Bailey’s Irish Cream Cookies
These Bailey’s Irish Cream Cookies are soft, buttery, and infused with Bailey’s, giving them a delicious Irish twist. Perfect for St. Patrick’s Day, holiday baking, or any time you want a little Irish flair in your dessert!
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American-Irish
Ingredients
Scale
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ½ cup granulated sugar
- 1 large egg
- 2 tablespoons Bailey’s Irish Cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon (optional, enhances flavor)
- 1 cup semi-sweet or dark chocolate chips
Instructions
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Preheat & Prep:
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
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Cream Butter & Sugars:
- In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
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Add Wet Ingredients:
- Mix in egg, Bailey’s Irish Cream, and vanilla extract until smooth.
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Combine Dry Ingredients:
- In another bowl, whisk together flour, baking soda, salt, and cinnamon.
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
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Fold in Chocolate Chips:
- Stir in chocolate chips, ensuring they are evenly distributed.
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Scoop & Bake:
- Drop tablespoon-sized dough balls onto the prepared baking sheet, spacing 2 inches apart.
- Bake for 10-12 minutes, or until edges are golden brown but centers are slightly soft.
-
Cool & Serve:
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Enjoy warm or store for later!
Notes
- Want an extra Bailey’s kick? Add 1 teaspoon of Bailey’s to a chocolate drizzle or frosting for extra flavor.
- Prefer a crunchier texture? Bake for an additional 2 minutes.
- Storage: Store in an airtight container at room temperature for 5 days or freeze for up to 3 months.
Find it online: https://ukfinda.com/baileys-irish-cream-cookies/