Mint Irish Cream Cookies Recipes

Steps:

• In a microwave, melt butter and bittersweet chocolate; stir until smooth. Cool slightly. In a large bowl, beat the eggs, sugar and vanilla. Stir in chocolate mixture. Gradually add flour until blended. Stir in chips and walnuts. , Spread into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack., In a microwave, melt white chocolate with creamer; stir until smooth. Transfer to a small bowl. Refrigerate for 30-40 minutes or until chilled. , In another small bowl, beat cream until soft peaks form; fold into white chocolate mixture. Beat on medium speed until stiff peaks form, about 4 minutes. Fold in chopped candies. Spread over brownies. Cover and refrigerate., In a small saucepan, combine bittersweet chocolate and cream. Cook and stir over low heat until chocolate is melted and smooth; remove from the heat. Stir in butter until melted. Cool to room temperature. Carefully spread over filling. Cover and refrigerate for 1 hour or until icing is set. Cut into bars. Garnish with additional candies if desired. Store in the refrigerator.

Steps:

• In a large mixing bowl, cream the butter, white and dark sugars. Beat in the egg, water and vanilla. In a separate bowl, sift together the flour, baking soda, and salt. Blend flour mixture into the butter mixture, and stir well. Wrap dough in waxed paper and chill at least 2 hours.
• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Cover each thin mint with 1 tablespoon of dough. Place on cookie sheet and top with a pecan.
• Bake at 375 for 10 to 12 minutes. Let cool slightly on cookie sheet before removing to racks.

Steps:

• 1. In my opinion you can not have oatmeal cookies without Raisins and nuts, so I added them to this recipe and they are the best I have had in a long time. The hardest part about this recipe is UNWRAPPING ALL OF THE CANDIES.
• 2. Preheat oven to 350 degrees F. Spray cookie sheet with non stick cooking spray, or use parchment paper, set aside till needed.This is the oat meal that was used in this recipe
• 3. In a large bowl add flour, oatmeal, baking powder, baking soda, & salt then stir to blend. Original recipe said to pulverize mixture in a food processor, but I wanted to keep the texture, and omitted this step.
• 4. In a separate bowl add both sugars and softened butter, and beat till creamy, then add eggs one at a time and beat well after each addition.
• 5. Then add cream liqueur, vanilla & peppermint extract & about 1/3 of flour & beat till blended.
• 6. Add remaining flour mixture in 2 increments,with mixer set to low setting. until all has been added.
• 7. Now add in raisins, nuts and chocolate chunks and stir with a large spoon to mix well.
• 8. Refrigerate till batter is firm. I left batter in fridge till the next morning, then cut dough into large chunk size pieces.
• 9. Place on prepared cookie sheet, and bake in preheated 350 degreeF. oven for 10 to 12 minutes.
• 10. Allow to cool then remove to wire rack to cool completely.
• 11. Serve with cold milk or IRISH COFFEE.

Steps:

• 1. Heat oven to 350°. Have baking sheets ready.2. Place oats in a blender or food processor. Cover and blend or process until like flour. Mix oat flour, flour, baking powder, baking soda, and salt. Beat butter, brown sugar, and sugar in a large bowl with electric mixer until fluffy. Beat in egg, liqueur, and vanilla. On low speed, gradually beat in flour mixture. Stir in chocolate chips. (Chill 15 to 20 minutes if very soft.) Drop by heaping teaspoonfuls about 2 inches apart onto baking sheets. Bake 10 to 12 minutes until cookies look dry on top and edges are lightly browned. Cool on baking sheets 2 minutes. Remove to wire racks to cool.High Altitude Adjustments: At 6,000 feet, use 1 3/4 cups all-purpose flour and 1/2 teaspoon baking soda.

Steps:

• Heat oven to 350°F.
• Place oats in a blender or food processor. Cover and blend until powdery.
• Combine oat flour, baking powder, baking soda, and salt in a medium bowl.
• Beat butter, brown sugar, and sugar in a large bowl with electric mixer until fluffy.
• Beat in egg, Irish cream, and vanilla.
• On low speed, gradually beat in flour mixture. Stir in chocolate chips.
• If dough is very soft, refrigerate for about 20 minutes.
• Drop by heaping teaspoonfuls about 2 inches apart onto non-stick baking sheets.
• Bake 10 to 12 minutes until cookies look dry on top and edges are lightly browned.
• Cool on baking sheets 2 minutes.
• Remove to wire racks for cooling.