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These Baileys Chocolate Cookies are tender, chewy and melt in your mouth! They have just the right amount of Baileys flavor – not too overpowering, but definitely there. The combination of Baileys and chocolate is pure heaven in a cookie!
This cookie recipe has been on my site for quite a while. It was delicious in it’s original form, but it’s even better now with a new update. The recipe hasn’t changed too much, but I did reduce the flour and remove the cornstarch to allow for the cookies to spread more. They were tasty before, but now they really melt in your mouth. Plus, less flour means you taste the Baileys even more. Yay for Baileys!
Baileys and Chocolate Perfection
These baileys chocolate cookies truly are a treat. Here’s why you’ll love them.
- Simple, but festive – As far as desserts go, cookies tend to be on the simple side. But the unique flavor, amazing texture and pretty glaze you can add to these makes them a little more special than average.
- Soft and chewy. These cookies are incredibly tender and chocolatey. They are the perfect size for snacking, dipping into milk or sharing at a party. But, best of all, they have an irresistible chewy texture.
- Baileys and chocolate – I’ve already told you how much I love these flavors together, but they truly are great. The Baileys isn’t overpowering in these, but it’s definitely there and so yummy.
- Easy to make – These are a straightforward cookie recipe, no refrigeration time needed. I did a little Baileys glaze to some of them (more Baileys flavor – yay!), but you certainly don’t have to.
Key Ingredients
You don’t need much for these cookies and may even have everything on hand. You’ll find exact measurements if you scroll to the recipe card below.
- Cocoa powder – I used natural unsweetened, but you could also use a Dutch processed cocoa powder for a deeper chocolate flavor. I do think you taste the Baileys more with the regular cocoa.
- Salt – A little salt goes a long way. It brings out the natural flavors of the cookie.
- Irish Cream Liqueur – You can use any brand. I typically use Baileys Irish Cream.
- Powdered sugar – You’ll only need this if you are adding the drizzle of glaze to your cookies. They are delicious without it, but have a fun look and a little more Baileys flavor with it. Add cream to the powdered sugar until you have a drizzling consistency.
The full recipe can be found in the recipe card below, but here are some step-by-step photos to give a visual of the process. Be sure to scroll to the recipe card below for more detailed instructions.
Prep cookie dough: Combine the dry ingredients in a medium sized bowl and set aside. Cream the butter and sugars until light in color and fluffy. Add the egg and vanilla extract and mix until well combined, then add the Baileys. Add the dry ingredients and mix until well combined.
Roll and bake: Scoop 2 tablespoons at a time and roll into balls. Place the cookie dough balls on the lined cookie sheet and bake for 7-9 minutes. Remove from the oven let cool for 3-4 minutes, then remove to a cooling rack to finish cooling.
Decorate: It’s optional, but the glaze is delicious. Once the cookies have cooled completely, combine the powdered sugar and 2 tablespoons of Baileys. Add additional Irish cream, if needed, until it comes together. If you thin it out too much, you can add a little more powdered sugar. Drizzle the glaze over cookies and allow to dry, then serve.
- Measure flour properly. A common mistake is adding too much flour and having cookies that don’t spread properly. Use the spoon and level method or a food scale. Check out my tutorial for How to Measure Flour Correctly for more tips.
- Use a cookie scoop. I recommend a 2 tablespoon cookie scoop. It will make your cookies all the same size and help them to bake evenly and spread properly.
- Use light-colored trays. Cookies bake more evenly and will keep their soft and chewy center better if the baking tray is a light color.
- Cool cookies completely. Don’t add the glaze the cookies before they’ve had time to cool completely, or the glaze will melt into the cookies.
Do I Have To Use The Glaze?
You certainly don’t. I like the look of it and the extra touch of Baileys flavor, but you can leave it off it you’d like. The cookies are delicious either way.
How To Store and Freeze Them
- Storage. You can store your cookies in an air-tight container at room temperature. They’re best if eaten within 3-4 days.
- Freezer. Place the cookies in a freezer safe container or Ziplock bag. Store in the freezer for up to 3 months. Thaw the cookies in the fridge before enjoying.
Other Baileys Dessert Recipes
- Bailey’s Chocolate Poke Cake
- No Bake Baileys Irish Cream Cookie Balls
- Mini Bailey’s Chocolate Cheesecake Trifles
- Mini Bailey’s Chocolate Cheesecakes
- No Bake Bailey’s Chocolate Cheesecake
This recipe was originally published 3/6/2014. For that recipe, download the recipe PDF.
Print
- Prep Time: 25 minutes
- Cook Time: 7 minutes
- Total Time: 32 minutes
- Yield: 24-26 cookies
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
These Baileys Chocolate Cookies are tender, chewy and melt in your mouth! They have just the right amount of Baileys flavor – not too overpowering, but definitely there. The combination of Baileys and chocolate is pure heaven in a cookie!
Ingredients
Cookies
- 2 cups (260g) all-purpose flour (measured correctly)
- 1/4 cup (29g) natural unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 cup (168g) unsalted butter, room temperature
- 1/2 cup (112g) packed light brown sugar
- 1/2 cup (104g) sugar
- 1 large egg
- 1 tsp vanilla extract
- ¼ cup (60ml) Baileys Irish Cream Liqueur
Baileys Glaze
- 1 1/4 cups (144g) powdered sugar
- 2–4 tbsp Baileys Irish Cream
Instructions
- Preheat oven to 350°F (176°C). Line a baking sheet with a silicone baking mat or parchment paper.
- Combine the flour, cocoa powder, baking soda and salt in a medium sized bowl and set aside.
- Cream the butter and sugars together until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract and mix until well combined. Add the Baileys and mix until well combined.
- Add the dry ingredients and mix until well combined. Do not over mix.
- Scoop 2 tablespoon sized balls (I like to use a cookie scoop). Place the cookie dough balls on the lined cookie sheet. Bake for 7-9 minutes, or until the edges are set and the centers just look done.
- Remove from the oven let cool for 3-4 minutes, then remove to a cooling rack to finish cooling.
- Once the cookies have cooled completely, you can make the glaze, if using it. Add the powdered sugar and 2 tablespoons of Baileys to a medium size bowl and whisk together. Add additional Irish cream, if needed, until it comes together. If you thin it out too much, you can add a little more powdered sugar.
- Drizzle the glaze over cookies and allow to dry completely, then serve.
- Store cookies in an air-tight container. Separate layers with parchment paper. Best if eaten within 4-5 days.
Nutrition
- Serving Size: 1 Cookie
- Calories: 142
- Sugar: 12.7 g
- Sodium: 55 mg
- Fat: 6 g
- Carbohydrates: 20.8 g
- Protein: 1.5 g
- Cholesterol: 22.2 mg
This has become one of my family’s favorite Christmas cookie. Thank you!
Love these! I have even added a touch of Baileys to the white chocolate (my Irish family loves Baileys). Also, I like to use a less expensive Irish cream liqueur when making these as well as my Baileys Irish Brownies.
Awesome! I’m so glad you enjoyed them!
These are so cute and festive!! I could take a dozen off your hands 🙂