Bailey's Caramel Butterscotch Cookies

by Nicole Weston, Posted Jan 21st 2007 @ 10:03AM

I am not a big fan of creamy things, including cream-based soups and cream-based drinks and desserts. That means that while I like the flavor of Bailey's, I just can't drink very much of it at one time. When I got a bottle of the new Bailey's with a hint of Caramel Irish Cream Liqueur, I loved the flavor (more than Jonathan did) and began to come up with recipes that would show it off. I settled on baking a batch of cookies, though the liqueur would do well in a cake, too.

To play up the caramel flavor, I used brown sugar in the cookies and stirred in a combination of white chocolate and butterscotch chips. The overall flavor from the liqueur was subtle, but noticeable, and the mix of sugar, chips and Bailey's was a winning combination. The cookies are on the softer/chewier side, so the chips actually stand out as adding a slightly firmer texture to the treat.

If Bailey's isn't your thing, or if you can't find the caramel, not to worry. I included some variations after the recipe:

Bailey's Caramel Butterscotch Cookies
1/2 cup butter, room temperature
1 cup brown sugar, packed
1 large egg
1/4 cup Bailey's Caramel liqueur
1/2 tsp vanilla extract
1 1/2 cups all purpose flour
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup white chocolate chips
1/2 cup butterscotch chips

Preheat the oven to 350 F. Line a baking sheet with parchment paper.
In a large bowl, cream together butter and brown sugar. Beat in egg, followed by the Bailey's and vanilla.
In a small bowl, whisk together flour, baking soda, baking powder and salt.
Gradually incorporate the flour mixture into the butter mixture and stir in the white chocolate and butterscotch chips when no streaks of flour remain.
Form dough into 1 inch balls and place on baking sheet, leaving about 2 inches between cookies. Bake for 10-13 minutes, until light golden at the edges.
Cool on the baking sheet for 3-4 minutes, then remove to a wire rack to cool completely.
Makes 2 1/2 - 3 dozen.

Variations:
Kahlua and chocolate: Substitute Kahlua for the Bailey's and use chocolate chips
Coffee and chocolate: Substitute a coffee liqueur (such as Starbucks' liqueur) for the Bailey's and use chocolate chips or chocolate-covered cacao nibs.
Irish cream and white chocolate: Use regular Bailey's and only white chocolate chips.

Filed Under: Food Porn, Feast Your Eyes, Drink Recipes, How To, Methods
Tags: bailey's recipe, bake, baked, baking, butterscotch, caramel, chewy, chips, chocolate, cookies, cooking, dessert, food porn, FoodPorn, liqueur, nicole weston, recipe, recipes, spirits, white chocolate

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Reader comments (Page 1 of 1)

1-23-2007 @6:42PM calamari said... My word, those sound good! Too bad liquor companies don't put recipes on the back of the bottle label, the way canned-food brands do. Making holiday cookies would be so much more interesting if they all did...
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1-22-2007 @12:09PM Ulrike said... Yummy!
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1-22-2007 @1:37PM Devi said... These are very tempting, but I probably shouldn't buy a bottle of Bailey's for cookies. I think we have some vanilla liquor that I could try using, though. Hm.
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