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!
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.
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!
These sound delish!
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!
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 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
The Baileys cookies looks so good! Thank you for the recipe! =) *virtual waves from Malaysia*
Just made this without vanilla and used caramel Baileys…unreal. Thanks for the recipe!
Oh. My. Gawd.
Those are amazing! A new tradition is born for me! Thank you!
Hey all!
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!
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!