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
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
Baileys Irish Cream Cookies Recipe
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
- Large ice cream scoop
- 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
More Bailey's Irish cream recipes to try
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