• Skip to main content
  • Skip to primary sidebar

A Mummy Too

menu icon
go to homepage
  • Recipes
  • Dietary
  • Holidays
    • E-mail
    • Facebook
    • Instagram
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Dietary
    • Holidays
    • E-mail
    • Facebook
    • Instagram
  • ×
    Home » Cookie recipes

    By Emily Leary. Last updated Jun 15, 2023. Green links are Amazon links. As an Amazon Associate I earn from qualifying purchases.

    Baileys Irish Cream Cookies Recipe

    • Share
    • Tweet
    Jump to Recipe

    If you love Baileys, you'll be in heaven with these crisp and chewy Baileys Irish Cream cookies that have the flavour of Irish cream in every bite.

    They're delicious with coffee, as an after-dinner treat, or even with a cheeky glass of Baileys.

    Making these Bailey's Irish Cream cookies is incredibly simple.

    You'll start with butter, golden syrup and sugar, whisking together before incorporating egg and Baileys. You'll then fold in flour, baking powder, and a touch of cocoa to give a lovely soft, sticky dough.

    Finally, you'll fold in dark chocolate chunks before scooping up the dough, rolling into balls and baking.

    Once baked, you'll top the cookies with an extra helping of dark chocolate chunks for a really professional looking finish. I've even included some tips on how to "scoot" your cookies so that they turn out perfectly round.

    As a Baileys fan myself, I truly adore these Baileys Irish Cream cookies and could eat them for breakfast, lunch and dinner! I just know you'll love them too.

    Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!

    Ingredients

    • 130 g salted butter softened
    • 1 tbsp golden syrup
    • 160 g white caster sugar (superfine sugar)
    • 3 tbsp Baileys
    • 1 large free range egg
    • 235 g plain white flour (all purpose flour)
    • 1 tbsp cocoa powder
    • 1 tsp baking powder
    • 400 g dark chocolate chunks

    Equipment

    • Weighing scales
    • Measuring spoons
    • Large mixing bowl
    • Electric whisk
    • Silicone spatula
    • Large ice cream scoop
    • Nonstick baking sheet
    • Parchment/baking paper
    • Wire cooling rack
    • Large tumbler

    Instructions

    Preheat the oven to 180C (160C fan-assisted).

    Add the butter, golden syrup and sugar to a large bowl.

    Beat together until fluffy.

    Add the egg and the Baileys.

    Beat until well combined.

    Add the flour, cocoa and the baking powder.

    Mix well – you should now have a sticky, light dough.

    Add the dark chocolate chunks, keeping a handful (about 50g) back to go on top later.

    Fold in until evenly distributed.

    Use a large ice cream (this is the best way to get equally sized cookies) scoop the dough, flattening off against the side of the bowl, and drop onto a baking sheets lined with greaseproof paper, being sure to place each cookie at least an inch apart so that they don’t stick together when they spread.

    Press the cookies down with the heel of your hand so that they're 2 cm (3/4 inch) thick.

    Bake for 12-14 minutes until golden at the edges. Get them out of the oven before they’re fully browned so that they stay chewy when cool.

    While still hot, place a tumbler over a cookie and gently move it in small circles to bring the cookie into a neat circle. Repeat with all of the cookies - this only works when they are fresh from the oven and soft.

    Top with the remaining dark chocolate chunks.

    Allow to cool on the tray until firm enough to transfer to a wire rack to cool completely.

    Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.

    I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.

    Print this Baileys Ice Cream Cookies recipe

    Print Recipe
    5 from 1 vote

    Baileys Irish Cream Cookies Recipe

    If you love Baileys, you'll be in heaven with these crisp and chewy Baileys Irish Cream cookies that have the flavour of Irish cream in every bite.
    Prep Time16 minutes mins
    14 minutes mins
    Total Time30 minutes mins
    Course: Dessert, Snack
    Cuisine: American
    Diet: Vegetarian
    Servings: 18 cookies
    Author: Emily Leary

    Ingredients

    • 130 g salted butter softened
    • 1 tbsp golden syrup
    • 160 g white caster sugar (superfine sugar)
    • 3 tbsp Baileys
    • 1 large free range egg
    • 235 g plain white flour (all purpose flour)
    • 1 tbsp cocoa powder
    • 1 tsp baking powder
    • 400 g dark chocolate chunks

