There's nothing better on a cold winter night than an Irish Coffee with one of these cookies. Homemade Bailey's marshmallow sandwiched in between soft, brown sugar cookies. All coated in chocolate. I feel warmer already.
Step 1: Make the Cookies
-2 Sticks Unsalted Butter, at room temperature
-3/4 Cup Light Brown Sugar
-1 teaspoon Vanilla Extract
-2 14 Cups All-Purpose Flour
-1/2 teaspoon Salt
Mix the butter, on medium speed, until creamy, about 3 minutes. Cream the butter and sugar together until well mixed, and light and fluffy. Add the egg and vanilla and mix on medium speed until well combined. Add the flour and salt. Mix on low, until a soft, crumbly dough forms. Form the dough into 2 balls and cover in plastic wrap. Refrigerate for at least 30 minutes.
Preheat the oven to 350o F. Work with half of the dough at a time and roll out on a lightly floured surface. Roll the dough to about 1/8" thick and use cookie cutter to cut rounds. Place the cookies on a parchment lined cookie sheet. Chill the cookies in the refrigerator for 10 minutes.
Bake the cookies for 10-12 minutes. Cookies are done when they are lightly browned. Allow cookies to cool for a couple minutes on the cookie sheet, and then transfer them to a wire rack until completely cooled.
Makes about 3 dozen single cookies, or 12 triple stacked cookies.