What does Bailey's taste like?

Irish cream liqueur is sweet and creamy with a hint of chocolate and vanilla flavor and whiskey undertones. Irish cream contains about 17% alcohol, so it's a relatively low amount of alcohol in a serving. To me, it tastes like a warming coffee creamer.

Don't I need to chill the cookie dough before rolling and baking?

Good question! I'm usually a pretty firm believer in chilling cookie dough. I tested it both ways for this recipe and the cookies that were portioned and rolled immediately (while still at room temperature) cooked much more evenly and came with a more consistent texture than the chilled cookies. So don't worry about using a handheld electric mixer to cream butter mixture OR chill your cookies...who knew that the best cookies were also the fastest cookies?

Should I bake these cookies on a silicone mat?

I have a silicone mat and found the cookies baked more evenly in my oven using parchment paper on a light-colored cookie sheet. I also tested baking on a parchment covered dark sheet pan and the results were less even, with the edges browning before the cookie was baked through. So my recommendation is parchment prepared baking sheets in a light aluminum color. If you always use silicone and find good results in your oven with your baking trays, I support you!

What is the best way to keep these cookies moist?

My mom used to store cookies in an airtight container with a piece of white sandwich bread. The bread becomes stale in a day or two but the cookies stay moist. Sounds like sorcery but it's never failed me!

Bailey’s Irish Cream Cookies Recipe

Ingredients

Scale

2 sticks unsalted butter, melted and still warm

3/4 cup light brown sugar, packed

1/2 cup granulated sugar

1 egg

1 teaspoon pure vanilla extract

1/4 cup Bailey’s Irish Cream Liqueur

2 cups all-purpose flour

2 tablespoons nonfat milk powder

1/2 teaspoon kosher salt

1/2 teaspoon baking powder

1/4 teaspoon baking soda

12 ounces semisweet chocolate chips

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Instructions

Preheat your oven to 375℉.
Using a wooden spoon, mix the brown and white sugars together in a large mixing bowl and add the melted butter. Stir vigorously for about a minute. Beat the egg, vanilla and Bailey’s in the measuring cup you used for the sugar until well combined, then add to the butter and sugar mixture in the large bowl. Stir until the mix shows a glossy sheen, about 30 seconds.
Next, add the flour, nonfat milk powder, salt, baking powder, and baking soda to the bowl and mix until just combined. Stir in the chocolate chips until evenly distributed.
Use a cookie scoop or tablespoon scoop to portion the dough evenly into 1 1/2 ounce balls (or lightly roll into balls about the size of a golf ball) and place on a baking tray lined with parchment paper about 3 inches apart. (For smaller cookies, measure out about 1 ounce of dough and shape into a ball.) The dough will be soft and the cookies will fall into shape in the oven.
Bake in preheated oven for 10-12 minutes or until golden brown around the edges but still soft in the middle. Once you remove the tray of cookies from the oven, leave the cookies on the tray to firm up for 2-3 minutes, then transfer cookies to a wire rack to cool.
Serve these delicious cookies with a cup of coffee with Bailey's for the perfect after-dinner treat!

Notes

For alcohol-free cookies, you have the option to substitute Bailey's baking chips, which have no alcohol, for half or even all of the chocolate chips in this recipe. I have not tested these cookies using Irish cream flavored coffee creamer, but I've been told it's a good substitute for Bailey's in a cookie recipe. Finally, if you're just looking for an amazing chocolate chip cookie recipe and you don't need the added flavor of Irish cream, reduce the flour to 1 3/4 cup for the recipe and eliminate the Baileys. Follow all other steps and instructions!

Prep Time: 18
Cook Time: 12
Category: Desserts
Method: Bake
Cuisine: American