Ingredients
Equipment
Method
- Combine dry ingredients. In a bowl, whisk together the flour, salt, baking soda, and instant coffee granules. Set aside.
- Cream butter and sugars. In the bowl of a stand mixer, beat butter, brown sugar, and white sugar for about 2 minutes until fluffy.
- Add flavor and liquid. Turn the mixer to low and slowly pour in the Bailey’s and vanilla extract until just combined.
- Mix in eggs. Add the eggs one at a time, beating until smooth.
- Fold in dry mix. Remove from the mixer and gently fold in the dry ingredients, about half a cup at a time, until no dry spots remain.
- Add chocolate. Stir in the Hershey Kisses until evenly distributed.
- Chill dough. Cover the bowl with plastic wrap and chill in the fridge for at least 1 hour but preferably overnight.
- Bake. Preheat oven to 375°F and line a baking sheet with parchment paper. Scoop large mounds (about 3 tablespoons each) spaced evenly apart. Bake 10–12 minutes until golden at the edges.
- Cool. Let cookies rest on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Video
Notes
- The Bailey’s flavor is light and blends with the coffee beautifully - you can adjust up or down to taste.
- If using different chocolates, chop them roughly for that chunky, gooey texture.
Storage
Keep in an airtight container at room temperature up to 4 days. For longer storage, freeze in a sealed bag for up to 2 months and thaw on the counter before serving.Nutrition information is automatically calculated, so should only be used as an approximation.