Irish Cream Chocolate Chip (Print Version)

Soft, chewy cookies featuring Irish cream and rich chocolate chips for a festive touch.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 3/4 cup unsalted butter, softened
05 - 3/4 cup packed brown sugar
06 - 1/4 cup granulated sugar
07 - 2 large eggs
08 - 1/4 cup Irish cream liqueur
09 - 1 teaspoon pure vanilla extract

→ Add-ins

10 - 1 1/2 cups semisweet chocolate chips
11 - 1/2 cup chopped toasted pecans or walnuts, optional

# How to Make It:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt.
03 - In a large bowl, beat softened butter, brown sugar, and granulated sugar together until light and creamy, approximately 2 minutes.
04 - Add eggs, Irish cream liqueur, and vanilla extract to the butter mixture. Beat until well combined.
05 - Gradually add dry ingredients to wet mixture, mixing just until combined.
06 - Fold in chocolate chips and nuts if using.
07 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing approximately 2 inches apart.
08 - Bake for 11 to 13 minutes, or until edges are golden and centers appear just set.
09 - Cool on baking sheets for 3 minutes, then transfer to a wire rack to cool completely.

# Additional Tips::

01 -
  • The Irish cream liqueur adds a subtle sophistication that makes people ask what your secret ingredient is, and you get to be mysterious about it.
  • They bake in under 15 minutes, which means you can actually pull warm cookies from the oven without spending half your evening in the kitchen.
  • The texture is that rare combination of crispy edges and genuinely chewy centers—not the kind of cookie that hardens overnight either.
02 -
  • Room temperature ingredients mix together more smoothly and incorporate air better—pull your butter and eggs out about an hour before baking, and it genuinely makes a difference in texture.
  • The moment you see golden edges is your signal; these cookies will firm up as they cool, so pulling them out when they look slightly underdone in the center is how you get that perfect chewy texture.
03 -
  • Invest in a good quality Irish cream liqueur because cheaper versions can taste artificial or overly sweet—Baileys is the standard, but there are other quality options that work great.
  • If you've already scooped the dough and realize you're out of time, freeze the portioned cookies on a baking sheet first, then transfer them to a freezer bag—you can bake them straight from frozen, just add two minutes to the baking time.
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