Bailey’s Chocolate Chip Cookies

These Bailey’s Chocolate Chip Cookies combine buttery dough, gooey chocolate chips, and a smooth hint of Irish cream. Its thick, chewy, golden-edged cookies are easy to make, and perfect for St. Patrick’s Day or any time you want something a little special.

With just 10 minutes of prep and a simple chill in the fridge, this dough comes together effortlessly before baking to golden perfection.

I LOVE St. Patrick’s Day, like, genuinely, it is one of my favorite times of the year (perhaps because I’m in Savannah, Georgia…with the 2nd largest St Patty’s parade in the country, it’s kindof a big deal down here!)

These Bailey’s Chocolate Chip Cookies? They are basically everything I love about this holiday wrapped up in one perfect bite. After sharing my Shamrock Shake Pie and St. Patrick’s Day Cupcakes with you, I could not stop there. Because St. Patrick’s Day deserves a full dessert spread and these cookies belong at the center of it.

Why I love this recipe

• These cookies are buttery, chewy, loaded with semi-sweet chocolate chips.
• The Baileys flavor is subtle but noticeable as it adds a warmth and creaminess that makes these cookies feel extra special without being overpowering.
• The prep is so quick and easy. I can have the dough ready in 10 minutes, and the rest is just waiting.
• Chilling the dough is a game-changer. It only takes 2 hours, but it makes the cookies thicker, chewier, and just better in every way.

Ingredients

• all-purpose flour
• salt
• baking soda
• unsalted butter
• brown sugar
• granulated sugar
• vanilla extract
• Baileys Irish Cream
• large eggs
• semi-sweet chocolate chips

Step by step

1. In a medium bowl, whisk together the flour, salt, and baking soda. Set aside.
2. In a large bowl, beat the butter and both sugars for 1 to 2 minutes until light and creamy.
3. Mix in the vanilla extract, Baileys, and eggs until fully incorporated.
4. Add half of the flour mixture and half of the chocolate chips. Gently fold until mostly combined.

1. Add the remaining dry ingredients and chocolate chips. Fold just until everything is evenly mixed.
2. Cover the dough and refrigerate for at least 2 hours.
3. When ready to bake, preheat the oven to 375°F. Line a baking sheet with parchment paper.
4. Use a 1½ inch cookie scoop to portion the dough onto the prepared baking sheet, spacing them at least 2 inches apart.
5. Bake for 9 to 11 minutes, or until the edges turn golden brown.
6. Remove from the oven and allow the cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.

Variations

Dark chocolate chips are a great substitute in this recipe. Their deeper flavor pairs perfectly with the Irish Cream. If you prefer not to use the alcohol in the recipe, swap the Baileys for Irish Cream coffee creamer.

Storage

The dough can stay chilled in the refrigerator for up to a week, making it perfect for spreading out baking over a week if you’re prepping for a big St. Patty’s party. For extended storage, freeze it the dough for up to four months. When ready, scoop and bake for fresh cookies; just add a couple of extra minutes to the baking time.

Keep the baked Bailey’s Chocolate Chip Cookies in an airtight container at room temperature for up to 5 days. To keep them soft, you can place a slice of bread in the container — it helps retain moisture.

If you try this recipe please comment and rate it below, I love hearing from you!