Baileys Chocolate Chip Cookies Recipes

BAILEYS IRISH CREAM CHOCOLATE CHIP COOKIES

Steps:

• 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 and both sugars and beat on medium-speed until light and fluffy, scraping the sides and bottom of the bowl as needed; about 2 minutes.
• Add in the vanilla extract and baileys Irish cream, and beat until combined.
• Beat in the eggs, one at a time, beating for 15 seconds after each addition. Turn mixer off. Using a wooden spoon or sturdy rubber spatula, gently fold in the flour mixture, stirring only until the flour begins to disappear. Fold in the chocolate chips.
• Cover the bowl and chill the dough for at least 2 hours (and up to 3 days) before baking. Or bake right away for regular cookies (they'll be thinner but still delicious!!!).

BAILEY'S IRISH CREAM CHOCOLATE CHIP COOKIES

Steps:

• Cream butter, sugars and egg until fluffy.
• Add vanilla and Bailey's Irish cream.
• Mix dry ingredients and blend into creamed mixture.
• Add chocolate chips.
• Drop onto ungreased baking sheets.
• Bake at 375 degrees for 8-10 minutes.
• Cool.
• Or don't cool. Just eat. :).

BAILEYS CHOCOLATE CHIP COOKIES

Steps:

• In a medium bowl, whisk together the flour, salt, cornstarch, and baking soda. Set aside.
• In a separate bowl, use an electric mixer to combine the sugars and butter; beat until combined. Mix in the eggs, vanilla, and Baileys.
• Add in the dry ingredients, and mix until fully incorporated. Stir in the chocolate chips.
• Cover the bowl with plastic wrap, and refrigerate for at least 1 hour.
• Preheat the oven to 350 degrees, and line baking sheets with parchment paper or silpat mats.
• Use a cookie scoop to scoop the dough onto the prepared baking sheets.
• Bake for 12 to 14 minutes or until golden brown. Remove and allow to cool for about 10 minutes. Move the cookies to a cooling rack to cool completely. Store the cooled cookies in a sealed container at room temperature for up to one week, or store in the freezer for up to 3 months.

BAILEYS COOKIES

Steps:

• Preheat the oven to 180C
• Cream together the butter, brown sugar and caster sugar
• Lightly beat the egg in a separate cup, then pour into the sugar and butter mixture - lightly stir to combine
• Pour in the baileys - lightly stir to combine
• Add the self raising flour and stir until the flour is completely mixed in
• Add the chocolate chunks and stir until evenly distributed
• Line an oven tray with parchment paper (or lightly greased tin-foil)
• Take a large tbsp amount of dough and place on the baking tray - repeat until you have 6 pieces on the tray (don't place them too close together - they spread in the oven)
• Place in the oven and cook for 10 minutes
• Remove from the oven and allow to cool slightly
• Repeat until you have cooked the whole batch of cookies. You may want to cook 2 trays at a time if they'll fit in your oven

BAILEYS® CHOCOLATE CHIP COOKIES

Steps:

• Whisk flour, baking soda, and salt together in a bowl and set aside.
• Heat butter in a small pa on low heat until melted. Remove from heat, stir in Irish cream liqueur, and let cool.
• Combine white and brown sugar in a large bowl and pour in cooled butter and Irish cream liqueur. Beat with a hand mixer for about 1 minute. Add in egg and mix well, then add vanilla paste.
• With the mixer on low, slowly add in mixed dry ingredients, about 1 cup at a time, until just mixed together. Fold in chocolate chips and refrigerate dough for 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Spray 2 baking sheets with cooking spray.
• Using a 1 1/2 tablespoon scooper, scoop out golf-ball sized balls from the cookie dough and set onto the baking sheets, leaving room in between.
• Bake in the preheated oven until the bottom edges are browned, 9 to 10 minutes. Transfer to a wire rack and cool for 10 to 15 minutes.

BAILEYS® CHOCOLATE CHIP CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press over the bottom and 1 inch up the sides of a 9-inch springform pan.
• Bake crust in the preheated oven until set, about 7 minutes. Remove from the oven and let cool while making the filling.
• Beat cream cheese with an electric mixer until smooth. Add sugar, eggs, Irish cream, and vanilla extract to the cream cheese, beating well after adding each ingredient. Do not overbeat.
• Sprinkle 1/2 cup chocolate chips over the cooled crust. Spoon cream cheese filling over the chocolate chips. Sprinkle remaining chocolate chips over the top.
• Bake in the preheated oven until puffed and golden brown, but center is still springy, about 1 hour 20 minutes. Let cool completely before removing from the pan, about 1 hour.
• Beat whipping cream with an electric mixer until soft peaks form. Add sugar and coffee granules. Continue beating until cream is firm enough to hold its shape. Spread over cooled cheesecake.