We love when our fans come up with new, delicious ways to include Recchiuti in their at-home baking creations. This recipe for Peppermint Irish Coffee Cookies using our Peppermint Thins was created by Sandy Eats Blog. Her blog features a variety of recipes and travel and lifestyle stories for you to enjoy!
Yields: About 2 dozen cookies Time: About 1 Hour
1/2 cup sugar
1/2 cup brown sugar
1/2 cup unsalted butter, room temperature
1/4 cup Baileys Irish Cream
1 large egg, room temperature
1/2 teaspoon vanilla extract
3 teaspoons instant coffee
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cup all-purpose
Soak instant coffee in Baileys while prepping the other ingredients.
Mix cream butter, sugar, and brown sugar together in a stand mixer or hand mixer until smooth.
Add salt, flour, and baking soda. Gently mix together.
Add Baileys and coffee mixture, egg, and vanilla extract.
Mix for about 2 minutes, until well mixed.
Put cookie dough in refrigerator for 30 minutes.
Preheat oven to 375F.
Scoop 1 tablespoon of dough onto the baking sheet with about 2 inch space in between each cookie. No need to press down, the cookies will flatten and expand in the oven.
Bake for 5 minutes.
Take tray out of oven and add one Peppermint Thin to the center of each cookie.
Bake for an addition 2 minutes.
Welcome to Recchiuti Confections!
Our office and shipping department will be closed on Monday, May 29 in observance of Memorial Day.
All Standard and Express shipping orders placed Weds, May 24 – Sunday, May 28 will ship on Tues, May 30. Overnight orders placed on Weds, May 24 will ship on Thurs, May 25.
Our retail store at the Ferry Building will be closed from Mon, May 29 through Weds, May 31 for maintenance. Store hours resume on Thursday, June 1.
For any questions or assistance, please review our shipping page or reach out to CustomerService@Recchiut.com or 800-500-3396.