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Brown Butter Baileys Irish Cream Chocolate Chip Cookie

Soft and chewy cookies with melty pockets of semi-sweet chocolate chips and creamy notes of Baileys Irish Cream liqueur.

recipes using baileys irish cream chocolate chips

Searching for recipes using Bailey’s Irish Cream chocolate chips?

With St. Patrick’s Day just around the corner, I was searching for recipes using Bailey Irish cream chocolate chips and found very few options.

I love to develop new recipes, so I made a few adjustments to a classic chocolate chip cookie, adding a splash of Irish goodness and browned butter for a distinctive St. Patrick’s Day flavor.

How to make Bailey’s Chocolate Chip Cookies

Let’s break down the ingredients that make these Bailey’s Chocolate Chip Cookies so irresistible:

  • Unsalted Butter (1 cup): Browning the butter adds a rich, nutty flavor to the cookies. If using salted butter, simply reduce the added salt in the recipe.
  • Granulated Sugar (3/4 cup) and Dark Brown Sugar (1 cup): The combination of granulated and brown sugars gives the cookies a perfect balance of sweetness and chewiness.
  • All-Purpose Flour (1 1/2 cups) and Bread Flour (1 cup): This blend of flour creates a tender yet sturdy cookie with just the right amount of structure.
  • Baking Powder (1/4 tsp) and Baking Soda (1 tsp): These leavening agents help the cookies rise and achieve the perfect texture.
  • Salt (1 tsp): Balances the sweetness of the sugars and enhances the overall flavor profile of the cookies.
  • Eggs (2 ea): Using room temperature eggs ensures even mixing and proper incorporation into the dough.
  • Baileys Irish Cream Liquor (1 Tbsp) Adds a splash of boozy Irish goodness!
  • Semi-Sweet Chocolate Chips (1 1/2 cups): Adds classic chocolate flavor and melty goodness to every bite.
  • Baileys Irish Cream Chocolate Chips (1 cup): Use store-bought if you can find them, but you can also substitute with milk chocolate chips for a sweeter alternative.

recipes using baileys irish cream chocolate chips

What’s a good substitute for Bailey’s Irish Cream Chocolate Chips?

Having trouble tracking down Bailey’s chocolate chips at your local store?  Since they’re not always readily available, I’ve come up with a solution that’s just as delicious.

To capture that irresistible Baileys flavor, add two tablespoons of Baileys Irish Cream liqueur to the cookie dough. It’s a simple swap that ensures you still get that delightful boozy kick in every bite.

By combining these high-quality ingredients and following the simple steps outlined in the recipe, you’ll have a delicious batch of cookies that will have everyone coming back for more!

Looking for more unique cookie recipes? This “Everything But the Kitchen Sink” cookie is chewy and packed with all kinds of delicious goodies! 

recipes using baileys irish cream chocolate chips

How to bake cookies with brown butter

Let’s talk about that brown butter. It’s like regular butter, but better! 

Start by placing 1 cup of butter (2 sticks) in a saute pan and heating on medium-high heat. Continue cooking and stirring occasionally until it’s a beautiful golden brown color. This adds a rich, nutty flavor that takes these cookies to a whole new level.

Once your butter is cooled to room temperature, it’s time to get mixing. Be sure to watch the video at the bottom of this post to see how it’s done. 

