Let’s Make Bailey’s Chocolate Cookies!
Soft and chewy chocolate cookies with a splash of Bailey’s Irish Cream? Yes please. ♡
This recipe has been a favorite in my kitchen (and so many of yours!) for well over a decade now. A splash of Bailey’s adds a subtle creamy sweetness that pairs beautifully with the rich chocolate cookie dough, giving these cookies just a little extra zhuzh. I usually fold in a generous handful of white chocolate chips for contrast, but semisweet or dark chocolate chips would be just as delicious.
I especially love baking a batch around St. Patrick’s Day, but honestly they’re wonderful any time you’re craving a cozy chocolate cookie. The dough is quick and easy to mix together, the cookies bake up perfectly soft and chewy, and they’re always a hit whenever I share them with friends. I think you’re going to love them!
Variations To Try
Here are a few twists you’re welcome to try with this Bailey’s cookie recipe:
- Add dark or semisweet chocolate chips for richer chocolate flavor.
- Stir in chopped toasted pecans or walnuts for a little crunch.
- Add crushed toffee bits for extra buttery caramel flavor.
FAQ
Most of the alcohol bakes off in the oven. What’s left behind is mainly the creamy, lightly sweet flavor.
Sure, it’s optional and just helps to enhance the flavor of the chocolate. The cookies will still taste great without it.
Usually this means the butter was too warm or the dough wasn’t chilled. A quick 30-minute chill usually fixes this.
More Chocolate Cookies To Try!
Bailey’s Chocolate Cookies
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated white sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/4 cup Bailey’s Irish Cream
- 1 1/4 cups (150g) all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 3/4 teaspoons baking soda
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon espresso powder (optional)
- 1 cup white chocolate chips
- flaky sea salt
Instructions
- Mix the wet ingredients. Cream the butter and sugars in a large mixing bowl until light and fluffy (2–3 minutes). Add the eggs, one at a time, mixing well after each. Stir in vanilla and Bailey’s.
- Mix the dry ingredients. In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt, and espresso powder.
- Combine. Gradually mix dry ingredients into the wet until just combined. Stir in white chocolate chips.
- Chill. Chill dough for 30 minutes (recommended for thicker cookies).
- Prep dough. Preheat oven to 350°F (175°C). Line baking sheets with parchment. Scoop dough into 2-tablespoon balls and place 2 inches apart.
- Bake. Bake for 10–12 minutes, or until edges are set and centers still look slightly soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack. Sprinkle with flaky sea salt and enjoy!
Did you make this?Let me know how it turned out in the comments below!
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?