A few weeks ago, I had a couple large cupcake-making jobs for a couple of coworkers. One of the cupcakes I made were an updated version of my Dublin Mudslide cupcakes, filled with Baileys ganache. I had much more ganache than I needed for the cupcakes, so I set it aside. This weekend, I decided to clean out the fridge, and taste-tested the ganache to see if it was still good. Surprisingly, it was, and my first thought was to make truffles with it. But then I thought about incorporating it into cookies, and what better way than in a stuffed cookie?
These were a little bit of a pain, and while I was happy with my subsequent batches, my first batch was total crap. They were good-tasting, but the ganache leaked out from the bottom, and the rest of the cookie was under-done. I suspect that a big part of it was the cookie sheet I used. The 2 later batches were done on insulated cookie sheets, and turned out as you see above. That, and I let them cool completely before trying to remove them from the cookie sheets. Place the chocolate in a heat-proof bowl. In a small saucepan, bring the cream to a simmer. Pour it over the chocolate, and let stand for two minutes. Whisk until the chocolate is melted, then whisk in the Baileys. Refrigerate at least 6 hours, preferably overnight. Preheat the oven to 375 degrees F. Line 3 baking sheets with parchment paper and set aside.
For the Baileys Ganache:
For the Cookie Dough:
To make the ganache:
To make the cookies:
In a medium mixing bowl, whisk together the the flour, baking soda, salt and cinnamon.
In the bowl of a stand mixer, cream the butter, sugars and vanilla until light and fluffy, about 3 minutes. Add eggs, one at a time, mixing well after each addition.
Begin adding the flour mixture with the mixer on low speed. Once all the flour is added, refrigerate the dough for 30 minutes.
After the ganache has thickened, using a small scoop, portion out the ganache. Roll into small teaspoon-sized balls, and place on a baking sheet lined with wax paper. Keep refrigerated until the cookie dough is ready.
Using a medium-sized scoop, portion out the cookie dough. With well-floured hands, make a thumb-sized indentation in the dough. Place a ball of ganache in the center, and bring the ends of the dough around it to seal. Roll into a ball and place on a parchment-lined baking sheet. Repeat with the remaining dough and ganache, placing the cookie balls at least 2 inches apart and limiting to 9 per baking sheet.
Bake the cookies for 10 minutes per batch, allowing them to cool completely on the baking sheet before attempting to remove.
Needless to say, these are a work in progress. They’ve all since disappeared, so at least I know they’re good!
Place the chocolate in a heat-proof bowl. In a small saucepan, bring the cream to a simmer. Pour it over the chocolate, and let stand for two minutes. Whisk until the chocolate is melted, then whisk in the Baileys. Refrigerate at least 6 hours, preferably overnight.
Preheat the oven to 375 degrees F. Line 3 baking sheets with parchment paper and set aside.