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Baileys Irish Cream Chocolate Chip Cookies Recipe

These deliciously soft and chewy chocolate chip cookies are infused with the rich flavor of Baileys Irish Cream, adding a delightful twist to a classic treat. Perfect for gatherings or a cozy night in!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine Irish-American
Servings 4 People
Calories 150 kcal

Equipment

  • 1 mixing bowl
  • 1 hand mixer or stand mixer
  • 1 measuring cups and spoons
  • 1 baking sheet
  • 1 parchment paper (optional)
  • 1 cookie scoop or tablespoon
  • 1 cooling rack

Ingredients
  

  • 1 cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar
  • ½ cup Baileys Irish Cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups semi-sweet chocolate chips

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or grease it lightly with butter.
  • In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using a hand mixer or stand mixer until light and fluffy.
  • Add the Baileys Irish Cream, eggs, and vanilla extract to the butter mixture. Mix until well combined.
  • In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
  • Fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
  • Using a cookie scoop or tablespoon, drop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  • Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden but the centers are still soft.
  • Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.

Notes

For a richer flavor, try adding ½ cup of chopped nuts, like walnuts or pecans, to the dough.
These cookies can be stored in an airtight container at room temperature for up to a week.
You can also freeze the cookie dough for later use. Simply scoop the dough onto a baking sheet, freeze until solid, then transfer to a zip-top bag and store in the freezer for up to 3 months.