Happy St. Patrick’s Day! This month’s What’s Baking theme was Irish Cream – perfect for the holiday. We’re not Irish, so it’s not a big holiday for us, but I do use it as an excuse to invite our family over and make a big pot of beef and Guinness stew so making an Irish cream dessert for our get together was a no-brainer.
Irish cream liquor is not something we regularly keep in the house (and, since I’m pregnant, I’ve been trying to avoid buying bottles that will just sit around) so I was excited that these cookies use Irish cream coffee creamer instead of liquor. It ends up giving the same type of flavor, but was much easier for just one recipe – a win-win. These cookies were soft and fluffy and had just a nice, subtle Irish cream flavor. I’m sure I’ll be making them for future St. Patrick’s Day parties!
You can check out the rest of the Irish cream dishes other bloggers baked up on The Redhead Baker later this month.
Irish Cream Double Chocolate Cookies
(very slightly adapted from Something Swanky)
Makes about 2 1/2 dozen
1/4 cup butter
1/4 cup shortening
3/4 cup sugar
3/4 cup brown sugar
1/2 cup Irish cream coffee creamer
1 tsp. vanilla extract
2 1/4 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
2 cups milk chocolate chips
1/2 cup semi-sweet chocolate chips
Preheat the oven to 350F degrees.
Using a stand mixer, beat together the butter and shortening. Add the sugars and beat until fluffy. Beat in the egg, creamer and vanilla.
Mix in the flour, baking soda and salt until just combined. Fold in the chocolate chips.
Rolls into 1″ balls and place on a lined baking sheet. Bake for 15 minutes. Let cool for several minutes before transferring to a cooling rack.