St. Patrick’s Day is just a week a way! To get in the spirit I thought I would share a couple of Irish themed recipes with you this week, starting with these Fudgy Chocolate Kahlua Cookies with Bailey’s Buttercream.
These cookies are the perfect texture. I don’t know about you, but I love a soft and chewy cookie. Sometimes I even like them slightly under baked and doughy. When it comes to cookies I find myself eating more of the dough than the actual cookies. I’m sure many of you are guilty of this as well. I mean come on, who doesn’t like to lick the spatula or help themselves to that little bit of dough that’s left in the bowl that isn’t quite big enough to make a cookie with!
Back to these Fudgy Chocolate Kahlua Cookies with Bailey’s Buttercream. I know they sound like a completely decadent cookie, but actually there are some healthier aspects to them.
First off they are 100% whole wheat, you’d never be able to tell though. Second, there are only 2 tablespoons of butter in the 14 cookies that this recipe made. The rest of the moisture comes from non fat Greek yogurt. Third, there are no eggs in the cookies, which again lowers the amount of fat in them. The original recipe for these cookies comes from one of my favorite resources for recipes, Cooking Light.
Along with the minor changes of using whole wheat pastry flour, a little less butter and sugar, and cutting the recipe in half, I also added in a little espresso powder and Kahlua. I’ve really started to enjoy baking and cooking with alcohol. There are so many creative things you can do with it and it adds a nice depth of flavor.
So, now that we’ve made these rather healthy cookies, lets splurge and make a decadent Bailey’s buttercream, put it between two of these cookies and stuff our mouths full of them (maybe that was just me who did that). The key to baking healthy is moderation. Try to balance the more decadent parts of the dessert with something a little healthier.
This buttercream is what really made these cookies special and I didn’t want to skip it just because there was nothing healthy about it. To make the Bailey’s buttercream I used a couple tablespoons of butter, 1 1/2 tablespoons of Bailey’s Irish Cream, a pinch of salt, and about 1/2 cup of powdered sugar. I purposely made a very small batch of the frosting because I didn’t want extra laying around tempting me. The amount of frosting was perfect! I was able to make seven sandwich cookies generously filled with the buttercream and not have any left over. When I bit into the Fudgy Chocolate Kahlua Cookies with Bailey’s Buttercream, it was the fudgiest, chewiest, moistest cookie I had tasted in a long time! All of the chocolate lovers out there will truly appreciate this sandwich cookie. The Bailey’s buttercream was probably my favorite part. It was sweet, but not overly sweet, perfectly creamy, and had that wonderful coffee flavor that Bailey’s is known for. It was a perfect match for the Kahlua and Espresso in the cookies. If you love chocolate and coffee and are looking for a way to get in the spirit of St. Patrick’s Day, make a batch of these festive and delicious sandwich cookies!