Peppermint Irish Coffee Cookies

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

    • Recchiuti Peppermint Thins


          1. Soak instant coffee in Baileys while prepping the other ingredients.

          2. Mix cream butter, sugar, and brown sugar together in a stand mixer or hand mixer until smooth.

          3. Add salt, flour, and baking soda. Gently mix together.

          4. Add Baileys and coffee mixture, egg, and vanilla extract.

          5. Mix for about 2 minutes, until well mixed.

          6. Put cookie dough in refrigerator for 30 minutes.

          7. Preheat oven to 375F.

          8. 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.

          9. Bake for 5 minutes.

          10. Take tray out of oven and add one Peppermint Thin to the center of each cookie.

          11. Bake for an addition 2 minutes.

          12. Cool completely before enjoying.