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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!
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!
Baileys Irish Cream Chocolate Chip Cookies
Ingredients
- 2 and 3/4 cups (330g) cups all-purpose flour
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 1/4 teaspoon ground cinnamon optional
- 1 teaspoons espresso powder optional
- 1 cup (227g) unsalted butter room temperature
- 1 cup (213g) dark brown sugar
- 1/2 cup (99g) granulated sugar (99 grams)
- 2 teaspoons vanilla extract
- 1/4 cup (57ml) Baileys Irish Cream Liqueur
- 2 large eggs 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.
- 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!!!).
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.
- 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.
These are my new favorite cookie! I followed the recipe exactly and it was worth waiting to chill the dough, making it easier to roll into balls. I just ate a cooled one and they are so decadent with the layers of flavor, well beyond a regular chocolate chip cookie. I used Bailey’s chocolate chips instead of semi- sweet, they’re not overpowering at all. I know what I’ll be baking for everyone this Christmas. Thank you for sharing your recipe!
Hi! Do you know if the alcohol burns off during the baking process? Thank you!
Yes!
Hello,
Can you freeze this dough for later? Thank you!
Can you freeze this dough?
These would be even better using the Bailey’s Chocolate Chips I just found! 🙂 I know what I will be baking this week!
Where did you find Bailey’s Chocolate Chips?
World Market has them. I plan on using half Bauleys chips and half semi sweet. Also bet Amazon has them or do an online search.
I found them at Walmart as well.
I got some today from Wal-Mart Neighborhood Market
I found them at our Wal-mart Market and other stores in our area.
I may try using 1/2 Baileys chips and 1/2 Nestles Espresso chips.
Thank you for this recipe Ashley…I didn’t have the bailys irish cream so I used kahlua that I had and it turned out great.
I’m so glad you said that. I was thinking of doing the same
Hi Ashley, may I know how much is your cup in grams?
1 cup = 128 grams
Can I just skip the espresso powder, or do I need to add something else in its place?
You may omit it, but the flavor will be much more subtle.
I used espresso chocolate chips instead of espresso and regular chocolate chips. It was amazing!
There are espresso chocolate chips?!?!? I must find these!!
Me too! They sound amazing!
There are Baileys flavored chocolate chips too
That’s what I am using. I love baily’s chocolate chips.
Walmart has these in my area. They are tollbouse and amazing !! (RI)
Espresdo only enhances the chocolate flavor. You will not taste it, but the chocolate flavor will pop.
I was curious about this, the espresso flavor coming through. My wife does not like coffee in any form what-so-ever, including smell. Thanks for mentioning this!
I have used espresso powder many times and I have never noticed a coffee taste.
I don’t like coffee either,Cin but love espresso in chocolate cookies. It gives the chocolate more depth.
I don’t like coffee at all but use espresso in nearly all of my chocolate baking. I can smell it (which I love) but don’t taste it. Is only to deepen the Chocolate flavor.
I never have espresso powder so I substitute in the nestle espresso chocolate chips instead of semi sweet. I also use Baileys Salted Caramel. Delicious and you definitely get the coffee flavor!!
Hello,
Do I bake one tray at a time or is it ok to put 2 trays and rotate midway! Cannot wait to try these!
Hi! One sheet at a time 🙂
Ashley, I followed your recipe to the letter, including the measurement of the dough for baking. I still only yielded 2 dozen. What did I do wrong? Thank you!
Hi Nancy. This recipe yields 2 dozen, so you got the correct amount.
Hi Ashley, may I know how much is your cup in grams. Thanks! Bettina (in Italy we dont use cups…) 🙂
120 grams
Hi Ashley, Can you give me a weighed measurement of your flour? We all measure our flour differently in cups. So next time you make these cookies please throw it on a scale to record the weight in grams or ounces. Thank you!
! cup of flour equals 120 grams according to kingarthurbaking.com.Hope this helps
I’ve tried this recipe and it tastes divine! May I also add that you need to brush Baileys on top of the cookie right after baking for a more flavorful cookie!