In case you haven’t heard — and goodness knows that I have been talking about it a lot on Facebook — but there are now these Bailey’s Irish Cream baking chips on the market. They are chocolate with Bailey’s flavoring, which sounds just delicious. So, I got me-self a bunch of bags and am trying out some recipes. First up, these Triple Chip Mudslide Cookies with Irish Cream, Mocha and White Chocolate Chips. Yes, overload on the chips. A little on the sweet side, but otherwise really good. I had a little bit of Irish Cream extract which I put in too, but it’s optional and you could definitely just go with vanilla extract as well.
Ingredients
2 cups all-purpose flour
1 package instant vanilla pudding
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
1 teaspoon Irish cream extract
2 large eggs
2 package (2ish cups) Bailey’s Irish Cream Chips
1 cup coffee chips
1 cup white chocolate chips
Directions
Preheat oven to 375F. Line baking sheets with silpat or parchment paper.
Combine flour, baking soda, vanilla pudding mix and salt in small bowl. Cream together butter, granulated sugar, brown sugar, and vanilla and Irish cream extracts in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tablespoon onto prepared baking sheets.
Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
