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Let’s just say this: if you’ve ever wanted your cookie jar to feel a little more grown-up — a little more “fireside treat with a glass of something nice” — these Baileys Irish Cream Chocolate Chip Cookies are it.
The first time I made them, I was trying to use up a half-full bottle of Baileys left over from the holidays. It was too early for cocktails but definitely not too early for cookies. So I took a standard chocolate chip cookie dough and dressed it up — a splash of Baileys, a pinch of espresso powder, and just the tiniest bit of cinnamon for warmth. The result? Soft, chewy, perfectly golden cookies with just enough richness to make you go, “Wait, what’s in this?!”
Let’s break it down so you can make them, too.
Why You’ll Love These Cookies
- They taste like grown-up comfort. Sweet, a little complex, but still totally homey.
- Chewy centers, crisp edges. That perfect balance we all chase in a cookie.
- No fancy ingredients. Just Baileys, pantry staples, and a little chill time.
- Perfect for cozy nights in, cookie swaps, or when you’re just over regular cookies.
Key Ingredients:
- Baileys Irish Cream – Just enough to give a subtle flavor boost. Feel free to sub with an alcohol-free Irish cream syrup if needed.
- Espresso powder – Not enough to make it “coffee-flavored,” but it deepens the chocolate notes.
- Butter – Room temp is key! Soft butter creams better, which means fluffier cookies.
- Dark brown sugar + white sugar – That combo gives us depth, chew, and just the right amount of sweet.
- Semi-sweet chocolate chips – The classic, but you can always swap in dark or white chocolate if that’s your jam.
- Ground cinnamon – Optional, but I love the warmth it adds.
Full ingredient list with measurements is at the bottom if you’re the scroll-and-go type.
How to Make Them:
Step 1: Make the Dough
Mix dry ingredients
In a medium bowl, whisk together:
Flour
Salt
Baking soda
Espresso powder
Cinnamon
Set aside. Easy.
Cream the butter and sugars
In a large bowl, beat softened butter with dark brown and white sugar until fluffy — about 2 minutes with a mixer. Scrape down the sides to make sure everything’s getting incorporated.
Add the Baileys and vanilla
Pour in the Baileys and vanilla extract and beat until smooth. It might look a bit loose or slightly curdled — don’t worry. That’s normal.
Add the eggs
One at a time, mixing well after each. This helps the dough come together smoothly.
Combine wet and dry
Turn the mixer off and add the dry ingredients in batches. I like switching to a spatula at this point to avoid over-mixing.
Fold in the chocolate chips
Stir until they’re evenly spread out — no chocolate chip left behind.
Step 2: Chill (Mandatory, Sorry)
Cover the dough and chill it in the fridge for at least 2 hours. Overnight is even better. This step gives the dough time to hydrate and firm up, so your cookies don’t spread into pancakes in the oven.
Yes, it’s hard to wait. But it’s so worth it.
Step 3: Bake to Perfection
Preheat oven to 375°F (190°C)
Line two baking sheets with parchment paper.
Scoop the dough
I use a big cookie scoop (about 3 tablespoons or a generous 1/4 cup). Roll the dough into balls and space them out on the baking sheets.
Bake 10–12 minutes
You want golden edges and soft centers. Don’t overbake — they’ll keep cooking on the sheet once they’re out.
Cool
Let them rest on the baking sheet for 10–15 minutes before moving to a rack. They’ll be fragile at first but set up as they cool.
Serving Suggestions:
Warm with a glass of milk (classic).
Paired with Irish coffee or Baileys on the rocks for a dessert moment.
Turn them into cookie sandwiches with vanilla ice cream.
Crumble over a scoop of gelato if you’re feeling extra.
Storage/Meal Prep Tips:
Room Temp: Keep in an airtight container for up to 5 days. Add a slice of bread to keep them soft.
Fridge: Dough keeps well for up to 3 days. Bake fresh when ready.
Freezer (Dough): Scoop into balls, freeze on a tray, then transfer to a freezer bag. Bake from frozen — just add 1–2 minutes.
Freezer (Baked): Let cool, wrap tightly, and freeze for up to 2 months.
Variations:
Nutty: Add ½ cup chopped pecans or walnuts.
White Chocolate: Swap half the chocolate chips for white chips.
Extra Baileys: Drizzle cooled cookies with a Baileys glaze (Baileys + powdered sugar).
Spicy: Add a pinch of cayenne for a fun little kick.
Alcohol-Free: Use Irish cream syrup and a splash of vanilla instead.
Conclusion:
These Baileys Irish Cream Chocolate Chip Cookies aren’t your everyday bake — they’ve got a little personality, a little depth, and a lot of cozy flavor. Whether you’re baking for a holiday tray, a night in, or just trying to impress your book club, they’ll do the trick.
And hey, if you sneak one for breakfast with your coffee? I’m not here to judge. I’m here to say same.
Baileys Irish Cream Chocolate Chip Cookies
Ingredients
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp espresso powder
- ½ tsp ground cinnamon optional
- 1 cup unsalted butter room temp (2 sticks)
- 1 cup dark brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- ¼ cup Baileys Irish Cream
- 1 ½ cups semi-sweet chocolate chips
Instructions
- In a medium bowl, whisk together flour, baking soda, salt, espresso powder, and cinnamon. Set aside.
- In a large bowl, beat butter with brown sugar and granulated sugar until fluffy (about 2 minutes).
- Add Baileys and vanilla; mix until smooth. The mixture may look slightly curdled — this is fine.
- Beat in eggs one at a time, mixing well after each.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fold in chocolate chips evenly.
- Cover dough and chill in the fridge for at least 2 hours (overnight for best results).
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- Scoop dough into balls (about 3 tbsp each) and place on baking sheets with space between.
- Bake 10–12 minutes until edges are golden and centers are soft.
- Let cool on baking sheets for 10–15 minutes before transferring to a wire rack.