Bailey’s and Coffee White Chocolate Chip Cookies

Bailey's-and-Coffee-White-Chocolate-Chip-Cookies

You know how there are times when ingredients are added to a recipe and they kind of taste like they do separately.

Then there are other times when ingredients are added to a recipe and when combined, the recipe takes on a whole new taste.

This is one of those recipes when all of the ingredients have a “taste of one”.  Does this make sense?

These cookies have instant coffee and Bailey’s Irish Cream in them. Yet not one flavor dominates, they just taste amazingly delish.

The trick to making these is to take them out of the oven the nano second that they start to “fall”.

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When baking they’ll rise just a bit then they’ll fall….this is right when you take them out of the oven and carefully transfer them on to a cooling rack.

So there you have it.  I hope you’re having a nice week and thank you so much for stopping by.

Let’s check out the ingredients real quick.

Bailey's-and-Coffee-White-Chocolate-Chip-Cookies

Bailey’s Irish Cream, instant coffee granules, white chocolate chips, brown sugar, sugar, butter, egg, flour, baking soda, baking powder, vanilla extract, and salt.

Here’s how to make it.

Preheat the oven to 375 degrees F.

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In large bowl add the flour,

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baking powder,

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baking soda,

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instant coffee,

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and salt.

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Stir ingredients together and set aside.

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In a large mixing bowl, add the butter,

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brown sugar,

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sugar, and

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vanilla.

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Beat until light and fluffy.

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Then, beat in the egg…

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….and add the Bailey’s Irish Cream.

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Next,

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gradually beat in the flour mixture….

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….until all ingredients are incorporated.

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Then,

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stir in the white chocolate chips.  Make sure to leave out a few (or more) white chocolate chips so you can snack on them.  This is a requirement.

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Next,

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drop by rounded heaping tablespoons on to an ungreased cookie sheet.

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Bake in a preheated oven until just when the cookie starts to “fall” (no more than about 9 minutes).  As the cookie bakes it should rise just a bit, then it will start to fall.  This is right when the cookies should be removed from the oven.

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Using a spatula, carefully transfer the cookies on to a cooling rack.  If the cookies are too soft to move at first, let them sit on the pan for just a minute before moving them.

8 Bailey's and Coffee White Chocolate Chip Cookies

Let cool and…

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Enjoy.

Adapted from Nestlé’s “White Chip Island Cookies“.

More delish cookie recipes:
Chewy white chocolate and tart cherry cookies
Oatmeal raisin cookies
Old fashioned apple molasses cookies

Bailey's and Coffee White Chocolate Chip Cookies

Yield: Makes about 34 cookies

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: About 1 hour

Ingredients:

1-2/3 cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2-1/2 tablespoons instant coffee granules
3/4 cup butter (1-1/2 cubes butter) - softened
1/3 cup sugar
1-1/2 teaspoons vanilla extract
1 egg
1 cup brown sugar
2 tablespoons Bailey’s Irish Cream
1 package of white chocolate chips (12 ounce package)

Directions:

Preheat oven to 375 degrees F. In a large bowl add the flour, baking powder, baking soda, instant coffee, and salt. Stir ingredients together and set aside. In a large mixing bowl, add the butter, brown sugar, sugar, and vanilla. Beat until light and fluffy. Beat in the egg, and add the Bailey’s Irish Cream. Gradually beat in the flour mixture until all ingredients are incorporated. Stir in the white chocolate chips. Drop by rounded heaping tablespoons on to an ungreased cookie sheet.

Bake in a preheated oven until just when the cookie starts to “fall” (no more than about 9 minutes). As the cookie bakes it should rise just a bit, then it will start to fall. This is right when the cookies should be removed from the oven. Using a spatula, carefully transfer the cookies on to a cooling rack. If the cookies are too soft to move at first, let them sit on the pan for just a minute before moving them. Let cool and serve.

Adapted from Nestlé's "White Chip Island Cookies"

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10 Responses to “Bailey’s and Coffee White Chocolate Chip Cookies”

  1. MaryEllen — April 1, 2014 @ 10:49 am (#
    1
    )

    There’s no flour amount listed?

    Reply

    • Nancy — April 1st, 2014 @ 1:10 pm

      Hi MaryEllen, thank you SO much for mentioning this. I remember looking at the ingredients after typing them and thinking something was missing. Thank you very much again….just fixed it.

      Reply

  2. MaryEllen — April 1, 2014 @ 1:45 pm (#
    2
    )

    Thank you!

    Reply

  3. Julie — April 2, 2014 @ 5:15 pm (#
    3
    )

    Beautiful cookies! What kind of flour did you use?

    Reply

    • Nancy — April 2nd, 2014 @ 5:22 pm

      Hi Julie, I used all-purpose flour. Thank you for asking, I’ll add this info to the recipe.

      Reply

  4. Amy — April 13, 2014 @ 3:36 pm (#
    4
    )

    These sound delicious – they must be with three sticks of butter!

    Reply

  5. Amy — April 13, 2014 @ 3:40 pm (#
    5
    )

    That can’t be right.

    Reply

    • Nancy — April 13th, 2014 @ 7:21 pm

      Amy, you’re right, it should be 3/4’s cup.

      Reply

  6. Amy — April 13, 2014 @ 3:42 pm (#
    6
    )

    Should be 1 1/2 sticks of butter, not 1 1/2 cups. Thought that sounded like a lot!

    Reply

    • Nancy — April 13th, 2014 @ 7:21 pm

      Amy, you are right! Thank you very much for pointing this out. I just fixed it in the recipe. I read your first comment and I thought wow, that’s a lot of butter for goodness sake. Thank you so much again for mentioning this!

      Reply

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