Christmas is the time when you want to go all out to impress. Whether you’re making cookies for the family or guests you have coming over to enjoy the festivities at your place, or you’re entering a Christmas cookie contest, we have you covered with the following Bailey’s cookie recipe.
The Irish Cream liqueur isn’t the only tempting ingredient in these cookies, since they also have chocolate chips to make them indulgent.
If you don’t like to sip Bailey’s, you can just get miniature bottles instead, and you can also change some of the ingredients to customize them. Or you can use Irish Cream flavor coffee creamer or even Half & Half if you prefer not to use Bailey’s at all, since not all the alcohol will evaporate during cooking.
Make sure you use real butter though, not margarine, because butter is what gives these cookies such a beautiful flavor and texture.
Why You’ll Love the Recipe:
These delicious cookies are extra-special, making them suitable for any occasion when you want to go all out to impress. The recipe is easy to follow and the cookies themselves taste incredible.
How to Serve Them:
One of these with a cup of coffee or even a glass of milk is sure to put a smile on your face. You can even crumble one over an ice cream sundae or mini cheesecake as a luxury topping.
Ingredients:
- All-purpose flour
- Semi-sweet chocolate chips
- Eggs
- Baking soda
- Vanilla extract
- Ground cinnamon
- Salt
- Unsalted butter
- Espresso powder
- Bailey’s Cream Liqueur
- Dark brown sugar
- White sugar
How to make Baileyes Irish Cream Chocolate Chip Cookies:
Whisk the flour, baking soda, salt, cinnamon, and espresso powder in a bowl.
Beat the butter, brown sugar and white sugar in another bowl with an electric mixer for 2 minutes.
Beat in the Bailey’s and vanilla extract.
Next, beat in the eggs, one at a time, then turn off the mixer.
Fold the flour mixture into the batter gently using a wooden spoon.
Don’t overmix – as soon as the flour is incorporated it’s done.
Fold in the chocolate chips, then cover the bowl and chill for at least 2 hours.
Preheat the oven to 375°F and line a pair of cookie sheets with parchment paper.
Let the dough sit on the countertop for 10 minutes if it’s been in the fridge.
Roll 3 tablespoons of dough in your palms and put it on the parchment paper lined baking tray, pressing down a little.
Repeat with the rest of the dough, leaving space for the cookies to expand.
Bake for 10 minutes or until the cookies are golden on the edges.
Let them cool on the baking sheets for 15 minutes and then transfer to a cooling rack.
Extra-special occasions call for extra-special treats, and these cookies are truly wonderful. You can even some for friends or neighbors. Wrapping them in cellophane and finishing the package off with a bow is a great way of making someone’s day.
Baileyes Irish Cream Chocolate Chip Cookies
Ingredients
- 2½ cups all-purpose flour
- 12 ounces semi-sweet chocolate chips
- 2 large eggs at room temperature
- 1 teaspoon baking soda
- 1½ teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- ¾ teaspoon salt
- 2 sticks unsalted butter at room temperature
- 1½ teaspoons espresso powder
- 3 tablespoons Bailey’s Cream Liqueur
- 1 cup dark brown sugar
- ½ cup white sugar
Instructions
- Whisk the flour, baking soda, salt, cinnamon, and espresso powder in a bowl.
- Beat the butter, brown sugar and white sugar in another bowl with an electric mixer for 2 minutes.
- Beat in the Bailey’s and vanilla extract.
- Next, beat in the eggs, one at a time, then turn off the mixer.
- Fold the flour mixture into the batter gently using a wooden spoon.
- Don’t overmix – as soon as the flour is incorporated it’s done.
- Fold in the chocolate chips, then cover the bowl and chill for at least 2 hours.
- Preheat the oven to 375°F and line a pair of cookie sheets with parchment paper.
- Let the dough sit on the countertop for 10 minutes if it’s been in the fridge.
- Roll 3 tablespoons of dough in your palms and put it on the parchment paper lined baking tray, pressing down a little.
- Repeat with the rest of the dough, leaving space for the cookies to expand.
- Bake for 10 minutes or until the cookies are golden on the edges.
- Let them cool on the baking sheets for 15 minutes and then transfer to a cooling rack.
Can You Make Them Ahead?
Yes, you can. In fact, you can prepare the dough up to 3 days ahead, as long as you keep it covered and refrigerated. Refrigerating the dough helps achieve a chewy, thick cookie. If you prefer them less chewy and thinner, you can omit or shorten this step.
Storage Instructions:
Keep them in an airtight container or cookie jar on the countertop and eat within a few days.
Variations and Substitutions:
Use another type of chocolate chips if you want, perhaps white ones, or sub Bailey’s flavored coffee creamer for the Bailey’s liqueur. You can also shorten the chilling time if you don’t mind them coming out thinner and less chewy.
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