You know what winter calls for?
Coffee. Or Hot Chocolate.
And do you know what coffee in the winter calls for?
There is nothing like a weekend morning in the winter, snow falling outside, curled up with a blanket and a cup of coffee with an Irish kick.
When I found this recipe last spring, I knew I needed to make them that day. And I did. I even bought a whole bottle of Irish Cream to make the recipe. I was cleaning out my refrigerator the other day and found the bottle. I was reminded of these cookies. I had to make them again. And soon!
Chocolate. Dark Chocolate. Mint. Coffee. Irish Cream. All in one cookie.
These are addicting!
Double Chocolate Mint Irish Cream Cookies
Adapted from the How Sweet It Is recipe
yields 3-4 dozen cookies
- 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 (I buy the single serving packets, and use one whole packet)
- 8 tablespoons Irish Cream liqueur or Irish Cream Coffee Creamer
- 1 package mint and dark chocolate chips (normally only available during the holiday season)
- In a large mixing bowl, cream butter, sugar, eggs and vanilla with an electric mixer. Add in Irish Cream 4 tablespoons at a time.
- Add flour, cocoa powder, instant coffee, baking soda and salt. Continue mixing with electric mixer until fluffy.
- Stir in mint and dark chocolate chips.
- Refrigerate dough for 2-4 hours. This will firm up the butter again and keep the cookies from becoming flat pancakes in the oven.
- Using a small cookie scoop or a tablespoon place cookie dough onto cookie sheet about 2 inches apart. (I make these as mini cookies, but they can be made as full size cookies too.)
- Bake at 350 degrees for 8-10 minutes. Cool on cookie rack or tin foil. Store in air tight container.