Dessert - Bailey's Irish Cream Chocolate Chunk Cookies recipes

Author: Brenda Rzeszutko  

This is the ultimate Bailey's Irish cream cookie skillet that is perfect for St. Patrick's Day, or anytime you need an over the top indulgent treat! An ooey-gooey chocolate chip cookie spiked with Bailey's Irish cream and then topped with the most incredible salted caramel whiskey sauce.

Baileys Chocolate Cookies

Baileys Chocolate Cookies
These Baileys Chocolate Cookies are so moist, chewy and delicious! They have just the right amount of Baileys flavor - not too overpowering, but definitely there. And the white chocolate on the outside gives them that extra chocolate touch!
Provided by: Lindsay
Total time: 21 minutes
Cook time: 6 minutes
Prep time: 15 minutes
Yields: 24 servings
Cuisine: American
Number of ingredients: 12
Ingredients:
  • 3/4 cups butter
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/4 cup Baileys
  • 1 egg
  • 1/2 tsp vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 cup cocoa (I use Hershey’s Special Dark)
  • 1 tsp cornstarch
  • 1 1/2 cups white chocolate chips
  • sprinkles, optional
Nutrition:
  • Serving Size: 1 Cookie
  • Calories: 182 calories
  • Sugar: 12.9 g
  • Sodium: 63.8 mg
  • Fat: 9.2 g
  • Saturated Fat: 5.5 g
  • Trans Fat: 0 g
  • Carbohydrate: 22.7 g
  • Fiber: 0.6 g
  • Protein: 2.3 g
  • Cholesterol: 24.2 mg
How to cook:
  1. 1. Cream butter and sugar together for 5-7 minutes, until light and fluffy.
  2. 2. Add the Baileys, egg and vanilla and beat until well combined.
  3. 3. Add the dry ingredients to the wet ingredients and mix until smooth. Dough will be thick.
  4. 4. Make balls about 1 tbsp in size, press into a little disc (they won’t spread much) and place on cookie sheet covered with parchment paper.
  5. 5. Bake at 350 degrees for 6-7 minutes.
  6. 6. Allow cookies for to cool for one minute on cookie sheet, then move to a cooling rack to finish cooling.
  7. 7. When ready to dip cookies in chocolate, melt white chocolate chips in a small bowl in the microwave. Use 30 second increments, to not burn the chocolate.
  8. 8. Dip cookies, one at a time into the chocolate. Place on parchment paper to dry and apply sprinkles.
Notes: Baileys Irish Cream Chocolate Chip Cookies, Ingredients · Butter - 1 cup, unsalted and at room temperature. · Sugar - 1 cup of packed light brown sugar and ½ a cup of granulated sugar. · ·

Baileys Irish Cream Chocolate Chunk Cookies

Baileys Irish Cream Christmas Cookie Recipe : https://inspiredentertainment.com/recipe Duration: 6:49

No Bake Baileys Irish Cream Cookie Balls

for these delicious cookie balls! Full recipe - https://www.lifeloveandsugar.com/2013/03/05 Duration: 3:20

Bailey's Irish Cream Chocolate Chunk Cookies

Bailey's Irish Cream Chocolate Chunk Cookies
Tips, tricks and shortcuts to make your life easier...
Yields: 18 servings
Number of ingredients: 12
Ingredients:
  • 2 1/2 cups all-purpose flour
  • 1 1/2 tsp instant espresso powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup butter, at room temperature
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, at room temperature
  • 3 tbsp Irish Cream Liqueur
  • 2 tsp vanilla extract
  • 1 cup dark chocolate chunks
  • 1 tsp flaked sea salt
How to cook:
  1. In a large bowl, whisk together the flour, instant espresso powder, baking soda, and salt. Set it aside.
  2. In another large bowl, using an electric hand mixer or stand mixer, cream the butter with the brown sugar and granulated sugar until it is light and fluffy. Add the eggs and mix until they are fully incorporated. Mix in the Irish cream and vanilla extract. Add half of the dry ingredients and mix until the flour is incorporated. Add the remaining dry ingredients and mix until smooth. Fold in the chocolate chunks. Cover the bowl and refrigerate until the dough is firm, about 1 to 2 hours.
  3. When ready to bake, preheat the oven to 350ºF. Line a baking sheet with parchment paper. Scoop the dough and roll it into a ball, flattening each cookie slightly before arranging it on the prepared baking sheet.
  4. Bake the cookies until they are lightly golden, about 8 to 10 minutes. Sprinkle each cookie with a little bit of flaked sea salt and allow them to cool slightly before enjoying.
Notes: Baileys Irish Cream Chocolate Chip Cookies, Ingredients · 2 and 1/2 cups all-purpose flour (315 grams) · 1/2 teaspoon ground cinnamon · 1 cup dark brown sugar, packed (213 grams) · 1/2 cup granulated sugar (

