These fudgy Baileys Chocolate Cookies with Cream Cheese Frosting are a no chill chocolate cookie dough recipe perfect for St. Patrick’s Day (and truthfully, all year long). Both the double chocolate chip cookies and cream cheese frosting are made with Baileys Irish cream, which enhances the overall chocolate flavor in a way that will have you wanting to make these over and over again.
Baileys Irish Cream Chocolate Cookies Recipe
If you love Irish Cream Liqueur, you are going to love these Baileys Irish cream cookies! These double chocolate chip cookies (based similarly off my Red Velvet Cookies with Cream Cheese Frosting) are made with Bailey’s Irish Cream and frosted with a homemade Baileys Cream Cheese frosting. These chocolate cookies are rich and fudgy, and they’re buttery with a chewy center.
Now I love chocolate chip cookies, but if I had to choose between a traditional chocolate chip cookie and a double chocolate chip cookie, the double chocolate is going to win every single day. I love a really rich and chewy chocolate cookie, and these Baileys irish cream chocolate cookies are amazingly moist and full of intense chocolate flavor.
Often times double chocolate chip cookies (and chocolate cookies in general) can be very dry. Cocoa powder, which is essential to making a chocolate cookies, can yield a dry cookie texture. Rest assured, these Cream Cheese Frosted Chocolate Cookies are every bit of buttery and moist with a chewy texture as a chocolate chip cookie.
Plus if you love gourmet cookies, these homemade chocolate cookies with Baileys Irish Cream are as fancy and decadent as you can get without having to pay the fancy bakery price.
Why You’ll Love These Cream Cheese Chocolate Cookies:
- Baileys Irish Cream: The splash of Bailey Irish Cream gives such a unique flavor and really brings out the chocolate flavor.
- No Chill Dough: The best thing about these cookies? The fact it’s a no chill cookie dough recipe. You can make it, bake it, and eat it asap.
- Buttery and Chewy: I love a really chewy chocolate cookie with a buttery edge, and these double chocolate Baileys cookies fit the bill! They’re not dry at all.
- Chocolate Flavor: We get a lot of chocolate flavor in these cookies by using cocoa powder, melted chocolate, chocolate chips, and espresso powder.
- Cream Cheese Frosting: I love cream cheese frosting and this Baileys cream cheese frosting is one of the best!
If you love RICH chocolate cookies, you might love these other recipes: Chocolate Fudge Cookies, Double Chocolate Oreo Cookie Bars, and Double Chocolate S’mores Bars.
And if you love a Baileys dessert, this homemade tiramisu with Baileys is such a sweet treat and such a perfect way to incorporate any leftover irish cream you might have!
Ingredients:
This is an easy recipe and a no chill cookie dough!
- Unsalted Butter
- Granulated Sugar
- Brown Sugar
- Eggs: You will need a whole egg + an egg yolk for these cookies. The added yolk makes very
- chewy cookies.
- Baileys Irish Cream: You can use another Irish Cream Liqueur, but Baileys is my favorite.
- Melted Chocolate: Melted semi-sweet chocolate gives these a very rich and fudgy flavor.
- All Purpose Flour
- Baking Soda and Baking Powder
- Salt
- Cornstarch
- Espresso Powder: This is optional but it enhances the flavor of chocolate. And instant coffee is not the same as instant espresso powder.
- Unsweetened Cocoa Powder
- Vanilla Extract
- Chocolate Chips: You can use any chocolate chips you’d like: dark chocolate chips, milk chocolate chips, white chocolate chips, and semi-sweet chocolate chips.
- Cream Cheese: To make homemade cream cheese frosting you need to use brick-style cream cheese and full fat cream cheese.
- Powdered Sugar: This is also known as confectioners’ sugar.
How To Make These Bailey’s Chocolate Cookies:
This is a basic overview of how to make this recipe for Bailey’s Chocolate Cookies with Irish Cream. You’ll find more complete instructions in the printable recipe card below.
- Butter: In a large bowl with a hand mixer (or in the bowl of a stand mixer), cream butter until light and fluffy. Next, add in brown sugar and granulated sugar and continue to cream the mixture until light and fluffy.
- Eggs: Add in the egg and egg yolk, and mix until combined.
- Liquid: Add in the Baileys liqueur, melted chocolate, and vanilla extract and mix until combined.
- Dry Ingredients: Add in flour, baking soda, baking powder, salt, cornstarch, espresso powder, and cocoa powder. Mix until combined. Scrape down the sides of the bowl and mix until all the dry ingredients are incorporated.
- Chocolate Chips: Add in chocolate chips and mix until combined.
