Baileys Irish Cream Chocolate Chip Cookies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
