Want your Irish Coffee and eat it too? These Irish Coffee cookies are just the answer you are looking for!
The Making of Irish Coffee Cookies
This Irish Coffee Cookies recipe was developed as a direct result of picking up a bag of the Wilton Irish Cream candy melts (found at a craft supply store). As I shared on Instagram, I was surprised at how much the candy melts actually tasted like Irish cream, right down to having that tingly tongue feel you get from something with liquor in it.
I decided to play that up with a bit of Irish Whiskey in the cookie dough, and of course if you have Irish cream & Irish whiskey in there already, may as well make it a coffee. I used espresso powder to bring a rich coffee flavor to the cookies.
Although the quantity of Irish whiskey used in the cookies is minimal, cookies don’t bake very long so the alcohol doesn’t all burn off. The cookies also have a little bit of a caffeine boost due to the espresso powder. Due to these factors, I would keep these cookies away from young children.
- Bag of Wilton Irish Cream candy melts
- 2 sticks of butter, softened
- 1 cup sugar
- ¾ cup light brown sugar, snuggly packed
- 1 tsp Kosher salt
- 1 tsp baking soda
- 3 tbs Irish whiskey
- 2 tbs instant espresso powder
- 2 eggs
- 2½ cups flour
- Preheat oven to 350 degrees.
- Chop the candy melts into 4-6 pieces each, and set aside.
- Cream together the butter, sugars salt and baking soda.
- In small cup or bowl, whisk together the Irish whiskey and instant espresso powder.Once the crystals have dissolved, add to the butter mixture. Stir well.
- Add the eggs and flour, mix until smooth, then fold in the Irish cream candy melts.
- Roll or scoop dollops about a tablespoon or slightly shy in size, and arrange on baking sheets with ample room for spreading.
- Bake for 9-10 minutes, then move to cooling racks.
If this is not a perfect fit for you, be sure to check out my other Irish Cream desserts including “Still Kickin'” Bailey’s Pound Cake or the Chocolate Guinness Cupcakes with Bailey’s Frosting.