- Recipes
- Bailey’s Irish Cream Chocolate Chunk Cookies
Bailey’s Irish Cream Chocolate Chunk Cookies

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Meal Tags: Dessert, Edible Gifts, Holiday
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Dietary Tags: Pescatarian, Vegetarian
Bailey's Irish Cream Chocolate Chunk Cookies

Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp instant espresso powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup butter, at room temperature
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 3 tbsp Irish Cream Liqueur
- 2 tsp vanilla extract
- 1 cup dark chocolate chunks
- 1 tsp flaked sea salt
Instructions
In a large bowl, whisk together the flour, instant espresso powder, baking soda, and salt. Set it aside.
In another large bowl, using an electric hand mixer or stand mixer, cream the butter with the brown sugar and granulated sugar until it is light and fluffy. Add the eggs and mix until they are fully incorporated. Mix in the Irish cream and vanilla extract. Add half of the dry ingredients and mix until the flour is incorporated. Add the remaining dry ingredients and mix until smooth. Fold in the chocolate chunks. Cover the bowl and refrigerate until the dough is firm, about 1 to 2 hours.
When ready to bake, preheat the oven to 350ºF. Line a baking sheet with parchment paper. Scoop the dough and roll it into a ball, flattening each cookie slightly before arranging it on the prepared baking sheet.
Bake the cookies until they are lightly golden, about 8 to 10 minutes. Sprinkle each cookie with a little bit of flaked sea salt and allow them to cool slightly before enjoying.
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- White Chocolate Macadamia Nut Cookies
White Chocolate Macadamia Nut Cookies

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Servings: 12
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Meal Tags: Dessert, Edible Gifts, Holiday, Make-ahead
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Dietary Tags: Pescatarian, Vegetarian
White Chocolate Macadamia Nut Cookies

Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup butter, at room temperature
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg, at room temperature
- 2 tsp vanilla extract
- 1 cup white chocolate chips
- 1 cup macadamia nuts
Instructions
Preheat the oven to 350ºF. Line a baking sheet with parchment paper. Set it aside.
In a large bowl, whisk together the flour, baking powder, and salt. Set it aside.
In another large bowl, using an electric hand mixer or stand mixer, cream the butter until it is light and fluffy. Add the brown sugar and granulated sugar and mix until smooth. Add the egg and vanilla extract. Mix until everything is well incorporated. Add the flour mixture to the bowl and mix until a dough forms. Fold in the white chocolate chips and macadamia nuts.
Scoop the dough onto the prepared baking sheet. Round the dough into balls and flatten them slightly into a disc. Bake the cookies until they are lightly golden, about 8 to 10 minutes.
Allow the cookies to cool slightly before enjoying. Store in an airtight container for up to 5 days.
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- Triple Chocolate Brownie Cookies
Triple Chocolate Brownie Cookies

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Meal Tags: Dessert, Edible Gifts, Holiday
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Dietary Tags: Nut-free, Pescatarian, Vegetarian
Triple Chocolate Brownie Cookies

Ingredients
- 2/3 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup warm melted butter
- 1/2 cup cocoa powder
- 2 tsp instant espresso powder
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg, at room temperature
- 1/3 cup milk chocolate chips
- 1/3 cup white chocolate chips
- 1/3 cup dark chocolate chunks
Instructions
In a medium bowl, whisk together the flour, baking powder, and salt. Set it aside.
In a large bowl, add the melted butter, cocoa powder, and espresso powder. Using an electric hand mixer, blend until the mixture is smooth, about 1 to 2 minutes. Add the granulated sugar, brown sugar, and the egg and mix. Add the flour mixture, and mix until everything is well incorporated. Fold in the milk chocolate, white chocolate, and dark chocolate. Allow the dough to chill in the refrigerator for at least 20 minutes.
While the dough is chilling, preheat the oven to 350ºF. Line a baking sheet with parchment paper.
Once the dough is chilled, scoop and shape the dough into balls. Flatten them slightly and arrange them on the prepared baking sheet. Bake the cookies until they begin to firm up around the edges, about 8 minutes. Allow the cookies to cool slightly before enjoying them.
Store in an airtight container for up to 5 days.
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- Toblerone Shortbread
Toblerone Shortbread

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Servings: 18
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Meal Tags: Dessert, Holiday, Make-ahead
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Dietary Tags: Pescatarian, Vegetarian
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 cup icing sugar
- 1/4 cup cornstarch
- 1/2 tsp salt
- 1 cup butter, at room temperature
- 1 tsp vanilla extract
- 1 cup chopped Toblerone
Preparation
Line two baking sheets with parchment paper. Set them aside.
In a large bowl, whisk together the flour, icing sugar, cornstarch, and salt. In another large bowl, using an electric mixer, beat the butter until it is light and fluffy. Add half of the dry ingredients into the butter and combine. Mix in the remaining flour mixture and the vanilla extract. Fold in the chopped Toblerone.
Scoop the dough onto the baking sheet. Flatten the cookies slightly into discs. Refrigerate the cookies for at least 30 minutes before baking.
When ready to bake the cookies, preheat the oven to 350ºF.
Bake the cookies until the bottoms begin to brown, about 16 to 18 minutes.
Allow the cookies to cool slightly before serving.
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- Festive Pretzel Treats
Festive Pretzel Treats