- Cookie Dough: Using a cookie scoop our two spoons, scoop out about 1-1 1/2 Tbsp of cookie dough and roll into cookie dough balls and place on a prepared baking sheet (cookie sheet with parchment paper). If you want smaller cookies, make them a little under 1 Tbsp in size. If you want large cookies, make them closer to 1 1/2-2 Tbsp in size. Gently flatten the cookie dough balls before baking.
- Bake: Bake cookies for about 10 minutes, or until they are just set (they will continue to cook on the baking tray as they cool). Once they have set, remove them from the pan and allow them to finish cooling on a wire rack.
- Frosting: In a separate bowl, mix cream cheese and unsalted butter together. Once combined, add in Baileys, vanilla extract, and salt. Lastly, add in powdered sugar. Once combined, use a piping bag and pipe the frosting on top of each cookie. (You can also use a knife or spoon to spread the frosting on top of each cookie).
- Topping: If desired, sprinkle a little chocolate on top. You can dust with cocoa powder or use chocolate shavings.
Storage Tips:
Due to the cream cheese frosting, these cookies definitely need to be refrigerated in an airtight container.
Plus, even though there is only a small amount of Baileys Liqueur in the frosting, the small amount of alcohol does affect the cream cheese frosting consistency—this Baileys frosting will be a little thinner than a traditional cream cheese frosting. Refrigerating will help keep it nice and firm.
Can I Use Bailey’s Coffee Creamer?
If you do not have irish cream liqueur or want to make these Baileys Irish Cream Cookies alcohol free, you can substitute with Baileys Coffee Creamer. I would use the Original Irish Cream flavor.
In search of other St. Patrick’s Day recipes? These are some of my favorites:
- Lucky Charms Sugar Cookie Truffles
- Lucky Charms Rice Krispie Treats
- Honey Pistachio Cupcakes
- Mint Chocolate Cream Pie
- Pistachio Pudding Pie
Baileys Chocolate Cookies with Cream Cheese Frosting Baking Tips:
- Room Temperature Ingredients: Using room temperature butter and cream cheese is essential to making a really good frosted cookie because the ingredients incorporate much more smoothly.
- Chocolate Chips: Remember that you can use any chocolate chips you want for these double chocolate cookies! Milk chocolate, dark chocolate, white chocolate, or semi-sweet.
- Frosting: Due to the alcohol in the frosting, it will be a thinner consistency.
- Refrigerate: Due to the sweet cream cheese frosting, leftovers do need to be refrigerated.
- Substitutions: As mentioned above, you can make these Bailey’s Irish Cream Cookies with Baileys Coffee Creamer instead of the liqueur.
- Baileys Chocolate Cookies
- 3/4 cup unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 1/3 cup brown sugar
- 1 egg + 1 yolk
- 1 1/2 Tbsp Baileys Irish Cream
- 1/4 cup semi-sweet chocolate, melted
- 1 1/2 tsp vanilla extract
- 2 cups all purpose flour
- 1 Tbsp cornstarch
- 1/3 cup cocoa powder
- 3/4 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 cup semi-sweet chocolate chips
- Cream Cheese Frosting
- 4 oz cream cheese, softened to room temperature
- 4 Tbsp unsalted butter, softened to room temperature
- 1 tsp Baileys Irish Cream
- 1 tsp vanilla extract
- 1 1/2 cups powdered sugar
- dash of salt
- Baileys Double Chocolate Cookies:
- Preheat the oven to 350 degrees and line a large baking sheet with parchment paper. Set aside.
- In a large bowl with hand mixer (or with a standing mixer), cream butter, granulated sugar, and brown sugar together until light and fluffy.
- Add in the egg and egg yolk, and mix until combined.
- Next, add in vanilla extract, Baileys Irish Cream, and melted chocolate. Mix until well combined.
- Add in the flour, cornstarch, cocoa powder, salt, baking powder, and baking soda. Mix until well combined.
- Lastly, add in the chocolate chips and mix until combined.
- Roll cookie dough into about 1 - 1 1/2 Tbsp balls (you can use a cookie scoop or your hands) and place them evenly apart on the cookie sheet.
- Gently flatten the tops of the chocolate cookie dough. This ensures they bake with a flat surface, which makes frosting the cookies easier.
- Bake for 9-10 minutes, or until the edges just look set (they will continue to bake as they cool on the pan so we don’t want to over bake them).
- Allow to cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to finish cooling.
- Cream Cheese Frosting:
- With a standing mixer or an electric hand mixer, cream butter and cream cheese together until well combined.
- Add in powdered sugar and a pinch of salt (salt helps cut through the sweetness of the frosting) and mix until well combined.
- Lastly add in Baileys and vanilla extract and mix until combined.
- Using a piping bag or an offset spatula (a knife or back of spoon works as well), frost each cookie. Top with chocolate shavings or cocoa powder, if desired.
- Refrigerate leftovers.
Here Are Some Other Recipes For You:
Red Velvet Cookies with Cream Cheese Frosting
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