Bailey’s Chocolate Chip Cookies

Who doesn’t love a chocolate chip cookie? Well, these Bailey’s Chocolate Chip Cookies will give you even more reasons to love them. This fun and slightly boozy twist on the classic cookie is a chocolatey chewy cookie, with a touch of cocoa powder and Bailey’s Irish Cream mixed in. 

This Bailey’s Irish Cream Cookie Recipe bakes up a creamy, chewy, chocolaty cookie with just a touch of Irish cream flavor. Perfect for your St. Patrick’s Day celebration! The combination of white and brown sugar, fresh butter, real vanilla, and a splash of Bailey’s Irish Cream really makes for a delicious cookie indeed.

If you love chocolate chip cookies as much as I do, you need to add these delicious cookies to your repertoire. 

Bailey’s Chocolate Chip Cookies

If you have been here with me for a while, you know that when St. Patrick’s Day rolls around, I always have all sorts of recipes to share with you! Past tried and true recipes that have been around for years, and I always sprinkle in a little something new, too!

This year, I am kicking off the countdown to St. Paddy’s Day with a sweet treat, Bailey’s Chocolate Chip Cookies! (I am a firm believer in eating dessert first, friends.)

What Does Bailey’s Taste Like?

Bailey’s has a sweet, milky chocolatey flavor.  It’s delicious as an after-dinner sipper over ice, poured over ice cream, or added to your cup of coffee. It is made with Irish Whiskey. Original Baileys, which I used in this recipe, has a 17% alcohol content and 140 calories in a standard shot.

Have you ever made Homemade Irish Cream? I have a wonderful recipe for it right here on my website. 

Can Kids Eat these Cookies?

There is much debate about whether or not to allow children to eat food that has liquor/liqueur. Though some of it will cook or bake off the food, the cookies may still contain traces of alcohol. You can most definitely taste the Bailey’s in these cookies. 

If you have any concerns about your kids eating these I suggest you make them a different batch of cookies like these Malted Chocolate Chip Cookies. or these Brown Butter Chocolate Chunk Cookies.

As I’ve mentioned before I am a total cookie fiend so I’ve got lots of cookie recipes to share: Gingergoodle Cookies, Cornflake Crispy Cookies, and Mom’s Yum Yum Cookies to name a few. I’ve got loads more here if you want to take a look.   

Ingredients Needed To Make Bailey’s Irish Cream Chocolate Chip Cookies

You will find the complete measurements and instructions in the printable recipe card at the bottom of this post. 

• Flour – I used all-purpose flour
• Baking Soda 
• Cocoa powder – I used the Hershey brand.
• Salt 
• Butter – I used salted butter, softened at room temperature. You can use unsalted if that is what you have on hand.
• Sugar – both granulated sugar and brown sugar were used in this recipe. 
• Eggs – I used large eggs though any type will work. 
• Vanilla extract – I like to use pure vanilla extract in my baking. 
• Baileys Irish Cream – I used 3 shots or 9 Tablespoons of Bailey’s. So if you don’t want to invest in a big bottle, just grab three of the little shooter bottles. 
• Semi-sweet chocolate chips – I used one 12-ounce package and kept a handful to sprinkle on the tops of the cookies. 

How to make this Bailey’s Chocolate Chip Cookie Recipe

In a medium-sized bowl, whisk together the dry ingredients: flour, baking soda, cocoa, and salt. Set aside.

Next, using a handheld electric mixer, combine butter and the sugars and cream together.

Mix the vanilla and eggs into the butter mixture. Combine well before adding in the Bailey’s. Mix once again.

Then, add the flour mixture a little at a time, mixing it into the wet mixture as you go. 

Finally, fold in the chocolate chips.

Chill the cookie dough in the fridge for a minimum of 2 hours before baking. 

Preheat the oven to 350°F and line a cookie sheet with parchment paper.

Using a cookie scoop, place the dough balls onto the prepared baking sheet. Placing them about 1 ½ – 2 inches apart. 

Bake cookies in the preheated oven for 9-11 minutes, taking them out as soon as they start turning brown around the edges. DO NOT overbake them.

