Why You’ll Love This Recipe
Baileys Chocolate Cookies are the ultimate combination of creamy, chocolatey, and boozy goodness. They have a soft, moist texture like cake but still hold up as a cookie. The Baileys Irish Cream liqueur adds a distinct flavor, making them extra special and ideal for St. Patrick’s Day celebrations or any occasion when you want to enjoy a little indulgence. The sprinkle of white chocolate chips and colorful sprinkles gives these cookies a festive touch.
Ingredients
- 3/4 cup butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/4 cup Baileys Irish Cream Liqueur
- 1 egg
- 1.5 tsp vanilla extract
- 2.5 cups all-purpose flour
- 1 tsp baking soda
- 1/4 cup cocoa powder
- 1 tsp cornstarch
- 1.5 – 2 cups white chocolate chips
- Sprinkles (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper.
- Cream the butter, sugar, and brown sugar together until light and fluffy.
- Add the Baileys Irish Cream, egg, and vanilla extract, beating until well combined.
- In a separate bowl, mix together the flour, baking soda, cocoa powder, and cornstarch. Gradually add this dry mixture to the wet ingredients, mixing until smooth. The dough will be thick at this stage.
- Scoop out about 1 tablespoon of dough and roll it into a ball. Flatten the ball slightly with your hands and place it on the prepared cookie sheet. Note that these cookies won’t spread much, so be sure to flatten them out a little.
- Bake the cookies in the preheated oven for about 6 minutes. You’ll know they’re done when the edges start to crack. Be careful not to overbake them, as they should remain moist and soft.
- Let the cookies cool on the baking sheet for a couple of minutes before transferring them to a wire rack to finish cooling.
- Once cooled, melt the white chocolate chips in the microwave in 20-second increments, stirring between each session until smooth. Dip each cookie into the melted chocolate as desired, and place them back on the parchment paper.
- Add sprinkles on top of the dipped chocolate for a festive touch.
- Allow the chocolate to harden before enjoying!
Servings and Timing
- Servings: 24 cookies
- Prep time: 15 minutes
- Cook time: 8 minutes
- Total time: 23 minutes
Variations
- Add nuts: Feel free to add chopped macadamia nuts, almonds, or walnuts to the dough for extra texture and flavor.
- Use dark chocolate: Swap the white chocolate chips for dark chocolate chips if you prefer a richer, more intense flavor.
- Make them boozier: Add a little more Baileys to the dough for a stronger Irish cream flavor, but be careful not to make the dough too runny.
Storage/Reheating
- Storage: Keep these cookies in an airtight container or wrapped in plastic wrap at room temperature for up to one week.
- Freezing: Freeze the dough balls for up to 3 months. Thaw them in the fridge overnight before baking.
FAQs
Can I use a different type of chocolate for dipping?
Yes, you can use milk chocolate or dark chocolate chips instead of white chocolate chips for a different flavor.
Can I make these cookies without Baileys Irish Cream?
If you prefer not to use Baileys, you can substitute it with a non-alcoholic Irish cream extract or simply leave it out for a more traditional chocolate cookie flavor.
Can I freeze the baked cookies?
Yes, these cookies freeze well. Just make sure they’re completely cooled before placing them in an airtight container in the freezer for up to 3 months.
How do I prevent the cookies from spreading too much while baking?
These cookies don’t spread much, so make sure you flatten them a bit before baking. If you find they’re still spreading too much, chill the dough for 10-15 minutes before baking.
Can I use gluten-free flour in this recipe?
Yes, you can use a gluten-free flour blend, but be sure to check the brand’s instructions for any adjustments that may be needed to make the dough consistent.
How do I know when these cookies are done baking?
The cookies should have slightly cracked edges, and the center will look soft but set. Don’t overbake them, or they might dry out.
Can I make these cookies ahead of time?
Absolutely! You can prepare the dough in advance and refrigerate it for up to 3 days or freeze it for up to 3 months. Just allow it to thaw before baking.
What’s the best way to store these cookies?
Store these cookies in an airtight container at room temperature. You can also store them in the fridge for a firmer texture.
Can I make the cookies without the sprinkles?
Yes, the sprinkles are optional, but they do add a fun pop of color and extra sweetness to the cookies. Feel free to skip them or add something else for decoration.
Can I use other types of liqueurs instead of Baileys?
Yes, you can experiment with other liqueurs, such as Kahlua or Amarula, for different flavors.
Conclusion
Baileys Chocolate Cookies are a deliciously indulgent treat perfect for St. Patrick’s Day or any time you crave something sweet with a bit of an Irish twist. With a soft, cake-like texture, rich Baileys flavor, and a sweet white chocolate coating, these cookies are sure to become a favorite. Enjoy them with a cup of coffee or a glass of Baileys for the ultimate treat!
Print
Baileys Chocolate Cookies
- Total Time: 23 minutes
- Yield: 24 cookies
Description
Baileys Chocolate Cookies are a rich, indulgent treat that blends the creamy flavor of Baileys Irish Cream with chocolate and white chocolate chips. These soft, cake-like cookies are perfect for St. Patrick’s Day or any occasion when you want a decadent, boozy twist on your traditional chocolate cookies. The white chocolate dip and sprinkles give these cookies a festive touch!
Ingredients
- 3/4 cup butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/4 cup Baileys Irish Cream Liqueur
- 1 egg
- 1 ½ tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- 1/4 cup cocoa powder
- 1 tsp cornstarch
- 1 ½ – 2 cups white chocolate chips
- Sprinkles (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper.
- Cream together butter, sugar, and brown sugar until light and fluffy.
- Add Baileys Irish Cream, egg, and vanilla extract. Beat until well combined.
- In a separate bowl, whisk together flour, baking soda, cocoa powder, and cornstarch. Gradually add this dry mixture to the wet ingredients, mixing until smooth.
- Scoop about 1 tablespoon of dough and roll it into a ball. Flatten the ball slightly and place it on the prepared cookie sheet. (Note: these cookies won’t spread much, so be sure to flatten them a bit.)
- Bake for 6-8 minutes, until the edges begin to crack but the center remains soft.
- Let the cookies cool on the baking sheet for a couple of minutes, then transfer them to a wire rack to finish cooling.
- Melt the white chocolate chips in the microwave in 20-second increments, stirring between each session until smooth. Dip each cookie into the melted chocolate as desired and return them to the parchment paper.
- Add sprinkles on top for a festive touch. Allow the chocolate to harden before enjoying!
Notes
- Add nuts like macadamia nuts, almonds, or walnuts for extra flavor and crunch.
- Swap white chocolate chips for dark chocolate for a richer flavor.
- To make the cookies even boozier, add more Baileys, but be careful not to make the dough too runny.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert, Cookies, St. Patrick’s Day Treats
- Method: Baking
- Cuisine: Irish-American
