Site icon PB + P Design

Bailey’s Chocolate Mint Cookies

Good morning,

Yesterday was Black Friday did you attempt to go out into the crowds?  I did, I started shopping at 7am, and I got all the goodies I wanted!  VIP Bag from Bath & Body Works, VIP Bag from Victoria’s Secret and other little sales here and there.  The mall I went to was not bad at all.  No fighting the crowds for me, and I even went to Target this evening to get wrapping paper and it was normal in there, not crazy.  Last year I went to Target at 6am, and OMG that was the worse and one of the scariest moments ever!  I got rammed with carts, people were rude and it was so busy the lines wrapped around the store.  I’ll never do that again, there’s nothing I need that bad to stand in those lines.

So today, I will be wrapping presents, heading to one more store and getting ready to ship out gifts on Monday.  One thing that keeps slipping my mind is Christmas Cards.  Do you do Christmas cards every year?  I normally do, but I’m thinking I may not this year.  I don’t know.  What do you think?

After all this weekend craziness I need a little treat that involves Alcohol, don’t you agree?  Maybe even some chocolate topped with some mint flavor.  So with all that I created these.

Mmmm, nothing like Bailey’s and Andes Candies all in one little cookie!  Yes, Please!

These cookies are so good, you get a hint of Bailey’s and a hint of Andes Candies.  I love them!  There a soft cookie with a  smooth texture on the outside and kind of like a snickerdoodle on the inside, but tastes like mint.  Ohh, Snickerdoodles, another one of my favs.  I think I may make them next week!

Bailey’s Chocolate Mint Cookies

1 cup butter, softened

1/2 cup granulated sugar

1/2 cup brown sugar

2 eggs or Substitute

1 teaspoon vanilla extract

2 cups all-purpose flour

2 1/4 cups Whole Wheat Pastry Flour

1/4 Cup Unsweetened Cocoa Powder

1-1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup Bailey’s Irish Cream

2 Cups Andes Creme de Menthe Baking Chips (10 oz pkg)


Preheat oven to 350

Line baking sheets with parchment paper.

In a large bowl, cream butter, granulated sugar and brown sugar until light and fluffy.  Add eggs and vanilla.

Combine the flours, unsweetened cocoa, baking powder, baking soda and salt

Add flour mixture to creamed mixture alternately with Bailey’s Irish Cream

Fold in Andes Baking Chips

Take 1 level teaspoon of the dough, roll into a ball, place n baking sheet and flatten with your fingers. (If dough seems to soft, put in the refrigerator for 10 minutes, I did that in between cooking batches)

Bake at 350° for 8-10 minutes or until edges are lightly browned. Remove from pans to wire racks to cool completely

Makes 105 2″ Cookies

Calories per cookie:  60,  Fat:  2.8,  Sodium:  23,  Carbs:  7.3,  Fiber:  .5,  Sugar:  3.4,  Protein:  .09


You must try out these cookies, you won’t be disappointed.

QUESTION:  What are your favorite cookies?  Do you have a special holiday cookie?

Time to do the dishes, I swear my chores are never done!  Then some romance time with my Cookies and Bailey’s!  lol

Have a wonderful day!!

Exit mobile version