Mint Irish Cream Cookies Recipes

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!!!).

MINT IRISH CREAM COOKIES

Steps:

• Heat oven to 350°F.
• Place oats in a blender or food processor. Cover and blend until powdery.
• Combine oat flour, baking powder, baking soda, and salt in a medium bowl.
• Beat butter, brown sugar, and sugar in a large bowl with electric mixer until fluffy.
• Beat in egg, Irish cream, and vanilla.
• On low speed, gradually beat in flour mixture. Stir in chocolate chips.
• If dough is very soft, refrigerate for about 20 minutes.
• Drop by heaping teaspoonfuls about 2 inches apart onto non-stick baking sheets.
• Bake 10 to 12 minutes until cookies look dry on top and edges are lightly browned.
• Cool on baking sheets 2 minutes.
• Remove to wire racks for cooling.

ANDES MINT CHUNK IRISH OATMEAL COOKIES

Steps:

• 1. In my opinion you can not have oatmeal cookies without Raisins and nuts, so I added them to this recipe and they are the best I have had in a long time. The hardest part about this recipe is UNWRAPPING ALL OF THE CANDIES.
• 2. Preheat oven to 350 degrees F. Spray cookie sheet with non stick cooking spray, or use parchment paper, set aside till needed.This is the oat meal that was used in this recipe
• 3. In a large bowl add flour, oatmeal, baking powder, baking soda, & salt then stir to blend. Original recipe said to pulverize mixture in a food processor, but I wanted to keep the texture, and omitted this step.
• 4. In a separate bowl add both sugars and softened butter, and beat till creamy, then add eggs one at a time and beat well after each addition.
• 5. Then add cream liqueur, vanilla & peppermint extract & about 1/3 of flour & beat till blended.
• 6. Add remaining flour mixture in 2 increments,with mixer set to low setting. until all has been added.
• 7. Now add in raisins, nuts and chocolate chunks and stir with a large spoon to mix well.
• 8. Refrigerate till batter is firm. I left batter in fridge till the next morning, then cut dough into large chunk size pieces.
• 9. Place on prepared cookie sheet, and bake in preheated 350 degreeF. oven for 10 to 12 minutes.
• 10. Allow to cool then remove to wire rack to cool completely.
• 11. Serve with cold milk or IRISH COFFEE.

IRISH CREAM MINT COOKIES

Steps:

• 1. Heat oven to 350°. Have baking sheets ready.2. Place oats in a blender or food processor. Cover and blend or process until like flour. Mix oat flour, flour, baking powder, baking soda, and salt. Beat butter, brown sugar, and sugar in a large bowl with electric mixer until fluffy. Beat in egg, liqueur, and vanilla. On low speed, gradually beat in flour mixture. Stir in chocolate chips. (Chill 15 to 20 minutes if very soft.) Drop by heaping teaspoonfuls about 2 inches apart onto baking sheets. Bake 10 to 12 minutes until cookies look dry on top and edges are lightly browned. Cool on baking sheets 2 minutes. Remove to wire racks to cool.High Altitude Adjustments: At 6,000 feet, use 1 3/4 cups all-purpose flour and 1/2 teaspoon baking soda.