These Double Chocolate Irish Cream Cookies are soft chocolate cookies, studded with mini chocolate chips, dunked in an Irish cream glaze, and topped with green sprinkles.
St. Patrick's Day is almost here!
St. Patrick's Day is nearly upon us! While you'll never catch me doing a drunken bar crawl, or even drinking a Guinness (dark beer is not my jam) to celebrate the holiday, I am totally on board with holiday-appropriate boozy treats.
Luckily for me (and you!), all of the classic boozy flavors like whiskey, Guinness, and Irish cream work really well in baked goods. These Chocolate Irish Cream Cookies have double the chocolate (cocoa powder + mini chocolate chip) and double the Irish cream flavor (in the cookie dough + the glaze). Top everything with some festive AF green sprinkles, and you have yourself a tasty cookie that's sure to please.
Need more boozy baked goods for St. Patrick's Day?
Try Guinness Brownies with Caramel Fudge Frosting or some Chocolate Guinness Cheesecake with Chocolate Whiskey Ganache! And please don't forget about these adorable (and delicious) Mini Baileys Cheesecakes.
Don't miss out on my Baileys Iced Coffee, either!
✨ Recipe
Double Chocolate Baileys Cookies
Ingredients
For the cookies
- 1 cup all-purpose flour
- ¾ cups cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 8 tablespoon unsalted butter softened
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 egg
- 1 teaspoon vanilla extract
- ¼ cup Irish Cream liqueur
- ½ cup mini chocolate chips
For the glaze
- 1 cup powdered sugar
- 2-3 tablespoon Irish Cream liqueur
- green sprinkles optional
Instructions
To make the cookies
- Line a baking sheet with parchment paper and set it aside.
- In a medium-sized bowl, whisk the flour, cocoa powder, baking soda, and salt together. Set this bowl aside.
- In the bowl of a stand mixer, cream the butter and sugars together for a few minutes until they are light and fluffy. Beat in the egg and add the vanilla extract and Irish cream.
- Little by little, add the dry ingredients to the wet, on low speed. Scrape down the sides of the bowl as necessary. Add the mini chocolate chips and turn the speed up a bit higher to incorporate them throughout the thick dough.
- Next, you’re going to want to scoop and chill the cookie dough. Unfortunately, the chilling is necessary. But trust me, it's worth it!
- Scoop and roll the cookie dough into 1.5 tbsp-sized balls. Place them on the prepared cookie sheet. Cover the dough with plastic wrap and chill for at least 3 hours, and up to overnight. When slightly impatient, I've been known to put my cookie dough that requires chilling into the freezer (for 1-2 hours) instead of the fridge. I haven't run into any issues yet!
- When you’re ready to bake, preheat the oven to 350 degrees F and line another baking sheet with parchment paper. Move half of the dough balls over to the other cookie sheet, leaving a couple of inches between each dough ball.
- Bake the cookies for 9-10 minutes. Allow the cookies to cool on the cookie sheets for 5 minutes or so before removing them to a wire rack to finish cooling completely.
To make the glaze
- When the cookies are cool, mix the powdered sugar and Irish cream in a bowl. Dip, dunk, or drizzle your cookies with the glaze.
- Top with green sprinkles, if you're feeling festive. Bonus: the sprinkles that I used add a bit of crunch to these otherwise soft cookies.
Nutrition
Disclaimer: Nutritional information is a generated estimate and is not guaranteed to be accurate.
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