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Kiss Me, I’m Irish Cookies

  • Prep 60 min
  • Total 60 min
  • Servings 24
  • Save
    475
  • Pinterest
    29
  • Print
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Traditional peanut blossom cookies get a holiday-ready flavor inspiration with the addition of Irish cream liqueur. MORE + LESS -

Perre Magness
February 23, 2011

Ingredients

1/2
cup (1 stick) butter, softened
1/2
cup sugar
1/2
cup light brown sugar
1
egg
1
teaspoon vanilla extract
1/4
cup Irish cream liqueur (like Bailey’s)
2 1/4
cups all-purpose flour
1/2
teaspoon baking soda
1/2
teaspoon salt
24
Hershey's® Kisses® Brand milk chocolates, unwrapped

Steps

Hide Images
  • 1
    Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
  • 2
    In medium bowl, beat butter and sugars with electric mixer on high speed until light and fluffy. Add egg and vanilla, beating until combined. Add liqueur, beating until well combined.
  • 3
    In another medium bowl, combine the flour, baking soda and salt. Add to butter mixture, beating on low speed until dough forms.
  • 4
    Shape dough into 1-inch balls; place on the prepared baking sheets. Press a kiss into each cookie ball, letting the dough form up around the kiss. Bake for 8 to 9 minutes or until lightly golden. Cool on the cookie sheets for a few minutes; remove to a wire rack to cool completely.
 

Nutrition Information

No nutrition information available for this recipe
Hershey's and Mini Kisses trademarks and associated trade dress are registered trademarks of The Hershey Company used under license.

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