These Irish Coffee cookies feature Irish Cream candy melts, in a coffee and Irish whiskey flavored dough.
Course Dessert
Cuisine Irish
Prep Time 21 minutesminutes
Cook Time 9 minutesminutes
Servings 3-4 dozen
Calories
Author Robin Gagnon
Ingredients
Bag of Wilton Irish Cream candy melts
½pound butter2 sticks. softened
1cupsugar
¾cuplight brown sugarsnuggly packed
1teaspoonKosher salt
1teaspoonbaking soda
3tbsIrish whiskey
2tbsinstant espresso powder
2eggs
2 ½cupsflour
Instructions
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.