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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.
Thanks so much for this recipe! I love Bailey’s Irish Creme and I love chocolate chip cookies! What a winning combination! I made them for Thanksgiving and was completely blown away. Best cookie I have ever had! I made a pumpkin pie for my husband (I’m not a fan!) and a small batch of these cookies since it was just the two of us for a safe Thanksgiving. He does love Baileys though so he skipped the pie and had a cookie. He was blown away and had a second. These cookies are insane!!!! I used the Salted Caramel Baileys which gave the cookies some extra flavor and I used milk chocolate chips. AMAZING!!! Thanks for sharing!
Hi,
I followed your recipe to the tee for ingredients, measurements, equipment, etc., and the cookies came out flat.
I doubled the recipe, and meticulously made sure to adjust the measurements of each ingredient, yet they’re flat.
I can’t figure out what happened. The only thing I can think of that may(?) have made a difference is that I used a hand mixer, as I don’t have a big stand mixer.
Do you have any other thoughts?
They are cooling now, but I’m disappointed in their appearance.
Thank you,
Catherine
I’m so sorry they came out flat! Without being with you as you baked, it’s hard to say what went wrong. But using a stand mixer shouldn’t have caused them to be flat! You could try chilling the dough for an hour next time! And definitely watch the step-by-step video if you haven’t already.
Check to set if your baking soda is still fresh. And that you’re not using a greased baking sheet. Hope that helps.
So I used Almond flour instead of regular flour, big mistake, they were flat as pancakes, tasted ok. Tried to be more healthy, and I didn’t have White flour. So is almond flour a absolutely no go?
Do you think you can use kahlua instead of Bailey’s? I wanna make the recipe with both alcohol.
Sure! It’ll definitely have a different flavor, but should work nicely!
Any changes for altitude? We are at 4600 ft.
Hi. Do you mean 2 cups and 1/2cup of All purpose flour?
Hi! Yes, that’s what the recipe calls for 🙂
So is 8 ounces of butter 2 sticks?
Yes!
Hi,
Can you use Cannabutter to make them magic cookies. Do you need to change the amount of butter. This makes 24 cookies? Has anyone tried to make them magic?
Opted for Salted caramel baileys and they are AMAZING!!!
We accidentally added an extra TBS of espresso powder to the 1 1/2 tsp required. Will this ruin the dough?
Also, has anyone added potato chips to some of the cookies? I heard somewhere it’s good, but I don’t know with the espresso and Bailey’s flavors.
Can’t wait to bake and try, even if there is too much espresso!