¼ cup Irish cream liqueur (like Bailey’s) or make your own easy blender Irish Cream here.
2 ¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
Hershey’s® Kisses® milk chocolates, unwrapped
Colored sugar if desired
Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
In medium bowl, beat butter and sugars with electric mixer on high speed until light and fluffy. Add egg and vanilla, beating until incorporated, then add Irish Cream, beating until well combined.
In another medium bowl, combine the flour, baking soda and salt. Add to butter mixture, a little at a time, beating on low speed until combined.
Shape dough into 1-inch balls and roll into colored sugar if desired. Place on the prepared baking sheets. Bake for 8 to 9 minutes or until lightly golden. Immediately press kiss into center of each cookie; cookie will crack around edges. Cool on cookie sheet a few minutes then move to wire rack to cool completely.