Corn on the cob roasted with mayonnaise and Parmesan cheese.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 1 hr 10 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 16 |
| Yield: | 16 cookies |
Ingredients
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup butter
- 1 ½ tablespoons Irish cream liqueur (such as Baileys®)
- ½ cup packed brown sugar
- ¼ cup sugar
- 1 large egg
- 1 teaspoon vanilla bean paste
- ½ cup semisweet chocolate chips
- cooking spray
Instructions
- 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.
Nutrition Facts
| Calories | 186 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 35 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 7 g |
| Sodium | 184 mg |
| Sugars | 13 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |