Love Baileys Irish Cream? Love Chocolate Chip Cookies?! These Baileys Irish Cream Chocolate Chip Cookies are for you! They bake up thick, chewy, and super flavorful!
It’s day 2 of our 12 Days of Cookies series! And today, we’re making a Christmas classic: CHOCOLATE CHIP COOKIES! But of course, these aren’t just any chocolate chip cookies! Because they’re spiked with Baileys Irish Cream!!! To enhance the flavor even more, the cookie dough includes cinnamon and espresso powder. These cookies already have a cult following with my family and friends… so I always have some of this cookie dough in our freezer.
This recipe was inspired by my pal Ken, who runs the Rhinebeck Wine and Liquor Store. A few weeks ago we were chatting about baking – more specifically, cookies -and he shared his secret is adding a glug of baileys to his cookie dough. I was instantly intrigued! Especially since I have SO much baileys leftover from our wedding! It took me a few weeks to get this recipe just right, but I finally did and you guys…
- 2 and 1/2 cups all-purpose flour (315 grams)
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 and 1/2 teaspoons espresso powder
- 1 cup unsalted butter, at room temperature (227 grams)
- 1 cup dark brown sugar, packed (213 grams)
- 1/2 cup granulated sugar (99 grams)
- 1 and 1/2 teaspoons vanilla extract
- 3 Tablespoons Baileys Irish Cream Liqueur
- 2 large eggs, at room temperature
- 12 ounces semi-sweet chocolate chips (340 grams)
- In a large bowl combine flour, salt, baking soda, cinnamon, and espresso powder; whisk well to combine then set aside.
- In a separate large bowl, using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine butter and both sugars and beat on medium-speed until light and fluffy, scraping the sides and bottom of the bowl as needed; about 2 minutes.
- Add in the vanilla extract and baileys Irish cream, and beat until combined.
- Beat in the eggs, one at a time, beating for 15 seconds after each addition. Turn mixer off. Using a wooden spoon or sturdy rubber spatula, gently fold in the flour mixture, stirring only until the flour begins to disappear. Fold in the chocolate chips.
- Cover the bowl and chill the dough for at least 2 hours (and up to 3 days) before baking. Or bake right away for regular cookies (they’ll be thinner but still delicious!!!).
When you’re ready to Bake:
- Preheat oven to 375 degrees (F). Line two large baking sheets with parchment paper and set aside.
- Roll 3 tablespoon sized scoops of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheets (make sure to leave enough room in between each cookie for inevitable spreading). Continue this process until all the dough has been rolled.
- Place baking sheets in preheated oven, one at a time, and bake for 10 to 12 minutes, or until golden at the edges but still soft in the middle. Repeat with all cookie dough. Let cookies cool for 15 minutes on the baking sheet before transferring to a wire rack to cool completely.