Irish Cream Chocolate Cookies Recipes

Steps:

• Turn the heating pad covered with a kitchen towel onto high heat.
• In a small saucepan, scald the heavy whipping cream. Remove from the heat and add the white chocolate. Stir until all of the chocolate is melted and then add the Irish cream liqueur and stir again. Pour into a piping bag and lay on the heating pad to keep warm.
• In a microwave-safe container, melt the dark chocolate on high in 30 second increments, stirring in between until the chocolate is completely melted. Pour the chocolate into the candy molds to coat and tip over to drain off the excess chocolate to create a chocolate shell. Place the molds in the freezer for 2 minutes to harden. Remove the molds from the freezer and fill just shy of the top with the white chocolate-Irish cream mixture. Reheat the left over dark chocolate in the microwave until melted and place in a piping bag. Pipe the dark chocolate over the top of the mold and shake or tap to level. Place the molds back into the freezer for 3 minutes. Turn over onto wax paper and pop out the candies from their molds. Store at room temperature.

Steps:

• 1. Preheat oven to 350 F and line two baking sheets with grease proof paper.
• 2. Beat together butter and sugar until light and fluffy. Add vanilla, egg and 2 tbsp of Irish cream and mix until well combined.
• 3. Add flour and cocoa powder and mix until you have a soft dough. Roll out to about 5mm thick. Cut out circles with a fluted cookie cutter and bake for 10 -12 mins or until golden. Leave on a wire rack to crisp up.
• 4. While cookies are cooling, make the icing. Put icing sugar in a bowl and add 3 tbsp of Irish cream. Make sure icing is not too runny (add more icing sugar if necessary.
• 5. Place a blob of icing on each cookie and drizzle with melted chocolate.

Steps:

• In a mixing bowl, beat the egg yolks and sugar with an electric mixer set on medium speed until pale, creamy, and starting to thicken, about 5 minutes.
• With clean beaters, whip the cream in a non-plastic bowl on medium speed until fluffy and the cream forms stiff peaks. Use a rubber spatula or wire whisk to fold 1/3 of the yolk mixture into the whipped cream. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining yolk mixture and then the Irish cream liqueur, folding just until incorporated.
• In a microwave-safe bowl, heat the chocolate very gently on low power just until melted; stir to dissolve any lumps. Very gently fold the chocolate into the Irish cream mixture as before, keeping as much fluffy volume as possible. With clean beaters, beat the egg whites on medium-high speed in a non-plastic bowl to stiff peaks; gently fold the egg whites into the chocolate mixture until evenly incorporated. Spoon the mousse into individual dessert cups or glasses, and chill for 4 to 6 hours.

Steps:

• Cream butter, sugars and egg until fluffy.
• Add vanilla and Bailey's Irish cream.
• Mix dry ingredients and blend into creamed mixture.
• Add chocolate chips.
• Drop onto ungreased baking sheets.
• Bake at 375 degrees for 8-10 minutes.
• Cool.
• Or don't cool. Just eat. :).

Steps:

• Combine flour, cocoa powder, baking soda, and salt.
• Cream butter, sugar, eggs and vanilla until fluffy.
• Mix together.
• Roll dough into balls and bake for 8 minutes.
• Remove from the oven and press a Hershey kiss into the center of each cookie.