Yield: approximately 40 cookies
Ingredients
- ½ cup (113g) unsalted butter, softened
- 2/3 cup (142g) light brown sugar, packed
- 1 cup (198g) granulated sugar
- 2 large eggs, room temp
- 1 tsp vanilla extract
- 2 ¼ cups (270g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 2 tsp kosher salt
- 1 cup (160g) Chukar Montmorency Tart Cherries
- 1 12-ounce (340g) package BAILEYS® Original Irish Cream Baking Chips*
*When we first created this recipe in 2020, you could find BAILEYS Irish cream baking chips at Target and other stores. However, we’re unsure if the baking chips are still produced at the time of this edit (August 2023), as we haven’t been able to find them in stock online. Simply substitute the same amount of chocolate chips for an equally scrumptious cookie!
Directions
- Heat oven to 375°F. Line baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with paddle attachment, beat butter and sugars on medium-high until light and fluffy.
- Add eggs one at a time, mixing until thoroughly combined. Mix in vanilla.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Add 1/3 of the flour mixture to butter mixture, mixing until it’s almost all incorporated. Scrape down bowl. Repeat two more times with rest of flour mixture.
- Stir in cherries and BAILEYS baking chips (or chocolate chips).
- Form dough into balls that are about 2 tablespoons each. (A medium cookie scoop is super helpful here.) Place on baking sheet, leaving 2" between each dough ball.
- Bake for 10–12 minutes or until cookies have set and edges are slightly golden.
- Transfer cookies to a wire rack. Allow cookies to cool completely.
Did you try this recipe? Tag @fikabrodbox or #fikabrödbox!
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