If you popped by my kitchen on a rainy Friday, you’d probably find me whisking a bowl and humming something off key while these Baileys Irish Cream Chocolate Chip Cookies do their thing in the oven. The first time I made them was after a long week when I wanted something a little grown up, a little cozy; sort of like a sweater in cookie form. I told myself I’d share. I did not. I regret nothing.

There’s a tiny hit of Irish cream that melts into the butter and chocolate so it’s not shouty, just warm and toasty at the edges. And fair warning, this is where I usually sneak a taste of dough and then pretend I didn’t, because who is counting anyway.

Why I keep making these silly good cookies

I make this when friends come over and I want that oooh smell floating out of the oven. My family goes a bit bonkers for them because the centers stay soft and the edges get those caramel browned ripples. I used to struggle with cookies that spread into pancakes, but actually, I find it works better if the butter is cool room temp and the dough rests a wee bit. Also, sometimes I bake a test cookie first because my oven has opinions.

And on second thought, I also make these when it’s just me and a good podcast, because why wait for a crowd.

What you’ll need, with a few shortcuts if you want them

2 and 1/2 cups all purpose flour, about 315 g
1 teaspoon baking soda
1/2 teaspoon fine sea salt
3/4 cup unsalted butter, softened but still cool, 170 g I sometimes use salted and skip the extra salt, no biggie
1 cup packed brown sugar, 200 g light or dark both work
1/2 cup granulated sugar, 100 g
1 large egg plus 1 yolk the extra yolk keeps them fudgy
1/3 cup Baileys Irish Cream, about 80 ml my grandmother always insisted on the name brand, but honestly any Irish cream you like works
2 teaspoons vanilla extract
1 and 1/2 cups chocolate chips or chopped chunks, about 270 g I love a mix of semi sweet and milk
Optional 1 teaspoon espresso powder deepens the chocolate vibe
Optional flaky salt for sprinkling at the end

Sub swaps I’ve tried when in a hurry half and half of butter and neutral oil makes a softer cookie. If you are out of brown sugar, add 1 teaspoon molasses to the white sugar, it’s not perfect but it works.

Baileys Irish Cream Chocolate Chip Cookies

Let’s bake, and yes, this part is fun

Heat your oven to 350 F 175 C. Line two baking sheets with parchment. If you forget to preheat, same, just start now.
In a bowl, whisk flour, baking soda, and salt. If using espresso powder, add it here. Set aside while you dance for 10 seconds.
In a larger bowl or stand mixer, cream the butter with the brown and white sugars on medium until fluffy and lighter in color, about 2 to 3 minutes. Scrape the bowl. This is where the magic starts and the kitchen starts to smell like a bakery.
Beat in the egg and the extra yolk until smooth. Add vanilla. Now slowly stream in the Baileys Irish Cream while mixing low. It might look a bit split or curdly right now, don’t worry if it looks weird at this stage, it always does.
Add the dry ingredients in two additions. Mix just until you see the last streak of flour disappear, then stop. Stir in the chocolate chips. I keep a few aside for the tops.
Chill the bowl of dough for 20 to 30 minutes. You can bake right away if you must, but I tend to think that quick chill saves them form spreading too much.
Scoop dough into balls about 2 tablespoons each, a heaped cookie scoop or a small ice cream scoop works. Space them a couple of inches apart. Dot the tops with those extra chips.
Bake 10 to 12 minutes until the edges are set and lightly golden and the centers still look a touch soft. Pull the tray, give it a gentle tap on the counter to settle those crinkles, then let them sit on the sheet for 5 to 7 minutes before moving to a rack.
Finish with a tiny pinch of flaky salt if you like that sweet salty thing. I do.

Side note that has nothing to do with anything I keep a cookie playlist. Motown, some 90s throwbacks, and one random jazz track. It makes scooping go faster, promise.

Notes I learned the messy way

Butter that is too warm equals flat cookies. If your finger leaves a glossy puddle, pop the butter back in the fridge for 10 minutes.
A kitchen scale helps a ton with flour. If you scoop, fluff the flour first, then spoon and level. This guide from King Arthur is helpful if you want a quick refresher how to measure flour.
The Baileys flavor is cozy but not loud. For more oomph, brush a teaspoon of Baileys on the warm cookies and let it soak in. I only do this for adult batches.
I once tried skipping the resting time and it was fine, but the rested batch had nicer edges and a chewier middle. Worth the tiny wait.

Variations I’ve tried because I can’t leave well enough alone

Mocha vibe add 2 teaspoons espresso powder and use all dark chocolate.
Walnut chunk toss in a handful of toasted walnuts. I like to lightly crush them so you get bits in every bite.
White chocolate cherry swap half the chips for white chocolate and fold in a small handful of chopped dried cherries. Very holiday.
The one that flopped I doubled the Baileys once thinking more is more, and the cookies spread into one giant cookie sheet puddle. Tasty but chaotic. So do not double the liquid.

Gear I use, and what to do if you don’t have it

A stand mixer makes this easy and I sort of think it is essential when I am feeling fancy; but a hand mixer works too. No mixer whisk the sugars and melted but slightly cooled butter together for a full minute until glossy, then proceed. A cookie scoop keeps things even, but two spoons and a little patience gets you there. Parchment helps with clean up, otherwise lightly butter the sheet.

Storing them, if they make it that far

Keep cookies in an airtight tin at room temp for 3 to 4 days. I think the flavor deepens the next day, but honestly, in my house it never lasts more than a day. Freeze baked cookies up to 2 months, or freeze scooped dough balls for quick oven to cookie moments. Bake dough form frozen adding 1 to 2 minutes.

How we like to serve these

Cold milk is classic. I also love one alongside a small cup of coffee after dinner. For winter movie nights, a tiny splash of Baileys in hot cocoa with a cookie on the side feels very cozy. My family has a goofy tradition where we save a cookie for breakfast the next morning, no shame.

Pro tips I wish I knew sooner

I once tried rushing the creaming step and regretted it because the texture was dense. Give the sugars and butter their minute to get fluffy.
I added all the Baileys at once another time and the mix looked split. Slowly streaming it in helps keep the batter smooth.
Pull them when the centers still look a touch pale. They finish on the tray and stay soft. If you wait until they look fully done, they will be dry after cooling.
Good chocolate matters here. If you can, try chopping a bar so you get puddly bits. I like the sciencey deep dive here for chocolate chip cookies cookie testing notes.

Questions I get, answered

Can I skip the alcohol Yes. Use whole milk with a splash of vanilla and a pinch of instant espresso. The vibe changes a bit, still lovely.

Does the alcohol bake out Mostly, but probably not completely. If serving kids, make the non alcoholic version. For the grown ups, I like this for the flavor of the Irish cream more than anything. If you are curious about the brand I use, it’s this one Baileys Original.

Why are my cookies flat Usually butter that is too warm or too little flour. Chill the dough a bit longer, and make sure you measured the flour right that King Arthur link above is gold.

Can I brown the butter You can. Reduce the Baileys to 1/4 cup, brown the butter and let it cool until just solid, then whip it. Chill the dough well or the edges will race outward.

Can I make them gluten free A good 1 to 1 baking blend works. I had best results when I let the dough rest 30 minutes so the flour hydrates.

Do I need a mixer I say yes when I’m feeling lazy, but you can do this with a sturdy whisk and some elbow grease. It’s a mini workout, you’ve got this.

If you make these Baileys Irish Cream Chocolate Chip Cookies, let me know how it went. Or just tell me what song you listened to while scooping, I need to update the playlist.

Baileys Irish Cream Chocolate Chip Cookies