These Baileys Irish Cream Chocolate Chip Cookies are next-level delicious—soft, chewy, and packed with rich chocolate flavor, all with a hint of creamy Irish magic.
If you love classic chocolate chip cookies but want to add a little something special, this recipe is for you.
The Baileys gives the cookies a subtle, warm depth without being overpowering.
Plus, they’re perfect for St. Patrick’s Day, cozy weekends, or anytime you want to treat yourself!
🥄 What You’ll Need
Ingredients
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup (1 stick) unsalted butter, softened
- ½ cup brown sugar, packed
- ½ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tsp vanilla extract
- ¼ cup Baileys Irish Cream
- 1 cup semi-sweet chocolate chips
Tools
- Mixing bowls
- Electric mixer (hand or stand)
- Measuring cups and spoons
- Whisk
- Spatula
- Baking sheet
- Parchment paper
- Wire cooling rack
👩🍳 Pro Tips
- Use room-temperature ingredients – Butter, eggs, and Baileys mix better when they’re not too cold. This helps create a smooth, even dough.
- Don’t overmix the dough – Mix just until everything is combined. Overmixing makes cookies tough.
- Chill the dough (optional but recommended!) – If you have time, chill for 30 minutes for thicker cookies.
- Use high-quality chocolate – Semi-sweet or dark chocolate chips work best for a rich, balanced flavor.
- Let them cool on the baking sheet – They’ll continue to cook slightly after coming out of the oven, keeping them soft and chewy.
🥣 Substitutions & Variations
- No Baileys? Swap it with heavy cream and a splash of almond or coffee extract for a similar flavor.
- Want a boozy kick? Add a teaspoon of Irish whiskey for extra depth.
- Prefer a nutty twist? Toss in some chopped pecans or walnuts.
🔄 Make-Ahead Tips
- Chill the dough: You can refrigerate it for up to 2 days before baking.
- Freeze for later: Scoop cookie dough balls onto a tray, freeze, then transfer to a bag. Bake straight from the freezer, adding 2 extra minutes.
🍪 How to Make Baileys Irish Cream Chocolate Chip Cookies
Step 1: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Step 2: Cream the Butter & Sugars
In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy.
Step 3: Add the Wet Ingredients
Beat in the egg, egg yolk, and vanilla extract. Then, slowly mix in the Baileys Irish Cream.
Step 4: Combine the Wet & Dry Ingredients
Slowly mix the dry ingredients into the wet ingredients until just combined.
Step 5: Stir in the Chocolate Chips
Fold in the semi-sweet chocolate chips until evenly distributed.
Step 6: Scoop & Bake
Scoop dough onto a parchment-lined baking sheet, spacing them 2 inches apart. Bake at 350°F (175°C) for 10-12 minutes.
Step 7: Cool & Enjoy!
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
🥡 Leftovers & Storage
- Room temp: Store in an airtight container for up to 5 days.
- Freezer: Freeze baked cookies in a sealed bag for up to 3 months.
- Reheat: Warm in the microwave for 10 seconds for a fresh-from-the-oven taste!
💚 Final Thoughts
These Baileys Irish Cream Chocolate Chip Cookies are soft, chewy, and packed with flavor—perfect for sharing (or not!).
If you try them, let me know in the comments how they turned out or if you made any fun tweaks.
Enjoy! 🍪☘️
