I love hearing what people are cooking and baking via my Facebook Group and I found out about these Baileys Irish Cream Chocolate Chip Cookies via my dear real-life friends Nigel and Kenora. They made them for the holidays as gifts and said they were a huge hit. Normally, I am very stingy with my Baileys. I am not willing to use it in just any recipe but when one comes so highly recommended, I just had to try them. They sounded so good!
These begin like a typical cookie recipe: cream the butter and then cream in the sugar, this time it was a white and brown sugar combo with an egg. No problem.
While the mixer was creaming I added the Baileys that also had some vanilla extract in it.
The recipe says to “mix dry ingredients and blend into creamed mixture” but I sifted everything together and then added it gradually.
The final components? Chocolate chips, chopped pecans and coconut. I know, weird eh? I almost just added the chocolate chips but I decided I just had to see how this all worked together.
Now you know those cookies that spread out and ooze all over the baking sheet into one another even when you bake them two inches apart? Yeah, well, these aren’t those cookies. These did not change one bit!
This is the first batch I made. It was a tad frustrating because the recipe does not say how big to make them, whether to bake them far apart… Sometimes it is the simple recipe I want to strangle. I made these with a big scoop and divided them in two. After the first batch baked at 375F for 8 minutes (perfect length of time in my oven) I either smooshed them down a little with a fork or with my hand.
So they are not the prettiest looking cookies but I tell you, they are one of the best I have ever tasted. It wasn’t just me who thought so. My friends came over on the weekend and were up over and over to the grab another cookie. You could smell and taste the Baileys in each one and the coconut gave the cookie fabulous texture. They were quite firm on the outside but melted in your mouth until you hit the crunch of the pecans. This is one sophisticated cookie!
I wish the recipe had been just a little more specific with its directions. For new bakers, this kind of recipe can be maddening but if you make it the way I did, you will not be sorry. I would have given this recipe a perfect rating for the flavours but the vague directions make that impossible. I give this recipe four and a half out of five wooden spoons.
Make these! You won’t be sorry. Thanks Nigel and Kenora!!!