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!
- 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
- 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.
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.
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.
Love how puffy these are! The texture looks awesome!
Oh man, I can only imagine how good the raw cookie dough is. Can’t wait to try these!
Bailey’s and chocolate sounds like a great combination to me
Can I have 2? Maybe 3? They look so good!
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 ;-)
Yummy. Like I needed another reason to go buy a bottle of Bailey’s.
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!
This receipe is soo good. I already baked them two times. Here is my result
https://www.event-bar.com/have-a-break-take-a-cookie/ . I am really looking forward to other cookie receipes.
These are AMAZING! I made some as a gift and they disappeared so quickly. I’ve now got another batch chilling just for us.
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!
Oh. My. Gawd.
Those are amazing! A new tradition is born for me! Thank you!
Love these cookies and they’re becoming a fast favourite of friends and family.
I did make a couple of modifications to the recipe, using a half cup of brown sugar instead of the 1.5 cups of granulated. For adult tastes, doubled the salt and coffee as I found them to be a bit too sweet, with the coffee adding a nice bitter undertone.
Cheers all and happy baking!
Just made this without vanilla and used caramel Baileys…unreal. Thanks for the recipe!
The Baileys cookies looks so good! Thank you for the recipe! =) *virtual waves from Malaysia*
I made these today and they are absolutely stunning! I froze half the mixture in a log to slice off and bake whenever I need a cookie fix! :-D
I made these today as a test for a Valentines idea I have. The only difference is I used Brown sugar. I followed the directions to the dot and yet they came out undercooked. Oven was pre-heated and the temp was tested and was right at 350 when the ovens pre-heat buzzer went off. I wound up having to cook them for 16 minutes.
Maybe you should state how big your scoops were?
I just finished cooling a batch, with a few adjustments (made a Gluten-Free version, and did 5TBS of Irish cream and 3TBS coffee instead of 8 and instant) – but they were delicious!
Little strong in the liqueur taste but might have just been the brand i used.
they adjusted to GF fantastic- which was a pleasant surprise. nice and fluffy. will be making them again, thanks!
These sound delish!
Hey! Can you make the same thing with brown sugar instead of white? I have all the other ingredients and would really like to try these :D
Hi there! We haven’t tried these with just brown sugar, and while we’re sure they would taste great (more toffee-like), we’re not sure how the texture would be, since brown sugar contains more moisture. We would experiment with a combo of the two sugars before just trying these with brown sugar. We hope that helps!
I made this cookies twice and they were so delicious! The third time I made them you couldn’t taste any of the Baileys so there was no irish cream taste. I can’t figure out what went wrong. If anyone else has had that problem, let me know
We’re so happy you liked them, Kate! We’re not sure why you would be able to taste the Baileys the fist couple times, but not the third, unless you accidentally didn’t add enough? Feel free to add a bit more than the recipe calls if you like.
Can you serve these cookies to children?
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!
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 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!
I made this recipe recently and it was a big hit. Everyone loved it and now it has become a “signature” recipe! ❤️
These cookies are absolutely amazing! I get rave reviews every time I make them. Thank you for sharing this fantastic 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
it was awesome!! everybody who had one loved so much.
thank you for the recipe.