Walnut cookies with Irish cream chocolate ganache
Delightful walnut cookies with Irish cream chocolate ganache are on my blog today. These sandwich cookies taste fantastic and are perfect for any occasion - for adults only :) Sandy and crumbly cookies loaded with walnut flavour filled with boozy and smooth Irish cream dark chocolate ganache. Decadent and rich.
I know that there is still much time left till Christmas but I could not resist sharing this recipe ahead of time. Hope you will enjoy it as much as we do.
How to make walnut cookies with Irish cream chocolate ganache
There cookies are easy to make and you can prepare cookie dough in advance.
First think you need to do is to cream butter and sugar. Then add egg yolks and vanilla. Then add dry ingredients. Mix until you get a unified cookie dough. Now you have 2 options to make these cookies:
- You can place a piece of a cling film and place cookie dough on top and roll it into a log, place in a fridge to chill. Then take it out from a fridge, slice it and bake it at 160C/320F until golden. This is an easy way.
- This option is better if you care about the shape of the cookies and want to use a a particular cookie cutter. When cookie dough is ready, spread a piece of cling film. Place cookie dough on top, flatten it and place it in a fridge to chill. When cookie dough is ready, take it out from the fridge. Roll it between 2 pieces of baking paper so the cookie dough does not stick. Thickness is up to you. Cut out the cookies any way you like. Bake until golden. This option will take you more time and effort. I used this option as wanted perfect round cookies.
TIPS:
- You can prepare cookie dough up to 2 days in advance and store it in the fridge or you can freeze the dough up to 2 months.
- You can use double cream instead of Irish cream to make these cookies kids-friendly. If you are in the US you can use a whipping cream instead for double cream.
- When your cookies are ready, divide them into half, as you will need to drizzle half of them with melted chocolate.
- Always toast your nuts before using them. It will help realising the aroma and flavour.
What do walnut cookies with Irish cream chocolate ganache taste like?
Toasted walnuts make these cookies absolutely irresistible. They are buttery, crumbly, and not too sweet. Silky and creamy Irish cream dark chocolate ganache compliments walnut flavour perfectly. These cookies are boozy and very decadent
How to store walnut cookies with Irish cream chocolate
Store these cookies in a fridge in an air-tight container for up to 7 days. You can also freeze them for up to 6 months.
For the best flavour, bring them to a room temperature before serving.
If you are looking for more recipes with Irish cream, I can recommend you the following:
Baileys and chocolate Italian cannoli
Click this link to see the best recipes with Irish cream
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source – my own
Enjoy!
Delightful walnut sandwich cookies filled with boozy Irish cream and dark chocolate ganache
- 225 g butter (unsalted, room temperature)
- 50 g sugar (brown, soft)
- 2 egg yolks (large)
- 260 g AP flour
- 120 g walnuts (toasted, divided 100g and 20g)
- 1/4 tsp salt (table)
- 1/2 tsp vanilla (extract)
- 350 g dark chocolate (finely chopped)
- 200 ml Irish cream (I used Baileys)
Toast nuts and let them cool down.
When nuts are cold, add 100g nuts into a small food processor and grind them.
In a medium bowl beat butter until fluffy and add sugar. Beat for another 2 minutes until fully combined.
Add egg yolks, one at a time. Make sure egg yolk is incorporated well before adding the second one.
Add vanilla and salt and mix for a 30 seconds.
Add flour and walnuts and combine together until you get a soft dough.
Now you have 2 options:
1. Spread cling film on working top, scoop cookie dough on top and roll the dough into a log or logs. Then keep the dough in the fridge for at least 3 hours and then slice the dough.
2. You can take baking tray, cover it with cling film and flatten the cookie dough on top. This option is better if you want to use cookie cutters to have ideal shapes. When the dough is chilled, you take a small portion, roll it between 2 layers of baking paper and then cut out the cookies. This option takes more time but you get more precise results and more options for different shapes.
Preheat the oven to 160C fan.
Arrange the cookies on baking sheets covered with baking paper. You can pop up the cookies in the fridge while you are preheating your oven.
Bake cookies for 13-15 min.
Using a spatula, transfer cookies on cooling rack, be careful as cookies are very delicate. Let the cookies cool completely. Divide cookies into half as you will drizzle some chocolate on the cookies that will be on top.
Prepare a water bath. Place chopped chocolate in a heatproof bowl and melt it.
Drizzle a small amount of chocolate on top of the cookies (half of the cookies). Now it is time to sprinkle chopped nuts while chocolate is soft.
Remove the bowl with the remaining chocolate from water bath. Add Irish cream to the melted chocolate and keep stirring vigorously until you get a unified mixture.
The mixture should be shiny and thick. If you want you can place bowl over water bath again to help the process.
Using a pipping bag with a pipping nozzle, pipe a generous amount of ganache on half of the cookies.
Place second - chocolate drizzled cookie on top.
Enjoy!