So I volunteered this weekend to bake for a charity bake sale. Good idea at the time. After last week’s repeated jokes with JP that we were going to bring Bailey’s to class, I thought, well gee that’s all fine and dandy, put it on my university bucket list, but there has to be a more socially acceptable way to do it. So I searched Bailey’s Cookies on Pinterest. I found this recipe from Gimme Some Oven. I have loved reading Ali’s blog since I started following probably about a month ago, and she actually has several really cool Bailey’s recipes so check it out!
Thing is that I have this thing where I hate using butter, and I love cheesecake. So I try to turn everything into some variant of cheesecake. In reality, in cookies you usually get a puffier, softer cookie that never really hardens, so my motives aren’t entirely motivated by my cheesecake addiction.
So when I started making these I decided to swap out the butter for cream cheese (chocolate OF course), but as in my Chocolate Oatmeal Cheesecake Cookies, I didn’t want to use a full cup of cream cheese, so I used half a tub of chocolate cream cheese, and half a cup of vanilla yogurt. I used fat-free, but in the future I would advise Greek, or at least a 2%. Problem with this game plan was that it also meant that I had to add some flour to stiffen the dough. After chilling for 3 hours it still wasn’t the right consistency so I had to add more flour and chill some more. But the end result was a puffy, moist cookie, so I consider it worth the effort.
If you are planning on doing this I would have an assistant – I had my dad spooning the dough up by the tablespoon and putting it on my floured hands so I could roll it into a ball, otherwise the spoon would have been a giant hot mess.
Bailey’s Cream Cheese Cookies
Adapted from Gimme Some Oven
- 1/2 tub chocolate cream cheese
- 1/2 cup yogurt
- 1 1/2 c sugar
- 2 eggs
- 1 tsp vanilla
- 3 1/3 c flour*
- 1/2 cup unsweetened cocoa powder
- 1 1/4 tsp baking soda
- 1/4 tsp salt
- 1 pouch Starbucks VIA instant coffee (optional, if you don’t like coffee don’t put this in)
- 8 tbsp Bailey’s Hazelnut Irish Cream (Regular would work too)
- 1 1/2 cups (mini) white chocolate chips
- In a small bowl sift together flour, baking soda, salt, cocoa powder, and coffee.
- Beat cream cheese, yogurt, and sugars, and vanilla until creamy. Add eggs, one at a time, beating until smooth. Add Bailey’s 1-2 tbsp at a time, scraping down the sides of the bowl as needed.
- Slowly beat in flour mixture until well combined. Fold in chocolate chips and cover and chill the dough for at least 2 hours.
- Spoon out into balls slightly smaller than golf balls – roll them into balls in your hand if you want nice shaped cookies, if not feel free to do them like a normal drop cookie – onto either greased or lined cookie sheets.
- Bake at 350 for 10-12 minutes. Cool on rack for 3-4 minutes then transfer to a cooling rack.
* Please note that the amount of flour is based on fat-free yogurt – if you are using Greek yogurt reduce the flour by 1/3 of a cup to 3 cups.