Irish Cream Chocolate Cookies Recipes

BAILEY'S IRISH CREAM CHOCOLATE COOKIES

Steps:

• In a bowl of an electric mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer cream the butter and sugars for a minute or two, until light and fluffy. Scape down the sides of the bowl then mix in the eggs, and vanilla, mix until no trace of the egg is left behind. Add in Bailey's one tablespoon at a time, you want the liquid to be incorporated before adding another tablespoon.
• In a large bowl whisk together the flour, cocoa powder, instant coffee, baking soda and powder, and salt and mix until combined.
• Gently fold in the dry ingredients until just combined then fold in chocolate chips. I prefer to scoop the dough at this point but you could just cover the bowl with plastic wrap and chill. I like to line a cookie sheet with parchment paper and scoop balls of dough with a medium cookie scoop, the dough will be very wet and sticky at this point I will re roll them into prettier circle balls before baking. Then cover the tray with plastic wrap and chill the dough for 4 hours or overnight.
• Preheat oven to 350F/180C when ready to bake. Line a cookie sheet with a silicone mat or clean parchment paper and place cookie dough balls two inches apart and bake for 9-11 minutes, the cookies should not look wet. Let cool on the tray for 5 minutes before transferring to a wire rack to cool completely. Store in an air-tight container for up to 5 days!

BAILEYS IRISH CREAM CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl combine flour, salt, baking soda, cinnamon, and espresso powder; whisk well to combine then set aside.
• In a separate large bowl, using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine butter and both sugars and beat on medium-speed until light and fluffy, scraping the sides and bottom of the bowl as needed; about 2 minutes.
• Add in the vanilla extract and baileys Irish cream, and beat until combined.
• Beat in the eggs, one at a time, beating for 15 seconds after each addition. Turn mixer off. Using a wooden spoon or sturdy rubber spatula, gently fold in the flour mixture, stirring only until the flour begins to disappear. Fold in the chocolate chips.
• Cover the bowl and chill the dough for at least 2 hours (and up to 3 days) before baking. Or bake right away for regular cookies (they'll be thinner but still delicious!!!).

BAILEY'S IRISH CREAM CHOCOLATE CHIP COOKIES

Steps:

• Cream butter, sugars and egg until fluffy.
• Add vanilla and Bailey's Irish cream.
• Mix dry ingredients and blend into creamed mixture.
• Add chocolate chips.
• Drop onto ungreased baking sheets.
• Bake at 375 degrees for 8-10 minutes.
• Cool.
• Or don't cool. Just eat. :).

IRISH CREAM CHOCOLATE MOUSSE

Steps:

• In a mixing bowl, beat the egg yolks and sugar with an electric mixer set on medium speed until pale, creamy, and starting to thicken, about 5 minutes.
• With clean beaters, whip the cream in a non-plastic bowl on medium speed until fluffy and the cream forms stiff peaks. Use a rubber spatula or wire whisk to fold 1/3 of the yolk mixture into the whipped cream. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining yolk mixture and then the Irish cream liqueur, folding just until incorporated.
• In a microwave-safe bowl, heat the chocolate very gently on low power just until melted; stir to dissolve any lumps. Very gently fold the chocolate into the Irish cream mixture as before, keeping as much fluffy volume as possible. With clean beaters, beat the egg whites on medium-high speed in a non-plastic bowl to stiff peaks; gently fold the egg whites into the chocolate mixture until evenly incorporated. Spoon the mousse into individual dessert cups or glasses, and chill for 4 to 6 hours.

BAILEYS IRISH CREAM CHOCOLATE CHIP COOKES

Steps:

• In a large bowl, combine together the flour, baking soda, cocoa, and salt.
• In the bowl of a stand mixer (or a bowl using a hand mixer), cream together the butter and the sugars. Make sure to pull the butter out of the fridge 2 hours before making the cookie dough so that it has time to come to room temperature.
• Add in the vanilla and eggs to the creamed butter. Mix well, then mix in the Baileys.
• To the wet ingredients, slowly add the dry ingredients mixing after each addition.
• Hand mix in the chocolate chips or chocolate chunks.
• Place the bowl of dough into the refrigerator for at least 2 hours, up to 24 hours.
• Preheat the oven to 350°F and line two baking sheets with parchment paper.
• Next, scoop the dough using a cookie dough scoop and place the dough balls onto the baking sheet. Place them about 1 1/2 - 2 inches apart. You can either bake the cookies or freeze them.
• Place cookies into the pre-heated oven, one tray at a time. Bake cookies for 9-11 minutes, taking them out as soon as they start turning brown. Make sure you DO NOT over bake them. Let cookies cool on baking sheet for 5 minutes before putting baked cookies on a cooling rack. You can put the baking tray in the freezer for a few minutes to cool it off quickly to bake more cookie dough.

BAILEY'S IRISH CREAM KISS CHOCOLATE COOKIES

Steps:

• Combine flour, cocoa powder, baking soda, and salt.
• Cream butter, sugar, eggs and vanilla until fluffy.
• Mix together.
• Roll dough into balls and bake for 8 minutes.
• Remove from the oven and press a Hershey kiss into the center of each cookie.