It’s time to get festive! What better way to get ready for Saint Patrick’s Day than with these fun shamrock cookies? Aside from being dressed to impress, these Baileys salted caramel chocolate shamrocks are filled with flavor! Lovely little cocoa cookies made with Baileys with a hint of caramel then sandwiched together with salted caramel… Let’s just call them a party waiting to happen!
So these cookies are a spin on my Baileys Irish Cream Cookies from last year. You can find those cookies along with some of my other favorite Saint Patrick’s Day recipes over on the right side of the page. I wanted to make this new version of those boozylicious cookies for what feels like forever so I am really happy to finally share them with you today. And I can also tell you that they are quickly becoming a new favorite of mine!
The cookies themselves are really good on their own, but once you add the salted caramel, they definitely go to a whole new level. And just in case making caramel scares you, fear no more friends! Today I’m sharing my easy caramel sauce recipe – like done in under 10 minutes easy. It’s buttery, gooey and boozy – you probably knew that was coming, right? If you want a visual of what it should like like while cooking, you can check out the pic I posted on facebook the other day.
Once the salted caramel cools enough to work with, you just spoon it on the shamrocks. Go easy when you’re filling them or the caramel will ooze out when you sandwich them. That’s not a bad thing either, so it’s pretty much a win win situation. If the caramel hardens up on you, don’t worry – just heat it up a bit so it’s pliable.
Once you fill the cookies, pop them in the fridge just for a little while so they can set up. Then all that’s left to do is dip and decorate. Once you dip them in chocolate, you can sprinkle them with sea salt or sprinkles.
At first bite, you get this light cocoa cookie. It’s not overly sweet and you can pick up the light brown sugar floating around. Then you get hit with the chewy caramel. You’re now thinking this is all sorts of happy sweetness when the salt kicks in balancing everything out… I die a little. They’re pure bliss dunked in dark chocolate and sprinkled with sea salt. Of course I love them covered in sprinkles too! They add a great pop of color and they’re party perfect! Whether you’re planning a big Saint Patrick’s Day bash or you just want to treat yourself, I hope you make them!
- 8 ounces unsalted butter, room temp
- 1/2 cup light brown sugar
- 1 cup sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 and 2/3 cups AP flour
- 1 and 1/3 cups cocoa powder
- 3/4 teaspoon salt
- 1/2 cup Baileys caramel
- 1 cup dark brown sugar
- 1/2 cup heavy cream
- 4 Tablespoons unsalted butter
- 1/4 cup light corn syrup
- pinch salt
- 2 Tablespoon Baileys with a hint of caramel
- 1/2 teaspoon vanilla extract
- 1 and 1/4 teaspoons sea salt
- Dark chocolate - for dipping
- sea salt or sprinkles
- Cream butter and sugars & salt till light and fluffy.
- Add egg and egg yolk.
- Mix in vanilla extract.
- Alternate adding in dries with Baileys till combined.
- Wrap cookie dough in plastic wrap and refrigerate a few hours to over night.
- Roll out dough & cut out cookies using a shamrock cookie cutter.
- Chill cookies at least 30 minutes before baking to keep their shape.
- Bake at 350 degrees for 12-13 minutes rotating once halfway through. Start checking them after 10 minutes.
- Bring dark brown sugar, heavy cream, butter, light corn syrup and pinch of salt to a boil over medium high heat an allow to boil for 1-2 minutes.
- Reduce heat to medium and allow mixture to reduce till it gets thick. This will take about 5 minutes.
- Remove from heat and stir in Baileys, vanilla extract and sea salt.
- Once caramel is cool enough to work with, spoon caramel on shamrocks and sandwich.
- Pop them in the fridge for a bit just so they can set up before you dip them in chocolate.
- Dip cookies in melted chocolate and sprinkle with sea salt or sprinkles.
Tips for rolling cookies: 1. Divide dough into 4 quarters before rolling it. It will be much easier to work with & you won't over work it. 2. I only re-roll scraps once. Any more and the dough starts to look a little sad. 3. Make sure dough is cold when it goes into the oven so they keep their shape.