Baileys Chocolate Chip Cookies are delicious chocolate chip cookies with Baileys Irish Cream liqueur mixed in.
I have a lot of really delicious chocolate chip cookie recipes, and I certainly have a favorite chocolate chip recipe… but this recipe is a refreshing change of pace. I’ve made chocolate chip cookies with alcohol in them before (hello, bourbon!). It’s always fun to do so because people like their boozy baked goods (think rum balls or Guinness chocolate cake. This recipe for Baileys Chocolate Chip Cookies is a delicious new cookie recipe to try!
Do Baileys Chocolate Chip Cookies taste like alcohol?
These cookies don’t taste like alcohol! They have a hint of the Baileys flavor in the baked cookie, but they’re definitely not overwhelming with the Irish cream flavor.
Interestingly enough, there is a product sold that can make these cookies an even bigger Irish Cream theme. Look for Baileys Irish Cream Baking Chips! If you don’t order them on Amazon, you might be able to locate them at Walmart or other places. Otherwise, use your favorite chocolate chips or chopped chocolate.
Can I substitute something else for the Baileys?
Well, these are cookies that have alcohol in them, so if you don’t want a cookie with alcohol in it then I suggest you try baking my One Bowl Chocolate Chip Cookies or these Secret Ingredient Chocolate Chip Cookies. If you want to go with a little bit different flavor, try using Kahlua in place of the Irish Cream liqueur.
How to store chocolate chip cookies:
Keep chocolate chip cookies stored in a covered container at room temperature for up to 3 days. If you would like to freeze the cookies, place them in a sealed container separating layers using wax paper. Cookies will stay fresh in the freezer for up to 3 months. Defrost at room temperature when the the mood strikes to eat a Baileys Chocolate Chip Cookie!
What is the texture of these chocolate chip cookies?
The texture of Baileys chocolate chip cookies is smooth and lightly chewy. They are not a cakey cookie. And they are sturdy enough for stacking.
Baileys Chocolate Chip Cookies
- 3½ cups all purpose flour
- 1 teaspoons salt
- 2 teaspoons cornstarch
- ½ teaspoon baking soda
- 1½ cups brown sugar
- ½ cup white sugar
- 1½ cups (3 sticks) salted butter, at room temperature
- 2 large eggs
- 2 teaspoons vanilla extract
- ¼ cup Baileys Irish Cream liqueur
- 2 cups good quality chocolate chips (or chopped chocolate)
- In a medium bowl, whisk together the flour, salt, cornstarch, and baking soda. Set aside.
- In a separate bowl, use an electric mixer to combine the sugars and butter; beat until combined. Mix in the eggs, vanilla, and Baileys.
- Add in the dry ingredients, and mix until fully incorporated. Stir in the chocolate chips.
- Cover the bowl with plastic wrap, and refrigerate for at least 1 hour.
- Preheat the oven to 350 degrees, and line baking sheets with parchment paper or silpat mats.
- Use a cookie scoop to scoop the dough onto the prepared baking sheets.
- Bake for 12 to 14 minutes or until golden brown. Remove and allow to cool for about 10 minutes. Move the cookies to a cooling rack to cool completely. Store the cooled cookies in a sealed container at room temperature for up to one week, or store in the freezer for up to 3 months.