Friday, January 18, 2013

Mint Chocolate Irish Cream Cookies

So now that it's a fresh new year, I have no motivation.

Except to eat more cookies like these.

Let me tell you guys just how bad my motivation has been lately. I experienced something this morning that I haven't done since, oh I don't know, junior high. It all starts with the fact that I can't even make myself go to bed at night. I sit on the couch and keep busy on my iPad or catch up on my shows (so happy Downton Abby is back on) until I literally fall asleep on the couch. Sometimes it's just a quick thirty minute to an hour that I'm asleep before I get up and put myself to bed and then there are times I'll wake up at four in the morning before I make it to the bedroom. Usually I'm pretty good at getting up in the morning and going to my grown up job, but all good things must come to an end. Last night I took my usual nightly nap on the couch, only for about an hour, but this time I forgot to set my alarm! (Oh the horror!) Have you ever shot up out of bed just knowing you were already late? It's terrible isn't it? That oh my god, oh my god, I slept in feeling. I swear I ran back and forth at the foot of the bed about ten times trying to get my bearings and figure out what to do. I threw on some clothes, brushed my teeth, smeared on some makeup, and tried to make my birds nest of a hair do look halfway decent, to no avail. Believe it or not I actually got to work in the nick time. My punishment, having to drink the bitter nastiness they call coffee and having to face the morning in a zombie like coma. Luckily I survived the day and decided to bake cookies and drink wine to make myself feel better. Even better the cookies have liqueur in them too. 

If you are wanting a comforting hug at the end of a long tiring day, these cookies are for you. The hint of mint and irish cream soothes you just like a warm after dinner drink with a shot of Bailey's. Try em out. :)

Mint Chocolate Irish Cream Cookies

1 1/2 cups flour
1/2 tsp baking soda
1/8 tsp salt
1/2 cup (1 stick) butter (room temperature)
1/2 cup brown sugar
1/4 cup granulated sugar
1 egg
1 tsp vanilla
1/4 cup Irish Cream (I used Bailey’s Chocolate Mint Irish Cream, but any flavor will work)
1/4 cup Andes crème de menthe baking chips
1/4 cup chocolate chips

1.  In a medium bowl whisk together flour, baking soda, and salt.

2.  In the bowl of a stand mixer fitted with a paddle attachment cream together butter and sugar until pale, then add the egg and vanilla and beat until light and fluffy, then with the mixer still on drizzle in the irish cream. Scrape down sides to make sure all is incorporated.

3.  Then add flour mixture and mix on low until just combined, and then stir in Andes baking chips and chocolate chips.

4.  At this point I stash them in the fridge to get a chill on them while I clean up and preheat the oven and prepare the baking sheets.

5.  Preheat oven to 350 degrees and line baking sheet with parchment paper or silicon baking mat. Place tablespoons of dough on the baking sheet leaving enough room for spreading. I use a small cookie scoop. Bake for 8 to 10 minutes, just until they start to brown around the edges.

6.  Cool on sheet for 5 minutes then transfer to cooling rack to cool completely.

Store uneaten cookies (yeah, like that ever happens) in an air tight container. ;) Enjoy

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