BAILEYS CARAMEL LIQUEUR AND BUTTERSCOTCH COOKIES
Baileys Caramel Liqueur And Butterscotch Cookies
- Preparation Time: 20 to 30 minutes
- 2 sticks unsalted butter, room temperature
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 3.4 ounce package butterscotch instant pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons Baileys Caramel Liqueur
- 2 1/4 cups plus 1 tablespoon all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cup butterscotch chips
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper.
Combine flour, baking soda, and salt in a medium bowl. Set aside.
In the bowl of an electric mixer add butter and sugars.
Beat until creamy.
Mix in eggs, vanilla, and liqueur.
Then pudding mix.
Add the dry ingredients to the wet and mix until just combined.
Fold in butterscotch chips.
Using a small cookie scoop, approximately a rounded tablespoon, drop the dough onto your baking sheet.
Bake for 8 to 11 minutes until they just start to color. You want the cookies set but remove them when they seem like they're not quite done. This produces a moist chewy cookie.
Let cookies cool for a couple of minutes on the baking sheet.
Then transfer to cooling racks to cool completely.
I've been playing around with butterscotch combinations and this is the delicious result from one of my experiments. The pudding adds another layer of butterscotch and that, along with removing them from the oven slightly underdone, enhances the texture and produces a moist chewy cookie.