Irish cream liqueur in this amazing batter with a butter crisp on the outside cookie and soft inside, they really are a delicious taste in every bite.
These are great all year round but a nice addition to any cookie tray for St. Patricks Day or Christmas holidays.
Steps for making these Irish Cream Cookies Perfectly
- cream the sugars with butter until light adding the eggs
- add the Irish cream and vanilla to the butter mixture
- whisk in another bowl the dry ingredients
- blend the two together then fold in the chocolate chips
- roll into balls and freeze for 1 hour
- bake for 8 to 10 minutes
Other Additions:
- chopped caramels
- mini chocolate chips
- toffee chips
- orange, mint, maple, or other flavored extract substitutes
- coconut shredded
- white chocolate chips, peanut butter chips or mint chips
- pistachios, macadamia nuts, pecan, walnuts, or for nut allergies pumpkin seeds or sunflower seeds
- chopped maraschino cherries
- zest from lemon or oranges
- chopped dried fruits
- cranberries or raisins with cinnamon added to the batter
More Recipes To Try:
Banana Chocolate Chip Biscotti
Chocolate Spice Cookies
Old Fashioned Buttermilk Cookies
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Yield: 30
Irish Cream Chocolate Chip Cookies
These are delicious easy to make Irish cream chocolate chip cookies a perfect for St. Patrick's Day
Prep time: 10 MinCook time: 10 MinTotal time: 20 Min
Ingredients
- 2 - 2/3 cups all-purpose flour
- 1 - 1/4 teaspoons baking soda
- 2 tablespoons cocoa powder
- 1/4 teaspoon salt
- 1 cup butter softened
- 1 cup light brown sugar
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 9 tablespoons Irish cream and brand
- 1 package of milk chocolate chips (around a 12-ounce bag)
- Optional: 1/2 cup coarsely chopped pecans
Instructions
- Preheat oven to 325 degrees. Line baking sheets with parchment paper and set aside.
- In a medium bowl, combine flour, cocoa, baking powder, baking soda, and salt; set aside.
- In a large mixing bowl, cream butter, granulated sugar, brown sugar, and egg until light and fluffy.
- Add vanilla extract and Irish Cream; mix until combined.
- Gradually add dry ingredients to the butter mixture and blend well.
- Fold in chocolate chips and nuts if using.
- Shape dough into 1-inch balls and place on cookie sheets 1 1/2 inches apart.
- Place in the freezer for 1 hour. (these won't spread so much).
- Bake for 8-10 minutes, or until golden brown.
- Cool on the cookie sheet for 2 to 3 minutes before trying to remove it from the pan to a wire rack to cool.
Notes
Other Additions:
- chopped caramels
- mini chocolate chips
- toffee chips
- orange, mint, maple, or other flavored extract substitutes
- coconut shredded
- white chocolate chips, peanut butter chips or mint chips
- pistachios, macadamia nuts, pecan, walnuts, or for nut allergies pumpkin seeds or sunflower seeds
- chopped maraschino cherries
- zest from lemon or oranges
- chopped dried fruits
- cranberries or raisins with cinnamon added to the batter
Nutrition Facts
Calories
194.91Fat (grams)
11.68 gSat. Fat (grams)
6.51 gCarbs (grams)
21.52 gFiber (grams)
0.36 gNet carbs
21.16 gSugar (grams)
17.94 gProtein (grams)
1.15 gSodium (milligrams)
84.1 mgCholesterol (grams)
28.67 mgThe default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
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