Buttery Baileys Irish Cream Chocolate Chip Cookies loaded with dark brown sugar, espresso powder, and melty chocolate chips!
Okay, so this recipe kinda came about by accident—like most of my favorite kitchen experiments. You know how it goes… it was a gloomy Saturday, I was in my PJs at noon (don’t judge), and I had this random craving for chocolate chip cookies. But not just any cookies. I wanted something with a little more… kick.
Enter: the half-empty bottle of Baileys Irish Cream leftover from the holidays. I’d been staring at it for weeks, telling myself I’d save it for a fancy coffee. Did I? Of course not. But I did think, “What if I just threw a little Baileys into my cookie dough?” Spoiler alert: magic happened.
These Baileys Irish Cream Chocolate Chip Cookies became an instant favorite at my house. My husband, who’s normally a “just one cookie” kind of guy (I know, who is he?), ended up sneaking three before they were even cool. And when I brought them to my friend’s birthday potluck? Let’s just say, I left with an empty container and about six requests for the recipe. Winning.
Why You’ll Love This Baileys Irish Cream Chocolate Chip Cookies Recipe?
First off, they’re not your average chocolate chip cookie. If they were a person, they’d be that effortlessly cool friend who shows up to brunch wearing sunglasses and a scarf and somehow pulls it off.
Here’s why they’re that good:
- They’ve got Baileys Irish Cream in them. Need I say more?
- A soft, chewy middle with crispy edges (aka cookie perfection).
- Hints of cinnamon and espresso powder that take the chocolate flavor up a notch. Kinda like adding a good playlist to an already fun road trip.
- The flavor isn’t too boozy, but there’s just enough Baileys to make them feel a little fancy. These are grown-up cookies… but not, like, pretentious.
Ingredient Notes:
Here’s the thing about baking: the ingredients totally matter. And yeah, sometimes I eyeball stuff, but for these cookies? We’re playing it by the book. Mostly.
- All-Purpose Flour (2½ cups): Standard stuff. No need to get fancy here.
- Salt (¾ tsp): A little salty magic to make everything pop.
- Baking Soda (1 tsp): Helps with the puff factor. Science!
- Ground Cinnamon (½ tsp): Not overpowering—just enough to warm things up.
- Espresso Powder (1½ tsp): Optional, but highly recommended. It makes the chocolate taste even chocolatier. (That’s a word, right?)
- Unsalted Butter (1 cup, room temp): The MVP of baking. Room temp is key. Trust me, I’ve tried rushing it and ended up with sad, flat cookies.
- Dark Brown Sugar (1 cup, packed): Gives you that deep, molasses-y flavor. Go dark or go home.
- Granulated Sugar (½ cup): A little crispness on the edges, because we love contrast.
- Vanilla Extract (1½ tsp): Because you’re not a monster.
- Baileys Irish Cream (3 tbsp): The star of the show. Adds richness and that hint of ooooh.
- Eggs (2 large): Room temp, if you can. If not? Run ’em under warm water for a sec.
- Semi-Sweet Chocolate Chips (12 oz): I always say, measure with your heart. But this is the official amount.
How To Make Baileys Irish Cream Chocolate Chip Cookies?
Step 1: Dry Stuff
Whisk together your flour, salt, baking soda, cinnamon, and espresso powder. Nothing crazy here—just get it all friendly and combined.
Step 2: Creamy Goodness
In a big ol’ mixing bowl, cream the butter, brown sugar, and granulated sugar together until it’s light and fluffy. Like, give it a good 3-4 minute beat. It’s a workout but worth it.
Step 3: Baileys + Vanilla
Pour in that Baileys and vanilla extract. Give it a mix, then pause to sniff it because… Baileys.
Step 4: Eggs In
One at a time, mix in the eggs. Don’t rush this part. I mean, what’s the hurry? You’ve got cookies on the way.
Step 5: Mix the Dry and Wet
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Add the dry ingredients to the wet in stages. Slow and steady wins the race here. Overmixing = tough cookies, and nobody wants that.
Step 6: Chocolate Time
Fold in those glorious chocolate chips. This is when I start sneaking little spoonfuls of dough. No shame.
