Bailey's Irish Creme Caramel Chunk Cookies

159

By Doughmesstic

Prep Time:

10m - 15m

Bake/Cook Time:

15m

Yield:

20 - 24 cookies

A touch of Bailey’s® makes these cookies ideal for St. Patrick’s Day! No need to go green - enjoy the holiday in a sophisticated and sweet way with these decadent chunksters. Serve with your favorite Irish Coffee; they are great for dunking!

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Products Used

1 lb. Dark Brown Sugar Box

1 lb. Light Brown Sugar Box

Extra Fine Granulated Pure Cane Sugar Bag

Light Brown Sugar Poly Bag

Ingredients

12 tablespoons (1 1/2 sticks) unsalted butter, melted
1/3 cup Dixie Crystals Dark Brown Sugar
1/2 cup Dixie Crystals Light Brown Sugar
2/3 cup Dixie Crystals Extra Fine Granulated Sugar
2 large eggs
2 teaspoons vanilla
3 tablespoons Bailey’s Irish Crème
1/2 teaspoon kosher salt
2 1/4 cups all-purpose flour*
1/2 teaspoon baking soda
10 ounces chopped dark chocolate bars
1/2 cup chopped caramel pieces
Sea salt or fleur de sel for topping

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Once butter is slightly cooled, add butter to sugars and mix well. Add eggs, vanilla and Bailey’s to batter and mix thoroughly. Combine dry ingredients in a separate bowl, then add to batter, beating only until combined.
Add chocolate and caramel pieces to batter, then place mixing bowl in refrigerator for 15 minutes to cool a bit. Preheat oven to 325°F while dough chills.
Place balls of dough on prepared cookie sheet, leaving tops quite jagged so that cookies get nice surfaces. Sprinkle with sea salt or fleur de sel. Bake for 15 minutes, or until just golden brown, for best results.

Dixie Crystals Insight

Recipe developed for Dixie Crystals by Susan Whetzel @doughmesstic.

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