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Cookies & Bars

Nutty Irish Cookies

Nutty Irish Cookies

Recipe shared by:Duncan Hines

These irish crème cookies have just a hint of hazelnut.

  • Hands-on Time: 10 Minutes
  • Total Time: 40 Minutes
  • Servings: 3 dozen cookies
  • Difficulty: EASY


  • 1 package Duncan Hines® Decadent Irish Cream Brownie Mix
  • ½ Cup vegetable oil
  • 1 Tbsp. water
  • 2 large eggs
  • 1 Cup hazelnut flour

Baking Instructions

  • Preheat oven to 350°F. Grease baking sheets.
  • Combine brownie mix, oil, water, eggs and flour in large bowl with wooden spoon until blended.
  • Drop by heaping tablespoons 2-inches apart on prepared pans.
  • Bake 10 to12 minutes or until just set in centers. Cool cookies 1 minute on pan. Cool completely on wire rack.
  • Drizzle Irish crème pouch in lines across each cookie.
  • Baking Tip: For best results, bake one baking sheet at a time. If baking two sheets together, rotate pans halfway through baking.

Tips & Inspirations

Pour 2-3 cups of sugar into a sealable container. Combine with the zest of one lemon, shake well and store. Lemon infused sugar can be used immediately or kept for months, just like regular sugar.

Keep brown sugar soft by adding a couple of marshmallows to the bag.

To make crystallized honey liquid again make it liquid again, place the honey jar in a container that allows water to move around it freely. Run under a hot water tap (shaking occasionally) until the crystals have melted.

For a uniform bake, always scoop and bake the same size cookie. This will ensure your cookies cooked to just the correct doneness every time.

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