Baileys Irish Cream Cookies
Irish cream cookies are soft cookies made with Baileys and baking chips. They’re easy to make and a great dessert for St. Patrick’s Day.
I like drinking a glass of Baileys Irish cream every so often but I enjoy baking with it more. It’s a great ingredient to add to baked goods like these Irish cream cookies.
With St. Patrick’s Day coming up I’ve been making several different Irish cream desserts like brownies and mug cakes. These Irish cream cookies are the newest recipe for my collection and I really enjoyed how they turned out.
Recipe Notes
I kept this recipe simple so that the Irish cream flavor would not be overpowered and get lost in the cookie dough.
I also used some delicious cappuccino chips I bought from King Arthur’s Flour. The chips are creamy chocolate flavored with coffee. If you can’t find them, you can also use milk chocolate chips.
These Irish cream cookies have a soft and chewy texture. They’re like chocolate chip cookies with the taste of Irish cream. I love how simple they are to make – it’s a nice, quick St. Patrick’s Day cookie recipe.
Ingredients
- All-purpose flour
- Baking soda
- Baking powder
- Room temperature unsalted butter
- Granulated sugar
- Large egg
- Vanilla extract
- Baileys Irish Cream
- Cappuccino chips or milk chocolate chips
Tip: If you want to dress them up, add some sprinkles to the cookie dough!
How to Make Them
Preheat the oven to 350°F. Line baking sheets with silpat mats or parchment paper. In a medium bowl, whisk the flour, baking soda, and baking powder.
In a large bowl, cream the butter and sugar with a hand mixer until smooth. Beat in egg, Baileys, and vanilla. Add the dry ingredients at low speed until dough is formed.
Add the chips and mix on low speed until they are mixed into the dough. Form the dough into balls about 1 1/2 inches in diameter and place them on the prepared baking sheet. Use your palm to press the cookies down so that they form round discs.
Bake them for about 11 minutes or until they are light brown around the edges. The cookies will be slightly puffy when you first take them out of the oven but they will flatten as they cool.
Is there a non-alcoholic substitute for Baileys?
I’ve only tested this recipe with Irish cream liqueur, but I think the same amount of Irish cream coffee creamer will work, too.
I can’t find cappuccino chips. What else can I use?
You can make Irish cream chocolate chip cookies with any kind of chocolate chips like semi-sweet, milk, or dark chocolate chips. You can use white chocolate chips, too.
Storage Tips
Store the cooled cookies in an airtight container. They will keep for two to three days at room temperature.
You can also freeze them for up to three months.
More Dessert Recipes with Baileys
Baileys Cookies
Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup unsalted butter, softened
- 1 1/2 cups white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cups baileys
- 1 1/2 cup cappuccino chips
Instructions
- Preheat oven to 350°F. Line baking sheets with silpat mats. In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
- In a large bowl, cream together the butter and sugar until smooth. Beat in egg, baileys and vanilla. Add in flour mixture at low speed until dough is formed. Add cappuccino and mix on low speed until chips are mixed into dough. Roll dough into balls about 1 1/2 inch in diameter and place onto ungreased cookie sheets lined with parchment paper about 2 inches apart. Press palm of hand down on each cookie, so that they form round discs.
- Bake about 11 minutes in the preheated oven, or until light brown around the edges. Cookies will be slightly puffy when taken out from oven and will flatten after they cool.
Where were you able to find the cappuccino chips?
You may be able to find them on Amazon or you can use milk chocolate chips!
This is the kind of cookie you want to lick the bowl and beaters !
I just finished the first batch. The batter was quite stickey. Is this normal ? I added 1/2 cup more flour and was still stickey. I didn’t add any more. The cookies were already flat before cooling. I am refridgerating the rest of the batter to see if that helps. They look wonderful and I’m sure they will be fine.. Just wondering if I missed a direction. I plan to fill with Baileys buttercream for cookie sandwiches. Yum !
the dough should be a little sticky
Hi I was just wondering where I can but the cappachino chips. I’m in canada
i purchased mine online from king arthur flour
I made these last night and they are ridiculously good. Taking them to a cookout this weekend, I think it’s a safe assumption they’ll go over well
I’m so thrilled to hear that!
Hi, my sister-n-law & I made these, today.
They were very easy to make & we choose to use chocolate chips & they were delicious.
Only 2 small things, we didn’t taste the Baileys 🙁 but we are going to make more and adjust the recipe ever so slightly.
Plus the recipe doesn’t state how many cookies can be made. We had 3 baking trays and a total of 40 cookies ha ha
Thank you for a very easy, quick recipe and it was so much fun 🙂
The bailey’s flavor is quite light. The addition of the cappuccino chips help to enhance the bailey’s flavor. while chocolate chips works, the chocolate might have overwhelmed the bailey’s taste. Hopefully if you up the baileys it will help. or maybe leave out the chocolate chips.
I made these this week for a St. Paddy’s Day Potluck at work. Since I didn’t have Cappucino Chips, I substituted in White Chocolate, but everything else the same.
They are amazing!
Oh I was just thinking white chocolate chips would be a good substitute since the cappuccino flavored chips have a white chocolate base. So glad you enjoy them!
Yum, these sound like the best cookies!
I like how simple they are. I’ve seen Baileys cookies that use glaze on top but I really wanted these to be easy and quick to make.
Oh my – these sound DIVINE!! Wish we could get cappuccino chips in Australia/New Zealand. Never seen them here!! Wonder if choc chips would work? Not sure if hubby would approve of seeing that much of his Bailey’s disappearing into a cookie batter though…..
You could try choc chips. I’ve only seen the cappuccino ones through King Arthur’s Flour website online.
This seems delicous! Can you maybe subsitute the cappuccino chips for something else? We don’t have them around here.
Um, I’m sure you can use different chips, it will just change the flavor around. Maybe chocolate ones?