Peanut Butter Cookies with a Bailey’s Coffee Glaze

Created by Jon Payne

1 ½ cups all-purpose flour

½ teaspoon baking soda

1 stick unsalted butter at room temp.

½ cup (packed) light brown sugar

½ cup granulated sugar

½ teaspoon salt

1 large egg

1 teaspoon vanilla extract

1 ¼ cups chunky peanut butter

Glaze

2 cups confectioners sugar

½ cup Bailey’s Irish Cream

 In a bowl mix together the flour and baking soda using a whisk or a fork.  Set aside.

Using an electric mixer, mix the butter, the brown and granulated sugars, and salt until smooth and creamy, not fluffy.  Next add the egg, vanilla, and peanut butter and mix well.  Add the flour mixture and mix just until incorporated.  Wrap and refrigerate the dough for at least 2 hours.

Scoop dough into 1 ¼-inch balls (slightly more than a level tablespoon).  Place balls about 2 inches apart on a parchment paper lined cookie sheet.  Flatten each ball with a fork, pressing the back of the tines into the dough in two directions.  Or, partially flatten the balls with the bottom of a glass and then press each cookie with a cookie stamp or textured object.  Bake for 14 to 16 minutes, or until colored on top and golden brown.  Rotate the sheets from front to back and top to bottom about halfway through the baking time to ensure even baking.  Cool cookies completely before icing.

Glaze:

Whisk together the confectioners sugar and the Bailey’s Irish Cream.  Drizzle or pipe the glaze onto the cookies.