I want to start out with a disclaimer that I don't think that Irish Coffee Cookies are a real thing. Well they are real in the fact that these cookies were made and they tasted absolutely fabulous. In fact I think I'm going to go get one to snack on right now. They are not real in the fact that they are an actual Irish Tradition.
These are basically my non alcoholic twisted version of Irish Car Bomb cupcakes.
For those of you that know what Irish Car Bomb cupcakes are then you are probably really confused. If you don't know, they are a cupcake made with Guinness stout, filled with a whiskey ganache, and topped with a baileys frosting. I've had a version of these cupcakes before and they are tasty and yummy.
However you need three types of alcohol to make them. Jim and I have the occasional beer and love to share a good bottle of wine, but beyond that we don't stock anything else in the house. So every year I toy with making these and then give up because I know that the rest of the alcohol will sit there till St. Patty's day next year.
This year since its the first time I'm doing the blog I considered them...but there are so many versions that are excellent already out there. Plus if you haven't already figured this out I'm more of a cookie vs cupcake girl. Looking at all the recipes I've done there are 20 cookie recipes and 2 cupcakes. So I decided to morph this idea into a cookie.
Still confused? Yeah you should be the only real similarity is that I used Baileys Irish Cream Coffee Creamer for the frosting and the cupcakes have baileys frosting. However if these cookies were put to a taste test against a car bomb cupcakes on St Patty's day then they would hold there own. I mean these cookies are thin MOCHA FLAVORED cookies with crisp edges and a FUDGEY center. Topped with BAILEY's FLAVORED frosting. On any day besides St Patty's day which is the other 364 days a year...I'm guessing these cookies would win! Just saying.
So welcome to Irish St Patty's Day week on the blog.
Irish Coffee Cookies
Yield: 24 cookies
- 1/2 cup semisweet chocolate chips
- 2 Tbsp instant coffee powder
- 2 tsp boiling water
- 1/2 cup butter, softened
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 egg
- 1 1/4 cup flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/3 cup butter, room temperature
- 2 cups powdered sugar
- 8 Tbsp Baileys Irish Cream Coffee creamer
- 1 Tbsp coffee grounds
- Preheat the oven to 350 degrees.
- Add the boiling water to the instant coffee in a small bowl or mug. Let the coffee dissolve while you prepare the other ingredients.
- Melt the chocolate chips in the microwave, started out with 20 seconds. Stir the chips then put them in for 15 seconds and stir again. If needed cook for another 10 seconds and stir until the chips are smooth.
- In a large bowl cream together the softened butter, brown sugar, sugar and prepared coffee mixture.
- Next add in the egg and melted chocolate and mix everything together.
- In a medium sized bowl mix together the remaining dry ingredients, flour, salt, and baking soda.
- Gradually add the dry ingredients to the main mixture. Mix until everything is well combined.
- Place 1 Tbsp size rounded balls onto the cookie sheets.
- Bake for 10-12 minutes.
- Let cookies cool for 2-3 minutes on the pan before moving them to a wire rack to cool completely.
- As the cookies cool make the frosting.
- In a medium sized bowl mix together the butter at room temperature and the powdered sugar. When it started to combine in clumps add half of the Bailey Irish Cream Coffee Creamer.
- Mix again and when combined add the remaining creamer. Add more powdered sugar or creamer to get the texture that you want for easy spreading.
- Frost each cookie, and sprinkle with coffee grounds.
You may also enjoy
Chocolate Raspberry Cookies
Chocolate Mint Pudding Cookies