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–+ servings
Linda S. Smith

Chewy Irish Cream Cookies

These Chewy Irish Cream Cookies deliver a fudgy, slightly crisp-edged texture with rich cocoa and a touch of espresso, finished with a subtle boozy note from Baileys, making them perfect for holiday cookie trays or a sweet weeknight treat.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Irish
Calories: 140
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2.5 cups All-purpose flour
  • 0.5 cups Unsweetened cocoa powder
  • 1 teaspoon Espresso powder or instant coffee Instant coffee can be used as a substitute.
  • 1 teaspoon Baking soda
  • 0.5 teaspoon Salt
Wet Ingredients
  • 0.75 cups Unsalted butter, room temperature Use full-fat butter for best texture.
  • 0.75 cups Granulated sugar
  • 0.5 cups Light brown sugar
  • 2 large Eggs, room temperature
  • 0.25 cups Bailey’s Irish cream
Icing
  • 1 cup Confectioners’ sugar, sifted
  • 2 tablespoons Bailey’s Irish cream (for icing) Warm slightly for smoother mixing.

Method
 

Preparation
  1. Preheat the oven to 350° F and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa, espresso (or instant coffee), baking soda, and salt; set this dry mix aside.
  3. 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.
  4. Beat in the eggs one at a time until fully incorporated. Add the Bailey’s Irish cream and mix until evenly combined.
Baking
  1. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until no streaks of flour remain.
  2. Scoop roughly a tablespoon of dough, roll into a ball, and place on the prepared baking sheet about 2 inches apart.
  3. 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.
Icing
  1. For the icing, whisk together the sifted confectioners’ sugar and Bailey’s until smooth. Dip half of each cookie into the icing.
  2. Allow excess to drip off; set on a cooling rack to let the icing set before serving.

Nutrition

Serving: 1gCalories: 140kcalCarbohydrates: 18gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 105mgFiber: 1gSugar: 8g

Notes

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze un-iced cookies for up to 3 months.

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