Irish Cream Brownie Cookies

I have had my eye on a couple of different recipes that use Irish Cream liqueur. I was just about ready to make one and I read the reviews and they noted that the cookies were bland. I didn’t want bland cookies, but I did want to make something with Irish Cream, so I looked for some alternatives. I found two recipes that I pinned, and in the end, I made these Irish Cream Brownie cookies.

When you read through the recipe, the important thing to take away is that these are brownie cookies. They are extremely chocolaty, and the dough is very brownie-like. What that means in a practical sense is that the dough is basically batter. The recipe suggested chilling the dough for about 15 minutes to firm it up, but I knew that would make little difference. I refrigerated the dough overnight and that worked best. The dough was soft, but workable.

Despite chilling, these cookies are still quite sticky, and I found that working the dough with slightly damp hands worked best. I baked these for 10 minutes, I think, but I was doing something else, and I realized that my timer was going off. Oops! They come out of the oven quite puffy, and I ended up topping each cookie with a few extra chocolate chips. These are super fudgy, and you can immediately taste the Irish Cream in these cookies!

Irish Cream Brownie Cookies
9 ounces bittersweet chocolate, roughly chopped
2 tablespoons butter
1/4 cup + 1 tablespoon flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup packed brown sugar
2 eggs
3 tablespoons Irish cream liqueur
1/4 teaspoon vanilla
1/4 cup chocolate chips
Place the chopped chocolate and butter in a small saucepan. Set over low heat and melt the  chocolate/butter, stirring until the mixture is smooth. Allow to cool for 10 minutes.

In a medium bowl, whisk together the flour, baking powder, and salt; set aside. In a large mixer bowl, beat the brown sugar and eggs on medium until combined. Add the melted chocolate/butter mixture and stir to combine. Add the Irish Cream and vanilla and mix on medium to incorporate.

With the mixer running on low, gradually add the flour mixture. Stir in the chocolate chips with a spatula. The dough will be extremely soft, so refrigerate overnight.

Heat the oven to 350 degrees. Line two baking sheets with silicone baking mats.

Shape the dough into tablespoon-sized balls and place on the prepared baking sheets. Flatten the top of each cookie slightly.

Bake for about 10 minutes, until the edges are done but still soft in the middle. If desired, press additional chocolate chips into the tops of the hot cookies. Cool for 15 minutes in the pan before removing to a wire rack to cool completely.

Recipe from Bake or Break