Baileys Irish Cream Chocolate Chip Cookies

by Camellia Staab November. 01, 2020 1316 views

Baileys Irish Cream Chocolate Chip Cookies


  • 2 and 1/2 cups all-purpose flour 
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 and 1/2 teaspoons espresso powder 
  • 8 ounces unsalted butter, at room temperature 
  • 1 cup dark brown sugar, packed
  • 1/2 cup granulated sugar
  • 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


  1. In a large bowl combine flour, salt, baking soda, cinnamon, and espresso powder; whisk well to combine then set aside. 
  2. 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.
  3. Add in the vanilla extract and baileys Irish cream, and beat until combined.
  4. 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.
  5. 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:

  1. Preheat oven to 375 degrees (F). Line two large baking sheets with parchment paper and set aside.
  2. 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. 
  3. Place baking sheets in preheated oven, one at a time, and bake for 9 to 10 minutes, or until golden at the edges but still soft in the middle. Repeat with all cookie dough. Let cookies cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely.


P.S. Not totally pleased with the photo but to lazy to do a retake. Lesson learned; close shutter a bit more.

Join the conversation
There are 9 comments , add yours!
G B 10 months, 2 weeks ago

Oh wow! they sound delish!

10 months, 2 weeks ago Edited
Antonio Gil 10 months, 3 weeks ago

OMG, they look so yummy.

10 months, 3 weeks ago Edited
Gethin Thomas 10 months, 3 weeks ago

At last. Someone I can ask. What is all purpose flour? This has been driving me mad when I see American recipes I want to use. We have Self-raising and Plain. As you can guess self-raising comes with a raising agent and plain with none.

If it is what we call plain, ie. no raising agents do you have flour with raising agents and what do you call it?

I won't even address, types of cream, half and half etc.

Oh. go on then. What is half and half? Halves of what? We have Double cream, needs a spoon, single cream, needs a jug and clotted cream, needs a spade.

10 months, 3 weeks ago Edited
Berckmans Peter 10 months, 3 weeks ago

That combination has to be a success. Maybe gonna try it.

10 months, 3 weeks ago Edited
Camellia Staab Replied to Berckmans Peter 10 months, 3 weeks ago

It really is very easy to make and delicious in my opinion.

10 months, 3 weeks ago Edited
Sri V 10 months, 3 weeks ago

Never knew such a cookie was even possible!

10 months, 3 weeks ago Edited
Camellia Staab Replied to Sri V 10 months, 3 weeks ago

Today was a learning day for all of us grinning

10 months, 3 weeks ago Edited
Jay Boggess 10 months, 3 weeks ago

Naughty, but NICE!!!
Lovely camera work!

10 months, 3 weeks ago Edited
Camellia Staab Replied to Jay Boggess 10 months, 3 weeks ago

Indeed naughty, but nice. Got to rub elbows with that liquor any which way smile

10 months, 3 weeks ago Edited