As we get closer to March and to St. Patricks’s Day, I thought I would try my hand at making some chocolate chip cookies, but with a little bit of an Irish twist. These cookies here are made with some Irish Cream baked right in. And let me just tell you, they’re so sooo good!

The out edges are browned and have a little crisp to them while the insides are light, moist, and totally fluffy. And there’s just enough Irish Cream in there to get a hint of the flavor without it being over powering. If you love chocolate chip cookies and you love Irish Cream - these Irish Cream Chocolate Chip Cookies will likely be your new favorites.

The only real swaps made to these cookies was a mix of flours and of course swapping in natural sweeteners for the most of the sugar. I should also note that if you would rather another sort of chocolate other than semi-sweet you could sub those in too! I find that milk chocolate is too sweet and dark chocolate can be little over powering in chocolate chip cookies if they’re used to excess, and these cookies are LOADED with chocolate.

Enjoy with a cup of coffee with Irish Cream in it!

Irish Cream Chocolate Chip Cookies

Yield: 32

Author: The Skinny Fork (Amanda Plott)

Prep time: 15 MinCook time: 10 MinInactive time: 2 H & 15 MTotal time: 2 H & 40 M

Delicious chocolate chip cookies with just a touch of Irish Cream baked right into them. Perfect with some spiked Irish coffee or all on their own!

Ingredients

1 1/4 C. All-Purpose Flour
1 1/4 C. Whole Wheat White Flour
1 Tsp. Baking Soda
3/4 Tsp. Salt
1/2 Tsp. Ground Cinnamon
8 Oz. Butter
1 C. Natural Sweetener/Brown Sugar Blend
1/4 C. Sugar
1/4 C. Natural Sweetener
1 1/2 Tsp. Vanilla Extract
3 Tbsp. Irish Cream
2 Whole Large Eggs
12 Oz. Semi-Sweet Chocolate Chips

Instructions

In a large bowl whisk the 1 1/4 C. flour, 1 1/4 C. white wheat flour, 1 Tsp. baking soda, 3/4 Tsp. salt, and 1/2 Tsp. cinnamon until well combined.
In another large bowl, or the base of stand mixer, beat together the 8 Oz. butter, 1 C. natural sweetener/brown sugar blend, 1/4 C. sugar, and 1/4 C. natural sweetener until light and fluffy. (About 2 minutes.) Scrape down the sides.
Add in the 1 1/2 Tsp. vanilla, and 3 Tbsp. irish cream.
Beat in the 2 eggs one at a time; beating for about 15 seconds after each addition.
Gently fold the flour mixture into the egg mixture just until the flour is starting to disappear.
Fold in the 12 Oz. chocolate chips.
Cover and chill in the fridge for at least 2 hours.
Preheat the oven to 375 degrees F. and line two baking sheets with parchment paper or silicone baking mats.
Scoop 2-3 Tbsp. dough (nearly 1/4 C. of dough) and roll into a ball.
Place on the prepared baking sheets about 2" apart.
Bake in the oven for 10-12 minutes or until the edges are starting to brown.
Once done, remove from the oven and allow the cookies to cool for 15 minutes before transferring to a wire rack to continue cooling.

Notes:

I use the term 'natural sweetener' in place of Splenta, stevia, monk, etc. Use whatever your favorite is so long as it measures cup for cup like sugar.

Calories

178.24

Fat (grams)

9.47

Sat. Fat (grams)

5.66

Carbs (grams)

21.73

Fiber (grams)

1.80

Net carbs

19.93

Sugar (grams)

8.82

Protein (grams)

2.97

Sodium (milligrams)

145.53

Cholesterol (grams)

26.86

Nutritional Claims: Low Sodium • Low Potassium • Kidney Friendly • Vegetarian • Pescatarian • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Kosher