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Love Baileys Irish Cream? Love Chocolate Chip Cookies?! These Baileys Irish Cream Chocolate Chip Cookies are for you! They bake up thick, chewy, and super flavorful!
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Baileys Irish Cream Chocolate Chip Cookie Recipe
It’s day 2 of our 12 Days of Cookies series! And today, we’re making a Christmas classic: CHOCOLATE CHIP COOKIES! But of course, these aren’t just any chocolate chip cookies! Because they’re spiked with Baileys Irish Cream!!! To enhance the flavor even more, the cookie dough includes cinnamon and espresso powder. These cookies already have a cult following with my family and friends… so I always have some of this cookie dough in our freezer.
This recipe was inspired by my pal Ken, who runs the Rhinebeck Wine and Liquor Store. A few weeks ago we were chatting about baking – more specifically, cookies -and he shared his secret is adding a glug of baileys to his cookie dough. I was instantly intrigued! Especially since I have SO much baileys leftover from our wedding! It took me a few weeks to get this recipe just right, but I finally did and you guys…
THESE COOKIES ARE INSANE ↓
Ingredients for Baileys Chocolate Chip Cookies:
Ingredients for Baileys Chocolate Chip Cookies:- butter: unsalted or salted will work! but if you’re using salted, reduce the salt called for in the dry ingredients by 1/4 teaspoon.
- sugar: you’ll use a combination of brown sugar and granulated sugar. light brown sugar or dark brown sugar may be used.
- eggs: two large ones, at room temperature!
- vanilla extract: just a small dash enhances all of the other flavors!
- espresso powder: I love King Arthur Espresso Powder! One jar will last you a LONG time! And once you have it, you can make other espresso recipes like this No-Bake Espresso Chocolate Cheesecake!
- baileys irish cream: You’ll need 3 Tablespoons for the cookie dough. If you’re not a big drinker, you can buy little travel size bottles. They’re usually sold at the check-out area of most liquor stores. If you love baking with Baileys, then I suggest buying a full-size bottle so you have it on hand for future recipes like my Baileys Irish Cream Cheesecake!
- flour: all-purpose! I don’t recommend using any other variety of flour.
- salt: to balance out the flavors.
- baking soda: helps leaven the cookie dough, which in turn gives us soft and chewy cookies.
- and finally, chocolate chips: I use semi-sweet, but feel free to use milk chocolate or dark chocolate. And of course, you can always use chocolate chunks!
Tips and Tricks for Recipe Success:
- Ok, so if you’re an old pro at baking cookies, these next few items are probably a no-brainer! But if you’re a newbie, listen up: you need at least one baking sheet, a cooling rack, and either a silpat baking mat or parchment paper. This 3-piece baking set has them all!
- You’ll also need a stand mixer or electric hand mixer for this recipe! Unfortunately, the cookie dough cannot be made without some kind of electric mixer, as the butter and sugar MUST be beaten at a high speed.
- Be sure to refrigerate the cookie dough for a few hours. The benefit of chilling the dough is the cookies will bake up EXTRA thick! If you’re super tight on time, you can technically bake right away, but the cookies will spread more than the ones you see in my photos.
- Don’t over bake your cookies! You’ll want to pull them out of the oven when they’re set at the edges but still soft in the center. They’ll firm up a lot as they cool!
- If you’re wanting to leave the Baileys Irish Cream out of this recipe, I suggest making my Everyday Chocolate Chip Cookies instead.
Pro Tip: If you’d like your baileys chocolate chip cookies to look like the ones you see in my photos, simply press a few chocolate chips on top of each cookie right after they come out of the oven. You can also sprinkle them with sea salt! I love Maldon sea salt because it’s flaky and delish.
AND IF YOU TRY THIS RECIPE FOR EASY BAILEYS CHOCOLATE CHIP COOKIES, 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 OUR DAY.
