Irish Cream Cookies made with Baileys liqueur—bakery-style, but even better!
These thick, Levain-style jumbo cookies are packed with layers of texture—melty chocolate, crunchy toffee, and crushed chocolate sandwich cookies. A Baileys-infused glaze adds the perfect finishing topping. This smooth and lightly boozy icing makes the Irish cream flavor pop! Perfect for a St Paddy’s treat, but just as irresistible year round.
Recipe Rundown
My Jumbo Cookie Obsession Continues
My love for Levain-style cookies is in full force! I’m telling you, these cookies are just too good. They have that perfect thick, bakery-style texture and are absolutely loaded with mix-ins. If you love a soft, melty center with a slightly crisp edge, you’re in for a treat.
Baking with Baileys – Dessert Experiments
I don’t usually bake with liquor or liqueurs, especially Baileys, and honestly, I have no idea why—because the flavor is incredible. That changes this year! I’m bringing a whole bunch of boozy baking experiments to the blog, and this one was an instant hit. Easily in my top three jumbo cookies of all time. The mix-ins were the perfect balance of chocolate, toffee, and crunch, and that Baileys glaze? It hardened into a sweet shell that took these cookies to another level.
St. Patrick’s Day, But Make It Fun
Another thing I don’t do enough of? St. Patrick’s Day celebrations. It’s a small, one-day holiday, but it’s SO easy to make it fun. Think green drinks, leprechaun hunts, games, and rainbow desserts. This year, I’m making it extra special by going all-in on treats and activities!
FAQ
Can I make these cookies without Baileys?
Yes! You can substitute the Baileys Irish Cream liqueur with heavy cream or milk, but you’ll lose the signature Irish cream flavor.
Can I make these cookies ahead of time?
Absolutely! You can refrigerate the cookie dough for up to 48 hours before baking or freeze the shaped dough balls for up to 3 months.
Do these cookies need to be refrigerated?
No, these cookies can be stored in an airtight container at room temperature for up to 5 days. If you add the Baileys glaze, refrigeration can help keep it fresh longer.
What’s the texture of these cookies?
These cookies are thick, soft, and slightly gooey in the center, with crispy edges and a rich, chewy bite—just like a bakery-style jumbo cookie!
Sprinkle of Fun
Gather your luckiest friends (😉🍀) and celebrate St. Patrick’s Day in the sweetest way—with a Baileys & Cookies Party! Whip up a batch of these Irish Cream Cookies, then set up a DIY Baileys drink station featuring spiked coffee, Baileys hot chocolate, or themed Irish cream cocktails. For extra fun, create a gold coin scavenger hunt (winner gets a special prize-scratch off tickets!) And don’t forget to bring along a few cookies while searching for the answers…after all, they taste like pure gold!
🍀Luck of the Irish Scavenger Hunt🍀
Set up a fun St. Patrick’s Day scavenger hunt to go along with your Baileys Irish Cream Cookies & Cocktails Party!
How It Works:
• Hide gold chocolate coins around your space whether it’s home, outdoors, or around the neighborhood.
• Each item has a riddle or clue leading to the next hidden spot.
• The final clue leads to the grand prize—a few scratch off tickets to see if their luck continues!
Example Clues & Locations:
1. Clue: “I’m green and leafy, and I might be lucky, find me where plants get bright and sunny!”
Location: Near a potted plant or windowsill.
2. Clue: “Next stop is where the drinks are cold, open me up, and riches unfold!”
Location: Inside the fridge or near the drink station.
3. Clue: “You rest your head and dream at night, check beneath for a golden delight!”
Location: Under a pillow or couch cushion.
4. Clue: “The place where treats get warm and baked, your next clue’s hiding, don’t be late!”
Location: Inside the (cooled) oven or near the cookie tray.
5. Final Clue: “One more step to find the prize, where sprinkles shine and flavors rise!”
Location: Near the cookie station or dessert table, where the plate of Irish Cream Cookies awaits! And the surprise wink wink.
For an extra twist, have guests take Irish-themed challenges at each clue stop (like doing a silly leprechaun dance, answering St. Patrick’s Day trivia, or saying a limerick!).
Irish cream Jumbo Cookies
Ingredients
For the Cookie Dough:
- 1 cup (2 sticks) salted butter, cold and cubed
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs, cold
- 2 tablespoons Irish cream liqueur (like Baileys)
- 2 3/4 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon espresso powder (optional, enhances flavor without a strong coffee taste)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup milk chocolate chunks
- 1/2 cup toffee bits
- 1/2 cup crushed chocolate sandwich cookies (small pieces, slightly larger than crumbs)
- 1/2 cup white chocolate chips
For the Bailey’s icing drizzle:
- 1 cup powdered sugar, ideally sifted
- 2–3 tablespoons Baileys Irish Cream
- 1/2 teaspoon vanilla extract
- 1 tablespoon melted butter
- Pinch of salt
Instructions
For the Cookies:
- Preheat the oven to 410°F and line a baking sheet with parchment paper.
- Cream the butter and sugars in a stand mixer or with a hand mixer until smooth, about 1–2 minutes (avoid overmixing).
- Mix in eggs, one at a time, then add Irish cream liqueur, vanilla extract, and almond extract.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, salt, and espresso powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the semi-sweet chocolate chips, milk chocolate chunks, toffee bits, crushed chocolate cookies, and white chocolate chips until evenly distributed.
- Shape the dough into large balls (about 5-6 oz each). Keep them tall rather than flattening them. You want them to be loosely shaped spheres.
- Place 3-4 cookies per baking sheet, keeping the remaining dough in the fridge. Bake for 9–12 minutes, until the edges are golden and the centers are slightly underdone.
- Let the cookies cool on the baking sheet for 30 minutes before transferring to a wire rack. Allow them to cool completely for the best texture—the wait is worth it!
For the Bailey’s Icing Drizzle:
- In a mixing bowl, whisk together powdered sugar and 2 tablespoons of Baileys.
- Add vanilla extract and melted butter, stirring until smooth.
- If the glaze is too thick, add more Baileys 1 teaspoon at a time until it reaches a pourable consistency.
- Drizzle over the cooled cookies using a spoon or piping bag.
- Let the icing set before serving. Ideally, let the cookies set overnight because the icing will harden and have the best texture!
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