The Pioneer Woman Tasty Kitchen
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Baileys Mint Chocolate Chip Cookies

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Level: Easy

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Description

A smooth cookie, with a hint of Bailey’s Irish Cream and a hint of mint. These two make a wonderful couple!

Ingredients

  • 1 cup Butter, Unsalted
  • ½ cups Granulated Sugar
  • ½ cups Brown Sugar
  • 2 whole Eggs
  • 1 teaspoon Vanilla Extract
  • 2 cups All-purpose Flour
  • 2-¼ cups Whole Wheat Pastry Flour
  • ¼ cups Unsweetened Cocoa Powder
  • 1-½ teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • ½ teaspoons Salt
  • ½ cups Bailey's Irish Cream
  • 2 cups Andes Creme De Menthe Baking Chips

Preparation

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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