Irish Cream Chocolate Chip (Printable Version)

Soft, chewy sweets infused with Irish cream liqueur and chocolate chips, perfect for festive occasions.

# Needed Ingredients:

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

# Expert Advice:

01 -
  • The Irish cream liqueur gives these cookies a grown-up flavor that feels indulgent without tasting boozy or harsh.
  • They're chewy in the center and barely crisp at the edges—that perfect texture that makes people keep reaching for just one more.
  • You can have them ready to bake in under 20 minutes, which means fresh, warm cookies whenever the craving hits.
02 -
  • Don't overbake these—the centers should look barely set when you pull them from the oven because they continue cooking on the hot pan and will firm up as they cool to that perfect chewy texture.
  • Irish cream liqueur contains dairy, so if anyone at your table has a dairy allergy, these absolutely are not safe for them despite tasting delicious.
03 -
  • Softening butter in advance is the difference between five minutes of creaming and fifteen minutes of frustration—set it out an hour before you plan to bake so it yields slightly to finger pressure.
  • If you want to add green sanding sugar for visual appeal, sprinkle it on each cookie immediately after scooping, before baking, so it sticks to the dough instead of sliding off.
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