A warm batch of Baileys Irish Cream chocolate chip cookies will make anyone's day because they are the perfect sweet treat! The subtle hint of flavor from the Irish cream liqueur adds a complexity not found in your usual cookie, and the soft, chewy inside full of melted chocolate chips will make your sweet tooth happy!
Baileys Chocolate Chip Cookies Recipe
Everyone knows a touch of Baileys Irish Cream makes a cup of coffee even better, and boy does it make a mean mudslide, but a lesser-known secret is how incredible it is to bake with! My fluffy Baileys Irish Cream chocolate chip cookies are the perfect example.
These cookies are one of my family's favorite St. Patrick's day recipes, but you shouldn't wait for the holidays to give them a try! After all, who needs a reason to enjoy some boozy baked goods?
For this easy cookie recipe, you will need your standard chocolate chip cookie ingredients and ,of course, some Baileys. If you want to lean in to the Baileys theme, they even make Baileys Irish Cream chocolate chips!
- Butter - 1 cup, unsalted and at room temperature.
- Sugar - 1 cup of packed light brown sugar and ½ a cup of granulated sugar.
- Eggs - 2 large eggs at room temperature.
- Baileys Irish Cream - ¼ cup of Baileys.
- Vanilla Extract - 1 teaspoon of vanilla.
- Baking Soda - 1 teaspoon of baking soda (not baking powder).
- Salt - ½ a teaspoon.
- All-Purpose Flour- 2 ⅔ cups of all-purpose flour.
- Semi-Sweet Chocolate Chips - 12 ounces if semi-sweet, milk chocolate, or dark chocolate chips.
- Espresso Powder - 1 teaspoon is optional, this highlight the chocolate and Baileys flavors.
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
🔪 How To Make Baileys Chocolate Chip Cookies
Besides the addition of the liqueur, these are baked just like you would make traditional chocolate chip cookies. You will need a large mixing bowl, a silicone spatula, and a baking sheet!
- Cream until smooth. In a large mixing bowl, add 1 cup of softened butter, 1 cup of light brown sugar, and ½ a cup of granulated sugar. Cream the ingredients together until smooth.
- Mix. Add 2 large eggs, ¼ cup Baileys Irish Cream, 1 teaspoon of vanilla extract, 1 teaspoon of baking soda, and ½ a teaspoon of salt to the bowl and mix until everything is evenly distributed. *Add a tablespoon or two of your flour if the cookie dough is curdling. Additionally, the optional espresso powder would be added before the flour.
- Chill. Next, add 2 ⅔ cups of all-purpose flour and continue to mix until it is incorporated thoroughly. Then fold in 12 ounces of semi-sweet chocolate chips and cover the bowl tightly with plastic wrap. Chill for at least 2 hours before baking.
- Prep. Preheat your oven to 375°F (190°C) and line your baking sheet(s) with parchment paper.
- Portion. Take heaping tablespoonfuls of the Baileys Irish Cream chocolate chip cookie dough and portion out evenly-sized cookies onto the prepared baking sheet. Leave at least 2 inches of space between each cookie to allow for spreading.
- Bake. Place the tray of cookies in the middle of your oven's center rack and bake for 10-12 minutes (or until the bottoms of the cookies turn a light golden brown color).
- Cool. Once done, remove the cookies from the oven and let them sit on the baking sheet for 5 minutes to cool slightly before transferring them to a wire cooling rack to cool completely.
These cookies are great for gifting, parties, or just because! If you are making them for St. Patrick's day, don't forget to check out our other St. Patrick's day recipes. Enjoy!
💭 Angela's Tips & Recipe Notes
- Don't over-bake your cookies! If you like them super chewy and tender, remove them from the oven when the center of the top still looks a tad raw.
- No need to flatten the dough before baking. When portioning out your cookie dough, I've found if you roll them into balls they will spread and flatten just fine on their own as they bake.
- Storing: In an airtight container, these cookies will last at room temperature for up to 4 days. Freeze cookies in a freezer bag with wax paper between each layer for up to 3 months.
🍪 More Yummy Cookies!
- Oatmeal Raisinet Cookies
- Sprinkle Crinkle Cookies
- Matcha Cookies
- Peanut Butter Pecan Cookies
- Pumpkin Chocolate Chip Cookies
- Snickerdoodle Cookies
Baileys Irish Cream Chocolate Chip Cookies
- 1 cup butter (unsalted, at room temperature)
- 1 cup light brown sugar (packed)
- ½ cup sugar
- 2 large eggs (at room temperature)
- ¼ cup Baileys Irish Cream
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 ⅔ cups all-purpose flour
- 12 oz semi-sweet chocolate chips (or milk chocolate, or dark chocolate chips)
- 1 teaspoon espresso powder (optional)
- In a large mixing bowl cream together the softened butter and sugars (light brown sugar and granulated sugar) until smooth and light.1 cup butter, 1 cup light brown sugar, ½ cup sugar
- Mix in the eggs, Baileys Irish Cream, vanilla extract, baking soda, and salt until evenly distributed. *Add a tablespoon or two of your flour if the cookie dough is curdling. If using add in the espresso powder here.2 large eggs, ¼ cup Baileys Irish Cream, 1 teaspoon vanilla extract, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon espresso powder
- Add the flour and mix until all of the flour is incorporated, then fold in the chocolate chips. Cover the bowl with plastic cling film and chill for at least 2 hours before baking.2 ⅔ cups all-purpose flour, 12 oz semi-sweet chocolate chips
- Preheat your oven to 375°F (190°C) and line your baking sheet(s) with parchment paper.
- Portion the Baileys Irish cream chocolate chip cookie dough out in heaping tablespoonfuls onto your prepared baking sheet. Leave approximately 2 inches of spacing between the dough to allow for spreading.
- Bake in the middle of your oven's center rack at 375°F (190°C) for 10-12 minutes or until the bottoms of the cookies turn a light golden brown.
- Remove from the oven when done and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.
- If you roll these cookies when portioning out your dough, I've found that they don't need to be flattened (they will spread quite well on their own).
- Remove the cookies when the center top still looks a touch raw for super chewy, tender cookies.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!