Frosted Fudgy Bailey's Cookies
Frosted fudgy Bailey's cookies are a decadent and boozy dessert that combines rich chocolate and the smooth, creamy flavor of Bailey's Irish Cream. The brownie-like cookies are sure to be a hit, especially when slathered with an icing that has a bit of a kick.
Ingredients
- ¾ cup granulated sugar
- ¼ cup brown sugar
- ½ cup vegetable oil
- 3 tbsp salted butter melted
- 1 egg
- 1 tsp vanilla extract
- 3 tbsp Bailey’s Irish Liquor
- 1 ½ cups all purpose flour
- ½ cup cocoa powder
- ½ tsp baking powder
- ½ tsp salt
- ½ cup semi sweet chocolate chips
For the frosting:
- ½ cup salted butter softened
- ⅓ cup vegetable shortening
- ¼ cup Bailey’s Irish Liquor
- 1 tsp vanilla extract
- 2 ½ cups powdered sugar
Instructions
- Preheat the oven to 350 degrees.
- In a bowl, whisk together the 1 ½ cups all purpose flour, ½ cup cocoa powder, ½ tsp baking powder, and ½ tsp salt. Set aside.1 ½ cups all purpose flour, ½ cup cocoa powder, ½ tsp baking powder, ½ tsp salt
- In a separate bowl, whisk together ¾ cup granulated sugar, ¼ cup brown sugar, ½ cup vegetable oil, and 3 tbsp salted butter until combined. Add the 1 egg and whisk vigorously for about 2 minutes until the mixture is paler in color. Whisk in the 1 tsp vanilla extract and 3 tbsp Bailey’s Irish Liquor until smooth and combined.¾ cup granulated sugar, ¼ cup brown sugar, ½ cup vegetable oil, 3 tbsp salted butter, 1 egg, 1 tsp vanilla extract, 3 tbsp Bailey’s Irish Liquor
- Add the flour mixture to the wet ingredients and stir with a spatula until a dough forms. Add the ½ cup semi sweet chocolate chips and fold through the dough until evenly dispersed.½ cup semi sweet chocolate chips
- Line a large baking sheet with parchment paper and use an ice cream scoop to scoop 12 balls of dough onto the sheet, 2 inches apart. Press down on each ball to flatten slightly
- Bake for 10 minutes. Remove from the oven and let them sit on the pan for at least 30 minutes before transferring to a cooling rack.
- While the cookies are cooling, add the ⅓ cup vegetable shortening and ½ cup salted butter to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed for about 3 minutes. Add the ¼ cup Bailey’s Irish Liquor and beat for an additional 2 minutes until the mixture is light and fluffy.½ cup salted butter, ⅓ cup vegetable shortening, ¼ cup Bailey’s Irish Liquor
- Add the 2 ½ cups powdered sugar. Add the 2 ½ cups powdered sugar 1 cup at a time, fully incorporating on low speed with each addition.1 tsp vanilla extract, 2 ½ cups powdered sugar
- Fit a piping bag with a 1/2 inch tip. Fill with the frosting. Once the cookies are no longer warm to the touch, frost the cookies in a circular motion, starting in the center and circling out.