzle the cookies. Let them sit for a few minutes until the glaze sets.
To make the cookies extra pretty, place 3 chips on top of each ball of cookie dough just before you put the tray in the oven. Then you can really see what you're getting! 
Are you a chocolate fanatic?? Then by all means, use chocolate chips! You can also do white chips, cinnamon chips, or even salted caramel chips. They would all work, but I think I'll still stick with butterscotch!

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