Description
Delight in these decadent Bailey’s Fudge Mint Cookies that combine rich chocolate, refreshing mint, and a splash of Bailey’s Irish Cream. These soft and chewy cookies are studded with various chocolate chips, mint chips, and finished with a luscious Bailey’s-infused chocolate ganache for an irresistible treat perfect for special occasions or cozy nights in.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/4 cup unsweetened cocoa powder
Cookie Dough
- 1/2 cup unsalted sweet cream butter, softened
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup milk and mint chocolate chips
- 3/4 cup white chocolate chips
- 1/2 cup Andes mint chips
Bailey’s Fudge Ganache
- 1 cup heavy whipping cream
- 1/4 cup Bailey’s Irish Cream
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, kosher salt, and cocoa powder until well combined. This will ensure proper distribution of leavening and cocoa throughout the dough.
- Cream butter and sugars: In a large bowl, beat the softened butter, light brown sugar, and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes. This step is crucial for texture.
- Add egg and vanilla: Incorporate the egg and vanilla extract into the butter-sugar mixture, mixing until fully combined and smooth.
- Combine wet and dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until incorporated to avoid overworking the dough.
- Fold in chips: Gently fold in the milk and mint chocolate chips, white chocolate chips, and Andes mint chips, ensuring an even distribution without breaking the chips.
- Scoop and bake: Using a cookie scoop or tablespoon, place dough balls about 2 inches apart on the prepared baking sheets. Bake in the preheated oven for 9-11 minutes, or until the edges are set but the centers remain soft.
- Prepare ganache: While cookies bake, heat the heavy cream and Bailey’s Irish Cream together in a small saucepan over medium heat until just simmering. Remove from heat and pour over the semi-sweet chocolate chips in a heat-proof bowl. Let sit for 2 minutes, then stir until smooth and shiny.
- Cool cookies: Remove cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
- Top with ganache: Once cookies are fully cooled, drizzle or spread the Bailey’s fudge ganache over the tops. Allow the ganache to set before serving for the best texture and flavor experience.
Notes
- Ensure the butter is softened but not melted for optimal creaming with sugars.
- Do not overbake cookies to maintain a soft, chewy center.
- The ganache can be stored separately and added just before serving if preparing ahead.
- Store cookies in an airtight container at room temperature for up to 4 days or refrigerate for up to a week.
- For a stronger mint flavor, add a few drops of peppermint extract but reduce Andes mint chips accordingly to avoid overpowering.
