Baileys Irish Cream Chocolate Cookies

Soft, delicious chocolate cookies are spiked with Baileys Irish Cream for a fantastic tasting cookie perfect to celebrate St. Patrick's Day! Step-by-step photos teach you how to bake these Baileys Irish Cream Chocolate Cookie Recipe!

When it comes to celebrating St. Patricks Day I will find anyway to shove some booze into my baking. I find it makes it that much more exciting and everyone loves it! This dessert recipe the alcohol is cooked out so you just get the gorgeous Irish cream flavor

Let's get to the recipe.

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• Ingredients
• Instructions
• More Baileys Recipes
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Ingredients

For this delicious double chocolate Baileys cookie you will need:

• Salted Butter. The butter and sugars will cream together so make sure your butter is completely softened to room temperature.
• Sugars. I like to use a combination of both granulated sugar and brown sugar.
• Large Eggs. For your eggs to properly incorporate into the butter mixture make sure they are at room temperature. You can easily do this by placing the eggs in a bowl of warm water for 5-10 minutes before using.
• Pure Vanilla Extract. Can't have cookies without vanilla!
• Baileys Irish Cream. The star of the show! The alcohol is cooked out so you don't need to worry about that but the flavor it provides is great!
• All-Purpose Flour. Just good old plain flour is needed for this recipe. I highly suggest weighing your flour by weight using a scale as opposed to using a cup to measure by volume. Adding too much flour can drastically affect the bake of the cookies.

Baking is a science and to really achieve the best results I highly recommend investing in a kitchen scale. This OXO Kitchen Scale is the one I use and is also the number one recommended kitchen scale by Cook's Illustrated. Think about it -what one person scoops into a "cup" is completely different from what someone else scoops!

• Dutch-Process Cocoa Powder. I prefer to use Dutch-process cocoa powder as it has a smoother chocolate flavor. Make sure to sift it, cocoa powder is very lumpy!
• Instant Coffee Powder. Adding a bit of coffee to chocolate desserts makes them taste even more chocolatey, not coffee like at all! I do this in my best-ever chocolate cake recipe too!
• Chemical Leavening Agents. Since we are using dutch-process cocoa powder the acidity has been stripped so we can't just use baking soda as it needs acid to activate, but we do have some brown sugar so we can activate some of the baking soda. Baking powder doesn't need to be activated so using a combo of both gives the best rise to these cookies.
• Salt. Don't skip it, salt helps bring out all of the other ingredients full flavor profiles.
• Chocolate. I like to use a combination of white and milk chocolate chips.

Instructions

In a bowl of an electric mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer cream the butter and sugars for a minute or two, until light and fluffy.

Scape down the sides of the bowl then mix in the eggs, and vanilla, mix until no trace of the egg is left behind.

Add in Bailey's one tablespoon at a time, you want the liquid to be incorporated before adding another tablespoon.

In a large bowl whisk together the flour, cocoa powder, instant coffee, baking soda and powder, and salt and mix until combined.

Gently fold in the dry ingredients until just combined.

then fold in chocolate chips.

I prefer to scoop the dough at this point but you could just cover the bowl with plastic wrap and chill. If you scoop the dough now it will be very soft, so just before baking I will reshape them and top them with more chocolate chips to make them look prettier.

I like to line a cookie sheet with parchment paper and scoop balls of dough with a medium cookie scoop, the dough will be very wet and sticky at this point I will re-roll them into prettier circle balls before baking. Then cover the tray with plastic wrap and chill the dough for 4 hours or overnight. 

Preheat oven to 350F/180C when ready to bake.

Line a cookie sheet with a silicone mat or clean parchment paper and place cookie dough balls two inches apart and bake for 9-11 minutes, the cookies should not look wet.

Let them cool on the tray for 5 minutes before transferring to a wire rack to cool completely. Store in an air-tight container for up to 5 days! They are perfect with a Baileys and coffee!

I hope you love these Bailey's Irish Cream Cookies!!

Check out this post on my Cookie Baking Tips

More Baileys Recipes

If you're a fan of Irish cream then you gotta try my Baileys Double Chocolate Ice Cream Cake, it's soooooo delicious!

You can also try out my friend Laura's Balieys Irish cream Brownies, they have a delicious fudge frosting on top!!

My Baileys cupcake recipe is made with a Baileys cake base and a Baileys Swiss Meringue Buttercream! Talk about heaven!

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