Every time I think I will have time to share two blog posts a week, my days get crazier! Do you remember that I am a food safety specialist for my day job? So I get to always think-breathe-see, AND enjoy food in someway. BUT creating my own treats…welllllll….that is a bit challenging these days. As my work aims to achieve many goals, I will work hard to ensure you have new content here on my blog. I will also share some older posts, it is fun to share old posts that stay slightly hidden in my recipe index.
This recipe was created last weekend, and devoured during every lunch break last week! This made me giggle all week. Every time I opened the container to grab a cookie, my senses were invaded with a delicious boozy aroma! With the intense boozy love, I decided this cookie would be an awesome dessert at any holiday party!
This recipe was adapted from the classic M&M cookie recipe found on the back of the M&M bag. With the increase in liquid from the delicious Bailey’s, there was changes in the dry ingredients. Hubby and I loved the adapted recipe, and are already thinking of adding another type of booze to the recipe!
- 1 cup butter, softened (1 stick unsalted, and 1 stick salted)
- 1 cup brown sugar
- ⅔ cup white sugar
- 1 large egg
- 1½ tsp vanilla extract
- 1 cup Bailey’s Liquor
- 2 cups all purpose flour
- ¾ cup unsweetened cocoa, sifted
- 1½ tsp baking soda
- 1 tsp kosher salt
- 2 cups peanut M&M’s
- Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper, or spray with cooking spray.
- In large bowl – Mix together butter, brown sugar, white sugar, egg, vanilla extract, and bailey’s.
- In small bowl – Mix together flour, cocoa, baking soda, and salt.
- Mix together the wet and the dry ingredients, then add in the M&M’s.
- Place one tablespoon of batter for each cookie on the baking sheets, will make about 32 cookies. Bake for 8-10 minutes, depending on oven.
A Classic recipe with a bit of an attitude!!
Which type of M&M is your favorite?
What is your favorite booze to cook/bake with?