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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.
What would be the substitute for egg?
I have a recipe for chocolate chips and I just decided I wanted to try it with Bailey’s. I found your recipe. It’s awesome!!! I did skip the cinnamon. I’m not a big fan of it. And I did not have the 2 hours to chill the dough. I did not have the espresso powder so I used my used espresso grounds from my coffee. I will definitely try it with the espresso powder to see if I can taste the difference. Can’t wait to make them again
DO I HAVE TO KEEP COOKIES IN FRIDGE AFTER MAKING THEM SO THE BAILEYS DOES NOT GO BAD, OR IS IT OK TO LEAVE THEM OUT AT ROOM TEMP? FOR A COUPLE OF DAYS IF THEY LAST THAT LONG, I MADE SHORTBREAD COOKIES WITH THE BAILEYS AND THEY TASTED FINE, JUST WONDERING ABOUT LEAVING THEM OUT, THANK YOU
No need to refrigerate the baked cookies.
I had to try these so close to St. Patrick’s Day as recommended by Tessa at handletheheat.com. I had some salted caramel chips that I’ve been wanting to try for a while, so I used 1/2 cup (85 g) plus 1 cup (170 g) semi-sweet chocolate chips. The remaining 1/2 cup (85 g) of chocolate chips called for in the recipe were replaced with the same quantity of dark chocolate wafers — two per cookie ball inserted part way into the top of the ball before baking.
I tested one cookie at a time in my Ninja Foodi toaster oven / air fryer. The key to a perfect color bottom (vs too dark) is using a light colored aluminum baking sheet. And, the key to not spreading out too much is chilling the ready-to-bake cookie dough balls before baking.
THESE COOKIES ARE DELICIOUS!!! And, that’s not because of the mods I made — they would have been perfect as written! Also, that little sprinkle of flaky salt on top really elevates the taste!
I did not have Espresso powder and included some fine ground dark roast coffee and they still seem to have come out well, my family had no complaints. The addition of a little sea salt did actually help accentuate the chocolate flavors, but I will be using just a smidge more Baileys in future.
THIS is the best chocolate chip cookie recipe ever!!! I have used the Toll House recipe for eons. Never again. The cookies are addictive. I don’t know how someone could only have one. This is in the top five cookie recipes in my recipe book. Well done is all I can say. Five stars are not enough.
I have struggled to make consistently good chocolate chip cookies until I tried this recipe. These cookies are simply the best! Thank you!
The dough, after chilling 2 + hours, was unbelievably Sticky! It was so annoying! Anyone else have this problem?
Did I do something wrong? I followed the recipe to a T. The cookies came out great, but I don’t think I’ll ever make
these again.
Will you please confirm this recipe calls for 8 0z or 1 stick of butter as most cookie recipes I’ve made call for 2 sticks of butter?
Hi! 8 ounces or 2 two sticks (most sticks of butter are 4 ounces here in the US).
Just what we needed during this current lockdown ! Very easy. Made loads. Very happy Hubby !!