Mudslide Cookies recipe, an easy chocolate brownie cookie recipe just like the Mudslide cocktail with Kahlúa and Baileys Irish Cream. A fun Christmas cookie idea or anytime of the year! Check out the Mudslide Cookies video down below that shows how easy these cookies are from beginning to end and also note non-alcoholic tips in the recipe.
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I love coming up with new easy Christmas cookie ideas, like this easy Mudslide Cookies recipe! You may remember my recent Cannoli Cookies that have been going crazy on Facebook and Pinterest the last few weeks along with my list of Italian Christmas Cookies and Chocolate Christmas Cookies. Apparently you all like Christmas cookies as much as I do!
Before we talk about these mudslide cookies, let’s talk about a mudslide. The mudslide cocktail that is.
How to Make a Mudslide:
A Mudslide is a fun dessert cocktail, although it doesn’t have to be for dessert, right? Just like everything, Mudslide ingredients can vary, but it generally contains something like vodka, Kahlúa (coffee liqueur), Bailey’s (Irish cream liqueur), milk or cream, ice, and chocolate syrup.
You generally add all the ingredients (except the chocolate syrup) in a blender and blend until smooth, then drizzle the chocolate syrup in the glass before pouring the drink in. A Mudslide cocktail can be served in a large glass, or a martini or hurricane glass.
Instead of blending with ice in a blender, some people mix in a shaker with ice. Again, many variations of this chocolate dessert cocktail!
Sounds great, right? It’s one of the best cocktails in my opinion, but I like chocolate and dessert cocktails so it’s totally my kind of drink.
So to celebrate this fabulous cocktail and Christmas cookie season, I thought a mudslide cookie recipe would be a great Christmas cookie idea. There are other mudslide cookie recipes out there but none looked like what I wanted.
These Mudslide cookies are a rich brownie cookie with Kahlúa and chocolate chunks. Then I made a quick icing with powdered sugar and Bailey’s Irish Cream. Easy! Video below that shows beginning to end so be sure to check it out.
Let’s get started!
How to Make Mudslide Cookies:
Ok to start these Mudslide Cookies, preheat your oven to 350 degrees F and line a baking sheet(s) with parchment paper. Flat parchment paper sheets that fit your cookie and baking sheets come in handy and I use them all the time. Love them!
Next up, dry ingredients. Mix the flour, unsweetened cocoa powder, salt, and baking powder together in a large mixing bowl. Make sure you use unsweetened cocoa powder and not cocoa mix.
I just used an unsweetened cocoa powder from my grocery store, but of course the better cocoa powder you use, the better these cookies will taste.
Next, mix the wet ingredients.
Beat together the melted unsalted butter and granulated sugar with an electric mixer or stand mixer. Make sure your butter is cool.
Then beat in the egg until well incorporated followed by the vanilla and Kahlúa. If you are looking for a non-alcohol substitute for the Kahlúa, use a strong black coffee.
Once your wet ingredients are well combined, beat in the dry ingredients (flour mixture) until combined. The dough will be fairly stiff but not REAL stiff.
Fold in the chocolate chunks to the cookie batter. You could also use chocolate chips (any variety depending on your preference such as milk chocolate, dark chocolate, semi-sweet chocolate, bittersweet chocolate, or even white chocolate chips would work).
I like the chocolate chunks or chopped chocolate for this particular recipe because they seem to melt better than chips and create a more ooey gooey end result.
Can’t go wrong with ooey gooey chocolate, right?!
When your cookie dough is ready to go, use a medium cookie scoop ( a #40 scoop or about 1.5 tablespoons of dough) to scoop these cookies onto your parchment paper lined baking sheets.
This recipe only makes about 18 cookies so you can double (or triple…) the recipe easily if you want more cookies. Or you can make smaller or larger cookies out of the batter.
If you do make these cookies larger or smaller be sure to just adjust the baking time. If you do use large chocolate chunks, smaller cookies may be tough, so if you’re wanting small mini Mudslide cookies make sure you use finely chopped chocolate or mini chocolate chips.
These cookies do spread a lot while cooking so be sure to leave plenty of room between the cookies on the baking sheets.
Bake the cookies about 8-12 minutes at 350 degrees F or until lightly browned around the edges. These chocolate Mudslide Cookies may appear a little soft in the middle but will set more when they cool. They do have a brownie cookie like texture so will be a little on the soft side.
Cool the cookies slightly on the pans then transfer to a cooling rack to finish cooling.
When the Mudslide Cookies are completely cooled, make your icing.
Mix together the powdered sugar and a little Irish Cream in a small bowl. Add a little more Irish Cream as needed until the glaze is smooth and thin enough to drizzle over the cookies.
If you want a non-alcohol substitute for the Irish Cream, you can use milk or cream. You can add a little vanilla or even your favorite extract like almond extract for a little extra flavor.
I put the glaze in a small resealable bag then clipped a corner with scissors to drizzle the glaze on top of the cooled Mudslide cookies. Let them sit a few minutes for the glaze to set.
They’re now ready to eat! And OMG be careful, because these brownie cookies are addictive.
Here’s a quick video to show you all the steps from beginning to end to make these Mudslide Cookies:
Hope you enjoy these chocolate Mudslide Cookies!
Mudslide Cookies, easy brownie cookie recipe like the mudslide cocktail with Kahlúa and Bailey's!
- 1/2 cup powdered sugar
- 1-2 Tablespoons Baileys Irish Cream
Preheat oven to 350 degrees F. Line baking sheet(s) with parchment paper sheets.
In a large mixing bowl, whisk together the flour, cocoa powder, salt, and baking powder until well combined.
In another large bowl, beat together granulated sugar and melted butter with an electric mixer on medium speed until light and fluffy. Beat in egg, followed by Kahlúa and vanilla until well combined.
Beat in dry ingredients to wet ingredients until just combined. Fold in chocolate chunks.
Using a medium scoop (about 1 1/2 Tablespoons), scoop cookie dough onto prepared baking sheets leaving about 2 inches between cookies to allow for spreading.
Bake cookies at 350 degrees F for about 8-12 minutes or until lightly browned around edges. Cool slightly on pan, then transfer to cooling racks to cool completely.
When cookies are completely cooled, make the glaze. Place powdered sugar in a small bowl. Stir in 1 Tablespoon of Baileys, add more as needed while stirring to create a thin glaze.
Spoon glaze into a small resealable bag, seal bag, then clip one corner with scissors and drizzle over cookies. Or use a squeeze bottle to drizzle over cookies. Let cookies sit a few minutes for glaze to set.
SNAPPY TIPS: This recipe only makes about 18 cookies so double the recipe if you want more. You may want more because they are really good!
SNAPPY SUBSTITUTIONS: Instead of Kahlúa you can substitute strong black coffee. Instead of Baileys Irish Cream you can substitute milk or cream a little vanilla extract or your favorite extract for more flavor such as almond extract.