bailey’s chocolate cookies
For my third and final Bailey’s dessert recipe, we turn to….(drumroll please)….COOKIES!
Most of my friends will tell you that I’m slightly addicted to making cookies. And it’s true. I love them! So for St. Patrick’s Day, it only seemed appropriate to pull out the Bailey’s to make a batch. Of course, they also called for chocolate. Lots of chocolate.
I will go ahead and warn you right now that you’d better go light on the corned beef and cabbage and save room for these guys. Because they are crazy delicious and perfectly chewy. (And I have to admit for those of you brave raw-egg-cookie-dough-eaters, the dough is also a total treat on its own!)
Definitely an amazing recipe that your friends and family will love you for. So make a batch today and share the love!
Ingredients
- 1 cup butter, softened
- 1 1/2 cups sugar
- 2 eggs
- 1 tsp. vanilla extract
- 2 2/3 cups flour
- 1/2 cup unsweetened cocoa powder
- 1 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. instant coffee powder (optional)
- 8 Tbsp. Irish Cream (I prefer Bailey's)
- 1 cup white chocolate chips
Method
In a separate bowl, whisk together the flour, cocoa powder, instant coffee, baking soda and salt until combined.
Using an electric mixer, use the paddle attachment to cream together butter, sugar, eggs and vanilla until fluffy. Add in the Irish cream one tablespoon at a time, scraping down the sides of the bowl if needed to be sure that everything is well combined.. Add the dry ingredient mixture, and continue mixing until combined. Fold in chocolate chips. Refrigerate dough for at least 2 hours.
Roll or scoop into balls and set on a greased baking sheet. Bake at 350 for 8-10 minutes. Remove and carefully transfer cookies to a cooling rack to cool. Keep remaining dough refrigerated until use.
http://www.gimmesomeoven.com/baileys-chocolate-cookies/Ali’s Tip:
FYI, the reason to refrigerate cookie dough before baking is so that the butter (inside of the dough) can chill and harden again. Thus, making the cookies a little bit fluffier when they bake instead of flat and pancake-y! :)
Source:
Slightly adapted from How Sweet Eats.
The Baileys cookies looks so good! Thank you for the recipe! =) *virtual waves from Malaysia*
Just made this without vanilla and used caramel Baileys…unreal. Thanks for the recipe!
Oh. My. Gawd.
Those are amazing! A new tradition is born for me! Thank you!
These look and sound delicious! I just made Baileys cupcakes last weekend for my fiance’s birthday; I hope I have enough left to make these!
These are AMAZING! I made some as a gift and they disappeared so quickly. I’ve now got another batch chilling just for us.
Thank you!
This receipe is soo good. I already baked them two times. Here is my result
http://www.event-bar.com/have-a-break-take-a-cookie/ . I am really looking forward to other cookie receipes.
Hey Ali!
I tried your receipe just a couple of minutes ago. The cookies are really yummy and the smell in the house is great too! I used Amarula instead of Baileys and that worked as well. I love your blog. Greets from Germany!
Yummy. Like I needed another reason to go buy a bottle of Bailey’s.
Just finished baking these – so so good! gonna make the brownies tomorrow night. I’m on a baileys kick! oh and the dough? great treat for the baker ;-)
Can I have 2? Maybe 3? They look so good!
Bailey’s and chocolate sounds like a great combination to me
Oh man, I can only imagine how good the raw cookie dough is. Can’t wait to try these!
Love how puffy these are! The texture looks awesome!
Yum! Those look great. I love the flavour of bailey’s. It would be awesome with the chocolate, coffee, and white chocolate flavours, I bet.
I made a bailey’s buttercream for a guinness chocolate cake a few weeks ago for my husbands birthday which I thought was delicious.