Baileys Chocolate Cookies

Baileys Chocolate Cookies
Baileys Chocolate Cookies. St. Patrick's Day soft cake Cookies, but you'll want to make them anytime. They are the best cookie recipe ever!
Provided by: My Organized Chaos
Total time: 23 minutes
Cook time: 8 minutes
Prep time: 15 minutes
Yields: 24 servings
Cuisine: American
Number of ingredients: 12
Ingredients:
  • 3/4 cups butter
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/4 cup Baileys Irish Cream Liqueur
  • 1 egg
  • 1.5 tsp vanilla extract
  • 2.5 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 cup cocoa
  • 1 tsp cornstarch
  • 1.5 - 2 cups white chocolate chips
  • sprinkles
Nutrition:
  • Calories: 142 calories
  • Carbohydrate: 18 grams carbohydrates
  • Cholesterol: 22 milligrams cholesterol
  • Protein: 1 grams protein
  • Saturated Fat: 4 grams saturated fat
  • Serving Size: 24 Servings
  • Sodium: 107 milligrams sodium
  • Sugar: 8 grams sugar
How to cook:
  1. Cream the butter and both sugars together until light and fluffy.
  2. Add the Baileys, egg and the vanilla - then beat until well combined.
  3. Add all the other ingredients {expect for the chocolate chips and sprinkles} and mix it all until smooth. Note that the dough will be very think at this time.
  4. About 1tbsp in size, make cookies balls and press into flatten somewhat. Place flattened balls onto a cookie sheet covered with parchment paper. Note that the cookies don't rise hardly at all.
  5. Bake in the oven at 350 degrees for about 6 minutes. They are done when you spot the edge cracking just a bit as you can see in my photos. Bake too much and they'll crack more and start to try out. These cookies are meant to be moist like cake.
  6. Take cookies out of the oven and allow to cook on the sheet for a couple minutes. Then, they will be firm enough to move onto a cooling rack to finish cooling.
  7. When cookies are cool enough to handle without denting or breaking, melt your chocolate in a small bowl in the microwave in 20 second increments until melted - don't burn the chocolate!
  8. Dip the cookies into the chocolate as desired and then place on parchment paper and apply sprinkles as desired.
  9. Allow chocolate to harden before you dive in. Enjoy!
Notes: Baileys® Chocolate Chip Cookies, Ingredients · 1 ¼ cups all-purpose flour · 1 teaspoon baking soda · ¼ teaspoon salt · ¾ cup butter · 1 ½ tablespoons Irish cream liqueur (such as Baileys®) · ½ cup
Bailey's Irish Cream Chocolate Chip Cookie Skillet with Salted Caramel Whiskey Sauce
An ooey-gooey chocolate chip cookie spiked with Bailey's Irish cream and then topped with the most incredible salted caramel whiskey sauce. This is the ultimate Bailey's Irish cream cookie skillet that is perfect for St. Patrick's Day, or anytime you need an over the top indulgent treat!
Provided by: Kaylen Nicole
Total time: 47 minutes
Cook time: 17 minutes
Prep time: 30 minutes
Yields: 2 servings
Cuisine: American,Irish
Number of ingredients: 17
Ingredients:
  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon espresso powder
  • 1 cup (2 sticks) salted butter, at room temperature, + more for the skillets
  • 1 cup dark brown sugar, packed
  • 1/2 cup granulated white sugar
  • 2 teaspoons vanilla extract
  • 3 tablespoons Bailey's Irish Cream
  • 2 large eggs, at room temperature
  • 12 ounces semi sweet chocolate chip cookies
  • 1 cup granulated white sugar
  • 6 tablespoons room temperature salted butter, cut into 6 pieces
  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon salt
  • 1 tablespoon bourbon whiskey, or Irish whiskey
  • vanilla bean ice cream to serve
How to cook:
  1. For the Cookie Dough:
  2. Preheat oven to 375 degrees F.
  3. In a large bowl sift together the flour, salt, baking soda and espresso powder. Set aside.
  4. In the bowl of a large stand mixer fitted with a paddle attachment, cream together the butter and both sugars for about 3 minutes, scraping down the sides of the bowl as needed to incorporate all the sugary buttery goodness. Next, add the vanilla and Irish cream and beat until combined, about 30 seconds more.
  5. Add the room temperature eggs into the butter mixture one at a time until fully incorporated. Slowly add the dry ingredients into the wet ingredients, and beat just until everything comes together, scraping down the sides of the bowl again if needed. Gently fold in the chocolate chips.
  6. For this recipe I used two 8 inch skillets to make two medium sized cookies. You may also use one large 12 inch skillet if you prefer a larger cookie, but may need to adjust the bake time. Cast iron is recommended, but if you don't have access to cast iron any oven safe skillet will also work well. Using 1 tablespoon of butter per skillet, butter the skillet(s). Divide the dough in half between the two skillets, spreading the dough out evenly with a rubber spatula.
  7. Place the skillets in the oven and bake for 17-20 minutes, until the edges begin to turn golden brown. The key here is to not over bake the cookies! They will seem undercooked, but we want that ooey-gooey chocolate center. As the cookies cool, the middles will become more firm, but will still have a soft, gooey center. While the cookies are baking, make the salted caramel whiskey sauce.
  8. For the Whiskey Caramel Sauce:
  9. Heat sugar in a pan over medium heat, stirring constantly. As the sugar begins to heat up, it will start to form clumps, and will eventually melt into an amber colored liquid.
  10. Once the sugar has completely melted, carefully add in the butter. Stir the sugar and butter together for about 1-2 minutes, until the butter is fully incorporated into the sugar mixture. If the butter separates, remove from the heat and whisk vigorously until it comes together. Slowly add in the room temperature heavy cream. *if the cream is cool, it will cause the caramel to seize up!* Allow to boil for 1 minute stirring constantly. As the caramel boils it will rise in the pan. Remove from the heat and add the whiskey and salt. Whisk well.
  11. Drizzle whiskey caramel over the Baileys Irish Cream Cookie Skillets and top with vanilla bean ice cream. Then EAT!
Notes: No Bake Baileys Irish Cream Cookie Balls, for these delicious cookie balls! Full recipe - https://www.lifeloveandsugar.com/2013/03/05 Duration: 3:20
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