Bailey’s Cream Cookies
Bailey’s Irish Cream Cookies: Decadent recipe for rich, delicious treats.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Total Time: 31 minutes
- Yield: 24 cookies
- Category: Dessert
- Cuisine: American, Irish
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/4 cup Bailey’s Irish Cream Liqueur
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
- OPTIONAL: 1/2 cup powdered sugar (for dusting)
- For Bailey’s Irish Cream Glaze:
- 1 1/2 cups powdered sugar
- 3 tablespoons Bailey’s Irish Cream Liqueur
- 1-2 tablespoons milk or heavy cream
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside.
- In a separate, larger bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light, fluffy, and pale in color (2-3 minutes).
- Beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
- Stir in the pure vanilla extract and Bailey’s Irish Cream Liqueur until just combined.
- Slowly add the dry ingredient mixture to the wet ingredients in two or three additions, mixing on low speed until just incorporated. Do not overmix.
- Fold in the semi-sweet chocolate chips by hand until evenly distributed.
- Using a 1.5 to 2-tablespoon cookie scoop, drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 9-11 minutes, or until the edges are just set and the centers still look slightly soft. Avoid overbaking.
- Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- To make the glaze: In a medium bowl, whisk together the powdered sugar, Bailey’s Irish Cream Liqueur, milk or heavy cream (start with less and add more if needed), and pure vanilla extract until smooth and pourable. Adjust consistency as needed.
- Once cookies are completely cool, generously drizzle the Bailey’s Irish Cream Glaze over each cookie. Let the glaze set for about 15-20 minutes at room temperature before serving.
Notes
Oh, get ready to fall head over heels for these truly irresistible Bailey’s Irish Cream Cookies! These aren’t just any cookies; they’re a little taste of grown-up indulgence, perfectly marrying the classic comfort of a soft, chewy cookie with the luxurious, creamy kick of Irish cream. Each bite delivers a delightful melt-in-your-mouth experience, featuring a tender crumb studded with rich chocolate, and bathed in that unmistakable, subtly boozy aroma. They’re so special, they’ll instantly become your go-to for cozy evenings, festive gatherings, or simply when you need a decadent pick-me-up.