These Baileys Irish Cream Chocolate Chip Cookies are so creamy, delicious and packed with flavor! Whip up a batch for St. Patrick’s Day!
My kids love cookies! Their favorite? My Sensational Chocolate Chip Cookies, especially when they are right out of the oven. Since St. Patrick’s Day is just around the corner, here’s a little twist. Add in some Baileys Irish Cream to your batter. The result? A super, creamy cookie loaded with flavor. To enhance that rich creaminess of the Baileys, I added in a little cinnamon too. In addition, they are super easy to make!
Top 5 Essentials for Baking Cookies
- Baking sheets: baking sheets make a huge difference when baking cookies. Years ago, my sister-in-law bought me a Doughmakers baking sheet and it’s amazing! For most of my cookies, this is my go-to baking sheet. It’s pebbled design promotes even baking and cooling. It’s so easy to remove your cookies and the sheet is extremely light weight.
- Use a good mixer: if you like to bake invest in a good mixer. I love my Kitchen Aid Stand Mixer. For most of my recipes, I use this mixer. However, a good hand mixer can be used as well.
- Cookie scoop: for round and evenly portioned cookies, use a cookie scoop.
- Wire racks: if you haven’t invested in a wire rack or two, you should. Placing your baked goods on wire racks help with both cooling and eliminating carryover baking.
- Thin spatula: a thin spatula will help you to remove your cookies from the baking sheet with ease. It will also help to eliminate cookie distortion when removing.
Baileys Irish Cream Chocolate Chip Cookies-Ingredients
- 1/2 cup butter (softened)
- 1/2 cup vegetable shortening
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 1 1/2 tsp pure vanilla extract
- 2 eggs
- 3 tbsp Baileys Irish Cream
- 2 1/2 cups flour
- 1 tsp salt
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees.
- In a stand mixer with a paddle attachment, beat butter and vegetable shortening.
- Add brown sugar, granulated sugar, pure vanilla extract and beat until combined.
- Drop in eggs, one at a time, beating after each addition.
- Add Baileys Irish Cream and beat until combined.
- In a mixing bowl add flour, salt, baking soda and cinnamon and mix together. Add to mixing bowl and beat until combined.
- Fold in chocolate chips.
- Using a cookie scoop, drop dough onto baking sheet 2 inches apart.
- Bake for 10 minutes or until the edges of the cookie start to brown.
- Remove from oven, let sit on the baking sheet for about 1-2 minutes. Then move to a wire rack. Cool completely.
- Serve and enjoy!
- To freeze: store in an airtight container, placing wax paper between layers for up to three months.
For other Chocolate Chip Cookies recipes try:
Bakery Style Chocolate Chip Cookies
Coconut Oatmeal Chocolate Chip Cookies
Easy Peanut Butter Chocolate Chip Cookies
Red Velvet White Chocolate Chip Cookies
Salted Double Dark Chocolate Cookies
Sensational Chocolate Chip Cookies
Baileys Irish Cream Chocolate Chip Cookies
These Baileys Irish Cream Chocolate Chip Cookies are so creamy, delicious and packed with flavor! Whip up a batch for St. Patrick's Day!
Equipment
- Baking Sheets
- Stand mixer with paddle attachment or hand mixer
- Cookie Scoop
Ingredients
- 1/2 cup butter softened
- 1/2 cup vegetable shortening
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 1 1/2 tsp pure vanilla extract
- 2 eggs
- 3 tbsp Baileys Irish Cream
- 2 1/2 cups flour
- 1 tsp salt
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees.
- In a stand mixer with a paddle attachment, beat butter and vegetable shortening.
- Add brown sugar, granulated sugar, pure vanilla extract and beat until combined.
- Drop in eggs, one at a time, beating after each addition.
- Add Baileys Irish Cream and beat until combined.
- In a mixing bowl add flour, salt, baking soda and cinnamon and mix together. Add to mixing bowl and beat until combined.
- Fold in chocolate chips.
- Using a cookie scoop, drop dough onto baking sheet 2 inches apart.
- Bake for 10 minutes or until the edges of the cookie start to brown.
- Remove from oven, let sit on the baking sheet for about 1-2 minutes. Then move to a wire rack. Cool completely.
- Serve and enjoy!
- To freeze: store in an airtight container, placing wax paper between layers for up to three months.
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