One of my favorite combinations is chocolate and Bailey's Irish cream! These High Altitude Bailey's Ganache Thumbprint Cookies are filled with creamy chocolate ganache mixed with boozy Bailey's Irish cream.
These High Altitude Bailey's Ganache Thumbprint Cookies are a delicious and boozy take on the popular thumbprint cookie. These chewy, crumbly cookies are filled with a delicious silky chocolate ganache filled with boozy Bailey's Irish cream.
During the holiday's you can find me usually sipping a large mug of hot chocolate with a generous pour of Bailey's Irish cream...these cookies are going to be the perfect addition to your holiday cookie plate. And, don't forgot your festive Ornament Pesto Sun-dried Tomato Cheese Balls! I make this EVERY YEAR because it's that good.
Ingredients
- Butter, Unsalted
- Brown Sugar, Dark
- White Sugar
- Egg
- Vanilla Extract
- Kosher Salt
- Baking Soda
- Cocoa Powder
- All-Purpose Flour
- Chocolate Chips
- Bailey's Irish Cream
- Heavy Cream
- Chocolate Melting Wafers (or chocolate) - Optional
- Flaky Sea Salt - Optional
See recipe card for quantities.
Instructions
- Preheat oven to 350 degrees Fahrenheit
- In a stand mixer, beat melted butter, room temperature butter, and both sugar until completely creamed together ~ 3 minutes.
- Add in egg and vanilla extract, beat until combined together.
- Add in kosher salt, baking soda, cocoa powder, and all purpose flour. Beat until just combined. Use a silicone spatula to make the dough is fully combined.
- Scoop cookie dough using a 1.5 tablespoon scoop onto a silicone mat lined on a baking sheet. Leave about an 1-2 inches between each cookie. Bake for 8 - 10 minutes in a pre-heated oven.
- After removing from the oven take a bottle of vanilla extract, turn upside down and gently push the cap into the center of the cookie for a few seconds making sure not to push all the way down but enough to create a small well. Cool cookies to room temperature.
- Fill a small sauce pot with an inch or 2 inches of water. Heat on the stove until simmering. Place a small metal bowl on top of the pot and fill with heavy cream, Bailey's Irish Cream, butter and chocolate chips. Melt and whisk together until completely combined.
- Let the ganache cool slightly and fill a piping bag. Snip off the end and fill each cookie to the top. Let the ganache set and cool.
- Melt chocolate wafers according to package directions.
- Drizzle chocolate over the cookies using a snipped piping bag/sandwich bag or spoon. Finally, sprinkle each cookie with a pinch of flaky sea salt. Let the chocolate set and enjoy!
Equipment
Stand mixer with beater attachment
- No stand mixer? Break out this whisk/silicone spatula! You can definitely make this cookie dough by hand just prepare yourself for extra time.
Cookie scoop set, for this recipe I used the ~.8 ounces / 1.5 tablespoon scoop
Additional standard equipment include measuring cups and spoons, silicone spatula, small whisk, silicone baking mat, baking sheet, sauce pot and small metal bowl
Storage
Store cookies in a single layer in an airtight at room temperature for a few days.
Expert Tips
- No piping bags? Use a ziplock instead.
- Alcohol free? Replace the Bailey's Irish Cream with more heavy cream.
- Other filling ideas? Try jams or jellies for a fruity take on the thumbprint cookies.
- Looking to make round cookies? Check out these tricks for a perfectly round cookies!
- What's my elevation? 5,280 ft!
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PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comments section further down the page? I always appreciate feedback. You can also follow me on Pinterest, Facebook or Instagram.
High Altitude Bailey's Ganache Thumbprint Cookies
Ingredients
- ½ stick butter, melted unsalted
- ½ stick butter, room temperature unsalted
- ¼ cup granulated sugar
- ½ cup brown sugar, dark packed
- 1 egg, large
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¾ cup cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
Bailey's Ganache
- ⅔ cup chocolate chips
- 3 tablespoons heavy cream
- 3 tablespoons Bailey's Irish Cream
- 1 tablespoon butter, room temperature unsalted
Optional
- flaky sea salt
- melting chocolate wafers, dark chocolate
Instructions
- Preheat oven to 350 degrees Fahrenheit
- In a stand mixer, beat melted butter, room temperature butter, and both sugar until completely creamed together ~ 3 minutes.
- Add in egg and vanilla extract, beat until combined together.
- Add in kosher salt, baking soda, cocoa powder, and all purpose flour. Beat until just combined. Use a silicone spatula to make the dough is fully combined.
- Scoop cookie dough using a 1.5 tablespoon scoop onto a silicone mat lined on a baking sheet. Leave about an 1-2 inches between each cookie. Bake for 8 - 10 minutes in a pre-heated oven.
- After removing from the oven take a bottle of vanilla extract, turn upside down and gently push the cap into the center of the cookie for a few seconds making sure not to push all the way down but enough to create a small well. Cool cookies to room temperature.
- Fill a small sauce pot with an inch or 2 inches of water. Heat on the stove until simmering. Place a small metal bowl on top of the pot and fill with heavy cream, Bailey's Irish Cream, butter and chocolate chips. Melt and whisk together until completely combined.
- Let the ganache cool slightly and fill a piping bag. Snip off the end and fill each cookie to the top. Let the ganache set and cool.
- Melt chocolate wafers according to package directions.
- Drizzle chocolate over the cookies using a snipped piping bag/sandwich bag or spoon. Finally, sprinkle each cookie with a pinch of flaky sea salt. Let the chocolate set and enjoy!