Happy St. Patricks Day!
Continue the celebration of the Irish after the corn beef and cabbage feast by enjoying Bailey's Irish Cream Chocolate Chip Cookies. Don't worry if you are too full - they are delicious anytime of the year!
The addition of Bailey's Irish Cream along with the coconut and pecans layers the flavors in these chocolate chip cookies.
| BAILEY'S IRISH CREAM CHOCOLATE CHIP COOKIES |
|
|
1/2 c. butter
1/2 c. granulated sugar 1/2 c. brown sugar 1 egg 1 tsp. vanilla 1/2 c. Bailey's original Irish cream 2 1/4 c. cake flour 1/2 tsp. baking soda 1/2 tsp. salt 1 (6 oz.) pkg. semi-sweet chocolate chips 3/4 c. coconut 1/2 c. chopped pecans
Cream butter, sugars and egg until fluffy. Add vanilla and Bailey's Irish cream. Mix dry ingredients and blend into creamed mixture. Add coconut, nuts and chips. Drop onto ungreased baking sheets. Bake at 375 degrees for 8-10 minutes. Cool.
|
|
3 Responses »
Leave a Response
Even better..... while you're making the cookies, sip the Bailey's. Only need to save 1/2 cup.
Don't forget the green food coloring.
Seriously, if anyone decides to make these, let us know what you think.
Well...I started them last night, but after getting the Bailey'e out decided it was too much trouble,.. just drank the Bailey's instead with an Animal Cracker. You know what?? They go good together.