Let Bailey’s Irish cream chocolate chip cookies cool on the baking sheet for 5 minutes before transferring them to a cooling wire rack. 

Want to have some in the freezer to bake at a moment’s notice? Freeze some of the cookie dough balls and bake them when you have a craving!

These Bailey’s cookies will keep on the counter in an airtight container or covered in plastic wrap for up to 5 days but if your kitchen is fairly hot and humid, I’d recommend placing them in the fridge. You can freeze these cookies with Bailey’s Irish Cream for up to 3 months. 

Love it? Pin it!

If you love this Bailey’s chocolate chip cookie recipe make sure you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

It’s Freaky Friday!

I have to tell you that I cannot take all of the credit for sharing this recipe with you, my friends. This recipe is being shared on behalf of a fun event that I host 5 times per year called Freaky Friday!

A bunch of my food blogger friends and I get together for a good old-fashioned blog hop where we secretly cook/bake from one another’s websites and then we share the recipes all at the same time. It’s fun to see what someone else chose to make from my website, and for you, you get introduced to all sorts of great new recipes website!

Home Cooked Harvest

This month, I was lucky to get to choose a recipe from Tristin at Home Cooked Harvest.  Tristin and I have a lot in common, top of the list, love of family, and making weeknight craziness as simple as possible when it comes to getting good food on the table quickly.  She is an animal lover and thinks naps are a must. (uh … yes please.) You can read more about her in her About Me section, and see what kinds of foods she has cooking in her kitchen.

More Recipes from Home Cooked Harvest

I was seriously drooling trying to pick out a recipe from Tristin. We made her Polar Bear Shots just for fun, because I am also pro-peppermint schnapps, and I am making her Chocolate Raspberry Brownies this weekend! If you love your air fryer, her website is loaded with all kinds of recipes and cooking tips for making the most out of that fun little appliance I have grown to love.

For this round of Freaky Friday, Tristin made Roasted Cabbage Steaks. Yum! Be sure to take a peek at all of her delicious recipes.

FAQs About Bailey’s Chocolate Chip Cookies 

• What is the history of Bailey’s Irish Cream A quick online search tells us Baileys was the first Irish cream on the market, launched in 1974. The name ‘Bailey’s’ comes from the name of a restaurant whose owner granted the liquor manufacturer the right to use it as the name for their product. 
• How do you make chocolate chip cookies taste better? The key to making good-tasting cookies is to use fresh, good-quality ingredients. A few other things you can do to enhance the flavor include browning your butter before adding it to the batter, adding hand-chopped chunks of chocolate instead of using chips, and mixing in a touch of instant coffee or instant espresso powder. 
• Why are my chocolate chip cookies not crispy? If your cookies are not getting crispy it could be because you did not bake them long enough or you portioned them too thick. Some suggestions include using only white sugar and not allowing the dough to rest in the fridge. If you bake the batter up right away the theory is the cookies will spread thinner and cook up crisper. 
• Why do chocolate chip cookies get hard after baking? As your cookies cool they begin to harden and dry out from the heat.  
• Does Baileys Irish Cream have chocolate in it? Yes, Bailey’s Irish cream liqueur contains cocoa. 

Substitutions for Bailey’s Chocolate Cookies 

Change up the chocolate chips and use white chocolate chips, milk chocolate chips, or a mixture of chocolate chips.

Use all white or all brown sugar if you run out of one of them. Note the texture and taste will be different. 

Tips & Tricks

For added Irish cream flavor add Baileys Irish cream chocolate chips.

Make sure to take the butter and eggs out of the fridge before you being to prepare these Bailey’s cookies. 

The next time you are at the liquor store pick up a bottle of Baileys Irish cream liqueur so you can bake up a batch of Bailey’s Chocolate Chip Cookies for a fun and different twist on an old classic. 

More Boozy Cookies To Love

I have a couple of cookies that contain booze. My Vanilla Crown Royal Cookies, Mocha Rum Balls, and Kahlua Crinkle Cookie recipes have been big hits for a while now. 

