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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.
Hello,
Can you make these without the espresso? I don’t like coffee
Sure!
Hi, can I add more baileys into the cookies if I want them real boozey?
I wouldn’t suggest it as it’ll change the texture and most likely cause spreading. You could try brushing the tops of the warm cookies with a little extra Baileys.
Could I used gluten free flour?
I am planning to try with the King Arthur cup for cup gf flour, and I will report back!
I have the same question…can you use gf flour? Please let us know how yours turn out using KingArthur gf flour. Thank you!
I think the King Arthur Cup for cup should work otherwise you might need to know how much fun to use with the King Arthur All purpose unless it doesn’t need zanthum gum. I would love to find out who might make with either. I made normal Nestle CC cookies recently with The Cup for cup by King Arthur and I think they came out great.
These are DELICIOUS…especially with that sprinkle of salt afterwards. My new favourite recipe!
Can I use espresso shot instead of espresso powder?
I wouldn’t as that will be adding additional liquid to the recipe. If you can’t find espresso powder in your area, you can substitute it with instant espresso. You can actually make espresso powder by putting instant expresso into a blender or coffee grinder! Just add the instant espresso and pulse until it is a fine powder. I hope this helps! Also, for anyone concerned about the espresso powder adding a coffee taste, it really doesn’t. Espresso powder enhances the depth and flavor profile of the chocolate. 🙂
I was excited to make these as I love Baileys. When I was adding the Baileys to the recipe, it smelled so strong that I thought the Baileys would overwhelm the rest of the cookie. I ended up adding less of the called-for amount. Well, I should never second guess your recipes, as everyone that ate them said they didn’t taste like Baileys. They were still great, just not enough Baileys. I will make them again and not be as scared by 3 Tbs next time.
I’m having the opposite issue. I used the 3Tbsp of Bailey’s and still can’t taste it. They are thankfully a really delicious chocolate chip cookie but I was so looking forward to tasting the Bailey’s flavor. Now that I’m seeing these comments with Bailey’s chips, I wanna try and find and use them.
I don’t have espresso powder but I have instant espresso. Can I use that?
I used instant espresso. I mixed it with the Bailey’s to dissolve it (didn’t put it in dry with the dry ingredients). Turned out great!
I used instant expresso but kept it with the dry ingredients. I wish I would have read the comments before hand. OH well, hopefully they will still turn out!
I love your recipes, but do wish the ingredients were listed by weights rather than cups. It gives a much more accurate volume since ingredients fill cups at different volumes and not all baking cups are exactly the same size, and it’s also more helpful to our baking friends in other parts of the world that don’t measure by cups.
I found this conversion chart on King Arthur Flour’s website that may be helpful to the bakers that measure by weight.
https://www.kingarthurflour.com/learn/ingredient-weight-chart
I couldn’t agree more. Thank you for the conversion chart, a must for the most discriminating bakers!
My new favorite chocolate chip cookie (without espresso powder)! Yum!!
The most asked questions- How much is your cup in grams because my dough came out super sticky even after measuring all ingredients by same cup … but you mentioned butter in ozs and rest in spoons and cups… I think cups to grams conversion will help us all.
I e never been able to find a conversion between cups and grams. Cups are measured in ounces. Gram refers to weight- and they do not convert between the two.
1 stick of butter is equivalent to 1 stick in grams as far as I know. When I bake I use 1 stick and my dishes come out great.
I’m from the USA but am living in a metric only country so I hope that helps
A cup of all-purpose flour weighs 4 1/4 ounces or 120 grams.
No such thing as a ‘stick’ of butter in Australia. So I have no idea how much to use.
do you use tsp and Tsp there? 1 stick of butter equals 8 tablespoons or 24 teaspoons. OR half (½) stick of Butter ¼ cup 56.7g
1 stick of Butter ½ cup 113.4g
2 sticks of Butter 1 cup 226.8g
4 sticks of Butter 2 cups 453.6g
You can convert ozs to grams. 1 ozs =28 grams.
Curious… recipe calls for 8 oz of butter…NOT 8 tablespoons.
So that’s 2 sticks butter??…
I have that exact same question! I think 1 stick of butter should suffice but I don’t know. I think 2 sticks of butter is to much. This is the only ingredient measured in oz.
It’s 227 grams, or 1 cup (2 American sticks). I hope that helps!