Baileys Irish Cream Chocolate Chip Cookies

Chewy, rich, and infused with creamy Irish liqueur

These Baileys-infused cookies are a grown-up twist on the classic chocolate chip favorite. Buttery and soft in the center with lightly crisp edges, they’re made even more indulgent with a splash of Baileys Irish Cream and loaded with gooey chocolate chips. One bite and you’ll taste sweet vanilla, a whisper of cocoa, and that signature smooth Irish cream flavor.

They’re the perfect treat for St. Patrick’s Day, date night, or just when you want your cookies a little extra fancy.

???? Ingredients (Makes ~20 cookies)

• All-purpose flour – 250g
• Baking soda – 5g (1 tsp)
• Salt – 2g (½ tsp)
• Unsalted butter – 115g, softened
• Brown sugar – 150g, packed
• Granulated sugar – 50g
• Egg – 1 large (approx. 50g)
• Baileys Irish Cream – 45ml (3 tbsp)
• Vanilla extract – 5ml (1 tsp)
• Chocolate chips (semi-sweet or dark) – 180g
• Optional: instant espresso powder – 1g (¼ tsp) for depth

????‍???? Instructions

1. Preheat the Oven

Preheat your oven to 175°C (350°F) and line 2 baking sheets with parchment paper.

2. Mix Dry Ingredients

In a medium bowl, whisk together flour, baking soda, salt, and (optional) espresso powder.

3. Cream Butter & Sugars

In a large mixing bowl, beat butter, brown sugar, and granulated sugar together until light and fluffy (about 2–3 minutes).

4. Add Egg & Flavorings

Beat in the egg, vanilla, and Baileys Irish Cream until smooth and creamy.

5. Combine with Dry

Gradually stir in the dry ingredients until a soft dough forms. Fold in chocolate chips.

6. Chill (Optional but Recommended)

For thicker cookies, chill the dough in the fridge for 30–60 minutes.

7. Scoop & Bake

Drop spoonfuls of dough (about 1½ tbsp each) onto prepared baking sheets, spacing well apart.
Bake for 10–12 minutes, or until the edges are lightly golden and centers are set but still soft.

8. Cool

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

???? Tips & Variations

• Baileys boost: Drizzle warm cookies with a simple Baileys glaze (mix 100g powdered sugar + 1 tbsp Baileys).
• Mix-ins: Add chopped pecans, white chocolate chips, or even a pinch of flaky sea salt on top.
• Gluten-free option: Use a 1:1 gluten-free flour blend for baking.

???? Nutrition Info (Per Cookie)

*Baileys is used for flavor. The alcohol mostly cooks out during baking, but consult your audience if needed.

???? Storage

• Room Temp: Keep in an airtight container for up to 4 days.
• Freeze Dough: Scoop dough into balls and freeze for up to 2 months. Bake from frozen—just add 1 extra minute to the bake time.