Happy winter break! Done with finals and back at home for the holidays. It’s a good feeling. During finals week, when I was stress-baking as a study break, and just to get some sugar into my system (it works like caffeine to keep you up, right?), I made these delicious little cookies. The alcohol bakes out, but it leaves a lovely sweet flavor in the finished product. I adapted this recipe from Savory Simple, and I was quite pleased with the results. The cookies are soft, chewy, slightly gooey, and very sweet. I might actually reduce the sugar a little bit, since the Irish cream also gives them extra sweetness. These do require chilling, but I think if you added about 1/4 cup extra flour, that would stiffen the dough enough to skip that step. Maybe I’ll try that later during this break, since they were so tasty, I might end up making them again!
Irish Cream White Chocolate Chip Cookies
Adapted from Savory Simple
Makes 3 dozen small cookies
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
6 tbsp unsalted butter, softened
1/3-1/2 cup brown sugar, depending on your preferred sweetness
1/3-1/2 cup granulated sugar
1/4 cup Irish cream liqueur (I used Carolan’s)
1/2 cup white chocolate chips
Preheat the oven to 350˚F.
In a small bowl, sift together the flour, baking powder, and salt. Cream together the butter and sugars until smooth. Add the egg and Irish cream and beat until light and fluffy. Add the dry ingredients to the wet and mix until thoroughly combined. Add the white chocolate chips and stir until evenly distributed.
Chill for 15-30 minutes, then scoop small balls (2 tsp each) onto a cookie sheet. Bake for 9-10 minutes, until just set. Remove from the oven, allow to cool for a couple minutes, then remove and place on racks to cool completely. Enjoy!