Chewy Irish Cream Cookies
A bite of boozy chocolate bliss
Chewy Irish Cream Cookies deliver a fudgy, slightly crisp-edged cookie with a warm cocoa aroma and a subtle, boozy Bailey’s note—perfect for holiday cookie plates or an indulgent weeknight baking project. One practical tip up front: let the butter sit at room temperature until it yields easily to a finger, so the dough comes together smoothly and stays tender. If you like classic chocolate cookies with a twist, try this spin on treats like cookies and cream cookies for holiday swaps.
Why these cookies are worth making tonight
This recipe balances rich cocoa, a touch of espresso to deepen chocolate flavor, and Baileys for a silky, aromatic finish. It cooks quickly on a single sheet pan and finishes with a simple dipped icing so you get bakery-style presentation with very little fuss. For bakers who enjoy experimenting with textures and flavor boosters, this recipe is straightforward and forgiving—ideal when you want a slightly elevated cookie without a complicated process. For contrast ideas, see how different cookies handle chew and crunch in recipes like the keto cream cheese cookies.
Why bakers and guests love them
Quick highlights
- Chewy center with slightly crisp edges for best texture contrast
- Cocoa and espresso amplify chocolate depth without bitterness
- Baileys keeps the dough tender and adds a subtle boozy note
- Simple confectioners’ sugar dip makes them look finished and festive
How the baking unfolds
You’ll whisk dry ingredients, cream butter and sugars, add eggs and Baileys, fold in the dry mix, scoop and bake, then finish with a quick dip of icing—no chilling required. The workflow keeps active hands-on time under 30 minutes and fits nicely into a single baking session. For a comparison of timing and texture in similarly paced cookies, check this take on nut-forward cookies like the thin chewy pecan pie cookies.
Before you start: time-saving prep
Organize bowls and measuring spoons, pre-sift the confectioners’ sugar for a lump-free icing, and line your baking sheet with parchment before you cream the butter so you can move from mixing to baking without delay. If you want to get creative with leftover dessert components, simple make-ahead guides—like the one for a quick dessert—can inspire batch planning: 4-ingredient lemon cream cheese dump cake.
Exact ingredients you’ll need
All-purpose flour – 2 ½ cups (312 g), Unsweetened cocoa powder – ½ cup (48 g), Espresso powder or instant coffee – 1 teaspoon, Baking soda – 1 teaspoon, Salt – ½ teaspoon, Unsalted butter, room temperature – ¾ cup, Granulated sugar – ¾ cup (150 g), Light brown sugar – ½ cup (100 g), Large eggs, room temperature – 2, Bailey’s Irish cream – ¼ cup (60 ml), Confectioners’ sugar, sifted – 1 cup (120 g), Bailey’s Irish cream (for icing) – 2 Tablespoons
Ingredient choices and swaps to consider
If you’re out of espresso powder, a teaspoon of instant coffee works fine to lift the chocolate flavor. Use full-fat butter for the best texture; margarine or spreads will yield flatter cookies. For a dairy-free adaptation, swap butter for a firm vegan baking stick and use a non-dairy Irish cream alternative or extra vanilla (note: the alcohol flavor is hard to replicate exactly). If you often bake savory and cream-cheese-based recipes, you might find cross-over techniques useful—see an example in the antipasto cream cheese log.
Step-by-step baking instructions
- Preheat the oven to 350° F and line a baking sheet with parchment paper; set it aside so it’s ready when the dough is mixed.
- In a medium bowl, whisk together the flour, cocoa, espresso (or instant coffee), baking soda, and salt; set this dry mix aside.
- In a large mixing bowl, beat the room-temperature butter with the granulated sugar and light brown sugar on high speed until the mixture becomes light and fluffy, about 2 to 3 minutes.
- Beat in the eggs one at a time until fully incorporated (roughly 30 seconds). Add the Bailey’s Irish cream (¼ cup) and mix until evenly combined.
- Reduce the mixer speed to low and add the flour mixture gradually, mixing just until no streaks of flour remain—avoid overmixing to keep cookies tender.
- Scoop roughly a tablespoon of dough, roll into a ball, and place on the prepared baking sheet about 2 inches apart to allow spreading.
- Bake for about 10 minutes, or until the edges are set but the centers still look slightly soft. Let the cookies cool on the sheet for 5 minutes, then transfer them to a wire rack to finish cooling.
- For the icing, whisk together the sifted confectioners’ sugar and 2 tablespoons of Bailey’s Irish cream until smooth. Dip half of each cookie into the icing and allow excess to drip off; set on a rack to let the icing set before serving.
How long and what to look for
- Baking: 10 minutes; edges should be set and slightly firm while centers remain soft.
- Cooling: 5 minutes on the sheet, then move to a rack; icing sets in about 15–20 minutes.
