Rich and chewy chocolate cookies filled with silky Irish cream buttercream and dunked in chocolate.
- 1/2 cup (110g) unsalted butter
- 1–2 tsp instant espresso powder (depending on your flavor preference)
- 1 1/4 cups (165g) all purpose flour
- 1/2 cup (40g) unsweetened dark cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups (300g) granulated sugar
- 1 large egg + 1 egg yolk
- 1 tsp vanilla extract
Irish Cream Buttercream
- 1/4 cup (55g) unsalted butter, room temp
- 2 oz full fat cream cheese, room temp
- 2 cups (240g) powdered sugar
- 1–2 tbsp Irish cream liqueur (depending on your flavor preference)
- Pinch of salt
- 1 cup (160g) dark chocolate chips
- 2 tsp coconut oil
- Chocolate sprinkles and/or finely chopped hazelnuts
- Preheat the oven to 350F and line a large baking sheet with parchment paper.
- In a saucepan over medium heat, melt the butter. Once it’s completely melted down, add the espresso and stir to combine. Allow the butter to bubble for about a minute or until the espresso is completely dissolved.
- Pour the butter into a large mixing bowl and let it cool for about 10 minutes.
- While that cools, whisk togther the flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl.
- Now to the butter, whisk in the sugar followed by the egg, egg yolk and vanilla.
- Pour in the dry ingredients and fold to combine. It may look like it won’t come together, but just keep folding until you get a thick chocolate dough.
- Using a 2 tablespoon cookie scoop, scoop out 5-6 cookies on to your baking sheet (cover the rest of the dough with plastic wrap to prevent it from drying out). Roll the dough into balls and press to flatten. Bake for 8-10 minutes. The cookies will come out puffed but should settle and flatten as they cool**. You end up with a total of about 20 cookies.
- Allow the cookies to cool completely (about 30 minutes) before making the cream filling.
Irish Cream Buttercream
- Using a hand or stand mixer fitted with the whisk attachment, cream together the butter and cream cheese until smooth.
- Mix in the powdered sugar one cup at a time, followed by the Irish cream liqueur and salt.
- Transfer the buttercream to a piping bag fitted with a large round tip (or a large ziplock bag with the corner snipped off).
- Pipe the buttercream in a thin and even layer on 10 of the 20 cookies. Then press the other 10 cookies on top.
- Place the cookies in the refrigerator while you make the chocolate coating.
- In a heat safe bowl (I recommend something tall but wide like a 2 cup measuring glass), add the chocolate and coconut oil. Microwave in 30 seconds intervals, mixing between each time, until smooth and creamy.
- Dunk half of each cookie into the chocolate and place on a tray lined with parchment paper. While the chocolate is still wet, sprinkle on your toppings.
- Place the cookies back in the refrigerator for about 15 minutes to allow the chocolate to set. Then enjoy!
**If your cookies are not flattening, it could be that too much flour was used (always spoon the flour into your measuring cup and never scoop straight out of your flour bag or container) or the dough was not flattened enough before baked. Press the dough down even more with the next round of cookies and they should spread more.
Keywords: chocolate cookies, chocolate sandwich cookies, irish cream cookies, st patricks day desserts