Nutty Chocolate-Irish Cream Cookies

Nutty Chocolate-Irish Cream Cookies

  • PRINT

SKILL LEVEL : beginner

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 1 package Pillsbury® Ready to Bake!™ refrigerated sugar cookies
  • 1/3 cup HERSHEY’S Cocoa
  • 4 tablespoons Irish cream-flavored coffee syrup or Irish cream-flavored creamer
  • 1 1/4 cups Fisher® Deluxe Mixed Nuts, chopped
  • 2 cups powdered sugar
  • 3 tablespoons LAND O LAKES® Unsalted or Salted Butter
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1-2 tablespoons milk

Directions

  • 1. Heat oven to 350°F. Spray cookie sheets with Crisco® Original No-Stick Cooking Spray. In large bowl, mix cookie dough, cocoa and 2 tablespoons of the flavored syrup with wooden spoon or knead with hands until well blended. Stir in 3/4 cup of the nuts. Drop dough by rounded tablespoonfuls onto cookie sheets.
  • 2. Bake 10 to 15 minutes or until edges are set. Cool 5 minutes. Remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
  • 3. Meanwhile, in medium bowl, beat powdered sugar, butter, remaining 2 tablespoons flavored syrup, vanilla and enough milk for desired frosting consistency with electric mixer on medium speed 2 minutes or until smooth.
  • 4. Frost cooled cookies; sprinkle with remaining 1/2 cup nuts. Store loosely covered.
  • Makes 20 cookies

Our Best Baking Tips

Hershey’s expert bloggers have all the sweet ideas you need to Bake Happy.

Read the Blog