- Visual cues: matte-surface cookies with defined edges indicate doneness; glossy centers mean they need more time.
Garnishes and ways to serve
Serve these cookies warm or at room temperature with coffee, dessert wine, or a milk glass. They work beautifully on holiday platters, as a hostess gift stacked in a box, or plated with a scoop of vanilla ice cream for a grown-up brownie-style dessert.
Serving ideas
- Pair with espresso or a simple Irish coffee for echoing flavors
- Stack on a cookie board with assorted chocolates and nuts
- Offer as a plated dessert with vanilla ice cream and a dusting of cocoa
Storage, safety, and reheating
Store cooled cookies in an airtight container at room temperature for up to 3 days; keep the iced side up or separate layers with parchment to avoid sticking. For longer storage, freeze un-iced cookies in a single layer on a sheet, then transfer to a freezer bag for up to 3 months. Thaw at room temperature before icing.
Storage reminders
- Refrigerating can dry cookies; room-temperature storage is preferable for 1–3 days
- Freeze un-iced, thaw fully before dipping in icing for best texture
- Reheat a single cookie for 8–10 seconds in the microwave for a fresh-baked warm bite
Tools, tricks, and time savers
A stand mixer or hand mixer makes creaming the butter and sugar effortless; use a medium cookie scoop for uniform sizes. If you want a glossier icing, warm the Bailey’s slightly before mixing into the confectioners’ sugar.
Extra tips
- Use a medium scoop for consistent bake times
- Sift cocoa and confectioners’ sugar for lump-free mixes
- Slightly warm Baileys (not hot) to dissolve confectioners’ sugar more smoothly
Flavor twists and dietary swaps
Swap the espresso for instant decaf to remove caffeine, or omit the Bailey’s in the dough and add a teaspoon of vanilla plus a tablespoon of milk for a no-alcohol version. For a mint chocolate variant, fold in ½ teaspoon of peppermint extract to the icing. Gluten-free bakers can test a 1:1 GF flour blend but expect subtle texture changes.
Easy swaps
- No-alcohol: replace Bailey’s with extra milk + vanilla
- Mint twist: add peppermint extract to icing
- Gluten-free: try 1:1 GF flour blend, monitor texture
Nutrition snapshot
Approximate per cookie (1 cookie serving): Calories 140 kcal, Protein 2 g, Fat 7 g, Carbohydrates 18 g. Serving size: 1 cookie. These are estimates; exact values depend on cookie size and how much icing adheres to each cookie.
Nutrition adjustment notes
- Reduce calories by halving the icing or omitting it entirely
- Use a sugar substitute and lower-fat butter alternatives to change carb and fat totals, noting texture will be affected
Common questions answered
Q: Can I make the dough ahead of time?
A: Yes — you can refrigerate the dough balls for up to 48 hours on a tray covered with plastic wrap, then bake directly from chilled, adding 1–2 minutes to the bake time.
Q: My cookies spread too much; what went wrong?
A: The butter may have been too soft or the dough overmixed. Chill the dough briefly and use room-temperature butter that yields slightly when pressed but is not greasy.
Q: Can I use a different liquor instead of Bailey’s?
A: You can substitute another cream liqueur for a different flavor, or omit the liquor and add milk plus a splash of vanilla for a non-alcoholic cookie.
Q: How do I prevent the icing from sliding off?
A: Allow cookies to cool completely before dipping, and let excess drip off before setting on a rack; if the icing is too thin, add a little more sifted confectioners’ sugar.
Q: Will these cookies keep in the freezer?
A: Yes — freeze un-iced baked cookies in an airtight container for up to 3 months and thaw before icing.
Give them a try
These Chewy Irish Cream Cookies are an easy way to add a grown-up twist to your cookie rotation—simple to make, quick to bake, and crowd-pleasing. Pull out your mixer, warm some Bailey’s, and enjoy the first bite.
Chewy Irish Cream Cookies
Ingredients
Method
- Preheat the oven to 350° F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa, espresso (or instant coffee), baking soda, and salt; set this dry mix aside.
- In a large mixing bowl, beat the room-temperature butter with the granulated and brown sugars on high speed until light and fluffy, about 2 to 3 minutes.
- Beat in the eggs one at a time until fully incorporated. Add the Bailey’s Irish cream and mix until evenly combined.
- Reduce the mixer speed to low and gradually add the flour mixture, mixing just until no streaks of flour remain.
- Scoop roughly a tablespoon of dough, roll into a ball, and place on the prepared baking sheet about 2 inches apart.
- Bake for about 10 minutes, or until the edges are set but centers remain slightly soft. Let cool on the sheet for 5 minutes before transferring to a wire rack.
- For the icing, whisk together the sifted confectioners’ sugar and Bailey’s until smooth. Dip half of each cookie into the icing.
- Allow excess to drip off; set on a cooling rack to let the icing set before serving.
