Irish Cream Chocolate Chip Cookies Recipe

I did not grow up putting Irish Cream in desserts. Honestly, I barely thought about it unless it was splashed into coffee during the holidays. Then one cold afternoon, stuck inside with nothing better to do, I stared at a bottle sitting in the cabinet and thought, why not try it in cookies.

I already had my usual chocolate chip routine down. Butter, sugar, flour, done on autopilot. But that day felt different. The kind of day where you want the oven on, the house warm, and something baking just because.

So I poured a little Irish Cream into the batter and crossed my fingers. That was it. No grand plan. No special technique. Just curiosity and maybe a little boredom.

Turns out that tiny change made the cookies taste richer, softer, and just slightly caramel-like. Not boozy. Not overpowering. Just deeper. Like chocolate chip cookies grew up a little.

Now I make these whenever I want something familiar but not boring. They feel like classic cookies wearing a cozy sweater.

Ingredients I Used for the Recipe

• 2 sticks butter (softened) – This is the base. It gives the cookies that melt-in-your-mouth texture and helps everything blend smoothly.
• 3/4 cup granulated sugar – Adds sweetness and helps create those lightly crisp edges.
• 3/4 cup brown sugar – Brings moisture and that warm, almost caramel flavor I never want to skip.
• 2 eggs – These hold everything together and keep the cookies soft instead of crumbly.
• 1/4 cup Irish Cream – The star. It adds subtle richness and a creamy note that makes people ask what’s different.
• 1/2 teaspoon salt – Balances the sweetness so the cookies don’t taste flat.
• 1 teaspoon baking soda – Helps them rise just enough while staying chewy.
• 2 1/2 cups all-purpose flour – Gives structure. I added a little extra to account for the liquid from the Irish Cream.
• 2 cups dark chocolate chips – I like dark chocolate because it keeps the cookies from getting too sweet.

How to Make Irish Cream Chocolate Chip Cookies?

Step 1 – Cream the Butter and Sugars

I start by beating the butter, granulated sugar, and brown sugar together until it looks fluffy and lighter in color. This usually takes about 3 minutes. I used to rush this step, but slowing down here really changes the texture.

If it still looks dense, I keep mixing. This is where the softness begins.

Step 2 – Add the Eggs One at a Time

I crack in one egg, mix it fully, then add the second. Doing it one at a time keeps the batter smooth instead of slippery and separated. I scrape down the sides because somehow flour always hides there later.

The mixture should look creamy, not lumpy.

Step 3 – Pour in the Irish Cream

This is my favorite moment. I add the Irish Cream along with the salt and baking soda. The smell changes instantly. It becomes warm and sweet without being sugary.

I mix it slowly so everything blends evenly. The batter loosens a little, which is why the extra flour matters later.

Step 4 – Add the Flour Gradually

I do not dump the flour in all at once. Learned that lesson the messy way. I add it in small amounts, mixing gently until just combined.

Overmixing makes tough cookies, and nobody wants that. Once the flour disappears, I stop.

Step 5 – Fold in the Chocolate Chips

I stir in the dark chocolate chips by hand. This keeps them from breaking and lets me control how evenly they’re spread.

Sometimes I toss in a few extra because I like chocolate in every bite. No regrets.

Step 6 – Scoop the Dough

I scoop about 2 tablespoon portions onto a lined baking sheet. I leave space between them because they spread more than you think.

Usually I bake six per sheet so they don’t crowd each other.

Step 7 – Bake Until Golden

I bake them in a preheated 375°F oven for about 12 to 13 minutes. The edges turn golden while the centers stay soft. That contrast is exactly what I want.

If you like slightly chewier cookies, pull them out a minute early. I do that sometimes when I know they won’t last long anyway.

Step 8 – Let Them Cool (At Least Try To)

I move them to a rack to cool, even though it takes serious willpower not to grab one immediately. The flavor actually settles as they rest.

That said, I always eat one warm. Quality control.

What These Cookies Taste Like to Me

The Irish Cream doesn’t slap you in the face. It’s not loud. Instead, it smooths everything out. The chocolate tastes darker. The dough tastes rounder, if that makes sense.

Friends usually can’t identify what’s different. They just say the cookies taste better than normal chocolate chip ones. That’s when I know it worked.

The centers stay soft for days, which is rare in my kitchen because cookies usually disappear by morning. But when I do manage to save a few, they hold their texture beautifully.

I’ve even frozen batches and reheated them later. Still good. Maybe even better, like the flavors had time to settle into each other.

Tips

Don’t Panic If the Dough Feels Softer

The Irish Cream adds moisture, so the dough can feel slightly looser than traditional cookie dough. That’s normal. The extra flour balances it out during baking.

Use Dark Chocolate If You Can

Milk chocolate works, but dark chocolate keeps the cookies from becoming overly sweet. It gives a little contrast that makes each bite more interesting.

Chill the Dough If Your Kitchen Is Warm

On warmer days, I sometimes chill the dough for 20 minutes so the cookies don’t spread too much. Not required, just helpful.

Watch the Edges, Not the Clock

Ovens vary. I look for golden edges and slightly pale centers instead of trusting exact minutes.

These Make Great Freeze-Ahead Cookies

I often bake two batches and stash some away. Having cookies ready to pull out later feels like giving a gift to my future self.

Eat One With Milk. Always.

I tried skipping the milk once. It felt wrong. These cookies practically demand it.

Why I Keep Coming Back to This Recipe

I have made a lot of cookie variations over the years. Some were too complicated. Some tried too hard to be different. These are not like that.

This recipe is still simple. Still familiar. Just upgraded in a quiet way that makes people pause after the first bite.

I like recipes that don’t feel fussy. I like when small changes make a big difference. And I really like when my kitchen smells like these while they bake.

Every time I make them, it reminds me that baking doesn’t have to be perfect to be good. Sometimes you just add something new, see what happens, and end up with a cookie you never planned on loving this much.

That’s exactly what happened here. And now I wouldn’t make them any other way.