What better way to celebrate my Irish roots than with chocolate and Irish cream?
In cookie form, of course.
With a beverage on the side.
At least it’s not green beer.
Bad memories. I shiver at the thought.
This is one of the only ways I’ll drink coffee.
Okay, I’ll drink it like this too—dunked on a soft, chocolatey cookie.
These cookies are ideal for St. Patrick’s Day: soft, intensely chocolatey, and laced with Irish cream. You can experiment with different flavors of Bailey’s, add extra chocolate, or a hint of mint. For a boozy twist, dip a cookie in straight Irish cream over ice.
I highly recommend baking a batch before the holiday—quality control (taste testing) is mandatory.
Double Fudge Irish Cream Cookies
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Ingredients
- 1 cup butter, softened
- 1 1/2 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 2/3 cups flour
- 1/2 cup cocoa powder
- 1 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon instant coffee powder
- 8 tablespoons Bailey’s Irish Cream liqueur
- 1 cup white chocolate chips
- 1/2 cup chocolate chips
Instructions
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Cream the butter, sugar, eggs, and vanilla until light and fluffy. Add the Bailey’s one tablespoon at a time, mixing well after each addition. Stir in the flour, cocoa, instant coffee, baking soda, and salt until combined.
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Fold in the white and semi-sweet chocolate chips. Chill the dough in the refrigerator for 4–6 hours to firm up.
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Shape the chilled dough into balls and place them on a baking sheet, spacing them slightly apart.
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Bake at 350°F (175°C) for 8–10 minutes, until the edges set but the centers remain soft. Let cool on the baking sheet for a few minutes before transferring to a wire rack.
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You don’t need a holiday to bake these — everyone will enjoy them, Irish or not.