Macadamia and Irish Cream Cookies – a delicious recipe with brown sugar, butter, irish cream, vanilla, flour, baking soda. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Preheat oven to 350*F.", "Cream the butter and brown sugar in a large bowl using an electric mixer on medium speed until creamy; scrape down sides of bowl.", "Add the half-and-half, Irish Cream, and vanilla; blend well.", "Reduce mixer speed to low; gradually add the flour, baking soda, and salt just until combined.", "Stir in the nuts.", "Drop dough by rounded teaspoons 2"" apart on ungreased cookie sheets; bake 10-12 minutes or until lightly browned.", "Transfer cookies to wire racks and cool completely.", "Meanwhile, make the glaze: stir together the powdered sugar and Irish Cream in a small bowl until smooth; drizzle over cooled cookies.", "Let stand until glaze is set."]
712
kcal
Calories
31
g
Fat
104
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 cup packed light brown sugar, ½ cup butter, softened, ¼ cup half-and-half, ¼ cup irish cream (Bailey's), and more.
Yes, Macadamia and Irish Cream Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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