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–+ servings
Baileys Irish Cream Chocolate Chip Cookies

Baileys Irish Cream Chocolate Chip Cookies for Delectable Indulgence

Indulge in these Baileys Irish Cream Chocolate Chip Cookies, a perfect blend of chocolate chip and creamy liqueur flavors.
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Prep Time 15 minutes
Cook Time 11 minutes
Cooling Time 2 minutes
Total Time 28 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Butter (softened) Can substitute with margarine for a dairy-free version.
  • 3/4 cup Granulated Sugar No substitute recommended for balance of flavors.
  • 3/4 cup Brown Sugar Use light or dark brown sugar interchangeably.
  • 2 large Eggs Ensure freshness for best results.
  • 1/2 cup Baileys Irish Cream Substitute with milk or coffee creamer for a non-alcoholic version.
  • 2 cups All-Purpose Flour Gluten-free flour can be used as a substitute.
  • 1 teaspoon Baking Soda Do not substitute with baking powder.
  • 1/2 teaspoon Salt Reduce to 1/4 teaspoon if using salted butter.
  • 2 cups Semi-Sweet Chocolate Chips Dark or milk chocolate can be swapped for different taste profiles.

Equipment

  • Mixing bowl
  • Electric Mixer
  • Baking Sheets
  • Parchment paper
  • Spatula
  • Measuring Cups
  • Measuring Spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
  3. Beat in the eggs one at a time, mixing thoroughly after each addition. Pour in the Baileys Irish Cream and mix until well incorporated.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add to the wet ingredients and mix on low speed until just combined.
  5. Gently fold in the semi-sweet chocolate chips until evenly distributed in the dough.
  6. Scoop rounded tablespoons of dough onto the prepared baking sheets, spaced about 2 inches apart.
  7. Bake for 9-11 minutes until the edges are lightly browned and the centers look set.
  8. Let the cookies cool on the baking sheets for about 2 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 120mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 250IUCalcium: 10mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to 1 week, refrigerate for up to 2 weeks, or freeze for up to 3 months.

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