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:
- 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:
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.
- 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.
NikiNoodle says
These are my all time favorite chocolate chip cookies! I have made them for family and friends and now they are requested at every event and gathering we go to.
I was wondering how you go about freezing the dough though. Normally I let the batter sit over night before baking. Would I scoop into balls and let sit overnight in the refrigerator before popping them in an air tight container in the freezer? Also, can you bake from frozen or do you have to defrost them? Thank you for the help and the amazing recipe!
Toni phelps says
Can you use RumChata instead of Bailys Irish Cresm?
Ashley Manila says
It would certainly change the flavor, but I think it should technically work!
Toni Phelps says
Can you use RumChata in place of Irish cream
Chris says
These are amazingly delicious! Made a batch and then my family riaght away made me make another batch! Thanks for this recipe!
Ashley Manila says
You’re very welcome! So happy they were a hit!
Jyoti says
Eggs replacement
Mimi says
If I could give this recipe more than 5 stars, I would. I gave away probably 18 dozen at Christmas to neighbors who were so sweet and helpful when I was hospitalized with Covid. I then gave another 4 dozen as gift to another friend that did multiple difficult favors for me. This friend requested more, so here I am making another 6 dozen for several friends at my job. Gooey goodness with a taste that takes chocolate chip cookies up several more notches!! Easy, delicious, and requested by those around you!!! Best of all worlds. Thanks so much for sharing!!
Laura says
Made these for St. Patrick’s Day today. They were delicious and perfect. Subtle coffee flavor. Used full packet of Starbucks Via coffee and Nestle espresso chips. Everyone loved them. I will definitely.make them again. Thank you!
Bobbi says
I just made these for a hostess gift and they turned out well. I did not refrigerate and I used a cookie scoop. It made 54 cookies. The dark brown sugar gives them a deep flavor. I think light brown would also work for a lighter flavor. I baked them for 9 minutes and made 54 cookies. Turned out perfectly.
Sonia says
Hi!! So today I bought bourbon cream for another recipe which fell through so I was looking for recipes for it and came across this recipe. Do you think bourbon cream would be an okay sub for the Irish cream? I don’t want to return the bottle.
Sandra says
These are the BEST cookies ever!!!!