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Irish Coffee Cookies

Delightful cookies combining chocolate, coffee, and Irish cream, perfect for dessert or special occasions.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: Irish
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 1 3/4 cups all-purpose flour
  • 1/2 cup Dutch cocoa powder
  • 1 box instant chocolate fudge pudding mix (3.4oz, unprepared)
  • 1 tablespoon malted milk powder or powdered milk (optional)
  • 1/2 teaspoon espresso powder (optional)
  • 3/4 teaspoon sea salt
  • 3/4 teaspoon baking soda
  • 1/2 cup salted butter
  • 3/4 cup light brown sugar (packed)
  • 1/4 cup granulated sugar
  • 1 large egg (room temperature)
  • 1 1/2 teaspoons pure vanilla extract
  • 3 ounces Irish Cream liqueur
  • 1 cup mini chocolate chips
Ganache Ingredients
  • 4 ounces bittersweet chocolate (chopped)
  • 2 ounces Irish Cream
  • 2 ounces heavy cream
Frosting Ingredients
  • 1/2 cup salted butter (for frosting)
  • 2 cups powdered sugar
  • 2 ounces Irish Cream liqueur (for frosting)
  • 1 teaspoon vanilla bean paste or coffee extract
  • 1/2 teaspoon coffee extract
  • holiday sprinkles (for topping)

Method
 

Preparation
  1. Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, pudding mix, malted milk powder, espresso powder, sea salt, and baking soda.
  3. In a large bowl, cream the salted butter, brown sugar, and granulated sugar together for 2 minutes until light and fluffy.
  4. Add the egg and vanilla extract, beating until fully mixed in.
  5. Gradually mix in the dry ingredients and Irish cream, alternating between the two until just combined.
  6. Fold in the mini chocolate chips gently.
  7. Use a cookie scoop to place dough balls on the baking sheets, flattening them slightly.
Baking
  1. Bake for 8 to 10 minutes until the edges are set.
  2. Cool the cookies for 15 minutes on the pan before transferring them to a wire rack.
Ganache Preparation
  1. For the ganache, chop the bittersweet chocolate and combine it with heated Irish cream and heavy cream. Whisk until smooth.
Frosting Preparation
  1. For the frosting, cream the butter, gradually mix in the powdered sugar and Irish cream, adding the vanilla bean paste and coffee extract.
  2. Frost the cooled cookies, top with ganache, and add sprinkles for a festive touch.

Notes

Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh for longer, you can freeze them for up to three months. Just make sure to layer them between sheets of parchment paper to avoid sticking.