Double Fudge Irish Cream Cookies

Ingredients

• 1 cup Butter, Softened
• 1-½ cup Sugar
• 2 whole Eggs
• 1 teaspoon Vanilla Extract
• 8 Tablespoons Bailey's Irish Cream Liqueur
• 2-⅔ cups All-purpose Flour
• ½ cups Cocoa Powder
• 1 teaspoon Instant Coffee Powder
• 1-¼ teaspoon Baking Soda
• ¼ teaspoons Salt
• 1 cup White Chocolate Chips
• ½ cups Milk Chocolate Chips

Preparation Instructions

Cream butter, sugar, eggs and vanilla until fluffy. Add in Bailey’s one tablespoon at a time. Add flour, cocoa powder, instant coffee, baking soda and salt and mix until combined.

Fold in chocolate chips. Refrigerate dough for 4–6 hours.

Roll into balls and set on a baking sheet.

Bake at 350ºF for 8–10 minutes.