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.