Baileys Irish Cream Chocolate Chip Cookies
Love Baileys Irish Cream? Love Chocolate Chip Cookies?! These Baileys Irish Cream Chocolate Chip Cookies are for you! They bake up thick, chewy, and super flavorful!
It’s day 2 of our 12 Days of Cookies series! And today, we’re making a Christmas classic: CHOCOLATE CHIP COOKIES! But of course, these aren’t just any chocolate chip cookies! Because they’re spiked with Baileys Irish Cream!!! To enhance the flavor even more, the cookie dough includes cinnamon and espresso powder. These cookies already have a cult following with my family and friends… so I always have some of this cookie dough in our freezer.
This recipe was inspired by my pal Ken, who runs the Rhinebeck Wine and Liquor Store. A few weeks ago we were chatting about baking – more specifically, cookies -and he shared his secret is adding a glug of baileys to his cookie dough. I was instantly intrigued! Especially since I have SO much baileys leftover from our wedding! It took me a few weeks to get this recipe just right, but I finally did and you guys…
Why You’ll Love This Recipe
These cookies are the perfect blend of classic and contemporary. The addition of Baileys Irish Cream gives them a unique twist that sets them apart from your everyday chocolate chip cookie. With their chewy texture and rich flavor, they’re sure to become a favorite at any gathering.
Kitchen Equipment You’ll Need
- Large mixing bowls
- Handheld electric mixer or stand mixer with paddle attachment
- Wooden spoon or sturdy rubber spatula
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Wire rack
Ingredients
- 2 and 1/2 cups all-purpose flour (315 grams)
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 and 1/2 teaspoons espresso powder
- 1 cup unsalted butter, at room temperature (227 grams)
- 1 cup dark brown sugar, packed (213 grams)
- 1/2 cup granulated sugar (99 grams)
- 1 and 1/2 teaspoons vanilla extract
- 3 Tablespoons Baileys Irish Cream Liqueur
- 2 large eggs, at room temperature
- 12 ounces semi-sweet chocolate chips (340 grams)
Step-by-Step Instructions
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In a large bowl, combine flour, salt, baking soda, cinnamon, and espresso powder; whisk well to combine then set aside.
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In a separate large bowl, using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine butter and both sugars and beat on medium-speed until light and fluffy, scraping the sides and bottom of the bowl as needed; about 2 minutes.
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Add in the vanilla extract and Baileys Irish Cream, and beat until combined.
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Beat in the eggs, one at a time, beating for 15 seconds after each addition. Turn mixer off. Using a wooden spoon or sturdy rubber spatula, gently fold in the flour mixture, stirring only until the flour begins to disappear. Fold in the chocolate chips.
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Cover the bowl and chill the dough for at least 2 hours (and up to 3 days) before baking. Or bake right away for regular cookies (they’ll be thinner but still delicious!).
When you’re ready to Bake:
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Preheat oven to 375 degrees (F). Line two large baking sheets with parchment paper and set aside.
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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.
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Place baking sheets in preheated oven, one at a time, and bake for 10 to 12 minutes, or until golden at the edges but still soft in the middle. Repeat with all cookie dough. Let cookies cool for 15 minutes on the baking sheet before transferring to a wire rack to cool completely.
Tips for Success
- Ensure your butter and eggs are at room temperature for the best texture.
- Chilling the dough helps the flavors meld and prevents excessive spreading during baking.
Additional Tips and Variations
- If you prefer a stronger Baileys flavor, try adding an extra tablespoon of the liqueur.
- For a nutty twist, consider adding a handful of chopped walnuts or pecans to the dough.
Nutritional Highlights (Per Serving)
Calories: 200
Fat: 10g
Carbohydrates: 28g
Protein: 2g
Frequently Asked Questions (FAQ)
Can I freeze the cookie dough? Yes, you can freeze the dough for up to 3 months. Thaw in the refrigerator overnight before baking.
Can I use milk chocolate chips instead of semi-sweet? Absolutely! Feel free to use your preferred type of chocolate chips.
Conclusion
These Baileys Irish Cream Chocolate Chip Cookies are a delightful twist on a classic favorite. Whether you’re a fan of Baileys or just looking for a new cookie to try, these are sure to impress. Give them a go and let us know how they turn out in the comments below!
