Baileys® Chocolate Chip Cookies

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. 1 ¼ cups all-purpose flour
  2. 1 teaspoon baking soda
  3. ¼ teaspoon salt
  4. ¾ cup butter
  5. 1 ½ tablespoons Irish cream liqueur (such as Baileys®)
  6. ½ cup packed brown sugar
  7. ¼ cup sugar
  8. 1 large egg
  9. 1 teaspoon vanilla bean paste
  10. ½ cup semisweet chocolate chips
  11. cooking spray

Instructions

  1. Whisk flour, baking soda, and salt together in a bowl and set aside.
  2. Heat butter in a small pa on low heat until melted. Remove from heat, stir in Irish cream liqueur, and let cool.
  3. 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.
  4. 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.
  5. Preheat the oven to 350 degrees F (175 degrees C). Spray 2 baking sheets with cooking spray.
  6. 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.
  7. 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

 

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top