Freaky Friday Winter Recipes

This round of Freaky Friday has some fantastic recipes to offer.  Entertaining this weekend? Feast + West has Fried Pickles, The Speckled Palate is bringing an Easy Cheese Ball, Take Two Tapas is supplying the Slow Cooker Buffalo Chicken Dip and we can wash it all down it with this easy Elderflower French 75 Cocktail with St Germain from The Fresh Cooky. 

In a rut with dinner? How about Chicken Tikka Masala from The Carefree Kitchen or Creamy Spaghetti Squash Casserole from The Wimpy Vegetarian?  Cheddar Bay Biscuits from Life, Love and Good Food would pair nicely with both of these recipes. Of course, there are smiles all around when it’s homemade pizza night. Soulfully Made has a No Rise Pizza Dough Recipe that will make pizza night even tastier!

Feel free to join me and have dessert first – Scotcharoos from The Culinary Compass and Bread Pudding from House of Nash Eats is sure to hit the spot, don’t you think?

See All of my Freaky Friday Recipes

I hope that you enjoy these Bailey’s Chocolate Chip Cookies as much as we did! 

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Print Recipe

Bailey's Chocolate Chip Cookies

Who doesn’t love a chocolate chip cookie? Well, these Bailey’s Chocolate Chip Cookies will give you even more reasons to love them. This fun and slightly boozy twist on the classic cookie is a chocolatey chewy cookie, with a touch of cocoa powder and Bailey’s Irish Cream mixed in. 

Prep Time10 minutes mins

Cook Time10 minutes mins

Additional Time2 hours hrs

Total Time2 hours hrs 20 minutes mins

Course: Cookies

Cuisine: American

Keyword: Bailey’s chocolate chip cookie recipe, Bailey’s chocolate chip cookies, Bailey’s chocolate cookies, Bailey’s cookies, Bailey’s Irish Cream Chocolate chip cookies, Bailey’s Irish Cream Cookie Recipe, Cookies with Bailey’s Irish Cream, Irish Cream Cookies

Servings: 5 dozen

Calories: 51kcal

Author: Michaela Kenkel

Equipment

• Pyrex Glass Measuring Cup 3 piece set
• Kitchenaid Stand Mixer
• KitchenAid Hand Mixer 
• Wilton Stainless Steel Cookie Scoop
• Wilton Performance Pans Aluminum Jelly Roll and Cookie Pan, 10.5 x 15.5-Inch
• 15 x 10 x 1-Inch Cookie/Jelly Roll Pan

Cook ModePrevent your screen from going dark

Ingredients

• 2 ⅔ cups all-purpose flour
• 1 ¼ teaspoons baking soda
• 2 Tablespoons cocoa powder
• ¼ teaspoon salt
• 1 cup 2 sticks butter, softened
• 1 cup brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 shots of Baileys Irish Cream 9 Tablespoons
• 1 12-ounce package semi-sweet chocolate chips, (2 cups)

Instructions

• In a medium-sized bowl, whisk together: flour, baking soda, cocoa, and salt. Set aside.
• Using your mixer, cream together the butter and the sugars.
• Mix the vanilla and eggs into the butter mixture. Combine well before adding in the Bailey’s. Mix once again.
• Add the dry ingredients in a little at a time, mixing into the wet mixture as you go. 
• Fold in the chocolate chips.
• Chill the dough in the fridge for a minimum of 2 hours before baking. 
• Preheat the oven to 350°F and line a baking sheet with parchment paper.
• Using a cookie dough scoop and place the dough balls onto the baking sheet. Placing them about 1 ½  – 2 inches apart.  Press additional chocolate chips into the tops if you want a glossy look to them after they bake.
• Bake cookies for 9-11 minutes, taking them out as soon as they start turning brown around the edges. DO NOT overbake them. 
• Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack. 

Notes

These cookies will keep on the counter in an airtight container for up to 5 days. Freeze them for up to 3 months. 

Want to have some in the freezer to bake at a moment’s notice? Freeze some of the cookie dough balls and bake them when you have a craving!

Reserve a handful if you want to add some to the tops of your cookies.

I used a 1 Tablespoon-sized cookie scoop.

Nutrition

Serving: 1 | Calories: 51kcal | Carbohydrates: 10g | Protein: 1g | Cholesterol: 6mg | Sodium: 39mg | Sugar: 6g