Baileys and Butterscotch cookies - Photographed and given away as holiday gifts; phenomenal enough to enjoy and offer as thank you presents all year round!
The problem with making cookies is you have to resist the pleasure of indulging in the dough. I know, it's got raw eggs, sugar, and fat, and we should avoid all that.
Just one scoop...I have the best of will power intentions but pairing the flavors of butterscotch and caramel liqueur into a buttery soft homemade cookie is nothing short of scrumptious!
I do also love cookies right out of the oven. That trim crispy outer layer and the ooey gooey center...Oh my goodness!
It's important to take cookies out of the oven when they appear slightly underdone. These change a bit the next day. They become moist, chewy, and not as sugary as when just baked.
If you need to show appreciation to someone, welcome a new neighbor, wish a special friend happy birthday, or just treat yourself to a well deserved afternoon break, you can't go wrong by throwing a batch of these together!
Baileys Caramel Liqueur And Butterscotch Cookies
Ingredients
2 sticks unsalted butter, room temperature
3/4 cup brown sugar
1/4 cup granulated sugar
3.4 ounce package butterscotch instant pudding mix
2 large eggs
1 teaspoon vanilla extract
2 teaspoons Baileys Caramel Liqueur
2 1/4 cups plus 1 tablespoon all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cup butterscotch chips
Directions
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Combine flour, baking soda, and salt in a medium bowl. Set aside. In the bowl of an electric mixer add butter and sugars. Beat until creamy. Mix in eggs, vanilla, and liqueur. Then pudding mix.
Add the dry ingredients to the wet and mix until just combined. Fold in butterscotch chips.
Using a small cookie scoop, approximately a rounded tablespoon, drop the dough onto your baking sheet. Bake for 8 to 11 minutes until they just start to color. You want the cookies set but remove them when they seem like they're not quite done. This produces a moist chewy cookie.
Let cookies cool for a couple of minutes on the baking sheet. Then transfer to cooling racks to cool completely.
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