Irish Cream Chocolate Chip (Printable)

Chewy cookies blending Irish cream and chocolate chips for a soft, flavorful bite.

# What You Need:

→ 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

# Step-by-Step:

01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt until evenly distributed.
03 - In a large bowl, beat softened butter with brown sugar and granulated sugar for approximately 2 minutes until light and creamy in texture.
04 - Add eggs, Irish cream liqueur, and vanilla extract to the butter mixture. Beat until thoroughly combined.
05 - Gradually add dry ingredients to wet mixture, stirring just until combined without overmixing.
06 - Fold chocolate chips and nuts into the dough using a spatula or wooden spoon.
07 - Drop rounded tablespoon portions of dough onto prepared baking sheets, spacing approximately 2 inches apart.
08 - Bake for 11 to 13 minutes until edges are golden brown and centers appear just set.
09 - Cool cookies on baking sheets for 3 minutes, then transfer to a wire rack for complete cooling.

# Expert Suggestions:

01 -
  • The Irish cream gives these cookies a sophisticated flavor that tastes way more impressive than the effort required.
  • They're soft and chewy straight from the oven—no crispy edges to fight with, just pure comfort in cookie form.
  • The recipe comes together in under 30 minutes, making them perfect for last-minute gatherings or sudden cravings.
02 -
  • Don't overbake these cookies—pull them from the oven when the edges are golden but the centers still look a touch underdone, because they firm up as they cool and you want them chewy, not crispy.
  • The Irish cream liqueur really does change the game, and substituting with extract or vanilla won't give you the same depth; if you need to avoid alcohol, skip this recipe rather than compromise it.
03 -
  • Room temperature butter and eggs are non-negotiable if you want proper creaming and a smooth dough—pull them out of the fridge 30 minutes before you start.
  • Don't skip the parchment paper; it's the difference between cookies that bake evenly and ones that brown too fast on the bottom.
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