Decadent Baileys Irish Cream Chocolate Chip Cookies

If you’re anything like me, you have a soft spot for a warm, freshly baked chocolate chip cookie. It’s nostalgic, comforting, and never fails to hit the spot. But every now and then, I like to take something familiar and give it a little twist—and that’s exactly how these Baileys Irish Cream Chocolate Chip Cookies came to be.

They’re everything you love about a classic cookie: soft centers, chewy edges, and melty chocolate in every bite. But then comes the magic—a splash of Baileys Irish Cream that brings a subtle richness, hints of vanilla, and that unmistakable creamy cocoa flavor. It doesn’t overpower; it enhances. And let me tell you, it makes all the difference.

These cookies are perfect when you’re hosting friends, baking for a holiday treat platter, or just want to treat yourself to something a little more indulgent. Whether you’re a Baileys fan or simply looking for a more “grown-up” dessert, this recipe has your name all over it.

Let’s dive in!

Why You’ll Love These Cookies

These Baileys chocolate chip cookies are:

• Soft and Chewy – Just the right texture, with a gooey center and lightly crisp edges.

• Richly Flavored – The Baileys doesn’t just add liquid—it brings a velvety, almost mocha-like flavor that pairs beautifully with chocolate.

• Easy to Make – No fancy techniques or chilling required (unless you want to!).

• Perfect for Adults – A fun, slightly boozy dessert that feels sophisticated without being fussy.

Ingredients You’ll Need

Here’s everything you need to whip up a batch:

• 2 ¼ cups all-purpose flour

• 1 tsp baking soda

• ½ tsp salt

• ¾ cup unsalted butter, softened to room temperature

• ¾ cup packed brown sugar

• ½ cup granulated sugar

• 1 large egg

• 1 large egg yolk

• ¼ cup Baileys Irish Cream

• 1 ½ tsp vanilla extract

• 1 ½ cups semisweet chocolate chips

Note: I recommend using high-quality chocolate chips—since there aren’t a ton of ingredients here, the better the chocolate, the better the cookie.

STEP-BY-STEP INSTRUCTIONS

Step 1: Preheat and Prep Your Pans

Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside. Having everything ready before you start mixing makes this process so much smoother.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

• Flour

• Baking soda

• Salt

Set this aside. This is your dry base and you’ll be incorporating it into the wet ingredients later.

Step 3: Cream the Butter and Sugars

In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar. Use a hand mixer or stand mixer on medium speed for about 2 to 3 minutes, until the mixture is light and fluffy.

Tip: The butter should be soft but not melted. This step is key to getting that soft, chewy texture we all crave.

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Step 4: Add the Egg, Yolk, Baileys & Vanilla

Next, beat in the egg and egg yolk. Once that’s fully combined, pour in the Baileys Irish Cream and vanilla extract. Mix until everything is nice and smooth.

The Baileys adds moisture, so don’t be tempted to add any extra liquid. It’s just enough to make the dough rich and flavorful without throwing off the texture.

Welcome back! If you’re here after reading Part 1, you’ve already got that beautiful dough base going—and it smells incredible already, right? The butter, sugars, and Baileys Irish Cream create this rich, velvety mixture that’s just begging for a few more steps before baking.

Now it’s time to bring it all together and get these cookies into the oven. This part is where the dough transforms into soft, golden-brown cookies with gooey chocolate chips and just a whisper of Irish cream flavor in every bite.

Step 5: Combine the Dry and Wet Mixtures

Now that your wet ingredients are well mixed, it’s time to slowly add in the dry ingredients. Do this in two or three batches, mixing just until combined after each addition.

You don’t want to overmix here—stop as soon as you see no more dry flour. Overworking the dough can lead to tougher cookies, and we’re aiming for soft and chewy.

Step 6: Stir in the Chocolate Chips

With a spatula or wooden spoon, gently stir in the semisweet chocolate chips by hand. Doing this step manually helps avoid overmixing and ensures the chips are evenly distributed.

If you’re a chocolate lover like me, feel free to mix in a combo of semisweet and dark chocolate chunks. The contrast makes every bite feel a little fancy.

Step 7: Scoop the Dough

Using a cookie scoop or tablespoon, scoop the dough onto the prepared baking sheets. Be sure to space them about 2 inches apart, as they will spread slightly during baking.

You should get around 24 cookies from this batch, depending on the size of your scoops.

Step 8: Bake

Pop those trays into your preheated oven and bake for 10 to 12 minutes. Keep an eye on them—the edges should turn golden brown, but the centers should still look slightly soft.

This is one of those cookies that finishes baking on the sheet as it cools. Pulling them out at just the right time keeps that perfect chewy center.

Step 9: Cool Before Enjoying

Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This helps them firm up just enough to handle without falling apart.

And that’s it—you’ve just made some of the most indulgent, melt-in-your-mouth Baileys chocolate chip cookies ever.

Optional Tips & Variations

If you love customizing your cookies (and who doesn’t?), here are a few ideas to make this recipe your own:

• Chill the Dough: If you prefer a thicker cookie, chill the dough for 30 minutes before baking. This slows spreading and gives a more domed shape.

• Add a Pinch of Espresso Powder: Want to enhance the chocolate flavor? Add ½ tsp espresso powder to the dry mix.

• Top with Flaky Sea Salt: Right after baking, sprinkle a few flakes of sea salt on top of each cookie. It balances the sweetness and highlights the richness of the Baileys.

• Use Different Chocolate: Swap semisweet chips for dark, milk, or even white chocolate chips—or use a combination.

• Nutty Twist: Stir in ½ cup chopped toasted walnuts or pecans if you want a little crunch and nutty depth.

Storage Tips

Once fully cooled, store your cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy—and honestly, they might taste even better the next day.

You can also freeze the dough: scoop it into balls and freeze on a baking sheet. Once frozen, transfer to a zip-top bag. Bake directly from frozen—just add a minute or two to the bake time.