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Although I don’t love drinking Bailey’s Irish Cream (way too sweet for me!), I LOVE baking with it!!! And these Bailey’s Irish Cream Chocolate Chip Cookie Bars are one of the best things to come out of my oven all month! They taste just like my Bailey’s Chocolate Chip Cookies… but SO much easier!
Baileys Chocolate Chip Cookie Bars
Yesterday I posted Bourbon Pecan Brownies… and today, we’re baking Cookie Bars with Bailey’s! So clearly I’m having a moment baking with booze. I could easily blame #quarantine for my boozy baking spree.
But I won’t, because I have zero regrets! These coffee spiked chocolate chip cookies bars are what dreams are made of!
They’re thick, super chewy, and loaded with flavor thanks to a splash of Irish cream liqueur, a sprinkle of cinnamon, and a dash of espresso powder.
In addition to those special ingredients listed above, you’ll need baking basics like flour, baking soda, eggs, vanilla extract, butter, and sugar (I use a combination of brown sugar and granulated for the best flavor and texture!).
Of course, you’ll also need chocolate chips! I prefer using the dark chocolate variety, but semi-sweet, milk chocolate, or even white chocolate chips can work. And if you don’t have those on hand, chocolate chunks will work great! You can make your own by chopping up any chocolate bars you have on hand!
Can I leave the Irish Cream out?
Short answer: NO.
Why? This recipe is developed to include it, and omitting it will result in less than desirable results.
But don’t fret! Because I know not everyone consumes alcohol, I have an alternative solution for you. Simply bake my Easy Chocolate Chip Cookie Bars, but add a dash of cinnamon and espresso powder! They’ll taste great and are 100% booze free.
How to Make Chocolate Chip Cookie Bars
Ok, so baking these cookie bars couldn’t be easier! And no electric mixer is required!
You’ll simply add your melted butter to a large bowl and combine it with both of the sugars. Make sure you beat this until it’s light and fluffy. Then you’ll add in your eggs and yolk, followed by the Baileys and vanilla. Finally you’ll fold in the flour mixture and other dry ingredients, and stir until combined.
Scrape this mixture (it’ll be pretty thick!) into a parchment paper lined baking sheet and bake for about 28 minutes! Or until the bars are set at the edges and just a little wiggly in the middle. Then pop the baking tray on a wire rack to cool completely, or at least for like 45 minutes. The longer you let them cool, the more uniform your bars will be when you slice them. But if you like a super gooey (read: messy!) cookie bar, cut in whenever you please!
I’ll definitely bake at least one more time this Summer – mainly because they’re so good with vanilla ice cream on top!
But come the holiday season? GAME ON, BABY! Because these cookie bars will definitely be in heavy rotation! They’ll easily elevate any cookie platter or gift basket! And the fact that they’re so easy to make is a huge bonus! Honestly, anyone can make these and not mess up! Even the most novice baker! And everyone will think you’re a genius in the kitchen because the taste is PERFECTION! Way better than any cookie bar you’d buy at the bakery!
So what are you waiting for? Bust out the baileys and get baking! See you soon with a savory recipe and some no-bake treats to keep us cool this Summer! xoxo
More Bailey’s Dessert Recipes:
- Baileys Irish Cream Chocolate Pudding
- Mini Baileys Irish Cream Cheesecakes
- Baileys Irish Cream Chocolate Chip Cookies
- Baileys Irish Cream Cheesecake
If you try this recipe for Baileys Chocolate Chip Cookie Bars, please let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your kitchen creations makes my day.
Bailey's Irish Cream Chocolate Chip Cookie Bars
Ingredients
- 1 cup (227 grams) unsalted butter, melted
- 1 cup (213 grams) light brown sugar, firmly packed
- 1/2 cup (99 grams) granulated sugar
- 3 Tablespoons (43 grams) Bailey's Irish Cream
- 1 teaspoon vanilla extract
- 2 large eggs plus one egg yolk, at room temperature
- 2 and 1/4 cups (269 grams) all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon espresso powder
- 1 and 1/2 cups (255 grams) semi-sweet chocolate chips, plus more for the top, if desired
- Flaky sea salt, for sprinkling, optional
Instructions
- Preheat oven to 350 degrees (F). Line an 9x9-inch baking pan with parchment paper. Spray parchment, and any exposed pan, lightly with non-stick spray, set aside.
- In a saucepan over medium heat, melt butter.
- Remove from heat and cool for a few minutes, then scrape the butter into a large heat proof mixing bowl.
- Whisk in both sugars and mix until well combined. Stir in the baileys and vanilla. Then add in the egg and egg yolk, beating until combined.
- Using a rubber spatula, fold in the flour, baking soda, cinnamon, salt, and espresso powder, mixing until just combined.
- Finally, fold in the chocolate chips. Scrape the batter into the prepared pan.
- Bake for 30 to 34 minutes, or until the edges are firm and golden and the center is just slightly wobbly.
- Cool in pan for at least 1 hour before cutting. Sprinkle with flaky sea salt before serving, if desired.
High altitude baking got me to 40 minutes with perfect combo of gooey & crunchy edges. Definitely a big chocolate chip cookie with a hint of baileys – next time I’ll add double or Kahlua & /or bourbon to really try to get the boozy flavor to come through !
Can I use Kahlua instead of Bailey’s?.
A friend sent me this recipe and said “let’s make these.” She was out of town for a few days and they sounded too good to wait for her to get home. I made them that night and took them to my office the next day and they were gone by 10:00. A couple of the non-coffee drinkers said the expresso was a little too strong (in between bites) but why would you listen to anybody that doesn’t drink coffee???? Everyone else thought they were divine. They definitely made their way into my recipe notebook with a big 10 at the top. Thank you for putting the measurements in metric. Since I’ve learned to use my kitchen scale my baking results have improved noticeably.