    Equipment

    • Weighing scales
    • Measuring spoons
    • Large mixing bowl
    • Electric whisk
    • Silicone spatula
    • Large ice cream scoop
    • Nonstick baking sheet
    • Parchment/baking paper
    • Wire cooling rack
    • Large tumbler

    Instructions

    • Preheat the oven to 180C (160C fan-assisted).
    • In a large bowl, beat together the butter, golden syrup and sugar until fluffy.
    • Beat in the egg and the Baileys until well combined.
    • Add the flour, cocoa and the baking powder and mix well – you should now have a sticky, light dough.
    • Fold in the dark chocolate chunks, keeping a handful (about 50g) back to go on top later.
    • Use a large ice cream (this is the best way to get equally sized cookies) scoop the dough, flattening off against the side of the bowl, and drop onto a baking sheets lined with greaseproof paper, being sure to place each cookie at least an inch apart so that they don’t stick together when they spread.
    • Press the cookies down with the heel of your hand so that they're 2 cm (3/4 inch) thick.
    • Bake for 12-14 minutes until golden at the edges. Get them out of the oven before they’re fully browned so that they stay chewy when cool.
    • While still hot, place a tumbler over a cookie and gently move it in small circles to bring the cookie into a neat circle. Repeat with all of the cookies - this only works when they are fresh from the oven and soft.
    • Top with the remaining dark chocolate chunks.
    • Allow to cool on the tray until firm enough to transfer to a wire rack to cool completely.

    Nutrition

    Calories: 264kcal | Carbohydrates: 33g | Protein: 4g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 74mg | Potassium: 187mg | Fiber: 1g | Sugar: 17g | Vitamin A: 196IU | Vitamin C: 0.1mg | Calcium: 82mg | Iron: 1mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    More Bailey's Irish cream recipes to try

    Baileys Ice Cream Recipe
    This Baileys ice cream is smooth, moreish and no churn! It scoops beautifully and is adorned with Baileys chocolates and chocolate sauce.
    Get the recipe
    Baileys French Toast Recipe
    Sometimes, a boiled egg will do, sometimes toast and butter hits the spot, but when you want a really decadent, boozy brunch, there's nothing better than this Baileys French toast recipe.
    Get the recipe
    Luxurious Baileys Brownies Recipe
    The Baileys brownies are a seriously indulgent treat. The chocolatey, rich, fudgy brownie is laced with Baileys and drizzled with a simple, delicious Baileys icing.
    Get the recipe
    Baileys Cheesecake Recipe (No-Bake!)
    Creamy, decadent Baileys cheesecake with flecks of creamy milk chocolate.
    Get the recipe
    Baileys Cake Recipe
    This Baileys cake is a true show stopper. Three layers of rich, tender, Baileys-spiked chocolate sponge, sandwiched and topped with creamy, smooth Baileys buttercream. It's an absolute knockout.
    Get the recipe

    Have you got my book?

    'This is a great kids cookery book. Emily is a star' - Simon Rimmer

    'The book I'd like to force into any mother's kitchen' - Prue Leith

    "A fab book with a plan." - Jane Devonshire, 2016 Masterchef UK winner

    'Emily has managed to combine her mummy knowledge and passion for food to make a truly helpful and brilliant cookbook' - Priya Tew, RD, BSc (Hons), Msc

    Get Your Kids to Eat Anything is an achievable 'how to' for parents in the battle to overcome picky eating and 'make new the norm'. Emily Leary's unique 5-phase programme looks at the issue of 'fussy eating' in a holistic way that links imagination with food, and which situates parents alongside - not in opposition to - their children.

    Grab your copy!

    « Mango Curd
    The Best Dairy-Free Yogurt For Cooking »
    • Share
    • Tweet

    Reader Interactions

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Emily Leary standing in a kitchen

    Emily Leary. Chef. Multi-award-winning food writer, presenter and photographer. Author of bestselling book, "Get Your Kids to Eat Anything".

    [email protected]

    Learn more about Emily

    Emily on social

    © 2025 A Mummy Too - Privacy Policy - Cookie Policy - How I work with advertisers - Contact

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.