Double Fudge Irish Cream Cookies

Name: Double Fudge Irish Cream Cookies
Yield: 30 to 40 cookies
Ingredients: 1 cup butter; 1 1/2 cups sugar; 2 egg; 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; 8 tablespoons Baileys Irish Cream Liqueur; 1 cup white chocolate chips; 1/2 cup chocolate chips

User Reviews

5

8 reviews

Excellent

Servings
30 to 40 cookies
Course
Dessert
Cuisine
American

Double Fudge Irish Cream Cookies

Iris Warren

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Ingredients

Servings

1 cup butter softened
1 1/2 cups sugar
2 egg
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 Baileys Irish Cream Liqueur
1 cup white chocolate chips
1/2 cup chocolate chips

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Instructions

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Cream butter, sugar, eggs and vanilla until fluffy. Add in Bailey’s one tablespoon at a time. Add flour, cocoa powder, instant coffee, baking soda and salt and mix until combined.
Fold in chocolate chips. Refrigerate dough for 4-6 hours.
Roll into balls and set on baking sheet.
Bake at 350 for 8-10 minutes.