Bailey’s Chocolate Chip Cookies
These delicious Bailey’s Chocolate Chip Cookies have a hint of Baileys Irish Cream for the ultimate St. Patrick’s Day celebration! Super easy to make, these Irish cookies bake up thick, chewy, and super flavorful!
When it comes to celebrating any Irish meal, or particularly St. Patricks Day, I always like to serve a simple dessert. And of course, anything baked with Bailey’s Irish Cream is so good. You may enjoy our Bailey’s Cake, or Chocolate Pudding Bundt Cake (a rich bundt cake). For any worriers about adding alcohol, in this Bailey’s Irish Cream Cookies recipe, well … the alcohol is cooked out so you just get the creamy Irish cream flavor. Together with chocolate? A win-win!
This easy dessert is perfect for any Irish meal, and this charcuterie board is a great starter appetizer! Fun!
Why you’ll love these easy Irish cookies
- Tasty and festive: These cookies make the perfect recipe for St. Patrick’s Day! The splash of Bailey’s and espresso powder adds the best flavor!
- Make ahead of time. The dough keeps in the fridge for up to 3 days, so you can pull out and make “fresh cookies” for holiday guests.
- Double the recipe: I love to double the recipe and keep half of the dough in the fridge (ready for last minute baking), and the other half in the freezer.
Ingredients for Bailey’s Chocolate Chip Cookies
- Dried ingredients: All-purpose flour, salt, baking soda, baking powder, espresso powder
- Dairy + eggs: Unsalted butter and eggs
- Sugar: Brown sugar and granulated sugar
- Flavor: Vanilla and Baileys Irish Cream Liqueur
- Chips: Semi-sweet chocolate chips
How to make Bailey’s Cookies
- Whisk: In a large bowl combine flour, salt, baking soda, baking powder, and espresso powder; whisk well to combine then set aside.
- Mix: In a separate large bowl, combine butter and both sugars and beat on medium-speed until light and fluffy, scraping the sides and bottom of the bowl as needed for about 2 minutes. You can use a stand mixer or a hand mixer.
- Add in: Add the vanilla extract and baileys Irish cream, and mix until combined.
- Beat: One at a time, add the eggs, and continue to beat.
- Gently fold: Add in the flour mixture, stirring lightly until combined. Do not over-mix. Fold in the the chocolate chips.
- Chill: Cover the bowl and chill the dough for at least 2 hours (and up to 3 days) before baking.
Best Baked chocolate chips cookies
- Line two large baking sheets with parchment paper and set aside.
- Make the balls: Roll 3 tablespoon sized scoops of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheets (make sure to leave enough room in between each cookie for inevitable spreading). Continue this process until all the dough has been rolled.
- Bake the cookies until golden at the edges but still soft in the middle. Transfer to a wire rack to cool completely.
Tips and substitutions for the best Irish cookies
- Cover the bowl and chill the dough for at least 2 hours (and up to 3 days) before baking.
- NOTE: If you choose to bake the cookies right away, they will be thinner cookies!
- Don’t over bake the cookies. You want the edges to be set and centers soft for a perfectly chewy texture. After they have cooled on the pan for a few minutes, transfer to a wire rack.
- Freeze: Keep the dough in the fridge for up to 3 days, freezer for 3 months! Plus, you can bake the cookie dough balls from frozen. To freeze the dough: Roll the balls and store in a freezer bag or airtight container to keep them fresh.
- Store cookies in an airtight container at room temperature for up to 5 days. We use parchment paper between layers, but this is not 100% necessary.
Serving
I always love to include a entire meal that pairs well with a dessert. So if you are planning a St. Paddy’s Day dinner, how about starting off with a Cottage Pie? You can pop our Potato Bread (no yeast) into the oven, while you’re making our Irish Pub Salad. Delish.
Then of course, at the end of the dinner, turn the oven on and serve these delicious chocolate chip cookies! Enjoy!
More desserts you may want to try while you are here:
Get the Recipe:
Bailey’s Chocolate Chip Cookies
Ingredients
- 2 ½ cups all-purpose flour
- ¾ teaspoon salt
- 1 teaspoon baking soda
- ½ tsp baking powder
- 1 ½ teaspoons espresso powder
- 1 cup unsalted butter, at room temperature
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 3 Tbsp Baileys Irish Cream Liqueur
- 2 eggs, at room temperature
- 12 ounces semi-sweet chocolate chips
Instructions
- In a large bowl combine flour, salt, baking soda, baking powder, and espresso powder; whisk well to combine then set aside.
- In a separate large bowl, combine butter and both sugars and beat on medium-speed until light and fluffy, scraping the sides and bottom of the bowl as needed for about 2 minutes. You can use a stand mixer or a hand mixer.
- Add the vanilla extract and baileys Irish cream, and mix until combined.
- One at a time, add the eggs, and continue to beat. Gently fold in the flour mixture, stirring lightly until combined. Do not over-mix. Fold in the the chocolate chips.
- Cover the bowl and chill the dough for at least 2 hours (and up to 3 days) before baking.
Baking the cookies:
- Preheat oven to 375 degrees (F). Line two large baking sheets with parchment paper and set aside.
- Roll about ¼ cup scoops of dough between your palms to form a ball and place on prepared sheets (make sure to leave enough room in between each cookie for inevitable spreading). Continue this process until all the dough has been rolled.
- Bake for 10 to 12 minutes, or until golden at the edges but still soft in the middle. Transfer to a wire rack to cool completely, about 15 minutes.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
