Bailey’s torte, Bailey's cookie filling, and Bailey’s pudding, and now I’m bringing you Bailey’s cookies! With a full half cup of the good stuff in the cookie batter, the cookies are dominated by the flavor. On first taste, my sister Renatta wasn’t too sure how she felt about them…but by cookie number three she was convinced! The original recipe called for cake flour, which produces a fluffier cookie. I used a mix of cake and all-purpose, and you could easily stick to only all-purpose if that’s all you have on hand. I added chocolate chips and coconut to the batch, but chopped and toasted nuts would have been good in here as well.
these cupcakes! Hate Guinness but love Irish Cream? I’m right there with you! Whip up a batch of these!
slightly adapted from cooks.com
*makes 3 dozen cookies
-1/2 cup butter
-1/2 cup granulated sugar
-1/2 cup brown sugar
-1 tsp vanilla
-1/2 cup Bailey's original irish cream
-1 cup cake flour
-1 1/4 cup all-purpose flour
-1/2 tsp baking soda
-1/2 tsp salt
-1 cup semi-sweet chocolate chips
-3/4 cup shredded coconut
1. Cream butter, sugars, and egg for 4 minutes, until fluffy. Mix in vanilla and Bailey's.
2. Add flours, baking soda, and salt, and blend just until combined. Stir in coconut and chocolate chips. Cover and refrigerate for at least 1 hour, or overnight.
3. Preheat oven to 350F. Drop tablespoons of dough onto parchment lined baking sheets. Bake for 8-10 minutes until the edges begin to brown (cookies may still look soft but will firm up as they cool). Allow to rest for 3 minutes before transferring cookies to a wire rack to cool completely.