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, it's perfect timing for these Bailey's Chocolate Chip Cookies!
These Bailey's Chocolate Chip Cookies are soft, chewy, and studded with chocolate chips. The homemade Irish cream in both the cookies and the buttercream is out of this world!
If you enjoy this recipe, check out the posts for my Cereal Milk Tartlets, Eggless Chocolate Chip Cookies, and Chocolate Covered Graham Crackers!
Here's everything you need to whip up these cookies! Measurements for each of the ingredients are included in the recipe card, below.
Bailey's Chocolate Chip Cookies Ingredients
- Flour - Provides structure for the cookies. I used all-purpose flour.
- Baking Powder & Baking Soda - For leavening.
- Salt - To help balance and enhance the flavors of the cookies.
- Unsalted Butter - For moisture and richness. Unsalted so that you control the amount of salt in the recipe. You want your butter to be at room temperature.
- Brown Sugar - For sweetness, a subtle molasses flavor, and keeping the cookies soft and moist.
- Sugar - For sweetness and keeping the cookies moist.
- Egg - For moisture, richness, and a little leavening. You want your egg to be at room temperature. I used one large egg.
- Bailey's Irish Cream - For flavor. See hint below if you'd like to make your own!
- Chocolate Chips - Can't have chocolate chip cookies without 'em! Use whatever kind of chocolate you like! For the cookies pictured here, I used dark chocolate chips (60% cacao).
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Bailey's Buttercream Ingredients
- Unsalted Butter - For smooth richness. Unsalted butter so that you control the amount of salt in the recipe. You want your butter to be at room temperature before you start.
- Powdered Sugar - For sweetness, and because it dissolves completely, giving your frosting a smooth, creamy texture. If your powdered sugar is lumpy, you may want to sift your powdered sugar to ensure a smooth buttercream.
- Bailey's Irish Cream - For flavor.
Hint: If you've got Irish cream in your liquor cabinet, that's perfect for this recipe. 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!
Here is how to make these beauties, step by step! More detailed instructions are included in the recipe card, below.
How to Make Bailey's Irish Cream Chocolate Chip Cookies
Combine dry ingredients and set aside.
Beat butter, brown sugar, and sugar until light and fluffy.
Add egg and Irish cream and beat until incorporated.
Gradually add dry ingredients, mixing until just incorporated.
Fold in chocolate chips by hand to avoid overmixing the dough.
Scoop dough onto lined baking sheets and bake until just golden.
How to Make Bailey's Buttercream
- Cream and powdered sugar until well mixed and smooth.
- Add Irish cream and mix to incorporate.
You don't need anything special to make this recipe, but here are a few things that I used to make the process a bit easier:
- Large Cookie Scoop - I used a large cookie scoop (about 3 tablespoons in volume) to portion out my cookies so they’re all uniform in size (and my hands stay a lot cleaner).
- Nonstick Parchment or Silpats- Lining your pans with silpats or parchment will help with cleanup!
These Bailey's Irish cream cookies will keep in an airtight container for up to a week. They'll stay soft and moist for longer if you place a slice of bread in the container with the cookies (white bread works best for this so it doesn't lend any flavor to the cookies)!
For longer storage, the cookies will keep in an airtight container in the freezer for up to three months.
Other Recipes You May Like
Bailey's Chocolate Chip Cookies
Bailey's Chocolate Chip Cookies:
- 1½ cups flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, at room temperature (1 stick)
- ¼ cup sugar
- ¾ cup brown sugar, packed
- 1 egg
- 1 tablespoon Bailey's Irish Cream (see note)
- 1 cup chocolate chips
- ½ cup unsalted butter, at room temperature
- 1 cup powdered sugar, sifted
- 2 teaspoon Bailey's Irish Cream (see note)
- Preheat oven to 350° F. 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!
Nutrition information is provided as a courtesy and is only an estimate.
My family loved these! They're already asking for me to make them again.
These are a favorite at my house, too! Thanks so much for your comment, Sara!
Jess (you know the one)
Well…didn’t know I needed Bailey’s chocolate chips, but here we are!
Hahaha you can always count on me to find all the Bailey's goodies! 🙂
I wanted a cookie to use some bailey's in, and when I saw these sandwich cookies I couldn't resist! Love them!
I'm so happy you enjoyed them, Anna! Thanks so much for your review!
Hi, can we freeze the unbaked dough for later? And do we have to thaw them to room temperature or shall we bake the frozen dough right away? Thank you for the recipe!
Hello! You can freeze the dough (already portioned into balls) in an airtight container for up to four months. No need to thaw them, they will just take a little more time to bake from frozen (I estimate 2-3 minutes more, but I haven't done it with this recipe, so keep an eye on them). Thanks for your question--I hope you love them!