Baileys Irish Cream Chocolate 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. :).

BAILEY'S IRISH CREAM KISS CHOCOLATE COOKIES

Steps:

• Combine flour, cocoa powder, baking soda, and salt.
• Cream butter, sugar, eggs and vanilla until fluffy.
• Mix together.
• Roll dough into balls and bake for 8 minutes.
• Remove from the oven and press a Hershey kiss into the center of each cookie.

BAILEY'S IRISH CREAM CHOCOLATE COOKIES

Steps:

• In a bowl of an electric mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer cream the butter and sugars for a minute or two, until light and fluffy. Scape down the sides of the bowl then mix in the eggs, and vanilla, mix until no trace of the egg is left behind. Add in Bailey's one tablespoon at a time, you want the liquid to be incorporated before adding another tablespoon.
• In a large bowl whisk together the flour, cocoa powder, instant coffee, baking soda and powder, and salt and mix until combined.
• Gently fold in the dry ingredients until just combined then fold in chocolate chips. I prefer to scoop the dough at this point but you could just cover the bowl with plastic wrap and chill. I like to line a cookie sheet with parchment paper and scoop balls of dough with a medium cookie scoop, the dough will be very wet and sticky at this point I will re roll them into prettier circle balls before baking. Then cover the tray with plastic wrap and chill the dough for 4 hours or overnight.
• Preheat oven to 350F/180C when ready to bake. Line a cookie sheet with a silicone mat or clean parchment paper and place cookie dough balls two inches apart and bake for 9-11 minutes, the cookies should not look wet. Let cool on the tray for 5 minutes before transferring to a wire rack to cool completely. Store in an air-tight container for up to 5 days!

BAILEY'S IRISH CREAM COOKIES

Steps:

• In a small bowl, combine the flour, salt, baking soda and cocoa powder. Whisk to combine.
• In a medium bowl add the butter, brown sugar, white sugar and espresso powder. Use a hand mixer to cream the mixture together until very smooth.
• Add the egg, Irish cream and vanilla extract and beat until very light and fluffy, about 2 minutes on high speed.
• Add the flour mixture in two additions, not adding more flour until the first bit has been incorporated into the batter. Add the chips and stir to combine. Refrigerate the batter for 30 to 40 minutes before baking.
• 15 minutes before baking, preheat the oven to 375°. Line a half sheet pan with parchment paper or a silpat.
• Using a 1 1/4 teaspoon cookie scoop, scoop the dough onto the baking sheet, leaving 2" between each cookie to allow them to spread. Bake for 5 minutes, remove the pan from the oven and whack the pan several times against a solid countertop or stove. This is an optional step, but it deflates the cookies a bit, making them less puffy and more rustic looking.
• Returm the cookies to the oven to bake for an additional 4-5 minutes. Remove from oven and sprinkle a few chips on each cookie, lightly depressing them into the surface. Cool on the cookie sheet for 5 minutes before transferring them to a rack to cool completely.
• Store cookies in an airtight container, separate layers with parchment paper to prevent sticking.
• Makes about 45 cookies.

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