I warned you: these cookies will make your kitchen smell like a cozy Irish pub at dessert hour. I say that with a grin because I once tried to bake these after a long week and the scent of Baileys Irish Cream and warm chocolate hooked me before I even opened the oven. Humor me — I call them “grown-up chocolate chip cookies,” but kids will still try to snatch one (hide a few if you want them all to yourself). They stay chewy in the middle, crisp at the edges, and carry a whisper of cream liqueur that makes every bite feel a little indulgent. They require no fancy ingredients and deliver a flirty, boozy aroma without tasting like a shot glass. Let’s bake the kind of cookie that gets people to linger over seconds.
Quick Facts
- Yield: Serves 24
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes per batch
- Total Time: 30 minutes (plus optional chilling)
Why This Recipe is Awesome
These cookies pair the classic comfort of a chocolate chip cookie with a cheeky splash of Baileys Irish Cream. You get golden, crisp edges, a tender, chewy center, and pockets of melted chocolate that glint like little treasures. They smell like vanilla, cocoa, and a hint of caramel — basically irresistible. They stay soft for days if you store them right, and they feel fancy enough for gifts but easy enough for a lazy afternoon bake. It’s so forgiving that even if your measuring hand gets a little wild, you’ll still end up with something delicious.
Ingredients
For the Main Dish:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar (light or dark)
- 1 large egg + 1 large egg yolk, at room temperature
- 2 tablespoons Baileys Irish Cream (plus extra for sipping)
- 1 teaspoon pure vanilla extract
- 2 cups semi-sweet chocolate chips (or chopped chocolate for melty pockets)
- Flaky sea salt, for finishing (optional)
For the Sauce / Garnish (if applicable):
- 2 ounces dark chocolate, melted for drizzling (optional)
- Extra flaky sea salt or powdered sugar for finishing (optional)
How I Make It
Step 1:
Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone mats so cookies release easily and clean-up stays lazy. In a bowl, whisk together the 2 1/4 cups flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. The dry mix should smell faintly nutty and look uniform — no flour clumps hiding like little surprises.
Step 2:
In a large bowl, cream the softened 1 cup (2 sticks) butter with the 3/4 cup granulated sugar and 3/4 cup brown sugar until the mixture looks pale and slightly fluffy (about 2–3 minutes on medium speed, or a vigorous hand whisk and arm workout). Add the egg + egg yolk, 2 tablespoons Baileys, and 1 teaspoon vanilla, and beat until everything looks shiny and cozy. If the batter smells boozy, don’t worry — baking tames it into a caramel-like warmth.
Step 3:
Stir the dry ingredients into the butter mixture until just combined. Don’t overdo it — stop when you don’t see streaks of flour. Fold in the 2 cups chocolate chips so chunks of chocolate burst through the dough like little islands. The dough should feel soft, approachable, and slightly tacky; if it feels gummy, dust in a tablespoon of flour at a time.
Step 4:
Use a 1.5-tablespoon cookie scoop (or a heaping tablespoon) to portion dough onto the prepared sheets, spacing them about 2 inches apart to let edges breathe and crisp. Bake one sheet at a time in the center rack at 350°F for 10–12 minutes, rotating halfway if your oven runs unevenly. Pull the tray when the edges turn golden and the centers still look slightly soft — they continue cooking off the pan and keep that chewy heart I love.
Step 5:
Let cookies rest on the baking sheet for 3 minutes, then transfer to a wire rack. If you like drama, drizzle cooled cookies with melted dark chocolate and sprinkle a pinch of flaky sea salt while the drizzle stays tacky. Serve warm for gooey chocolate, or stash in an airtight tin once fully cooled to keep them tender.
Pro Tips
- Chill the dough for 30 minutes if your kitchen feels warm; chilled dough spreads less and gives thicker cookies.
- If you want a stronger Baileys vibe, swap 1 tablespoon of vanilla for another tablespoon of Baileys, but don’t add too much liquid or dough will slacken.
- Use chopped chocolate for pockets of molten chocolate — big chunks create nice texture contrasts with the cookie crumb.
- If cookies brown too fast, lower the oven to 325°F and add 1–2 minutes to the bake time.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Want a caffeine kick? Swap half the chocolate chips for chopped espresso-rich dark chocolate; the Baileys plays beautifully with coffee notes.
- For a dairy-free option, use vegan butter and a dairy-free Irish cream alternative (or a splash of almond milk + 1 tsp vanilla) — texture changes slightly but keeps chewiness.
- To cut refined sugar, replace half the granulated sugar with coconut sugar; cookies turn a touch darker and gain a caramel edge.
Variations & Tips
- Add 1/2 cup chopped toasted pecans or walnuts for a nutty crunch.
- Fold in 1/3 cup shredded coconut for texture and a hint of tropical sweetness.
- Make mini cookies for party platters—bake 8–9 minutes for tiny, crisp-edged treats.
- Boost the Baileys flavor by adding a 1/2 teaspoon of instant espresso powder to the dry mix.
- Press a few extra chocolate chips on top of each dough ball before baking for photo-ready cookies.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Scoop the dough onto a tray, freeze until solid, then transfer to a zip-top bag. Bake straight from frozen—add 2 minutes to the bake time. Store baked cookies in an airtight container for up to 4 days, or freeze for up to 3 months.
- Can I double the recipe?
- Sure thing. Use two baking sheets and rotate them halfway through baking, or bake in batches. No other timing changes required beyond oven load adjustments.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use 3/4 the amount of oil (3/4 cup) and expect a slightly cakier texture.
- How do I know it’s done?
- Look for edges that turn golden and centers that still look soft and slightly underbaked. They firm up while cooling and keep a tender, chewy center.
- What if I don’t have ingredient X?
- No Baileys? Replace with strong brewed coffee + 1 tsp vanilla for a similar depth. No brown sugar? Mix 3/4 cup granulated sugar with 2 tablespoons molasses.
How I Like to Serve It
I love these cookies warm with a tall glass of milk or a small espresso and extra Baileys on the side for grown-ups. They make a decadent addition to a holiday cookie plate or a cozy solo-night-in treat. Pack a few in a mason jar for a neighbor gift, or pile them on a dessert tray at a casual get-together — they vanish fast, so bake twice if you plan for seconds.
Notes
- Store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months. Rewarm gently in a 350°F oven for 3–4 minutes for that fresh-baked feel.
- No meat temperatures here, but if you pair these with a boozy dish, serve responsibly and keep little ones safe from alcohol in baked goods if that’s a concern.
Final Thoughts
Closing: Go on—mix, scoop, and let that kitchen smell do the convincing. Now go impress someone — or just yourself — with your homemade masterpiece!