Marshmallow Creme And Bailey’S Cookies

• 1 stick Butter
• 1/2 cups Sugar
• 1 whole Egg
• 1/2 teaspoons Vanilla
• 1 cup Flour
• 1/4 cups Cocoa Powder
• 1/2 teaspoons Baking Soda
• 1/8 teaspoons Salt
• 1 Tablespoon Bailey's Irish Cream Liqueur
• 1/3 cups Marshmallow Creme
• 1/4 cups Butterscotch Chips
• 1/2 cups Dark Chocolate Chips

1. In the bowl of your electric mixer, beat butter and sugar until light and fluffy. Add egg and vanilla and beat to combine. With your mixer on low speed, slowly start adding the flour, cocoa powder, baking soda and salt and mix until the batter starts coming together. Add the Bailey's and mix it in with a spatula. Mix in the marshmallow creme and then fold in the butterscotch and chocolate chips.
2. Refrigerate cookie dough for 2-4 hours.
3. Preheat oven to 350 F. Then drop the dough by rounded tablespoons onto a baking sheet (that you've covered in parchment paper) and bake at 350 F for 10-12 minutes.

butter, sugar, egg, vanilla, flour, ubc, baking soda, salt, baileys irish cream liqueur, marshmallow creme, ubc, chocolate chips

Taken from tastykitchen.com/recipes/desserts/marshmallow-creme-and-baileys-cookies/ (may not work)