These Bailey’s Irish Cream Chocolate Chip Cookies are soft, chewy, and bursting with rich flavors. The addition of Bailey’s Irish Cream gives these cookies a subtle boozy twist, while the coconut and pecans add texture and depth. Perfect for St. Patrick’s Day, holiday gatherings, or anytime you want to indulge in something special, these cookies are sure to become a favorite!
Ingredients
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup Bailey’s Original Irish Cream
- 2¼ cups cake flour (spooned and leveled)
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 (6 oz.) package semi-sweet chocolate chips
- ¾ cup sweetened shredded coconut
- ½ cup chopped pecans
Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Cream Butter and Sugars
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes using a hand mixer or stand mixer).
Step 3: Add Wet Ingredients
- Beat in the egg until fully incorporated.
- Mix in the vanilla extract and Bailey’s Irish Cream. The dough may look slightly curdled at this stage, but that’s okay—it will come together as you add the dry ingredients.
Step 4: Combine Dry Ingredients
- In a separate bowl, whisk together the cake flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
Step 5: Fold in Mix-Ins
- Stir in the semi-sweet chocolate chips, shredded coconut, and chopped pecans by hand using a spatula. The dough will be soft but should hold its shape when scooped.
Step 6: Scoop and Bake
- Use a cookie scoop or tablespoon to drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set. The cookies will continue to firm up as they cool.
Step 7: Cool and Serve
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Serve warm with a glass of milk or a cup of coffee for an extra indulgent treat.
Tips for Success
- Flour Choice: Cake flour makes these cookies extra soft and tender. If you don’t have cake flour, you can substitute all-purpose flour, but the texture may be slightly less delicate.
- Non-Alcoholic Option: For a non-alcoholic version, replace the Bailey’s Irish Cream with an equal amount of milk or cream.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days. They also freeze well—place them in a freezer-safe bag for up to 3 months.
- Customizations: Add white chocolate chips, dried cranberries, or even a sprinkle of sea salt on top for a gourmet touch.
Why You’ll Love This Recipe
These Bailey’s Irish Cream Chocolate Chip Cookies are a decadent twist on the classic chocolate chip cookie. The Irish cream adds a rich, creamy flavor that pairs perfectly with the sweetness of chocolate, the chewiness of coconut, and the crunch of pecans. Whether you’re baking for a special occasion or just craving something indulgent, these cookies are sure to impress. Dive into this boozy, buttery goodness and savor every bite!
