Irish Cream Jumbo Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
1 cup (2 sticks) salted butter, cold and cubed
02 -
3/4 cup granulated sugar
03 -
3/4 cup packed light brown sugar
04 -
2 large eggs, cold
05 -
2 tablespoons Irish cream liqueur
06 -
2 3/4 cups all-purpose flour
07 -
2 tablespoons cornstarch
08 -
1 teaspoon baking soda
09 -
1/2 teaspoon salt
10 -
1 teaspoon espresso powder
11 -
1 teaspoon vanilla extract
12 -
1/2 teaspoon almond extract
13 -
1/2 cup semi-sweet chocolate chips
14 -
1/2 cup milk chocolate chunks
15 -
1/2 cup toffee bits
16 -
1/2 cup crushed chocolate sandwich cookies
17 -
1/2 cup white chocolate chips
→ Bailey’s Icing Drizzle
18 -
1 cup powdered sugar, sifted
19 -
2–3 tablespoons Baileys Irish Cream
20 -
1/2 teaspoon vanilla extract
21 -
1 tablespoon melted butter
22 -
Pinch of salt
# Instructions:
01 -
Preheat the oven to 410°F and line a baking sheet with parchment paper.
02 -
Cream the butter and sugars in a stand mixer or with a hand mixer until smooth, about 1–2 minutes. Avoid overmixing.
03 -
Mix in eggs, one at a time, then add Irish cream liqueur, vanilla extract, and almond extract.
04 -
In a separate bowl, whisk together the flour, cornstarch, baking soda, salt, and espresso powder.
05 -
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
06 -
Fold in the semi-sweet chocolate chips, milk chocolate chunks, toffee bits, crushed chocolate cookies, and white chocolate chips until evenly distributed.
07 -
Shape the dough into large balls, about 5–6 oz each. Shape them tall rather than flattening into spheres.
08 -
Place 3-4 cookies per baking sheet and refrigerate remaining dough. Bake for 9–12 minutes, until edges are golden, and centers appear slightly underdone.
09 -
Let the cookies cool on the baking sheet for 30 minutes. Transfer to a wire rack and let cool completely for the best texture.
10 -
In a mixing bowl, whisk powdered sugar with 2 tablespoons of Baileys, then stir in vanilla extract and melted butter. Add additional Baileys 1 teaspoon at a time to achieve pourable consistency.
11 -
Drizzle icing over cooled cookies using a spoon or piping bag. Allow icing to set before serving for optimal texture.