These cookies are a recent addition to the repertoire, but man, they are so worth it. White chocolate chip cookies are good; add a hefty dose of irish cream to them, and they get even better. 😀
Irish Cream White Chocolate Chip Cookies (aka Irish Whites)
Makes appx 24 cookies
- 1.33 c butter at room temp (aka 2.66 sticks butter)
- .75 c brown sugar
- .75 c white sugar
- 2 eggs
- .5 c Irish cream (I used Bailey’s vanilla cinnamon flavor)
- 2 c flour
- 1 t baking poder
- 1 t salt
- .75 c white chocolate chips
Cream together your butter and sugars, and then add your Irish cream and eggs, followed by the baking powder, salt, and flour (slowly). Once you have a coherent dough, add your white chocolate chips. Then, chill in the fridge for fifteen minutes.
While your dough chills, line a baking sheet, and preheat your oven to 350 (mine was at 325). The dough will still be pretty sticky, even after chilling, so be careful when you’re making your dough balls. Also, the cookies will expand while in the oven (see the differences between pictures 2 and 3), so be sure to give them a good amount of space (the amount of space pictured works pretty well).
Once you’ve got your dough balls on the sheet, put in the oven and cook for 15 minutes, until golden brown at the edges. These cookies come out very soft, even when fully baked, so let it sit a good ten or so minutes to cool before you remove them from the sheet.
And then, enjoy the boozy white chocolate goodness!