4.3 from 69 votes
Bailey's Irish Cream Cookies
A chocolate chip cookie like no other. Infused with Irish cream and Irish cream flavored baking chips, these chocolate espresso cookies are irresistible.
Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
53 mins
Servings: 12
Calories: 330 kcal
Course:
Dessert
Cuisine:
American , Irish
Ingredients
- 1 cup + 3 tablespoon unbleached all purpose flour
- ½ teaspoon baking soda
- scant ¼ teaspoon salt
- 1 tablespoon Dutch process cocoa powder
- 1 teaspoon instant espresso powder
- 8 tablespoons Irish butter (or European butter) at room temperature
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 tablespoon Irish cream liquor
- ½ teaspoon vanilla extract
- 1 cup Baileys Irish Cream Chips or semisweet chocolate chips (+ additional for decorating)
Instructions
- In a small bowl, combine the flour, salt, baking soda and cocoa powder. Whisk to combine.
- In a medium bowl add the butter, brown sugar, white sugar and espresso powder. Use a hand mixer to cream the mixture together until very smooth.
- Add the egg, Irish cream and vanilla extract and beat until very light and fluffy, about 2 minutes on high speed.
- Add the flour mixture in two additions, not adding more flour until the first bit has been incorporated into the batter. Add the chips and stir to combine. Refrigerate the batter for 30 to 40 minutes before baking.
- 15 minutes before baking, preheat the oven to 375°. Line a half sheet pan with parchment paper or a silpat.
- Using a 1¼ teaspoon cookie scoop, scoop the dough onto the baking sheet, leaving 2" between each cookie to allow them to spread. Bake for 5 minutes, remove the pan from the oven and whack the pan several times against a solid countertop or stove. This is an optional step, but it deflates the cookies a bit, making them less puffy and more rustic looking.
- Returm the cookies to the oven to bake for an additional 4-5 minutes. Remove from oven and sprinkle a few chips on each cookie, lightly depressing them into the surface. Cool on the cookie sheet for 5 minutes before transferring them to a rack to cool completely.
- Store cookies in an airtight container, separate layers with parchment paper to prevent sticking.
- Makes about 45 cookies.
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Nutrition Information
Calories
330kcal
(17%)
Carbohydrates
42g
(14%)
Protein
4g
(8%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Cholesterol
39mg
(13%)
Sodium
148mg
(6%)
Potassium
162mg
(5%)
Fiber
2g
(8%)
Sugar
21g
(42%)
Vitamin A
269IU
(5%)
Calcium
28mg
(3%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 330
% Daily Value*
| Calories | 330kcal | 17% |
| Carbohydrates | 42g | 14% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 39mg | 13% |
| Sodium | 148mg | 6% |
| Potassium | 162mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 269IU | 5% |
| Calcium | 28mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.