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    Home » Dessert » Cookies

    Baileys Irish Cream Chocolate Cookies

    Published: Mar 4, 2021 · by Elizabeth Waterson · This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!

    566 shares
    Jump to Recipe

    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!

    chocolate chip baileys cookies on a wire rack cooling on top of a turquoise linen with more chocolate chips

    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

    stack of baileys chocolate chip cookies on a light grey surface on a wire rack next to a bottle of baileys irish cream on a light grey surface

    Let's get to the recipe.

    Jump to:
    • Ingredients
    • Instructions
    • More Baileys Recipes
    • Recipe Card
    • Recipe Ratings & Comments

    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.
    stack of baileys chocolate cookies on a wire rack on a light grey surface

    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.

    sugars and butter in a glass bowl on a light grey surface with a turquoise linen

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

    eggs and vanilla added to creamed butter and sugar in a glass bowl on a light grey surface with a light turquoise linen

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

    baileys added to wet ingredients in a glass bowl on a light grey surface
    close up of wet ingredients in a glass bowl on a light grey surface

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

    cocoa powder sifted into bowl of dry ingredients in an grey surface
    dry ingredients mixed together with a whisk in a glass bowl on a light grey surface

    Gently fold in the dry ingredients until just combined.

    dry ingredients mixed into the wet ingredients in a glass bowl with a white spatula on a light grey surface with a light turquoise linen

    then fold in chocolate chips.

    chocolate chips added to chocolate cookie dough n a glass bowl

    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. 

    baileys cookie dough in a bowl then scopped onto a cookie sheet on a light grey surface

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

    baileys chocolate chip cookies before and after baking on an silpat lined baking sheet on a grey surface

    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!!

    irish cream cookies on a wire rack next to a cup of coffee and turquoise linen with chocolate pieces everywhere

    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!

    close up of baileys double chocolate cookies on a light grey surface

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    ★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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    Recipe Card

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    chocolate chip baileys cookies on a wire rack cooling on top of a turquoise linen with more chocolate chips

    Bailey's Irish Cream Chocolate Cookies

    Print Recipe
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    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!

    • Total Time: 4 Hours 20 Minutes
    • Yield: 3 Dozen 1x

    Ingredients

    Units Scale
    • 8oz (1 Cup/ 2 Sticks) Salted Butter, softened to room temperature
    • 200 grams (1 Cup) Granulated Sugar
    • 100 grams (½ Cup) Light Brown Sugar
    • 2 Large Eggs, at room temperature
    • 1 Teaspoon Pure Vanilla Extract
    • 4oz (½ Cup) Baileys Irish Cream Liquor
    • 333 grams (2 ⅔ Cups) All-Purpose Flour/ Plain Flour
    • 50 grams (½ Cup) Dutch-Process Cocoa Powder
    • 1 Teaspoon Instant Coffee Powder
    • ½ Teaspoon Baking Powder
    • ½ Teaspoon Baking Soda
    • ¼ Teaspoon Salt
    • 170 grams (1 Cup) White Chocolate Chips
    • 85 grams (½ Cup) Milk Chocolate Chips

    Instructions

    1. 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.
    2. In a large bowl whisk together the flour, cocoa powder, instant coffee, baking soda and powder, and salt and mix until combined.
    3. 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. 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. 
    4. 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 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!

    Equipment

    kitchen aid cordless hand mixer

    Cordless Hand Mixer

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    half sheet pans

    Half Sheet Pan

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    silpat liner

    Silpat

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    oxo food scale

    OXO Kitchen Scale

    Buy Now →

    Notes

    Recipe Slightly Adapted From: How Sweet Eats.

    • Author: Elizabeth Waterson I Confessions of a Baking Queen
    • Prep Time: 10
    • Cook Time: 10
    • Category: Dessert
    • Method: Bake
    • Cuisine: American

    Keywords: boozy cookies, baileys dessert recipes

    Did you make this recipe?

    Tag @confessionsofabakingqueen on Instagram and hashtag it #cbqbakes

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    1. Mozella Buren says

      April 24, 2013 at 10:11 am

      There’s just something special about homemade cookies, especially chocolate chip cookies, so far as I’m concerned. It’s a great family activity, something even children can help with, and everyone loves eating the results...

      <Look at all of the most up to date post at our personal blog site -`-:"http://www.caramoan.co/caramoan-tour-package

      Reply

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    Waterson, Elizabeth Cropped Size Photo CAke copy 2

    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

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    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

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