Cookies

Bailey’s Chocolate Chip Cookies

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!

Bailey's Chocolate Chip Cookies

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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!

Bailey's Chocolate Chip Cookies

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!

Bailey's Chocolate Chip Cookies

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!

Bailey's Chocolate Chip Cookies

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.

Bailey's Chocolate Chip Cookies

I used a large cookie scoop (about 3 Tbsp 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].

Bailey's Chocolate Chip Cookies

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. 😉

Bailey's Chocolate Chip Cookies

Other posts you may like:

Mini Chocolate Chip Cookie Cups

Cereal Milk Tartlets

Coconut Macadamia Cookies

Flourless Peanut Butter Chocolate Chip Cookies

Chocolate Chip Shortbread

Bailey’s Chocolate Chip Cookies

Amee
These soft, chewy cookies have Bailey's chocolate chips and homemade Bailey's Irish cream in both the cookies and the buttercream!
Cookie recipe adapted from Two Peas in Their Pod (link here).
Course Dessert
Cuisine Cookies
Servings 9 sandwiches

Ingredients
  

Bailey's Chocolate Chip Cookies:

  • cups flour
  • ¾ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter, at room temperature (1 stick)
  • ¼ cup sugar
  • ¾ cup brown sugar, packed
  • 1 egg
  • 1 Tbsp Bailey's Irish Cream (see note)
  • 1 cup Bailey's Chocolate Chips (see note)

Bailey's Buttercream:

  • ½ cup unsalted butter, at room temperature
  • 1 cup powdered sugar, sifted
  • 2 tsp Bailey's Irish Cream (see note)

Instructions
 

For Cookies:

  • 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.

For Buttercream:

  • 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.

For Assembly:

  • Turn half the cookies over and pipe the buttercream onto each cookie. Top with the remaining cookies to make sandwiches.
    Enjoy!

Notes

Note on Irish Cream: 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!
Note on Bailey’s Chocolate Chips: I found these Bailey’s Chocolate Chips at the grocery store and *needed* to use them in these cookies! 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!
Note on silpats: 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.
Note on cookie scoop: I used a large cookie scoop (about 3 Tbsp 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].

Did you make this recipe?

I’d love to hear all about it! Leave a review below, then snap a pic and tag me on Instagram!

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