Irish Cream Chocolate Cookies (Print Version)

Soft, chewy chocolate chip cookies infused with Irish cream for a festive, flavorful treat.

# What You'll 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

# Steps to Follow:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt.
03 - In a large bowl, beat butter, brown sugar, and granulated sugar together until light and creamy, approximately 2 minutes.
04 - Add eggs, Irish cream liqueur, and vanilla extract to the butter mixture. Beat until well combined.
05 - Gradually add dry ingredients to wet mixture, stirring just until combined.
06 - Fold in chocolate chips and nuts if using.
07 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing approximately 2 inches apart.
08 - Bake for 11 to 13 minutes, or until edges are golden and centers appear just set.
09 - Cool on baking sheets for 3 minutes, then transfer to wire rack to cool completely.

# Additional Tips::

01 -
  • The Irish cream liqueur adds this subtle, sophisticated warmth that regular cookies completely lack—your guests will taste it and wonder what makes them special.
  • They come together in under thirty minutes but taste like you spent all day on them, which is honestly the dream.
  • Soft and chewy in the center with just enough structure to hold together, making them perfect for eating with coffee or packing for a friend.
02 -
  • Room temperature ingredients are non-negotiable for this recipe—cold eggs and cold butter won't incorporate properly, and you'll end up with a gritty, dense dough that bakes unevenly.
  • Baking soda needs to be fresh because it loses potency after about six months; if your cookies don't spread or brown properly, dead baking soda is often the culprit.
  • The edges-golden-centers-just-set approach feels risky the first time, but cookies continue baking on the hot sheet after you remove them, so pulling them out slightly underdone gives you chewy insides instead of rocks.
03 -
  • If you want extra festive cookies, sprinkle green sanding sugar on top right after pulling them from the oven when they're still slightly sticky—it adheres beautifully and looks intentional.
  • Toasting your own nuts (pecans or walnuts) from raw brings out their flavor in ways that store-bought toasted nuts sometimes miss, and the smell while they toast is honestly worth the small extra effort.
  • Keep a small scoop beside your mixing bowl—using the same scoop for each cookie ensures uniform baking, so you get cookies that all finish at the same time.
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