Homemade Bailey's Irish Cream Cookies with Chocolate Chips (Print version)
Soft, chewy Bailey's Irish cream cookies with chocolate chips, a light espresso note, and crisp golden edges.
# Ingredients:
For the dry mix
01 -
2 1/2 cups (300 g) all-purpose flour
02 -
1 teaspoon baking soda
03 -
1/2 teaspoon fine salt
04 -
1/2 teaspoon ground cinnamon
05 -
1/2 teaspoon instant espresso powder, optional
For the cookie dough
06 -
1 cup (226 g) unsalted butter, softened
07 -
1 1/4 cups (250 g) packed light brown sugar
08 -
1/4 cup (50 g) granulated sugar
09 -
1 large egg
10 -
1 large egg yolk
11 -
1 teaspoon vanilla extract
12 -
1/4 cup (60 ml) Bailey's Irish Cream liqueur
13 -
1 1/2 cups (255 g) semi-sweet chocolate chips, plus more for topping if desired
# Instructions:
01 -
Whisk the flour, baking soda, salt, cinnamon, and espresso powder in a medium bowl until evenly combined.
02 -
Beat the softened butter, brown sugar, and granulated sugar in a large bowl for about 2 minutes, until smooth and slightly lighter in color.
03 -
Beat in the egg, egg yolk, vanilla, and Bailey's Irish Cream. Scrape the bowl and mix again just until creamy.
04 -
Add the dry ingredients on low speed and mix just until no dry flour remains. Fold in the chocolate chips with a spatula.
05 -
Cover and chill the dough for at least 1 hour, or up to 24 hours, until firm enough to scoop cleanly.
06 -
Heat the oven to 350°F (175°C). Scoop 2-tablespoon portions onto parchment-lined baking sheets, spacing them 2 inches apart. Bake for 10-12 minutes, until the edges are set and the centers still look soft.
07 -
Let the cookies cool on the baking sheet for 8-10 minutes, then transfer to a wire rack. Press a few extra chocolate chips on top while warm if desired.
# Good to know:
01 -
Chill time is important because Irish cream makes the dough softer than classic chocolate chip cookie dough.
02 -
Best served slightly warm, when the chocolate chips are soft.
03 -
This recipe contains alcohol unless made with non-alcoholic Irish cream creamer.