Baileys Irish Cream Chocolate Chip Cookies
Ingredients
- 2 and 1/2 cups all-purpose flour (315 grams)
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 and 1/2 teaspoons espresso powder
- 1 cup unsalted butter, at room temperature (227 grams)
- 1 cup dark brown sugar, packed (213 grams)
- 1/2 cup granulated sugar (99 grams)
- 1 and 1/2 teaspoons vanilla extract
- 3 Tablespoons Baileys Irish Cream Liqueur
- 2 large eggs, at room temperature
- 12 ounces semi-sweet chocolate chips (340 grams)
Instructions
- In a large bowl combine flour, salt, baking soda, cinnamon, and espresso powder; whisk well to combine then set aside.Â
- In a separate large bowl, using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine butter and both sugars and beat on medium-speed until light and fluffy, scraping the sides and bottom of the bowl as needed; about 2 minutes.
- Add in the vanilla extract and baileys Irish cream, and beat until combined.
- Beat in the eggs, one at a time, beating for 15 seconds after each addition. Turn mixer off. Using a wooden spoon or sturdy rubber spatula, gently fold in the flour mixture, stirring only until the flour begins to disappear. Fold in the chocolate chips.
- Cover the bowl and chill the dough for at least 2 hours (and up to 3 days) before baking. Or bake right away for regular cookies (they'll be thinner but still delicious!!!).Â
When you're ready to Bake:
- Preheat oven to 375 degrees (F). Line two large baking sheets with parchment paper and set aside.
- Roll 3 tablespoon sized scoops of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheets (make sure to leave enough room in between each cookie for inevitable spreading). Continue this process until all the dough has been rolled.Â
- Place baking sheets in preheated oven, one at a time, and bake for 10 to 12 minutes, or until golden at the edges but still soft in the middle. Repeat with all cookie dough. Let cookies cool for 15 minutes on the baking sheet before transferring to a wire rack to cool completely.
I have made these before and will be making them again this year. I gave them out as Christmas gifts and they were a big hit.
Chilled the dough for two days plus a couple hours (~50 hours), scooped cookies just before putting in the oven (one sheet at a time). The cookies were not pancakes; but, were not as thick as I expected. Perhaps if there is a next time, I’ll try scooping the dough into balls and freezing them and baking from frozen. I have one other recipe that uses that method and the cookie thickness if wonderful (for that recipe).
Lovely flavor dough.
UPDATE:
Made these again. This time, scooped the dough with a cookie scoop immediately after mixing and froze the dough balls. Baked from frozen the next afternoon, WONDERFUL. I added ~ 2 minutes to the overall bake time. Very convenient to have the frozen dough balls ready and waiting to pop in the oven anytime.
I would like to know if there is a way to make the Irish Cream stand out more. I love the cookies just would like more Irish cream flavor in it
Looking to make these for an event but in advance. Can I freeze them after baking them?
Made these to take to work and WOW! What a hit! The best Chocolate Chip Cookie EVER! I am making them again today to give my post-surgery Physical Therapist to thank him for getting me back on my feet.
You’re such a kind co-worker, Ruth! Thank you so much for taking the time to let me know they were a hit 🙂
Is there a substitute for the espresso powder? Like cocoa powder? Or cappuccino mix? I have everything else. Thanks.
I would just leave it out if you don’t have it on hand. Cocoa powder and cappuccino mix will both change the texture of the cookies significantly.
Made these cookies yesterday. They’re delicious! Not too sweet, and you just get a hint of the Bailey’s -not overpowering. I do tend to overbake my chocolate chip cookies (I like mine crispy) but I was careful not to overbake these. We just remodeled our kitchen, so I’m getting used to the new oven – its an induction, and the instructions recommend baking using the convection bake setting and reduce temp by 25 degrees, so I used that but didn’t change the temp. The 1st time I baked I did reduce the temp & it took forever to finish baking. I felt like the cookies came out a little anemic lol – not browned enough. They’re cooked thru in the time you stated in the recipe, just not super brown. (I put a pic on IG)
Hi Nancy! I’m so happy these were a hit! If you want a browner cookie, you could try increasing the temp by 25 degrees next time. And maybe keeping an eye on them, if they get too dark too early you can take them out a minute or two early.
I absolutely am obsessed with these! There are delish as is! I did have a question. If i was in a hurry making them and didnt have the baileys….would i need to substiture in 3 T of something else? Thank you
Very good! I made it into cookie bars because my husband and I did not think we could 2 hours to chill the cookies. I added 1 Tbsp and they made perfect cookie bars!
Mine spread super thin, and I chilled the dough for over 2 hours. Idk what went wrong?