These are chocolate sugar cookie filled with a Bailey’s Irish Cream Buttercream and homemade Whiskey Caramel. All three are good separate but together they are fantastic!

  • | Easy
  • | 25 mins
  • | 24 servings
Chocolate Sugar Cookie
  1. In a stand mixer using the paddle attachment cream together the butter and sugar on medium speed until light and fluffy, about 3 minutes.
  2. Turn mixer to low, and add in egg and Rodelle Vanilla Extract. Mix until just incorporated.
  3. With mixer still on low, add in flour a cup at a time. Then add in Rodelle Gourmet Baking Cocoa and then sprinkle with pinch of salt. Mix until cocoa is incorporated, then turn off mixer. The dough will appear to be a bit sticky.
  4. Transfer dough to a piece a parchment paper. Place another piece of parchment paper on top and roll out dough to desired thickness. Keep in mind that these are going to be sandwich cookies so try not to make them too thick.
  5. Place dough (still sandwiched in parchment) in refrigerator for about an hour, or freezer for 15 minutes, until dough is firm.
  6. When ready to bake, turn oven to 350°F. Remove dough and then remove one side of parchment. Using your chosen cookie cutter shape, cut out cookies and place on prepared cookie sheet.
  7. After you have cut out all your cookies, roll dough scraps back together and roll out again.
  8. Bake cookies for 8-11 minutes. Allow to cool to room temperature.
Bailey’s Irish Cream Buttercream Frosting
  1. Using a stand mixer with paddle attachment beat the butter and shortening with 1 cup of powdered sugar.
  2. Once fully incorporated add the Bailey’s. Add powdered sugar a cup at a time until reached desired consistency. If too thin add more Bailey’s. If too thick add more powdered sugar.
Whiskey Caramel
  1. In saucepan, heat butter, whipping cream, whiskey, Rodelle Vanilla Extract, and salt until boiling. Stir frequently. Remove from heat, set aside.
  2. In another saucepan, mix sugar, corn syrup, and water. Heat to boiling over medium-high heat. Don’t stir.
  3. Boil until sugar turns a light golden-amber color or candy thermometer reads 310°F.
  4. When sugar mixture reaches 310°F, add cream mixture. Beat with a whisk and cook until thermometer reads 248°F.
  5. Use the caramel while hot or it will harden. If it does harden, simply heat over medium-low heat until good consistency for cookies.
  1. To make the cookies pipe some buttercream onto one cookie and a spoonful of caramel on the other cookie and sandwich them together.
  2. You will have extra caramel.
Note: this recipe was prepared by Sweet Recipeas for Rodelle. Click here to see the original post and helpful tips!

Chocolate Sugar Cookie

  • 1 1/4 cup granulated sugar
  • 1 cup unsalted butter, at room temperature
  • 1 egg
  • 1 tsp Rodelle Vanilla Extract
  • 2 cups all-purpose flour
  • 1 cup Rodelle Gourmet Baking Cocoa
  • Pinch of salt

Bailey’s Irish Cream Buttercream Frosting

  • ½ cup unsalted butter
  • ¼ cup shortening
  • 3-4 cups powdered sugar
  • ¼ cup Bailey’s Irish Cream (may need more if you want thinner frosting)

Whiskey Caramel

  • 5 tbsp butter
  • 1 cup whipping cream
  • 1/4 cup honey-flavored whiskey
  • 1 tsp Rodelle Vanilla Extract
  • 1/4 tsp course salt
  • 1 1/2 cups sugar
  • 1/4 cup light corn syrup
  • 1/4 cup water
  • 1 tablespoon coarse sea salt
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