Baileys Irish Cream Chocolate Chip Cookies Recipe

Introduction

These Baileys Irish Cream Chocolate Chip Cookies combine rich, creamy flavors with classic chocolate chips for a deliciously indulgent treat. They’re perfect for sharing during festive gatherings or simply enjoying with a cup of coffee.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 1/4 cup Baileys Irish Cream
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups semi-sweet chocolate chips
• 1/2 cup chopped pecans (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Step 2: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Step 3: Beat in the eggs, one at a time, then stir in the Baileys Irish Cream and vanilla extract until well combined.
4. Step 4: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Step 5: Gently fold in the semi-sweet chocolate chips and chopped pecans (if using) until evenly distributed throughout the dough.
6. Step 6: Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Step 7: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden while the centers remain soft.
8. Step 8: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For a nut-free version, simply omit the chopped pecans or substitute with an equal amount of extra chocolate chips.
• Chilling the dough for 30 minutes before baking can help the cookies hold their shape better.
• Try using white chocolate chips or a mix of milk and dark chocolate chips for a different flavor twist.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed bag or container for up to 3 months. To reheat, warm in a low oven for a few minutes or microwave briefly to enjoy a soft, freshly baked texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute Baileys Irish Cream with another liqueur?

Yes, you can substitute Baileys with other cream-based liqueurs or flavored extracts, but it will slightly alter the flavor profile. Adjust according to your taste preference.

What can I do if my cookies spread too much while baking?

Try chilling the dough before baking and ensure you are not using melted butter. Also, spacing the cookies properly on the baking sheet helps prevent them from merging together.

Baileys Irish Cream Chocolate Chip Cookies Recipe

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★★★★★

4.9 from 145 reviews

Delight in these rich and chewy Baileys Irish Cream Chocolate Chip Cookies, where the smooth, creamy flavor of Baileys blends perfectly with semi-sweet chocolate chips and a hint of vanilla. These cookies offer a decadent twist on a classic favorite, ideal for sharing at gatherings or enjoying as a comforting treat.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Total Time: 27 minutes
• Yield: 24–30 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 1/4 cup Baileys Irish Cream
• 1 teaspoon vanilla extract

Dry Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Add-ins

• 2 cups semi-sweet chocolate chips
• 1/2 cup chopped pecans (optional)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is light, fluffy, and well combined, creating a smooth base for your cookies.
3. Add Eggs and Liquids: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition. Then stir in the Baileys Irish Cream and vanilla extract until fully blended for a rich, aromatic dough.
4. Combine Dry Ingredients: In a separate bowl, whisk the all-purpose flour, baking soda, and salt together. Gradually add these dry ingredients to the wet mixture, stirring just until combined to avoid overmixing and keep the cookies tender.
5. Fold in Chocolate Chips and Nuts: Gently fold in the semi-sweet chocolate chips and optional chopped pecans, distributing them evenly throughout the dough for bursts of flavor and crunch in every bite.
6. Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets. Leave about 2 inches of space between each to allow for spreading during baking.
7. Bake the Cookies: Bake in the preheated oven for 10-12 minutes. Look for edges that are lightly golden while the centers remain soft, ensuring a chewy and moist texture.
8. Cool the Cookies: Let the cookies cool on the baking sheets for about 5 minutes to set before transferring them to a wire rack to cool completely, preventing them from breaking.

Notes

• For a nut-free version, exclude the pecans or substitute with an equal amount of additional chocolate chips.
• Ensure the butter is softened, not melted, for proper creaming with the sugars.
• Do not overmix the dough once the flour is added to maintain tender cookies.
• Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
• Use parchment paper or silicone baking mats to prevent sticking and facilitate even baking.

Keywords: Baileys, Irish Cream, chocolate chip cookies, easy cookies, dessert, baking, chocolate chips, pecans