Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- ½ cup (100g) light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup (60ml) Irish cream liqueur
- 2 ¾ cups (350g) all-purpose flour
- ¼ cup (25g) cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (170g) chocolate chips (dark or semi-sweet)
- ¼ teaspoon espresso powder (optional)
- 2 cups (240g) powdered sugar
- 2 tablespoons Irish cream liqueur (for glaze)
- 1 tablespoon milk or cream (for glaze)
- ½ teaspoon vanilla extract (for glaze)
- Pinch of salt (for glaze)
- 1 tablespoon cocoa powder (optional, for chocolate glaze)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats. In a large mixing bowl, cream together the softened unsalted butter with both the granulated sugar and light brown sugar for 2-3 minutes until light and fluffy. Beat in the large eggs one at a time, ensuring each is fully incorporated. Add the vanilla extract and Irish cream liqueur, mixing until just combined. In a separate medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, salt, and optional espresso powder. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just barely combined. Fold in the chocolate chips by hand until evenly distributed.
- Drop generous spoonfuls of dough (about 1.5 to 2 tablespoons each) onto the prepared baking sheets, leaving a couple of inches between each cookie. Bake for 10-12 minutes, until the edges are set and lightly golden, and the centers still look slightly soft. Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- While the cookies cool, combine the powdered sugar with two tablespoons of Irish cream liqueur, one tablespoon of milk or cream, vanilla extract, and a pinch of salt in a medium bowl. Whisk thoroughly until you have a smooth, pourable glaze. If desired, whisk in an optional tablespoon of cocoa powder for a chocolate Irish cream glaze.
- Once the cookies are completely cool, place a sheet of parchment or wax paper under the wire rack to catch drips. Drizzle the Irish Cream Glaze over the tops of each cooled cookie. Allow the glaze to set for at least 30 minutes, or until firm to the touch.
Notes
There’s something truly magical about a cookie that delivers more than just sweetness – it delivers an experience. These Irish Cream Cookies are precisely that, a sophisticated twist on a classic, offering a delightful foray into adult flavors while maintaining the comforting chewiness we all adore.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American