Irish Cream Jumbo Cookies (Print Version)
# Ingredients:
→ For the 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 (like Baileys)
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 (optional, enhances flavor without a strong coffee taste)
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 (small pieces, slightly larger than crumbs)
17 -
1/2 cup white chocolate chips
→ For the Bailey's Icing Drizzle
18 -
1 cup powdered sugar, ideally 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. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
05 -
Fold in the semi-sweet chocolate chips, milk chocolate chunks, toffee bits, crushed chocolate cookies, and white chocolate chips until evenly distributed.
06 -
Shape the dough into large balls (about 5-6 oz each). Keep them tall rather than flattening them. You want them to be loosely shaped spheres.
07 -
Place 3-4 cookies per baking sheet, keeping the remaining dough in the fridge. Bake for 9-12 minutes, until the edges are golden and the centers are slightly underdone.
08 -
Let the cookies cool on the baking sheet for 30 minutes before transferring to a wire rack. Allow them to cool completely for the best texture.
09 -
In a mixing bowl, whisk together powdered sugar and 2 tablespoons of Baileys. Add vanilla extract and melted butter, stirring until smooth. If the glaze is too thick, add more Baileys 1 teaspoon at a time until it reaches a pourable consistency.
10 -
Drizzle the icing over the cooled cookies using a spoon or piping bag. Let the icing set before serving. Ideally, let the cookies set overnight because the icing will harden and have the best texture.
# Notes:
01 -
Using cold butter and eggs helps create thick, bakery-style cookies that don't spread too thin when baking.
02 -
Espresso powder enhances the chocolate flavor without making the cookies taste like coffee.
03 -
These cookies taste even better the next day, as the flavors meld and the icing sets to the perfect consistency.