Bailey’s Irish Cream Chocolate Chip Cookies

Sometimes I fancy chewing my liquor, instead of nipping it…

And this is the cookie that meets that criterion!

This cookie has great flavors ~ Bailey’s Irish Cream ~ coconut and chocolate.  They taste like Bailey’s and even smell like it.  Due to the cake flour, they have a light texture.  This is definitely a grown-up cookie, with a slight hint of whiskey making them appealing. 

Note the large amount of cookies this recipe makes.  They go fast; therefore, I make 6 dozen at a time ~ halve it, if that suits you better.  I like pecans in cookies, but some family members do not, so I omit them in this recipe. If you like them, add 1 cup of chopped pecans.

These irresistible cookies are a bit boozy, a bit sweet, and a whole lot tender ~ a perfect Christmas treat for your family and friends too!

Bailey’s Irish Cream Chocolate Chip Cookies

Ingredients:

1 cup butter

1 cup granulated sugar

1 cup brown sugar

2 eggs

2 teaspoons vanilla

1 cup Bailey’s Original Irish Cream

4½ cups cake flour

1 teaspoon baking soda

1 teaspoon salt

1 (12-ounce) package semi-sweet chocolate chips

1½ cups coconut

Confectioner’s sugar for dusting

Method:

In a large bowl, cream butter, sugars until fluffy with electric mixer.

Add eggs and mix well.

Add vanilla and Bailey’s Irish Cream, stirring well.

Combine flour, baking soda, and salt in a small bowl.

Mix dry ingredients into the creamed mixture.

Add chocolate chips, coconut and nuts, if desired.

Drop by the teaspoonful onto ungreased baking sheets.

Bake at 375 degrees for 8-10 minutes.

Cool on sheets for 5 minutes.

Transfer to a rack to cool completely.

Dust with confectioner’s sugar.

Makes 6 dozen.

YUMMY!

Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes!