Baileys Chip Cookies
Whether it’s fall baking or celebrating St. Patrick’s Day, these soft cookies with baileys chips in every bite will hit the spot.
Looking for more ways to use Baileys Chips?
- Try adding about 1/2-1 cup to brownies using our Richly Delicious Fudge Brownie Mix (#1824).
- Add 1 cup to your favorite Rice Krispy Treats recipe. Plus, melt some more to drizzle on top!
- Use them in frosting! Simply melt them and add to an easy chocolate frosting recipe, in place of milk chocolate chips.
More delicious desserts
Whether it’s fall baking or celebrating St. Patrick’s Day, these soft cookies with baileys chips in every bite will hit the spot.
Baileys Chip Cookies
Ingredients:
- 1/2 cup (1 stick) Kirkland Sweet Cream Butter (#1723), room temperature
- 2/3 cup C & H Brown Sugar (#1150), packed
- 1 1/4 cup C & H Granulated Sugar (#1632)
- 2 eggs
- 1 tsp Blue Cattle Mexican Vanilla (#6919)
- 2 1/4 cups Turkey Flour (#2285)
- 1 tsp Clabber Girl Baking Powder (#2847)
- 1/2 tsp Clabber Girl Baking Soda (#2848)
- 2 tsp Kosher salt
- 12 oz. Bag Baileys Baking Chips (#1810)
Instructions:
- In a large mixing bowl, cream the butter and sugars together until thoroughly combined and the mixture becomes light and fluffy. Add the eggs, one at a time, and mix until completely incorporated. Add the vanilla.
- Then, add the flour, baking powder, baking soda, and salt. Mix until thoroughly combined. Stir in the Baileys chips.
- Preheat the oven to 375F. Line a baking sheet (#5957) with parchment paper (#1153).
- Scoop (#3838) out the cookie dough onto the parchment-lined baking sheet, 2 inches apart. Chill the scooped cookies in the refrigerator for about 1 hour.
- Baked chilled cookies for 10-12 minutes.
This recipe can be found on the bag for our Baileys Chips.
Comments
- Eggnog Protein Shake - Alisons Pantry Delicious Living Blog - […] Baily’s Chip Cookies […]