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–+ servings
Baileys Irish Cream Chocolate Chip Cookies

Thick and Chewy Baileys Irish Cream Chocolate Chip Cookies

Delicious Baileys Irish Cream Chocolate Chip Cookies with a rich, chewy texture perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Chill Time 2 hours
Total Time 2 hours 32 minutes
Servings: 24 cookies
Course: Cookies
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cookie Dough
  • 2.5 cups All-Purpose Flour Can substitute with gluten-free flour.
  • 1 teaspoon Salt Reducing salt can lessen the taste contrast.
  • 1 teaspoon Baking Soda Ensure it's fresh for best results.
  • 1 teaspoon Ground Cinnamon Optional, can omit if not preferred.
  • 1 tablespoon Espresso Powder Optional, can replace with instant coffee.
  • 1 cup Unsalted Butter Can use salted butter; reduce added salt.
  • 0.75 cups Dark Brown Sugar Can replace with light brown sugar.
  • 0.75 cups Granulated Sugar
  • 1 teaspoon Vanilla Extract
  • 0.5 cups Baileys Irish Cream Can substitute with any Irish cream liqueur.
  • 2 large Eggs
  • 1.5 cups Semi-Sweet Chocolate Chips Can swap with dark or milk chocolate.

Equipment

  • mixing bowls
  • Electric mixer
  • cookie sheet
  • spatula
  • parchment paper

Method
 

Mixing Instructions
  1. In a medium bowl, whisk together flour, salt, baking soda, cinnamon, and espresso powder. Set aside.
  2. In a large bowl, cream butter and sugars until light and fluffy, about 2 minutes.
  3. Mix in vanilla extract and Baileys Irish Cream, then add eggs one at a time, beating well after each addition.
  4. Gradually incorporate the dry ingredients into the wet mixture, folding gently.
  5. Stir in chocolate chips until evenly distributed.
  6. Cover dough with plastic wrap and chill in the refrigerator for at least 2 hours.
  7. Preheat oven to 375°F (190°C) 30 minutes before baking.
  8. Scoop dough into balls and space them on lined cookie sheets.
  9. Bake for 10-12 minutes until edges are golden and centers are soft.
  10. Cool on the baking sheet for 15 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 210kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 30mgSodium: 120mgPotassium: 50mgFiber: 1gSugar: 15gVitamin A: 100IUCalcium: 20mgIron: 1mg

Notes

These cookies can be stored in an airtight container at room temperature for up to 1 week.

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