Baileys Mint Chocolate Chip Cookies

• 1 cup Butter, Unsalted
• 1/2 cups Granulated Sugar
• 1/2 cups Brown Sugar
• 2 whole Eggs
• 1 teaspoon Vanilla Extract
• 2 cups All-purpose Flour
• 2-1/4 cups Whole Wheat Pastry Flour
• 1/4 cups Unsweetened Cocoa Powder
• 1-1/2 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1/2 teaspoons Salt
• 1/2 cups Bailey's Irish Cream
• 2 cups Andes Creme De Menthe Baking Chips

1. Preheat oven to 350F.
2. Line 2 baking sheets with parchment paper.
3. In a large bowl, cream butter, granulated sugar and brown sugar until light and fluffy. Beat in eggs and vanilla. Set aside.
4. In a separate bowl, combine the flours, unsweetened cocoa, baking powder, baking soda and salt.
5. Add flour mixture to creamed mixture alternately with Bailey's Irish Cream. Fold in Andes Baking Chips.
6. Take 1 level teaspoon of the dough, roll into a ball, place on baking sheet and flatten with your fingers. (If dough seems too soft, put in the refrigerator for 10 minutes, I did that in between batches).
7. Bake at 350u0b0F for 8-10 minutes or until edges are lightly browned. Remove from pans to wire racks to cool completely
8. Makes 105 2" Cookies
9. Calories per cookie: 60, Fat: 2.8, Sodium: 23, Carbs: 7.3, Fiber: .5, Sugar: 3.4, Protein: .09
10. Enjoy!

butter, sugar, brown sugar, eggs, vanilla, allpurpose, whole wheat pastry flour, ubc, baking powder, baking soda, salt, baileys irish cream, andes creme de

Taken from tastykitchen.com/recipes/desserts/baileys-mint-chocolate-chip-cookies/ (may not work)