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

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 (1/2 Cup) Light Brown Sugar
2 Large Eggs, at room temperature
1 Teaspoon Pure Vanilla Extract
4oz (1/2 Cup) Baileys Irish Cream Liquor
333 grams (2 2/3 Cups) All-Purpose Flour/ Plain Flour
50 grams (1/2 Cup) Dutch-Process Cocoa Powder
1 Teaspoon Instant Coffee Powder
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
170 grams (1 Cup) White Chocolate Chips
85 grams (1/2 Cup) Milk Chocolate Chips

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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. 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 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!