These Glazed Chocolate Chip Irish Coffee Creamer Cookies are up there with the best cookies I’ve ever done, all thanks to the flavor and texture imbued by nonalcoholic Irish coffee creamer.
This is actually an old Bready or Not recipe that I gave a full re-do that included an added glaze. That really helps to send these over the top.
Keep in mind that you could substitute other flavored coffee creamers in this base recipe, too, and do other add-ins. I didn’t try this recipe with an alcoholic creamer, but I imagine that would work, too, just make sure your audience wants that!
Tune in next week for a mini muffin recipe to help you use up more of that creamer bottle!
Bready or Not Original: Chocolate Chip Irish Coffee Creamer Cookies
These divine glazed cookies use nonalcoholic Irish coffee creamer in the dough and glaze! This just might become your new favorite cookie.
Servings: 60 cookies
Equipment
- plastic wrap
- small cookie scoop or spoon
- parchment paper
Ingredients
Cookies
- 1/4 cup unsalted butter room temperature
- 1/4 cup shortening
- 3/4 cup white sugar
- 3/4 cup brown sugar packed
- 1 large egg room temperature
- 1/2 cup nonalcoholic Irish coffee creamer
- 1 teaspoon vanilla extract
- 2 1/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups chocolate chips any kind or a mix
Glaze
- 2 cups confectioners’ sugar
- 4-5 Tablespoons nonalcoholic Irish coffee creamer
- 1 teaspoon clear vanilla extract
Instructions
- In a bowl, beat together butter and shortening. Add the sugars and beat until creamy. Add the egg, creamer, and vanilla.
- In a separate bowl, combine flour, baking soda, and salt. Gradually mix into wet ingredients, scraping the bottom of the bowl to incorporate everything.
- Fold in the chocolate chips. Wrap in plastic and chill in fridge for a couple hours or overnight, or freeze for later.
- Preheat oven at 350 degrees. Place parchment paper on a baking sheet.
- Use a small cookie scoop or spoon to shape cookies, setting spaced out on parchment. Bake for 12 to 14 minutes, until the tops are slightly tinted gold on the crags. Let set a few minutes, then move to a rack to fully cool.
- Mix the glaze to create a thick, workable consistency. Use a fork to drizzle lines across the cookies. Let rest an hour or so to set before placing in a sealed container.
