Are you guys ready for some St. Patrick’s Day recipes? I have several I will be sharing with you over the next two weeks. First up, we have these quick and easy Bailey’s and white chocolate cookies. Most people have Baileys around the house during the month of March, so I wanted to find a basic cookie recipe with a Baileys twist.
When I was mixing up the batter, it smelled very Baileys-esque, but the flavor mostly disappeared in the oven. The baked cookie still tastes of Baileys, but it’s very subtle. As with most cookies, they are best fresh out of the oven, but they will last a few days tightly sealed.
Bailey’s & White Chocolate Cookies (makes 2-3 dozen cookies)
1/2 cup butter (1 stick), softened
1 cup brown sugar, packed
1 large egg
1/4 cup Baileys liqueur
1/2 tsp vanilla extract
1 1/2 cups flour
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 cup white chocolate chips
Preheat oven to 350F and line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, baking powder and salt. Set aside
In a large bowl, cream together butter and brown sugar with an electric mixer. Beat until light and fluffy, about 2-3 minutes. Add in egg and beat until smooth and pale. Mix in vanilla and Baileys and continue to beat until the wet ingredients are well combined. Slowly add in dry ingredients and mix until just combined. Using a spatula or wooden spoon, stir in white chocolate chips.
Drop 1 inch round spoonfuls of batter on the baking sheets, about 2 inches apart. Bake until mostly set and lightly browned, about 10-12 minutes. Remove pans from the oven and cool cookies on the baking sheet for 5 minutes. Move the cookies to a cooling rack to cool completely before storing.
Recipe from The Nerd’s Wife