Cream Chocolate Chip Cookies

In our household, chocolate chip cookies are more than just a treat; they are a cherished tradition with individual preferences. While my son remains a loyal purist, insisting on savoring the classic version and nothing else, the rest of us delight in exploring new variations of this beloved cookie. There’s an enchantment to chocolate chip cookies that transcends their form, whether it’s the timeless charm of the classic recipe or the excitement of discovering a new and delightful twist.

One ingredient that often finds its way into my baking arsenal is Baileys Irish Cream. Its presence in these cookies elevates them to a whole new level of decadence and indulgence. I typically keep a bottle on hand, but for those who prefer not to commit to a larger purchase, mini bottles are easily available at liquor stores. The addition of Baileys Irish Cream creates a cookie that’s truly fantastic and suitable for any time of the year, making every bite a delightful experience.

While these cookies shine as a delightful treat throughout the year, I especially encourage making a batch to celebrate St. Patrick’s Day. The hint of Irish flair in each bite will surely add a touch of magic to the festivities.

For those who prefer to forgo the alcohol, don’t worry – the Notes section at the bottom of the recipe provides a couple of delightful ideas to ensure everyone can enjoy these cookies to the fullest.

Whether you stick to the classic or venture into the world of Baileys-infused chocolate chip cookies, the joy and magic of this timeless treat are guaranteed. Embrace your favorite version or experiment with new variations, and let the enchantment of chocolate chip cookies fill your home with warmth and happiness. With each batch, create memories and moments that will linger in your hearts and palates for years to come.


2 1/2 cups all-purpose flour
3/4 tsp. salt
1 tsp. baking soda
1/2 tsp. ground cinnamon
1 1/2 tsp. espresso powder
2 sticks (1 cup) unsalted butter, at room temperature
1 cup dark brown sugar, packed
1/2 cup granulated sugar
1 1/2 tsp. vanilla extract
3 Tbsp. Irish Cream Liqueur (I use Baileys because that is what we keep on hand)
2 large eggs, at room temperature
12 ounces semi-sweet chocolate chips


In a large bowl combine flour, salt, baking soda, cinnamon, and espresso powder; whisk well to combine then set aside.

In a separate large bowl, using a handheld electric mixer (or in the bowl of a stand mixer fitted with the paddle attachment) combine butter, dark brown sugar, and granulated sugar on medium-speed. Beat until light and fluffy – about 2 minutes and scrape the sides and bottom of the bowl as needed.

Add the vanilla extract and Irish Cream Liqueur – beat until combined.

One at a time, beat in the eggs – after adding each egg, beat for about 15 seconds to fully incorporate the egg. Turn the mixer off.

Using a wooden spoon or sturdy rubber spatula, gently fold the flour mixture into the wet ingredients, stirring only until the flour begins to disappear. Do not over mix.

Gently fold in the chocolate chips.

Cover the bowl and chill the dough for at least 2 hours before baking (if you do not need the cookies for a couple of days and are making the dough early, the dough will keep in the refrigerator up to 3 days). Refrigerating the dough prior to baking helps keep the cookies thicker and chewier.

If you do not have time to wait for the dough to chill, or if you prefer a thinner cookie, proceed to the next step – “When you are ready to Bake the Cookies!”

When you’re ready to Bake the Cookies!

Preheat oven to 375 degrees (F) – Line two large baking sheets with parchment paper and set aside.

** If the dough is in the refrigerator, set it on a counter for 5-10 minutes before forming dough balls.

Scoop about 3 tablespoon of dough and roll it between your palms to form a large ball (about 1/4 cup), then place on prepared sheets (make sure to leave enough room in between each cookie for inevitable spreading). Continue this process until you have shaped all the dough.

Place baking sheets in preheated oven, one at a time, and bake for 10 to 12 minutes – the edges should be golden brown and the center soft. Be careful not to overbake the cookies.

After removing from the oven, let the cookies cool on the baking sheet for 15 minutes before transferring the cookies to a cooling rack.


* If you prefer smaller cookies, make the dough balls half of the size described in the directions. Make sure you leave space between each on the baking sheet because they will still spread. If you chill the dough, the cookies will still be thicker and chewier, just smaller. If you bake without chilling the dough, the cookies will still spread out more and be thinner. Smaller cookies may require less bake time so start checking on them around 8 minutes. Remember you are looking for a golden-brown color and the center will still be soft.

* Unless you cannot have butter, it is important to use real butter in these cookies for the best flavor and texture. The recipe also calls for unsalted butter but if you only have salted butter just cut back the salt you add. I only buy salted butter and I just use less salt.

Notes on alcohol and non-alcoholic substitutions

* During the baking process, not all the alcohol evaporates from these cookies. A common misconception is that all alcohol evaporates from foods that when heated. However, there is a time element to consider, and cookies are not in the oven long enough for all the alcohol to evaporate.

Options for making these cookies without any alcohol

1. Substitute the Irish Cream Whiskey with an Irish Cream flavored coffee creamer. International Delight offers this flavor but there may be other brands at your local stores.
2. Substitute half-n-half or cream for the Irish Cream Whiskey and use Baileys Irish Cream Baking Chips in place of regular chocolate chips.


Baileys Irish Cream Chocolate Chip Cookies have become a cherished treasure in our family’s baking repertoire. With each member having their preferred version of chocolate chip cookies, these delightful treats cater to the purists and the adventurous alike. The infusion of Baileys Irish Cream adds an irresistible touch of indulgence, elevating these cookies to a level of decadence that makes them a standout favorite.

While my son remains dedicated to the classic version, the rest of us revel in the excitement of trying new variations, and the addition of Baileys has certainly left a lasting impression. Having a bottle of Baileys Irish Cream on hand is a delightful convenience, but mini bottles available at liquor stores offer a perfect alternative for those looking to sample its magic without committing to a larger purchase.

The enchantment of Baileys Irish Cream Chocolate Chip Cookies transcends any specific time of the year, making them an appropriate and irresistible treat throughout all seasons. However, I can’t help but encourage making a special batch to celebrate St. Patrick’s Day, where the Irish flair of these cookies beautifully complements the festivities.

For those who prefer to omit alcohol, rest assured that the recipe’s Notes section offers creative alternatives, ensuring that every member of the family can indulge in the delight of these cookies.

Baileys Irish Cream Chocolate Chip Cookies have become a symbol of warmth, joy, and togetherness in our home. With each bite, we create new memories and savor the magic of this timeless treat. These cookies hold a special place in our hearts, and their inviting aroma fills our home with an air of comfort and happiness.
Whether shared with loved ones, enjoyed as a personal treat, or gifted to friends, these cookies bring delight and a touch of Irish charm to any occasion. Embrace the joy of baking and savor the blissful moments that Baileys Irish Cream Chocolate Chip Cookies bring to your table.

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