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–+ servings
chocolate cookies half dipped in white chocolate with clover leaf sprinkles on a napkin.
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4.96 from 22 votes

Baileys Chocolate Cookies

 Baileys Chocolate Cookies. St. Patrick's Day soft cake Cookies, but you'll want to make them anytime. They are the best cookie recipe ever!
Prep Time15 minutes
Cook Time8 minutes
Total Time23 minutes
Course: Desserts
Cuisine: American
Servings: 24 cookies
Calories: 142kcal
Author: Tammi

Ingredients

  • 3/4 cups butter
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/4 cup Baileys Irish Cream Liqueur
  • 1 egg
  • 1.5 tsp vanilla extract
  • 2.5 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 cup cocoa powder
  • 1 tsp cornstarch
  • 1.5 - 2 cups white chocolate chips
  • sprinkles

Instructions

  • Cream the butter and both sugars together until light and fluffy.
  • Add the Baileys, egg and the vanilla - then beat until well combined.
  • Add all the other ingredients {expect for the chocolate chips and sprinkles} and mix it all until smooth. Note that the dough will be very think at this time.
  • About 1tbsp in size, make cookies balls and press into flatten somewhat. Place flattened balls onto a cookie sheet covered with parchment paper. Note that the cookies don't rise hardly at all.
  • Bake in the oven at 350 degrees for about 6 minutes. They are done when you spot the edge cracking just a bit as you can see in my photos. Bake too much and they'll crack more and start to try out. These cookies are meant to be moist like cake.
  • Take cookies out of the oven and allow to cook on the sheet for a couple minutes. Then, they will be firm enough to move onto a cooling rack to finish cooling.
  • When cookies are cool enough to handle without denting or breaking, melt your chocolate in a small bowl in the microwave in 20 second increments until melted - don't burn the chocolate!
  • Dip the cookies into the chocolate as desired and then place on parchment paper and apply sprinkles as desired.
  • Allow chocolate to harden before you dive in. Enjoy!

Notes

Place these yummy cookies in an airtight container or cover with plastic wrap and they will keep for up a week.
To Freeze: I’d recommend freezing the dough balls and bake later. The dough balls freeze well, for up to 3 months. Allow to thaw for a day in the refrigerator before making and baking the cookies.
 

Nutrition

Serving: 24Servings | Calories: 142kcal | Carbohydrates: 18g | Protein: 1g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 107mg | Sugar: 8g