Step 7: Chill Baby
Cover and chill the dough for at least 2 hours. Overnight is even better, but I get it if you can’t wait.
Step 8: Bake
Scoop out about 3 tablespoons of dough per cookie (yes, they’re hefty), and plop them on a parchment-lined baking sheet. Bake at 375°F for 10-12 minutes. Golden edges, soft centers… swoon.
Step 9: Cool (Or Not)
Cool on the pan for 15 minutes—unless you’re like me and need one warm from the oven because you have zero willpower.
Storage Options:
These cookies keep well in an airtight container on the counter for up to 4 days. If you want them to last longer (ha!), freeze the dough balls or baked cookies. Pro tip: frozen dough makes for on-demand cookies. Midnight snack, anyone?
Variations and Substitutions:
- No Baileys? Use Irish cream-flavored coffee creamer.
- Gluten-Free? Use a 1:1 gluten-free flour blend. Bob’s Red Mill is my go-to.
- Different Chips? Swap in white chocolate or dark chocolate chunks.
- Nutty? Add chopped pecans or walnuts if you’re feeling wild.
What to Serve with Baileys Irish Cream Chocolate Chip Cookies?
Honestly, they’re perfect solo, but if you wanna be extra:
- A glass of cold milk (classic, duh).
- Coffee spiked with a little extra Baileys. No judgment.
- A scoop of vanilla ice cream sandwiched between two cookies. Heaven.
Frequently Asked Questions:
Do these cookies taste like Baileys?
A little! It’s subtle but definitely there. Like a little wink of Baileys in every bite.
Can I make the dough ahead?
Heck yes! Chill it up to 3 days or freeze for later. Future-you will thank present-you.
Do I have to chill the dough?
Technically no… but your cookies will spread less and have better texture if you do. Worth it.
Alright, friend. That’s the scoop on my Baileys Irish Cream Chocolate Chip Cookies. If you bake them, let me know how it goes! Or better yet, tell me your best cookie story. Burned a batch? Ate half the dough raw? We’ve all been there.
Can’t wait to hear what you think!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Baileys Irish Cream Chocolate Chip Cookies
Ingredients
- 2 and 1/2 c all-purpose flour 315 g
- 3/4 tsp salt
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1 and 1/2 tsp espresso powder
- 1 c unsalted butter at room temperature (227 g)
- 1 c dark brown sugar packed (213 g)
- 1/2 c granulated sugar 99 g
- 1 and 1/2 tsp vanilla extract
- 3 tbsp Baileys Irish Cream Liqueur
- 2 large eggs at room temperature
- 12 oz semi-sweet chocolate chips 340 g
Instructions
- Let's start by preparing the ingredients. In a bowl whisk together 2 and 1/2 cups of all-purpose flour, 3/4 teaspoon of salt, 1 teaspoon of baking soda, 1/2 teaspoon of ground cinnamon and 1 and 1/2 teaspoons of powder.
- Next, we'll work on the butter and sugars. In a bowl beat together 1 cup of butter with 1 cup of packed dark brown sugar and 1/2 cup of granulated sugar until the mixture becomes light and fluffy.
- Now it's time to add in the liquids. Mix in 1 and 1/2 teaspoons of vanilla extract and 3 tablespoons of Baileys Irish Cream.
- We need to incorporate the eggs. Beat in two eggs, one, at a time.
- To bring everything together gently fold the flour mixture into the ingredients until they are just combined. Stir in an amount of sweet chocolate chips (about 12 ounces).
- If you prefer thicker cookies you have the option to chill the dough for at least two hours or up to three days.
- When you're ready to bake preheat your oven to 375 degrees Fahrenheit (F). Line your baking sheets with parchment paper.
- Shape your cookies by rolling the dough into balls (three tablespoons each) and place them on your prepared baking sheets while leaving some space, between each cookie for spreading.
- Bake the cookies in an oven for around 10 to 12 minutes. Until the edges turn a beautiful golden color while keeping the center soft.
- Once baked let the cookies cool on the baking sheet for 15 minutes before transferring them to a wire rack to completely cool down.
- Now, enjoy your made Baileys Irish Cream Chocolate Chip Cookies!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
