Oven: 375 Degrees Bake: 13-15 min Yield: 15 cookies

Ingredients

• 2 1/2 cups all-purpose flour
• 1 tsp. baking soda
• 1 tsp. salt
• 1 cup (2 sticks)unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 TBSP Irish Whiskey
• 2 tsp. espresso powder
• 2 large eggs
• 12 oz. Bailey’s Original Irish Cream Baking Chips
• 30 caramel pieces (I just used Kraft), unwrapped and cut in half

Instructions

1. Preheat oven to 375° F.
2. Combine flour, baking soda, espresso powder, and salt in small bowl and set aside.
3. Using a stand mixer with a paddle attachment beat butter, granulated sugar, brown sugar, and whiskey in large mixer bowl until creamy.
4. Add eggs, one at a time, beating well after each addition.
5. Gradually beat in flour mixture.
6. Stir in the Bailey’s baking chips.
7. Using a regular size ice cream scoop, scoop out 15 cookies.
8. Bake for 13 to 15 minutes or until golden brown.
9. Remove from oven and while hot place the caramel pieces onto the hot cookies.
10. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.