Double Fudge Irish Cream Cookies.
What better way to celebrate my Irish heritage than with a little chocolate and irish cream?
In cookie form of course.
With a beverage on the side.
At least it’s not green beer.
Bad memories.
I shiver at the thought.
This is one of the only ways I will ever drink coffee.
Oh. I’ll drink it like this too. Off of a soggy cookie.
These cookies are a perfect treat for St. Patrick’s Day and are so soft, chocolaty and delicious. You could try other flavors of Bailey’s too. You can add more chocolate chips or even add a touch of mint. You can dip each cookie in straight Bailey’s on the rocks.
I highly suggest baking them today, in anticipation of St. Patrick’s Day. Lots of taste testing is required and you’ll have to do your fair share of quality control. Life is tough.
Double Fudge Irish Cream Cookies
Ingredients
- 1 cup butter, softened
- 1 1/2 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 2/3 cups flour
- 1/2 cup cocoa powder
- 1 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon instant coffee powder
- 8 tablespoons Bailey’s Irish Cream liquer
- 1 cup white chocolate chips
- 1/2 cup chocolate chips
Instructions
- Cream butter, sugar, eggs and vanilla until fluffy. Add in Bailey’s one tablespoon at a time. Add flour, cocoa powder, instant coffee, baking soda and salt and mix until combined.
- Fold in chocolate chips. Refrigerate dough for 4-6 hours.
- Roll into balls and set on baking sheet.
- Bake at 350 for 8-10 minutes.
Did you make this recipe?
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I appreciate you so much!
Of course you definitely don’t need any special holiday to bake these cookies. No Irish-ness required.
162 Comments on “Double Fudge Irish Cream Cookies.”
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does this dough have to be chilled or can you mix, scoop and bake?
Yep you must refrigerate – 4 to 6 hours. If not, they will probably be super thin.
I am currently searching for a brilliant cookie recipe for our Irish school fair. These cookies look like heaven above! But I have a few questions….
Would they be any good with icing? We want to decorate them, to make them look like leprechauns and shamrocks.
Would they hold their shape if we cut them into shapes?
Is the Bailey’s quite strong?
Would they still taste good gluten free?
I think that’s all! I’m very happy to have found this recipe :)
God bless,
(please reply soon)
Many thanks :D xx
i was just looking through the comments and I saw someone’s that thought about using bailey’s coffee creamer, I haven’t used it before but it should work a treat! 1 question down , 3 to go! If anyone has the answer or a suggestion to the other questions, it would be very much appreciated if you could share it with me! :)
I’m sure they would be good with icing. I’m honestly not positive if they would hold their shape if cut, but I don’t see why not. The Bailey’s in this recipe is not very strong and as for gluten-free – I am not familiar with any way of making them gluten free nor have I tried, so I can’t say for sure!
Thank you very much for replying! I just love the look of these cookies, and I’m sure that we will be able to experiment with them to see if it works out! Yes you don’t cone across a lot of gluten free people, but my dad has been gluten free for a couple years now, so all the dinners are gluten free and most other meals are as well :) you can purchase gluten free flour, pasta, cereal, bars, bread and most other kinds of wheat containing things from pretty much any supermarket ! :D
Oh and also, how long do they keep for?
Jessica they are awesome with icing a Bailey butter cream try it
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I assembled these last night and let them chill overnight. When baking them they don’t seem to be as dark as yours and they didn’t flatten out but too on more of a mound shape. I swear I did everything your directions said. Any ideas or suggestions?
…Otherwise they still taste delicious!
OMG!!! These are divine. I could hardly stay out of them when they came out of the oven. Eating them warm was pure heaven. I will be honest I didn’t let the dough set up and get cold in the fridge. Just scooped and baked when I got the batter made. These are probably one of my favorite cookies. You did good girl.
Thanks Jenn, Les, Andi! Still feeling kinda blah but betetr than last week.Les, hope you get over your cold soon. No fun.Kelly, I hope your allergies clear up soon.Yes, I rarely have problems with Blogger (fingers crossed) but I’ve been using Firefox for awhile so I’ll let it take the credit.
i am already searching for st. patrick’s day desserts for this year (i am too excited, as usual) and this is perfect! i usually make irish car bomb cupcakes but i’ve gotten annoyed at how popular they have become… it seems everyone makes them now… so here i was searching for irish coffee cookies, and these just look amazing. thinking about making a whiskey chocolate ganache to dip half of each cookie in…
These are amazing! I didn’t have any all purpose flour left so I used whole wheat and I didn’t have chocolate chips. I didn’t chill the dough for the first pan of them and they turned out the same as the chilled ones. The chilled dough was definitely easier to work with though. Thanks for the great recipe! I think these are my favorite cookies now!
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Hi I was planning on making this dough tonight to bake the cookies tomorrow….was thinking of saving some of the dough for the end of the week. Do you think if I roll the dough into balls and freeze it the cookies will be ok? I will just let the dough defrost before baking. Thanks!
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I made these cookies over the weekend. They were amazing! They were so moist and fudgy. I sent some to work with my husband too and they got rave reviews from his coworkers. The cookies were even better the next day. They were still completely soft and moist and the taste of the Baileys was slightly more noticeable.
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I have made these twice. the first time they were great! I just made them again – following the recipe exactly – and they had no flavor. I could not taste the Bailey’s. Does anyone know what might have gone wrong? Do you have to shake the Baileys?
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Absolutely delicious! Make sure you cream until “fluffy”, especially once the Irish cream liquor is added. Sift flour for an even lighter texture. Great either way. Have done it chilled and room temp. Either works. Flatter cookie at room temp. Make them every year. Fantastic!