Irish Cream Chocolate Chip Cookies (Printable Version)

Soft, chewy cookies infused with Irish cream and rich chocolate chips, perfect for festive occasions.

# Ingredient List:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 3/4 cup unsalted butter, softened
05 - 3/4 cup packed brown sugar
06 - 1/4 cup granulated sugar
07 - 2 large eggs
08 - 1/4 cup Irish cream liqueur
09 - 1 teaspoon pure vanilla extract

→ Add-ins

10 - 1 1/2 cups semisweet chocolate chips
11 - 1/2 cup chopped toasted pecans or walnuts, optional

# Steps:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt.
03 - In a large bowl, beat butter, brown sugar, and granulated sugar together until light and creamy, approximately 2 minutes.
04 - Add eggs, Irish cream liqueur, and vanilla extract to butter mixture. Beat until well combined.
05 - Gradually add dry ingredients to wet mixture, stirring just until combined.
06 - Fold in chocolate chips and nuts if using.
07 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing approximately 2 inches apart.
08 - Bake for 11 to 13 minutes, or until edges are golden and centers appear just set.
09 - Cool cookies on baking sheets for 3 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • They're soft and chewy in the middle with just enough chocolate to feel decadent without being heavy.
  • The Irish cream adds a subtle boozy warmth that makes people stop mid-bite and ask what you did differently.
  • They come together in under 30 minutes, so you can make them on a whim without planning ahead.
02 -
  • Don't overbake these or you'll end up with sad, crispy cookies instead of the soft, chewy dream you're shooting for, so pull them out when they still look slightly underdone in the center.
  • Room temperature eggs and softened butter make all the difference in texture, so take two minutes to get them to the right temperature before you start mixing.
03 -
  • If your kitchen is warm, chill the dough for 15 minutes before scooping so the cookies spread evenly instead of running all over the baking sheet.
  • Use a cookie scoop instead of a spoon because it keeps the cookies uniformly sized, which means they bake at the same rate and look intentional.
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