🍪 Baileys Irish Cream Cookies (Soft, Chewy, and Perfectly Boozy!)
Soft, chewy Baileys Irish Cream Cookies loaded with semi-sweet chocolate chips, a dash of espresso powder, and just the right amount of Irish cream liqueur to make your taste buds swoon. These aren’t just cookies—they’re a grown-up indulgence in dessert form.
Whether you’re looking for the best Baileys cookie recipe, planning a cookie exchange, or just need a sweet treat with a kick, this easy recipe checks all the boxes.
🧾 Ingredients for Baileys Irish Cream Cookies
- 2 ½ cups all-purpose flour
- ¾ teaspoon salt
- 1 teaspoon baking soda (aka bisodium carbonate for our UK friends)
- ½ teaspoon ground cinnamon
- 1 ½ teaspoons espresso powder
- 8 oz unsalted butter (room temp)
- 1 cup dark brown sugar (packed)
- ½ cup granulated sugar
- 1 ½ teaspoons vanilla extract
- 3 tablespoons Baileys Irish Cream liqueur
- 2 large eggs
- 12 oz semi-sweet chocolate chips
- Optional: ½ cup chopped pecans or walnuts
- Optional: Flaky sea salt for topping
🍪 How to Make Baileys Cookies (Step-by-Step)
1. Prep the dry ingredients
In a large bowl, whisk together:- Flour
- Salt
- Baking soda
- Cinnamon
- Espresso powder
2. Cream butter and sugars
In the bowl of a stand mixer (or use a hand mixer), beat:- Unsalted butter
- Brown sugar
- Granulated sugar
Beat on medium until smooth and fluffy (about 2–3 minutes). Be sure to propery cream the butter, as this will affect the texture of your cookies.
(Photo: Beginning of creaming process, NOT yet properly creamed)
3. Add the wet ingredients
Mix in:- Eggs (one at a time)
- Vanilla extract
- Baileys Irish Cream
4. Combine and fold
Add the dry ingredients in two batches. Mix just until combined—do not overmix. Fold in the chocolate chips (and optional nuts).
5. Chill the dough
Cover and refrigerate dough for at least 30 minutes (or up to 24 hours for deeper flavor and thicker cookies).
6. Scoop and bake
- Preheat oven to 375°F (190°C).
- Line baking sheet with a Silpat or parchment paper.
- Scoop dough into 1.5 Tbsp-sized balls (use a cookie scoop for uniform size). Place 2 inches apart.
- Bake for 8–10 minutes until edges are golden and centers are just set.
✅ Budget101 Pro Tip:
Want a crackled-top rustic look? Halfway through baking, carefully drop the cookie tray once or twice onto the stovetop to deflate the centers. Return to oven to finish baking. It sounds wild—but it works.🍶 Optional Baileys Glaze (Next-Level Delicious!)
Once cooled, drizzle with a super simple glaze made from:- ½ cup powdered sugar
- 1–2 Tbsp Baileys Irish Cream
🧊 Storage & Freezer Tips
- Store at room temp in an airtight container for up to 5 days
- Freeze dough balls or baked cookies for up to 2 months
- Bake directly from frozen—just add 1–2 mins to baking time
🎯 Frequently Asked Questions (FAQ)
Yes, if you’re avoiding alcohol, use an Irish Cream flavored creamer instead—it still gives the signature flavor without the booze.
You can, but it adds richness and enhances the chocolate flavor. It won’t make your cookies taste like coffee.
Chill the dough overnight and use parchment or a silicone baking mat. It helps them hold their shape and develop a chewier texture.
🧈 Why Use Room Temperature Butter?
Room temperature butter is essential for proper creaming—and creaming is key to cookie structure.
When you beat room temp butter with sugar, you’re not just mixing—it’s a mini science project where you’re beating air into the butter, creating tiny bubbles.
These bubbles help your cookies rise and become light and tender during baking. If the butter is too cold, it won’t trap air properly, and if it’s too soft or melted, you’ll end up with greasy, flat cookies.
🤔 But Why Chill After That?
Once the dough is mixed, chilling serves a totally different purpose:
1. It firms up the butter so the cookies don’t overspread
2. It gives the flour time to hydrate = better texture
3. It lets flavors (like Baileys, espresso, cinnamon) deepen and meld
💬 Let’s Talk Cookies:
Made these? We’d love to hear about your twist on them!
⭐ Did you try white chocolate instead of semi-sweet?
⭐ Add walnuts or a dash of cayenne for spicy-sweet flair?
⭐ Make a sandwich cookie with Irish cream frosting?
Drop your results and photos in the comments below—we’re cookie nerds and proud of it.
📌 Save This Recipe!
This is the kind of recipe that needs to be bookmarked, pinned, and printed. It’s perfect for:- Christmas cookie exchanges 🎄
- Girls’ night in 🥂
- Boozy brunches ☕
- Rainy-day baking therapy 🍪
🔗 Related Recipes You’ll Love:
Baileys Irish Cream Chocolate Chip Cookies Recipe Print Now
Baileys Irish Cream Cookies
Equipment
- Stand mixer (or hand mixer + large bowl)
- Silpat mat or parchment paper
- Cookie scoop or spoon
Ingredients
- 2½ cups all-purpose flour
- ¾ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- 1½ teaspoons espresso powder
- 8 oz unsalted butter (2 sticks , room temperature)
- 1 cup dark brown sugar (packed )
- ½ cup granulated sugar
- 1½ teaspoons vanilla extract
- 3 tablespoons Baileys Irish Cream
- 2 large eggs
- 12 oz semi-sweet chocolate chips
Instructions
👩🍳 Instructions
- Preheat Oven
- Set oven to 375°F (190°C). Line baking sheets with silpat or parchment paper.
Mix Dry Ingredients
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and espresso powder. Set aside.2½ cups all-purpose flour¾ teaspoon salt1 teaspoon baking soda½ teaspoon ground cinnamon1½ teaspoons espresso powder
Cream Butter & Sugars
- In the bowl of a stand mixer, cream together butter, dark brown sugar, and granulated sugar until light and fluffy.8 oz unsalted butter1 cup dark brown sugar½ cup granulated sugar
Add Wet Ingredients
- Mix in vanilla, Baileys Irish Cream, and eggs. Beat until smooth and fully incorporated.1½ teaspoons vanilla extract3 tablespoons Baileys Irish Cream2 large eggs
Combine with Dry Mixture
- Gradually add the dry ingredients in two parts, mixing just until combined each time. Avoid overmixing.
Fold in Chocolate Chips
- Gently stir in the chocolate chips by hand or with a spatula.12 oz semi-sweet chocolate chips
Chill the Dough
- Refrigerate the dough for 30 minutes to firm up before baking.
Scoop & Bake
- Drop dough by rounded spoonfuls or use a cookie scoop onto the prepared baking sheets. Bake 8–10 minutes, or until edges are set and centers are still soft.
Optional Crackled Look
- For a rustic, crackled top: halfway through baking, remove the pan and gently tap it on the stovetop to slightly deflate the cookies—then return to oven to finish baking.
Cool & Enjoy
- Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Equipment
Notes
Room temperature butter helps incorporate air for a tender cookie. Chilling the dough after mixing prevents excessive spread during baking—perfectly thick, chewy centers every time!
If you altered the ingedients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cooking/baking time.
Nutrition
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