Baileys Irish Cream Kiss Chocolate Cookies Food

BAILEYS IRISH CREAM CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl combine flour, salt, baking soda, cinnamon, and espresso powder; whisk well to combine then set aside.
• In a separate large bowl, using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine butter and both sugars and beat on medium-speed until light and fluffy, scraping the sides and bottom of the bowl as needed; about 2 minutes.
• Add in the vanilla extract and baileys Irish cream, and beat until combined.
• Beat in the eggs, one at a time, beating for 15 seconds after each addition. Turn mixer off. Using a wooden spoon or sturdy rubber spatula, gently fold in the flour mixture, stirring only until the flour begins to disappear. Fold in the chocolate chips.
• Cover the bowl and chill the dough for at least 2 hours (and up to 3 days) before baking. Or bake right away for regular cookies (they'll be thinner but still delicious!!!).

BAILEY'S IRISH CREAM CHOCOLATE COOKIES

Steps:

• In a bowl of an electric mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer cream the butter and sugars for a minute or two, until light and fluffy. Scape down the sides of the bowl then mix in the eggs, and vanilla, mix until no trace of the egg is left behind. Add in Bailey's one tablespoon at a time, you want the liquid to be incorporated before adding another tablespoon.
• In a large bowl whisk together the flour, cocoa powder, instant coffee, baking soda and powder, and salt and mix until combined.
• Gently fold in the dry ingredients until just combined then fold in chocolate chips. I prefer to scoop the dough at this point but you could just cover the bowl with plastic wrap and chill. I like to line a cookie sheet with parchment paper and scoop balls of dough with a medium cookie scoop, the dough will be very wet and sticky at this point I will re roll them into prettier circle balls before baking. Then cover the tray with plastic wrap and chill the dough for 4 hours or overnight.
• Preheat oven to 350F/180C when ready to bake. Line a cookie sheet with a silicone mat or clean parchment paper and place cookie dough balls two inches apart and bake for 9-11 minutes, the cookies should not look wet. Let cool on the tray for 5 minutes before transferring to a wire rack to cool completely. Store in an air-tight container for up to 5 days!

BAILEY'S IRISH CREAM KISS CHOCOLATE COOKIES

Steps:

• Combine flour, cocoa powder, baking soda, and salt.
• Cream butter, sugar, eggs and vanilla until fluffy.
• Mix together.
• Roll dough into balls and bake for 8 minutes.
• Remove from the oven and press a Hershey kiss into the center of each cookie.

BAILEY'S IRISH CREAM CHOCOLATE CHIP COOKIES

Steps:

• Cream butter, sugars and egg until fluffy.
• Add vanilla and Bailey's Irish cream.
• Mix dry ingredients and blend into creamed mixture.
• Add chocolate chips.
• Drop onto ungreased baking sheets.
• Bake at 375 degrees for 8-10 minutes.
• Cool.
• Or don't cool. Just eat. :).

BAILEYS IRISH CREAM CHOCOLATE CHIP COOKES

Steps:

• In a large bowl, combine together the flour, baking soda, cocoa, and salt.
• In the bowl of a stand mixer (or a bowl using a hand mixer), cream together the butter and the sugars. Make sure to pull the butter out of the fridge 2 hours before making the cookie dough so that it has time to come to room temperature.
• Add in the vanilla and eggs to the creamed butter. Mix well, then mix in the Baileys.
• To the wet ingredients, slowly add the dry ingredients mixing after each addition.
• Hand mix in the chocolate chips or chocolate chunks.
• Place the bowl of dough into the refrigerator for at least 2 hours, up to 24 hours.
• Preheat the oven to 350°F and line two baking sheets with parchment paper.
• Next, scoop the dough using a cookie dough scoop and place the dough balls onto the baking sheet. Place them about 1 1/2 - 2 inches apart. You can either bake the cookies or freeze them.
• Place cookies into the pre-heated oven, one tray at a time. Bake cookies for 9-11 minutes, taking them out as soon as they start turning brown. Make sure you DO NOT over bake them. Let cookies cool on baking sheet for 5 minutes before putting baked cookies on a cooling rack. You can put the baking tray in the freezer for a few minutes to cool it off quickly to bake more cookie dough.

BAILEYS IRISH CREAM CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 350°F In a large bowl, mix together the cookie crumbs, confectioner's sugar and 5 tablespoons cocoa. Add melted butter and stir until well mixed.
• Pat into the bottom of a 9in loose-bottomed or springform cake tin. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450°F.
• In a large bowl, combine cream cheese, superfine sugar, 4 tablespoons cocoa and flour. Beat at medium speed until well blended and smooth. Add eggs one at a time, mixing well after each addition. Blend in the soured cream and Baileys liqueur; mixing on low speed. Pour filling over biscuit base.
• Bake at 450F for 10 minutes. Reduce oven temperature to 200F and continue baking for 60 minutes.
• With a knife, loosen cake from sides of tin. Allow to cool slightly, then push up base of the tin to remove cheesecake. Chill before serving. If your cake cracks, a helpful tip is to dampen a palette knife and smooth the top, then sprinkle with some cookie crumbs.

BAILEYS® CHOCOLATE CHIP COOKIES

Steps:

• Whisk flour, baking soda, and salt together in a bowl and set aside.
• Heat butter in a small pa on low heat until melted. Remove from heat, stir in Irish cream liqueur, and let cool.
• Combine white and brown sugar in a large bowl and pour in cooled butter and Irish cream liqueur. Beat with a hand mixer for about 1 minute. Add in egg and mix well, then add vanilla paste.
• With the mixer on low, slowly add in mixed dry ingredients, about 1 cup at a time, until just mixed together. Fold in chocolate chips and refrigerate dough for 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Spray 2 baking sheets with cooking spray.
• Using a 1 1/2 tablespoon scooper, scoop out golf-ball sized balls from the cookie dough and set onto the baking sheets, leaving room in between.
• Bake in the preheated oven until the bottom edges are browned, 9 to 10 minutes. Transfer to a wire rack and cool for 10 to 15 minutes.