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A smooth cookie, with a hint of Bailey’s Irish Cream and a hint of mint. These two make a wonderful couple!
Preheat oven to 350F.
Line 2 baking sheets with parchment paper.
In a large bowl, cream butter, granulated sugar and brown sugar until light and fluffy. Beat in eggs and vanilla. Set aside.
In a separate bowl, combine the flours, unsweetened cocoa, baking powder, baking soda and salt.
Add flour mixture to creamed mixture alternately with Bailey’s Irish Cream. Fold in Andes Baking Chips.
Take 1 level teaspoon of the dough, roll into a ball, place on baking sheet and flatten with your fingers. (If dough seems too soft, put in the refrigerator for 10 minutes, I did that in between batches).
Bake at 350°F for 8-10 minutes or until edges are lightly browned. Remove from pans to wire racks to cool completely
Makes 105 2″ Cookies
Calories per cookie: 60, Fat: 2.8, Sodium: 23, Carbs: 7.3, Fiber: .5, Sugar: 3.4, Protein: .09
Enjoy!
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