Baileys Irish Cream Chocolate Chip Cookies
These grown-up chocolate chip cookies are soft, chewy, and infused with just enough Baileys Irish Cream to make them feel cozy and a little luxurious. A touch of espresso powder deepens the chocolate flavor, while cinnamon adds subtle warmth. Perfect for a night in or a festive cookie tray.
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.
Notes
For a festive twist, sprinkle a touch of flaky sea salt on top before baking or drizzle with melted chocolate once cooled.
Nutrition
Calories: 220kcal
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