Fall is here!
That means pumpkins, apples, hot chocolate, chili, cider, and cranberries are all coming into the culinary limelight. What else is deliciously enjoyable on a cool night (or morning)? Baileys!
Drinking baileys is comforting and indulgent. Want to kick it up a notch?
1) Make your own Baileys!
2) Make these Cookies & Irish Cream Cookies!
These babies are made of a chocolate Baileys cookies with white chocolate chips, semi sweet chocolate chips, and oreos mixed in. They are totally divine.
I actually used dark chocolate cocoa powder– even better.
Take these to a potluck, bring them into your office, share with friends & family, package for a cookie swap, or just enjoy whenever you want! Really, they’re that good.
First up, make the Homemade Baileys:
Makes about 1 quart.
1⅔ cups Jameson Irish whiskey
1 cup half & half or heavy cream
1 (14-ounce) can sweetened condensed milk
2 tablespoons chocolate syrup
1-2 teaspoons vanilla extract
1 teaspoon instant coffee
1. Combine all ingredients in a blender and puree on high speed for 30 seconds.
2. Transfer mixture to an airtight container or glass bottle with a tight-fitting lid and store in the refrigerator for up to 2 months. Shake well before using.
Taste this. Drink this. It is SO good!
Now, for the cookies!
Cookies & Irish Cream Cookies
Makes about 4 dozen cookies.
1 cup butter, room temperature
1 1/2 cups sugar
1 teaspoon vanilla
2 2/3 cups flour
1/2 cup unsweetened dark chocolate cocoa powder, sifted
1 1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon instant coffee powder
1 cup homemade Irish cream (above)
1 cup white chocolate chips
1 cup chocolate chips
1 cup crushed cookies ‘n’ cream cookies (I used Trader Joe’s Joe Joes)
1. In a medium-sized bowl, whisk together the flour, cocoa powder, instant coffee, baking soda and salt. Set aside.
2. In a large bowl, using a hand mixer (or a stand mixer), cream together the butter, sugar, eggs and vanilla until fluffy.
3. Alternate adding in the Irish cream and the flour mixture, mixing on a low speed. Slowly add in the chocolate chips and cookies and cream cookies. Switch to a wooden spoon to finish mixing it that’s easier. Cover the bowl with cling wrap, press n seal, foil, or anything else airtight. Refrigerate the dough for 4-6 hours or overnight.
4. When you’re ready to make the cookies, pre-heat the oven to 350 degrees F. Line baking sheets with parchment paper.
5. Using a small to medium-sized cookie scoop, scoop the dough on the cookie sheets, leaving about 1-2 inches between each one (they WILL spread).
6. Bake in the oven for about 10 minutes. Make sure not to over-bake them (personally, I think a little under-baked is way better than a little over-baked).
7. Allow them to cool on the cookie sheet for a few minutes. Then, use a metal spatula to transfer the cookies onto a wire cooling rack.
Welcome to Fall!