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Easy Baileys Irish Cream Coffee Cookies Recipe

Easy Baileys Irish Cream Coffee Cookies

Soft, chewy coffee cookies made with Baileys Original Irish Cream, espresso powder, brown sugar, and semisweet chocolate chips. The recipe yields about 24 cookies.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 minute
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1 cup (226 g) Unsalted butter, softened
  • ¾ cup (150 g) Granulated sugar
  • ¾ cup (165 g) Packed light brown sugar
  • 1 large Large egg
  • ⅓ cup (80 ml) Baileys Original Irish Cream
  • 1 teaspoon Vanilla extract
  • 1 tablespoon Instant espresso powder or finely ground instant coffee
Dry Ingredients
  • 2¼ cups (280 g) All-purpose flour
  • 1 teaspoon Baking soda
  • ½ teaspoon Fine salt
Add-In
  • 1 cup (170 g) Semisweet chocolate chips

Method
 

Step-by-Step
  1. Whisk together the all-purpose flour, baking soda, fine salt, and instant espresso powder.
  2. Beat the softened butter, granulated sugar, and packed light brown sugar for 2–3 minutes, until light and creamy.
  3. Beat in the egg, vanilla extract, and Baileys Original Irish Cream until combined. The mixture may look slightly separated, which is fine.
  4. Gradually mix in the dry ingredients just until no flour streaks remain. Fold in the semisweet chocolate chips.
  5. Cover the dough and refrigerate for about 30 minutes. Chilling helps prevent excessive spreading.
  6. Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  7. Scoop approximately 1½ tablespoons of dough per cookie, spacing portions about 2 inches apart on the prepared sheets.
  8. Bake for 10–12 minutes per batch, until the edges are set while the centers still look slightly soft.
  9. Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to finish cooling.

Notes

Use instant espresso powder rather than brewed coffee so the dough gets a strong coffee flavor without extra liquid. Do not overbake; the centers finish setting as the cookies cool. Store airtight at room temperature for about 3–4 days. Unbaked dough can be refrigerated for up to 2 days or frozen in scoops for longer storage.