Double Fudge Irish Cream Cookies
Ingredients
- 1 cup butter, softened
- 1 1/2 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 2/3 cups flour
- 1/2 cup cocoa powder
- 1 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon instant coffee powder
- 8 tablespoons Bailey’s Irish Cream liquer
- 1 cup white chocolate chips
- 1/2 cup chocolate chips
Instructions
- Cream butter, sugar, eggs and vanilla until fluffy. Add in Bailey’s one tablespoon at a time. Add flour, cocoa powder, instant coffee, baking soda and salt and mix until combined.
- Fold in chocolate chips. Refrigerate dough for 4-6 hours.
- Roll into balls and set on baking sheet.
- Bake at 350 for 8-10 minutes.
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