Irish Cream and Coffee, White Morsel Cookies
These Irish Cream and coffee white chip cookies are soft in the middle, crispy around the edges and taste heavenly.
Sometimes when ingredients are combined in a recipe, they taste somewhat like they do separately.
While other times when ingredients are combined it’s as though the recipe takes on a whole new taste.
This is one of those recipes where not one flavor dominates.
And these cookies have a delicious flavor of their own.
About the Ingredients
The ingredients in these cookies include Irish cream and instant coffee granules.
Both, the Irish cream and the coffee add a subtle richness to the overall taste.
And the white morsels in these cookies add a light sweet flavor, as well as texture.
About Baking the Cookies
So that these cookies are crispy around the edges and soft in the middle, they’re removed from the oven the nano second that they start to “fall”.
When the cookies bake, they’ll rise just a bit and then they’ll fall.
This is right when they need to come out of the oven and be carefully transferred onto a cooling rack.
Let’s check out the ingredients.
Irish cream, instant coffee granules, white baking morsels, brown sugar, sugar, butter, egg, flour, baking soda, baking powder, vanilla extract, and salt
HOW TO MAKE THIS RECIPE
A printable recipe with the measurements and instructions is located at the bottom of this post.
Preheat the oven to 375 degrees F.
Dry Ingredients:
In large bowl add flour,
baking powder,
baking soda,
instant coffee,
and salt.
Stir ingredients together and set aside.
Butter, Sugars and Vanilla:
In a large mixing bowl, add butter,
brown sugar,
sugar, and
vanilla extract.
Beat until light and fluffy.
Eggs:
Then beat in the egg.
Irish Cream:
And add the Irish cream.
Dough:
Gradually beat in the flour mixture…
…until all ingredients are incorporated.
White Chocolate Morsels:
stir in the white morsels.
Cookie Dough on Cookie Sheet:
Next,
drop by rounded heaping tablespoons on to an ungreased cookie sheet.
Bake:
Bake in a preheated (at 375 degrees F.) 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.
Cool and Serve:
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 before serving.
Thank you so much for stopping by CCC!
SUBSCRIBE TO CCC
Don’t Miss a CCC Recipe! Subscribe now to Coupon Clipping Cook and get an email each time we have a new post. CLICK HERE TO SUBSCRIBE TO COUPON CLIPPING COOK.
Irish Cream and Coffee White Morsel Cookies
Ingredients
- 1-2/3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2-1/2 tablespoons instant coffee granules
- 3/4 cup (1-1/2 sticks) butter (salted) softened
- 1/3 cup sugar
- 1-1/2 teaspoons vanilla extract
- 1 egg
- 1 cup (packed) brown sugar
- 2 tablespoons Irish Cream
- 1 package (12 ounces) White baking morsels
Instructions
- Preheat oven to 375 degrees F.
- In a large bowl add flour, baking powder, baking soda, instant coffee, and salt. Stir ingredients together and set aside.
- In a large mixing bowl, add butter, brown sugar, sugar, and vanilla extract. Beat until light and fluffy.
- Beat in the egg and add Irish cream. Gradually beat in the flour mixture until all ingredients are incorporated.
- Stir in the white morsels. Drop by rounded heaping tablespoons on to an ungreased cookie sheet.
- Bake in a preheated oven (at 375 degrees F.) 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"
Recipes with Irish Cream
Here are more recipes with Irish cream you may like “Coffee Cake with Irish Cream” and “Irish Cream and Chocolate Raspberry Dessert“.
Dessert Recipes
Here are more dessert recipes you may like “Warm Cherry Pie Rolls“, “Biscoff Cookie Butter Blondie Brownies” and “Chocolate on Chocolate Dessert in a Glass“.
Cookie Recipes
More Cookie Recipes You May Like:
Old Fashioned Snickerdoodle Cookies
Chewy White Chocolate and Tart Cherry Cookies
When you put baileys in cookies does the alcohol bake out.
Hi Sheryl, great question. I did a google search on this topic and based on a number of articles, it appears that with just 9 minutes of baking time (amount of time for these cookies to bake), the alcohol would not burn off.
Should be 1 1/2 sticks of butter, not 1 1/2 cups. Thought that sounded like a lot!
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!
That can’t be right.
Amy, you’re right, it should be 3/4’s cup.
These sound delicious – they must be with three sticks of butter!
Beautiful cookies! What kind of flour did you use?
Hi Julie, I used all-purpose flour. Thank you for asking, I’ll add this info to the recipe.
Thank you!
There’s no flour amount listed?
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.