Irish Cream Chocolate Cookies

Irish Cream Chocolate Cookies

March 20th marked the first day of Spring and in my neck of the woods, it’s been soggy ever since. I look forward to this part of the year because the grass gets a little greener and all of the pretty foliage starts popping up. It’s a great time to get outside to enjoy some nature – when it’s not raining.

Irish Cream Chocolate Cookies

Since it’s been a little gloomy, I decided to try a brand new, St. Patrick’s Day inspired sweet treat to give my friends and me a pick me up. About a month ago, I had stumbled upon a Bailey’s Irish Cream cookie recipe and I knew I had to try it.

Irish cream + chocolate = yum!

Irish Cream Chocolate Cookies

I was a little concerned as I was pouring in the 8 tablespoons of liquor, that it was going to be too much. Don’t question it like I did because it’s just right! These cookies are moist and retain a wonderful Irish cream flavor that is only heightened by the chunks of white chocolate chips. They’re also not overly sweet and will make any chocolate lover a very happy camper!

These cookies will definitely make the perfect treat for that certain Irish holiday or for any random rainy day.

Irish Cream Chocolate Cookies
Recipe adapted from
Makes: about 3 dozen, Difficulty: Beginner


  • 2 2/3 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon instant coffee powder (optional)
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 8 tablespoons Bailey’s Irish Cream
  • 2 cups white chocolate chips

Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper. Set aside.

In a medium bowl, whisk together the flour, cocoa powder, instant coffee (if using), baking soda and salt. Set aside.

Using a stand mixer fitted with a paddle attachment, cream together the butter, sugar, eggs and vanilla until fluffy. Add in the Irish cream one tablespoon at a time, scraping down the sides of the bowl as needed. Add the dry ingredients and continue to mix on low-speed until combined. Fold in the chocolate chips with a wooden spoon or spatula.

Roll or scoop into 1 1/2-inch balls and set on prepared baking sheets. Bake for 9-11 minutes until set. Remove from the oven and put on wire racks to cool completely.

  • Note: Refrigerate the dough between batches to prevent it from becoming too soft.

One thought on “Irish Cream Chocolate Cookies

  1. Pingback: Baked goods for the weekend


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