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A close-up photo of freshly baked Bailey's Irish Cream Cookies with a creamy frosting drizzle on a rustic wooden table.

Ultimate Baileys Irish Cream Cookies

These are the ultimate soft and chewy chocolate chunk cookies, infused with the warm, creamy flavor of Baileys Irish Cream. An optional Baileys glaze adds an extra layer of decadent flavor and a professional finish. Perfect for holiday gatherings, gifting, or a luxurious baking project.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ¼ cups 281g
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • ½ teaspoon salt
  • ¾ cup 170g
  • ¾ cup 150g
  • ¼ cup 50g
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • ¼ cup Baileys Irish Cream
  • 2 teaspoons pure vanilla extract
  • 1 ½ cups 255g
  • For the optional glaze: 1 cup 120g
  • For the optional glaze: 1 ½ - 2 tablespoons Baileys Irish Cream
  • For the optional glaze: Pinch of salt

Equipment

  • Medium mixing bowl
  • Whisk
  • Stand mixer with paddle attachment (or hand mixer)
  • Rubber spatula
  • Measuring cups and spoons
  • Baking sheets
  • Parchment paper
  • Cookie scoop or tablespoon
  • Wire cooling rack
  • Small bowl for glaze (optional)

Method
 

  1. Whisk the flour, baking soda, cornstarch, and salt together in a medium bowl. Set aside.
  2. In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter, brown sugar, and granulated sugar together on medium speed for 2-3 minutes, until light and fluffy.
  3. Scrape down the bowl. Add the whole egg and mix until just combined.
  4. Add the egg yolk, vanilla extract, and ¼ cup of Baileys Irish Cream. Mix until combined (the mixture may look slightly curdled).
  5. With the mixer on low speed, gradually add the dry ingredients, mixing just until no dry streaks remain.
  6. Using a rubber spatula, fold in the chocolate chunks until evenly distributed. The dough will be soft and sticky.
  7. Cover the dough tightly and refrigerate for at least 2 hours, or ideally overnight.
  8. When ready to bake, preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  9. Portion the dough into 1.5-tablespoon balls, roll them smooth, and place them 2 inches apart on the prepared sheets. Press a few extra chocolate chunks on top if desired.
  10. Bake for 10-12 minutes, until the edges are set and lightly golden but the centers are still soft.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  12. For the optional glaze: Whisk the sifted confectioners' sugar, a pinch of salt, and 1.5 tablespoons of Baileys in a small bowl. Add more Baileys a few drops at a time until a thick but pourable consistency is reached. Drizzle over the cooled cookies.

Notes

Chilling the dough is essential to prevent excessive spreading and to develop flavor. If the dough is too soft after chilling, refrigerate it for another 30 minutes. For a nutty variation, replace half the chocolate chunks with toasted pecans or walnuts. Store glazed cookies in an airtight container at room temperature for up to 5 days. Un-glazed baked cookies freeze well for up to 3 months; add fresh glaze after thawing. Dough balls can be frozen and baked from frozen, adding 1-2 minutes to the bake time.