Irresistible Baileys Irish Cream Chocolate Chip Cookies

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Oh my gosh, you guys—these Baileys Irish Cream Chocolate Chip Cookies are my absolute weakness! I stumbled upon this recipe one rainy afternoon when I was craving something sweet but wanted to jazz up my usual chocolate chip cookies. Let me tell you, that splash of Baileys? Game changer. It adds this rich, velvety depth that makes these cookies taste like a cozy Irish pub in dessert form.

What I love most is how the Baileys doesn’t overpower—it just whispers through each bite with its creamy, slightly boozy warmth. And when paired with melty chocolate chips? Wow. These cookies disappear faster than I can bake them at parties. My friends actually start requesting them by name now—”Where are those magical Baileys cookies?” Trust me, once you try them, you’ll understand why they’ve become my signature treat.

Why You’ll Love These Baileys Irish Cream Chocolate Chip Cookies

These cookies aren’t just good—they’re dangerously addictive. Here’s why:

• Rich, boozy flavor: The Baileys adds a grown-up twist to classic chocolate chip cookies, making them taste like a dessert and cocktail in one.
• Easy to make: No fancy techniques—just mix, scoop, and bake. Perfect for last-minute treats!
• Crowd-pleaser: They disappear fast at parties (seriously, hide a few for yourself).
• Soft & chewy: The Baileys keeps them moist, with just the right amount of gooey chocolate in every bite.

Ingredients for Baileys Irish Cream Chocolate Chip Cookies

Gathering the right ingredients is half the magic here—especially that glorious bottle of Baileys! Here’s what you’ll need (and yes, I’ve learned the hard way that substitutions can change everything):

• 1 cup unsalted butter, softened (leave it out for 30 minutes—no shortcuts!)
• 3/4 cup granulated sugar + 3/4 cup packed brown sugar (that molasses richness matters)
• 2 large eggs (room temp blends smoother—trust me)
• 1/4 cup Baileys Irish Cream (the star! Use original flavor for best results)
• 2 1/4 cups all-purpose flour (spoon & level it—don’t pack the cup!)
• 1 tsp baking soda + 1/2 tsp salt (balances the sweetness)
• 2 cups semi-sweet chocolate chips (or chop a bar for rustic chunks)

Pro tip: Measure your Baileys in a liquid cup—those extra drops make the dough extra luscious.

How to Make Baileys Irish Cream Chocolate Chip Cookies

Okay, let’s get to the fun part—baking these beauties! I’ve made this recipe so many times I could probably do it in my sleep, but I’ll walk you through every step so yours turn out perfect on the first try.

Mixing the Dough

First things first—preheat that oven to 375°F (190°C). While it’s heating up, grab your trusty mixing bowl and let’s cream the butter and sugars together. I like to beat them for a good 2-3 minutes until they’re light and fluffy—this makes all the difference for that perfect cookie texture!

Next, add the eggs one at a time, mixing well after each. Now for the star—pour in that glorious Baileys! The batter will smell amazing already. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Overmixing is the enemy here—we want tender cookies, not hockey pucks!

Finally, fold in those chocolate chips. I always sneak a few extra because… well, why not?

Baking the Cookies

Line your baking sheets with parchment paper (no sticking disasters!). Use a cookie scoop or tablespoon to drop dough about 2 inches apart—these babies spread a bit. Bake for 9-11 minutes until the edges are golden but the centers still look slightly underdone. They’ll firm up as they cool, promise!

Let them rest on the baking sheet for 2 minutes before transferring to a wire rack. The hardest part? Waiting until they’re cool enough to eat without burning your tongue. But oh, that first warm, boozy, chocolatey bite is worth it!

Tips for Perfect Baileys Irish Cream Chocolate Chip Cookies

After burning a batch (oops!) and tweaking this recipe a dozen times, here are my hard-earned secrets:

• Chill for thicker cookies: Pop the dough in the fridge for 30 minutes if you prefer them puffy instead of flat.
• Adjust the booze: Add an extra tablespoon of Baileys for bolder flavor—just compensate with a bit more flour.
• Underbake slightly: They’ll keep cooking on the tray, so pull them when the centers look barely set.
• Use room temp eggs: Cold eggs can make the dough seize up—I learned this the lumpy way!

Ingredient Substitutions & Notes

Life happens—sometimes you’re out of an ingredient or need to tweak things. Here’s how to adapt without losing that magical Baileys cookie charm:

• Gluten-free? Swap in a 1:1 GF flour blend (I’ve had great results with Bob’s Red Mill).
• No Baileys? Try Irish whiskey + 1 tbsp heavy cream, or omit the alcohol entirely (they’ll still taste amazing).
• Chocolate variations: Dark chocolate chips add sophistication, while milk chocolate makes them extra sweet.

Note: Using margarine instead of butter changes the texture—I don’t recommend it unless absolutely necessary!

Storing and Freezing Baileys Irish Cream Chocolate Chip Cookies

Here’s the good news—these cookies stay delicious for days! Store them in an airtight container at room temperature (if they last that long). They’ll keep their chewy texture for about 5 days, though mine never make it past day 3 before getting devoured.

Want to bake ahead? The dough balls freeze beautifully! Just scoop them onto a tray, freeze solid, then transfer to a freezer bag. When cravings hit, bake straight from frozen—just add 1-2 extra minutes. Already baked? Pop cooled cookies in a freezer bag with parchment between layers. To revive, 10 seconds in the microwave brings back that fresh-from-the-oven magic!

Nutritional Information

Now, I’m no nutritionist, but I know some folks like to keep track of these things. Just remember—these are special occasion cookies, not health food! All nutritional values are rough estimates and can vary based on your specific ingredients and brands.

The Baileys adds a touch of indulgence (obviously), and while I could tell you exact calorie counts, I’d rather focus on how these cookies bring joy. That said, if you’re watching portions, they freeze beautifully so you can enjoy one at a time. But honestly? I’ve never met anyone who could stop at just one!

FAQs About Baileys Irish Cream Chocolate Chip Cookies

I get asked the same questions every time I make these cookies—so here are my tried-and-true answers to help you bake with confidence!

Can I make these without alcohol?
Absolutely! Just replace the Baileys with an equal amount of milk or cream. You’ll lose that boozy kick, but they’ll still be deliciously rich.

Why did my cookies spread too much?
This usually means your butter was too soft or your baking sheet was warm. Chill the dough for 30 minutes and always use cool pans between batches.

Can kids eat these?
Most of the alcohol bakes off, but if you’re concerned, use the non-alcoholic Baileys version—it gives the same creamy flavor.

How do I get thicker cookies?
Two tricks: Chill the dough before baking, and when scooping, roll the dough into tall balls rather than flat mounds.

Can I double the Baileys?
Oh boy, I’ve tried! Add just 1 extra tablespoon max—any more makes the dough too wet. Balance it with a bit more flour if needed.

Share Your Baileys Irish Cream Chocolate Chip Cookies

I’d love to see your cookie creations! Snap a pic, leave a comment, or tag me on social—nothing makes me happier than hearing how these boozy little wonders turned out in your kitchen. Happy baking, friends!

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