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Love chocolate chip cookies but are looking for a twist? Bailey’s Irish Cream Chocolate Chip Cookies are thick, chewy, and full of delicious flavors!
I’m sure by now you all know my love of chocolate chip cookies. Anytime I get a sweets craving late at night I go out into the kitchen and make a small batch of chocolate chips cookies.
Sometimes I make plain old chocolate chip cookies and other times I add in different flavors of chips or nuts. My small batch recipes make about 8 cookies which is perfect for my husband and I to enjoy cookies for 2 nights in a row.
I’m always looking for new and unique flavor combinations for my chocolate chip cookies. So when I saw a recipe for Bailey’s Irish Cream added to chocolate chip cookies I was super excited. I mean, chocolate and Bailey’s? Sign me up!
- baking soda
- espresso powder
- brown sugar
- granulated sugar
- Bailey’s Irish Cream
- chocolate chips
- flaky sea salt
To make these cookies you’ll start by combining the flour, salt, baking soda, and espresso powder in a medium bowl. Then set aside.
Cream together the butter, brown sugar, and granulated sugar. Then I added in the eggs and mixed until well combined. Next I added in the Bailey’s Irish Cream and vanilla and mix until combined.
The last thing I did was add in the chocolate chips. Then I placed the cookie dough in the refrigerator to chill. When ready to make the cookies preheat the oven then bake the cookies until golden brown.
Do I have to add the Bailey’s Irish Cream?
No you don’t have to but that’s really the star of these cookies. It’s what makes these cookies shine. If you don’t use the Bailey’s Irish Cream you can substitute milk or flavored creamer in its place.
Can I use something other than chocolate chips?
You can certainly use a different flavor of chips but make sure they compliment the Irish cream. Good ideas would be butterscotch chips, triple chocolate chips, or dark chocolate chips.
What if I don’t have espresso powder?
While espresso powder is really the best there are a few substitutions. You can substitute instant coffee in place of the espresso powder. You can also use 3 tablespoons of strong brewed coffee and simply increase the flour by 2 tablespoons.
Do I have to chill the dough?
No. While chilling the dough does make the cookies thicker and causes them to spread less, you can make the cookies without chilling. Just check on them a minute or two earlier then is stated in the recipe.
These cookies are amazing. It’s like chocolate chip cookies on steroids. They are thick and chewy, full of chocolate flavor, and with a subtle flavor of Irish cream.
I recommend serving these cookies with a mug of coffee or a latte but another option would be to serve them with a cold glass of milk.
If you are making these for a party you might want to make a double batch because they go quickly! I’ve also doubled the recipe and kept one batch for us and then given the other batch out to friends.
This dough freezes well. Once you have the dough made you can scoop it onto a cookie sheet and freeze the dough for 30 minutes. Place the dough balls in a freezer bag and take them out as you want to make them.
Looking for More Chocolate Chip Cookie Recipes?
Pro Tips and Substitutions:
- Make sure you refrigerate these cookies for a minimum of 30 minutes before baking. It will help prevent them from spreading and will keep them thick and chewy.
- Don’t over bake your cookies. Pull them out when the edges are firm but the middles look soft (but not jiggly).
- You can use any type of chocolate chips but I like using bittersweet in this recipe because the cookies are pretty sweet and the bittersweet chips have a heavier chocolate flavor.
If you’ve tried my Bailey’s Irish Cream Chocolate Chip Cookies or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
- 2 1/2 c. flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 teaspoons espresso powder
- 2 sticks (1 cup) butter, softened
- 1 c. brown sugar, packed
- 1/2 c. sugar
- 2 eggs
- 2 teaspoons vanilla
- 3 Tablespoons Bailey's Irish Cream
- 12 oz. bittersweet chocolate chips
- flaky sea salt
- In a medium bowl combine the flour, salt, baking soda, and espresso powder.
- In a large bowl cream together the butter, brown sugaar, and sugar.
- Add in the eggs and vanilla and mix until well combined.
- Stir in the Bailey's and mix well.
- Fold in the chocolate chips.
- Place the cookie dough in the refrigerator for at least 30 minutes or up to 4 hours.
- When ready to make the cookies preheat the oven to 375 degrees.
- Scoop 1-2 tablespoons of cookie dough onto a cookie sheet spaced 4 inches apart.
- Bake for 10-12 minutes or until the edges of the cookies are golden brown and the middles are just set.
- Remove from the oven and sprinkle with sea salt.
- Let the cookies cool on the cookie sheet for 5 minutes before removing to a cookie sheet to cool completely.
Recipe from Baker by Nature
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 202Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 16mgSodium: 183mgCarbohydrates: 27gFiber: 3gSugar: 12gProtein: 4g