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Servings: 12
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Meal Tags: Appetizer, Holiday, Make-ahead
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Dietary Tags: Pescatarian, Vegetarian
Ingredients
- 48 waffle pretzels
- 48 Hershey’s Hug chocolates
- 48 M&Ms
Preparation
Preheat the oven to 300ºF. Line a baking sheet with parchment paper.
Arrange the pretzels on the baking sheet. Top each pretzel with a Hershey’s Hug. Bake the pretzels until the chocolate has softened, about 3 to 4 minutes.
Remove them from the oven and top each pretzel with an M&M. Place the tray in the refrigerator until the chocolate has hardened, about 10 minutes.
Serve immediately or store in an airtight container for up to 1 week.
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- Turtle Pretzel Treats
Turtle Pretzel Treats
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Servings: 12
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Meal Tags: Appetizer, Holiday, Make-ahead
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Dietary Tags: Pescatarian, Vegetarian
Ingredients
- 48 waffle pretzels
- 48 Rolo candies
- 48 pecan halves
Preparation
Preheat the oven to 300ºF. Line a baking sheet with parchment paper.
Arrange the pretzels on the baking sheet. Top each pretzel with a Rolo candy. Bake the pretzels until the chocolate has softened, about 3 to 4 minutes.
Remove them from the oven and top each pretzel with a pecan half. Return the tray to the oven until the pecans begin to toast, about 1 to 2 minutes.
Serve immediately or once cooled, store in an airtight container for up to 1 week.
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- Peppermint Pretzel Treats
Peppermint Pretzel Treats

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Servings: 12
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Meal Tags: Appetizer, Holiday, Make-ahead
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Dietary Tags: Pescatarian, Vegetarian
Ingredients
- 48 waffle pretzels
- 1 cup white chocolate
- 1/4 cup candy cane dust
Preparation
Arrange the pretzels on a parchment-lined baking sheet.
Melt the chocolate over a double boiler. One melted, dip half of each pretzel into the chocolate. Place the dipped pretzels back onto the baking sheet. Sprinkle the pretzels with the candy cane dust.
Allow the chocolate to harden before serving or store in an airtight container for up to 1 week.
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- Cheesy Pull-Apart Tree
Cheesy Pull-Apart Tree

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Servings: 12
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Meal Tags: Appetizer, Holiday
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Dietary Tags: Egg-free, Nut-free, Vegetarian
Ingredients
- 1 ball store-bought pizza dough
- 6 oz mozzarella cheese, cut into cubes
- 1/4 cup butter, melted
- 1/4 cup freshly grated Parmesan cheese
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh basil
- 1/2 tsp garlic powder
Preparation
Preheat the oven to 450ºF. Line a baking sheet with parchment paper.
Cut the pizza dough ball in half. Roll each half of the dough into a log. Cut the pizza dough into 1-inch pieces. Working one piece at a time, flatten the dough out into a disc. Place a piece of mozzarella into the center of the dough. Fold the sides of the pizza dough to cover the cheese. Roll the dough into a small ball. Repeat until all of the dough pieces have been filled with the cheese. Arrange the dough balls on the baking sheet in the shape of a pine tree. Shape the final dough ball into the shape of a star using your hands or a cookie cutter. Place the star at the top of the tree.
Bake until it is golden, about 10 to 12 minutes.
While the tree is baking, in a small bowl, combine the butter, Parmesan cheese, parsley, basil, and garlic powder.
Serve the tree immediately brushed with the melted butter.
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- Olive Tree
Olive Tree

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Servings: 12
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Meal Tags: Appetizer, Holiday
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Dietary Tags: Nut-free, Pescatarian, Vegetarian
Ingredients
- 1 styrofoam cone wrapped in aluminum foil
- 50 toothpicks
- 2 cups assorted olives
- 12 sprigs rosemary, cut into smaller sprigs
- 1 sheet store-bought puff pastry
- 1 large egg, beaten
- 1 tsp garlic powder
- Salt to taste
Preparation
Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
Starting at the base of the cone, press a toothpick into the styrofoam so that it is secure. Place an olive onto the toothpick. Repeat this until the entire cone is covered. Once all of the olives have been arranged on the cone, fill in any gaps with the rosemary sprigs.
Using a star cookie cutter, cut the puff pastry sheet into stars. Transfer the stars onto the baking sheet. Brush them with the egg wash. Season the puff pastry with the garlic powder and salt.
Bake the stars until they are golden, about 4 to 6 minutes. Once the stars have cooled, insert a toothpick in the top of the tree. Place one puff pastry star onto the toothpick.
Serve the olive tree immediately with the puff pastry stars.