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!
Bailey’s Chocolate Cookies
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 30-40 cookies 1x
Description
Imagine the creamy sweetness of your favorite Irish liquor, wrapped up in the sugary goodness of a chocolate cookie. You’ll love this Bailey’s Chocolate Cookies recipe!
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
Instructions
- 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.
Notes
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! :)
Slightly adapted from How Sweet Eats.
YES.
it was awesome!! everybody who had one loved so much.
thank you for the recipe.
I’m a chef and I made these cookies. It would be very helpful to describe the size of the scoop used for cooking time. I used the small scoop and they took 12 minutes to cook. They are delicious! Also, I’m cooking them again tomorrow and I think an overnight in the refrigerator will make a cookie easier to scoop. With the two hours, I found the top layer of the cookies for scooping was fine, after that I literally had to use a spatula to take the cookies out of the scoop. This time I’m going to put the scoop in the freezer and have ice cold water to dip between cookies. I seldom use websites but my son sent me this recipe and asked me to bake it for him. You have lovely recipes and I’ll surely try others
These cookies are absolutely amazing! I get rave reviews every time I make them. Thank you for sharing this fantastic recipe!
I made this recipe recently and it was a big hit. Everyone loved it and now it has become a “signature” recipe! ❤️
These cookies were a huge hit this St. Paddy’s Day. One alteration I made was using 1/2 cup white chocolate chips with 1/2 cup butterscotch chips, instead of a 1 full cup of white chocolate chips. They were gone in no time!
Made these for St Patrick’s Day 2018 treats and everyone loved them! I also used two different sized scoops for the dough, so that anyone trying to watch their calories didn’t feel left out ;)
These cookies came out AMAZING! Used Ghirardelli baking cocoa, Bailey’s Irish Cream, and instant espresso coffee!
Bringing these to a St. Pattie’s Day Party. These are sure to be a hit ?
Thanks for the recipe!
Can you serve these cookies to children?