I don't really feel like Irish cream ever goes out of season, but when we're coming up on St. Patrick's Day, it definitely gets more love! As such, I just had to make these Bailey's Chocolate Chip Cookies and get the recipe up on the blog!
These Bailey's Chocolate Chip Cookies are soft, chewy, and studded with Bailey's chocolate chips. The homemade Irish cream in both the cookies and the buttercream is out of this world!
I found these Bailey's Chocolate Chips at the grocery store and *needed* to use them in these cookies! I'm not usually big on novelty-type ingredients, but these were just too fun. If you can't find them at your local store, you can find them online [here]. Of course, if they can't be found, this recipe is still absolutely delicious with regular chocolate chips!
If you've got Irish cream in your liquor cabinet, that's perfect for this recipe. Because I'm me, I made homemade Irish cream using the recipe from Smitten Kitchen. The flavor is outstanding! It is a super easy recipe to whip up, and I highly recommend it!
I always bake my cookies on silpats. Nothing sticks to them, they can be used over and over again, and the cookies brown more slowly. If you’re interested in getting some for yourself, you can find them [here]. If you line your pans with parchment, they may be done a bit before mine were.
I used a large cookie scoop (about 3 tablespoon volume) to portion out my cookies so they’re all uniform in size (and my hands stay a lot cleaner). I really like the one that I use: link [here].
This post is short on words, but the recipe is big on flavor!! The best magic in the world is the one that takes one cookie, adds buttercream and a second cookie, and it's still just considered one cookie. That's my kind of math. 😉
Other posts you may like:
Cookie recipe adapted from Two Peas in Their Pod (link here).
Bailey's Chocolate Chip Cookies
Bailey's Chocolate Chip Cookies:
- ½ cup unsalted butter, at room temperature
- 1 cup powdered sugar, sifted
- 2 teaspoon Bailey's Irish Cream (see note)
- Preheat oven to 350F. Line baking sheets with parchments or silpats (see note) and set aside.
- In a large bowl, combine dry ingredients (flour, baking powder, baking soda, and salt). Set aside.
- In the bowl of a stand mixer, beat butter, sugar, and brown sugar until light and fluffy. Scrape down the sides of the bowl.
- Add egg and Irish cream and beat until incorporated. With the mixer running on low, gradually add the dry ingredients. Mix until just incorporated. Fold in chocolate chips (see note).
- With a large cookie scoop (see note), scoop dough onto prepared baking sheets at least 2 inches apart. Bake 12 minutes, turning the baking sheet around halfway through. Allow cookies to cool completely on a wire rack.
- Cream room temperature butter and sifted powdered sugar until well mixed and smooth.
- Add Irish cream (see note) and mix to incorporate. If the buttercream is too thin, you can add more powdered sugar to thicken it. If it seems too stiff, more cream can be added until the buttercream is the desired consistency.
- Turn half the cookies over and pipe the buttercream onto each cookie. Top with the remaining cookies to make sandwiches.Enjoy!