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Baileys Irish Cream Chocolate Chip Cookies freshly baked on rustic wooden surface

Baileys Irish Cream Chocolate Chip Cookies

Thick, chewy, and deeply flavored chocolate chip cookies spiked with Baileys Irish Cream, espresso powder, and cinnamon. The best cookie upgrade you'll ever make.
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Prep Time 15 minutes
Cook Time 12 minutes
30 minutes
Total Time 57 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Irish
Calories: 218
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Unsalted Butter softened room temperature
  • 3/4 cup Brown Sugar packed light or dark
  • 1/4 cup Granulated Sugar
  • 2 Large Eggs room temperature
  • 1 tsp Vanilla Extract pure
  • 3 tbsp Baileys Irish Cream
  • 2 1/4 cups All-Purpose Flour
  • 1 tsp Baking Soda
  • 3/4 tsp Fine Sea Salt
  • 1 tsp Espresso Powder
  • 1/2 tsp Ground Cinnamon
  • 1 1/2 cups Semi-Sweet Chocolate Chips or chunks

Equipment

  • 1 Stand Mixer or Hand Mixer For creaming butter and sugar
  • 2 Baking sheets Line with parchment paper
  • 1 Parchment paper Prevents sticking
  • 1 Cookie Scoop (2 tbsp) For even sized cookies
  • 1 Wire cooling rack For cooling after baking
  • 2 Mixing Bowls One for wet, one for dry ingredients

Method
 

  1. Beat softened butter with brown sugar and granulated sugar for 3–4 minutes until pale and fluffy.
  2. Add eggs one at a time, mixing well after each. Then mix in vanilla extract and Baileys Irish Cream.
  3. In a separate bowl, whisk together flour, baking soda, salt, espresso powder, and cinnamon.
  4. Slowly add dry ingredients to wet ingredients, mixing on low just until no flour streaks remain.
  5. Fold in chocolate chips by hand using a rubber spatula.
  6. Cover dough and refrigerate for at least 30 minutes, up to 72 hours.
  7. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  8. Scoop dough into 2-tbsp balls, place 2 inches apart on baking sheet.
  9. Bake for 10–12 minutes until edges are golden but centers look slightly underdone.
  10. Cool on baking sheet for 5 minutes, then transfer to a wire rack.

Notes

- For extra flavor: brown the butter before creaming — let it cool completely first.
- Press flaky sea salt on top of each dough ball before baking.
- Freeze unbaked dough balls for up to 3 months. Bake from frozen, adding 2 extra minutes.
- Store baked cookies in an airtight container for up to 5 days. Add a slice of bread to keep them soft.
- Alcohol-free version: replace Baileys with 2 tbsp heavy cream + 1 tsp vanilla extract.