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.
