Baileys Irish Cream Chocolate Chip Cookies
These Baileys Irish Cream Chocolate Chip Cookies are out of this world good. They’re soft, chewy, and full of rich chocolate flavor, with a hint of Irish creaminess.
This recipe is for you if you love classic chocolate chip cookies but want to make them a little different.
The Baileys adds a warm, subtle depth to the cookies without being too strong.
They’re also great for St. Patrick’s Day, cozy weekends, or any time you want to pamper yourself!
What You’ll Need
Things you need
- 2 ¼ cups of all-purpose flour
- 1 tsp of baking soda
- ½ tsp of salt
- 1 stick (½ cup) of unsalted butter that has been softened
- ½ cup of packed brown sugar
- ½ cup of sugar that has been granulated
- 1 big egg
- A big egg yolk
- 1 teaspoon of vanilla extract
- ¼ cup of Baileys Irish Cream
- 1 cup of chocolate chips that aren’t too sweet
Tools
- Bowls for mixing
- Hand or stand mixer
- Spoons and cups for measuring
- Whisk
- Spatula
- A sheet for baking
- Paper for parchment
- Cooling rack made of wire
How to Make Chocolate Chip Cookies with Baileys Irish Cream
Step 1: Combine the dry ingredients
Mix the flour, baking soda, and salt together in a medium bowl. Put aside.
Step 2: Mix the butter and sugars together.
In a big bowl, mix the softened butter, brown sugar, and granulated sugar together until they are light and fluffy.
Step 3: Mix in the wet ingredients
Add the egg, egg yolk, and vanilla extract and mix. Then, slowly add the Baileys Irish Cream.
Step 4: Mix the dry and wet ingredients together.
Mix the dry ingredients into the wet ingredients slowly until they are just combined.
Step 5: Add the chocolate chips and mix.
Fold in the semi-sweet chocolate chips until they are evenly spread out.
Step 6: Scoop and bake
Put the dough on a baking sheet lined with parchment paper, leaving 2 inches between each piece. Bake for 10 to 12 minutes at 350°F (175°C).
Step 7: Let it cool and enjoy!
After 5 minutes, take the cookies off the baking sheet and put them on a wire rack to cool completely.
Tips for Professionals
- Use ingredients that are at room temperature. Butter, eggs, and Baileys mix better when they aren’t too cold. This helps the dough become smooth and even.
- Don’t mix the dough too much; just mix it until everything is mixed in. Cookies get hard when you mix them too much.
- Chill the dough (not required, but recommended). If you have time, chill it for 30 minutes to make the cookies thicker.
- Use good chocolate. Semi-sweet or dark chocolate chips work best for a flavor that is rich and balanced.
- Let them cool on the baking sheet. They will keep cooking a little after they come out of the oven, which will keep them soft and chewy.
Substitutions and changes
- No Baileys? For a similar taste, switch it out for heavy cream and a little almond or coffee extract.
- Want a drink with a kick? For more depth, add a teaspoon of Irish whiskey.
- Want a nutty twist? Add some chopped walnuts or pecans.
Tips for Making Ahead
- Chill the dough: You can keep it in the fridge for up to two days before baking.
- Put cookie dough balls on a tray, freeze them, and then move them to a bag. Add two more minutes to the baking time if you take it straight from the freezer.
🥡 Leftovers and how to store them
- Store in an airtight container at room temperature for up to five days.
- Freezer: You can freeze baked cookies in a bag for up to three months.
- Reheat: Put it in the microwave for 10 seconds to get the taste of fresh-baked bread.
💚 Last Thoughts
These Baileys Irish Cream Chocolate Chip Cookies are soft, chewy, and full of flavor. They’re great for sharing (or not).
Let me know in the comments how they turned out or if you made any fun changes if you try them.
Have fun! 🍪☘️