Print

Irish Cream Chocolate Chip Cookies

Irish Cream Chocolate Chip Cookies - featured image

These Irish Cream Chocolate Chip Cookies feature gooey centers with a subtle boozy flavor from Irish cream liqueur, perfect for cozy nights and celebrations.

Ingredients

Scale
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¾ cup (165g) packed brown sugar
  • 2 large eggs, room temperature
  • 3 tablespoons (45ml) Irish cream liqueur
  • 1 teaspoon vanilla extract
  • 2 cups (340g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together the flour, baking soda, and salt.
  3. In a large bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, then stir in the Irish cream liqueur and vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Fold in the chocolate chips gently.
  7. Use a medium cookie scoop or spoon to drop 2-tablespoon-sized mounds of dough onto the prepared baking sheets, spacing about 2 inches apart.
  8. Bake for 10-12 minutes until edges are golden but centers look slightly soft and underbaked.
  9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

For gooey centers, bake cookies until edges are golden but centers remain soft. Chilling dough for 30 minutes helps control spread and deepens flavor. For dairy-free or non-alcoholic versions, substitute vegan butter and dairy-free chocolate chips, and replace Irish cream with vanilla almond milk or milk with vanilla extract.

Nutrition

Keywords: Irish cream, chocolate chip cookies, gooey cookies, boozy cookies, easy cookies, holiday cookies, St. Patrick's Day dessert