Chewy Irish Cream Cookies
Bailey’s Irish cream cookies are chewy chocolate cookies dipped in a boozy icing. This easy dessert is perfect for St. Patrick’s Day!
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 24 cookies
- Cuisine: Irish-American
Ingredients
All-purpose flour – 2 ½ cups (312 g)
Unsweetened cocoa powder – ½ cup (48 g)
Espresso powder or instant coffee – 1 teaspoon
Baking soda – 1 teaspoon
Salt – ½ teaspoon
Unsalted butter, room temperature – ¾ cup
Granulated sugar – ¾ cup (150 g)
Light brown sugar – ½ cup (100 g)
Large eggs, room temperature – 2
Bailey’s Irish cream – ¼ cup (60 ml)
Confectioners’ sugar, sifted – 1 cup (120 g)
Bailey’s Irish cream (for icing) – 2 Tablespoons
Instructions
Preheat oven to 350° F. Line a baking sheet with parchment paper and set aside.
In a medium bowl, whisk together flour, cocoa, espresso powder, baking soda and salt. Set aside.
In a large bowl, beat butter, sugar and brown sugar on high speed until light and fluffy (2 to 3 minutes).
Add eggs and beat until incorporated (30 seconds). Add Irish cream and mix until combined.
With the mixer on low, slowly add the flour mixture to the wet ingredients. Mix just until combined.
Scoop about a tablespoon of dough and roll into a ball. Place on cookie sheet 2 inches apart.
Bake for 10 minutes or until edges are set. Cool for 5 minutes on the sheet, then move to a rack.
Whisk together confectioners’ sugar and Irish cream. Dip half the cookie into the icing and garnish.
Notes
• Use room temperature eggs and butter for a smoother emulsion.
• Sift the cocoa powder to ensure there are no bitter lumps in your dough.
• Don’t overbake; these cookies stay chewy when the centers look slightly soft.
• If the icing is too thick, add a teaspoon of milk or more Irish cream.