Baileys Chocolate Cookies
These Baileys Chocolate Cookies, enriched with a boozy blend of Baileys Irish Cream, promise a soft-centered, golden-edged delight that's pressure-cooked to perfection.
Ingredients
Main ingredients
- ¾ cups butter soft enough to blend smooth but not melted
- ½ cup sugar granulated works best to sweeten up the dough just right
- ½ cup brown sugar packed for that deep caramel flavor within the cookie
- ¼ cup Baileys Irish Cream Liqueur adds that creamy boozy touch you’ll love
- 1 egg to bring it all together with a little richness and binding power
- 1.5 teaspoon vanilla extract because vanilla and chocolate just get along
- 2.5 cups all-purpose flour to give the cookie structure without feeling heavy
- 1 teaspoon baking soda for perfect rise and a little puff in the center
- ¼ cup cocoa powder for deep chocolatey goodness every bite
- 1 teaspoon cornstarch makes the cookies soft and tender which is exactly what you want
- 1.5 - 2 cups white chocolate chips cause what’s a chocolate cookie without a little extra chocolate fun?
- Sprinkles for garnish if you wanna add a fun colorful twist on top
Instructions
Instructions
- First, you gotta preheat your oven to 350°F. This gets things ready so your cookies bake evenly right after you pressure cook.
- In a big bowl, cream that butter with the sugar and brown sugar till it looks smooth and kinda fluffy. You wanna get rid of lumps so the dough mixes nice.
- Add the egg and beat it in, then pour in the Baileys and vanilla extract, stirring till it all comes together silky smooth and smelling amazing.
- In another bowl, whisk your flour, baking soda, cocoa powder, and cornstarch. Mixing these dry ingredients well stops clumps and makes your dough consistent.
- Slowly blend the dry mix into the wet ingredients. Don’t overdo it, just stir till you don’t see dry flour but still kinda tender.
- Fold in those white chocolate chips till they’re all cozy inside the dough.
- Drop rounded tablespoons onto ungreased baking sheets. This keeps the cookies with edges that crisp up a little but the centers stay soft.
- Pop those sheets into the preheated oven and bake 10 to 12 minutes. When edges are set but centers feel soft you know they’re done.
Notes
Store cookies in an airtight container to keep them fresh and soft. To re-warm them, use a microwave for a few seconds for that just-baked feel.