Spread the flour out on a cookie sheet and bake at 350°F for 5 to 6 minutes. Alternatively, you can microwave the flour at 30-second intervals, stirring between each until the flour to a temperature of 160°F so it's safe to use.
1½ cups all-purpose flour
In a large bowl with a hand mixer or stand mixer, cream together the butter and sugars until light and fluffy.
½ cup salted butter, ½ cup light brown sugar, ¼ cup granulated sugar
Scrape down the sides and slowly beat in the vanilla extract and Irish cream.
1 teaspoons vanilla extract, 3 ounces Irish Cream
Scrape down the sides again and add the flour and salt and mix until combined.
Fold in the mini and white chocolate chips. Add holiday sprinkles, if desired.
½ cup mini chocolate chips, ½ cup white chocolate chips, sprinkles
Eat immediately or store in the fridge in an air-tight container up to three days.