Brown Butter Baileys Irish Cream Chocolate Chip Cookie

  1. In a large bowl, combine your dry ingredients – flour, baking powder, baking soda, and salt. In the bowl of an electric mixer fitted with the paddle attachment, cream together the brown butter, and white and brown sugars until light and fluffy. Then, beat in the Irish cream liqueur and vanilla extract until everything is well combined.
  2. Now, slowly add the flour mixture to the wet ingredients, mixing until just combined and scraping the sides of the bowl. Don’t overmix – you want your cookies to be tender, not tough. Next up, fold in a mix of semi-sweet chocolate chips and your homemade Baileys chocolate chips. If you don’t have Bailey’s chips on hand, white chocolate chips work just fine.
  3. Once your cookie dough is ready, it’s time to chill. Pop it in the fridge for at least 30 minutes, or overnight if you can wait that long. Chilling the dough helps the flavors meld together and keeps your cookies from spreading too much in the oven.
  4. When you’re ready to bake, preheat your oven and line a cookie sheet with parchment paper. Use a cookie scoop to portion out your dough onto the prepared baking sheet, leaving plenty of room for it to spread. Bake until the edges are golden brown and the centers are just set, then transfer to a wire rack to cool.

recipes using baileys irish cream chocolate chips


No more searching for recipes using Bailey’s Irish Cream chocolate chips!

These Bailey’s Irish Cream Chocolate Chip Cookies are perfect for celebrating St. Patrick’s Day, but let’s be real – they’re delicious any day of the year. So grab a glass of milk (or a cup of coffee spiked with a little extra Baileys) and indulge in these sweet treats. Enjoy!

Note: This post may contain affiliate links, which means I may earn a small commission if you purchase them. This helps support the blog and allows me to continue bringing you delicious recipes like this one. Thanks for your support!

recipes using baileys irish cream chocolate chips

Bailey's Irish Cream chocolate chip cookies

Prep Time 45 minutes
Cook Time 12 minutes
Servings 18


  • 1 cup Unsalted Butter, browned 175g
  • 3/4 cup Granulated Sugar 175g
  • 1 cup Dark Brown Sugar 180g
  • 1 1/2 cups All-Purpose Flour 200g
  • 1 cup Bread Flour 145g
  • 1/4 tsp Baking Powder 3g
  • 1 tsp Baking Soda 5g
  • 1 tsp Salt 7g
  • 2 Eggs
  • 1 Tbsp Bailey's Irish Cream Liquor 15g
  • 1 1/2 cups Semi-Sweet Chocolate Chips 265g
  • 1 cup Bailey's Irish Cream Chocolate Chips l60g. Learn how to make your own here


  • Brown the Butter: In a saucepan over medium heat, melt the unsalted butter. Continue cooking, stirring occasionally, until the butter turns a golden brown color and emits a nutty aroma. This should take about 5-7 minutes. Once browned, remove the butter from heat and allow it to cool to room temperature.
  • Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  • Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, cream together the cooled brown butter, granulated sugar, and dark brown sugar until light and fluffy, about 2-3 minutes.
  •  Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet ingredients in the mixer bowl. Mix on low speed until just combined.
  • Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips and Baileys chocolate chips until evenly distributed throughout the dough.
  •  Scoop and Chill Dough: For convenient chilling, scoop your Bailey's Chocolate Chip Cookie dough into a 9 by 13-inch pan—it fits perfectly on a shelf in the refrigerator! Remember, this step is just to cool the dough; we won't be baking on this pan. When it's time to bake, simply transfer the chilled cookie dough scoops onto a parchment-lined baking sheet, ensuring they're evenly spaced.
  • Bake: Bake in the preheated oven for approximately 12 minutes or until the edges are golden brown and the centers are set. Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.


Storage Tips: Once baked and cooled, store your cookies in an airtight container at room temperature for up to 3-4 days. 
Freezer Tips:For longer storage, you can freeze the cookies before baking. Simply place them on a baking sheet or in the 9 by 13 pan and freeze until solid. Once frozen, transfer the cookies into a freezer-safe bag, double bagging for extra protection. When you're ready to bake, allow the cookies to fully defrost and flatten slightly before baking. 
Tried this recipe?Let us know how it was!
Recipe Rating


Wednesday 21st of February 2024

How can I make this a more crisp cookie?

Better Baker

Wednesday 28th of February 2024

You can always increase the sugar for a more crisp cookie, but I have not tried it with this recipe yet.