Baileys Chocolate Chip Cookies

Baileys Chocolate Chip CookiesBaileys Chocolate Chip Cookies


With Espresso and Cocoa



Okay, look we know its Christmas and we know it’s a time for celebration. So we decided to give you a little (delicious) punch with your Christmas treats, and snuck in some creamy and yummy Baileys in your chocolate chip cookies. But that’s not all! These cookies also come with a hint of Espresso and Cocoa to give them a heavenly taste and smell.


  • Ground Nutmeg
  • Ground Cinnamon
  • Grade A Maple Syrup
  • Unsweetened Coconut Milk
  • Baileys Irish Coffee
  • All Purpose Flour
  • Iodized Salt
  • 100% Natural Cocoa Powder
  • Dark Brown Sugar
  • Granulated Sugar
  • Semi-Sweet Chocolate Chips
  • Instant Espresso Powder
  • Organic Raw Cashews

Equipment Needed

  • Oven
  • Blender
  • Baking Pan



In a small bowl, combine the flour, salt, baking soda and cocoa powder. Whisk to combine.


In a medium bowl add the butter, brown sugar, white sugar and espresso powder. Use a hand mixer or a whisk to cream the mixture together until very smooth.


Add the egg, Irish cream and vanilla extract and beat until very light and fluffy, about 2 minutes on high speed or 4 minutes with a whisk


Add the flour mixture in two additions, not adding more flour until the first bit has been incorporated into the batter. Add the chips and stir to combine. Refrigerate the batter for more than 40 minutes before baking. Preheat the oven to 375°. Line a baking tray with parchment paper. Scoop the dough onto the baking sheet, leaving 2″ between each cookie to allow them to spread.


Bake for 5 minutes, remove the pan from the oven and whack the pan several times against a solid countertop or stove. Returm the cookies to the oven to bake for an additional 5 minutes. Remove from oven and sprinkle a few chips on each cookie, lightly depressing them into the surface.


Cool on the cookie sheet for 5 minutes before transferring them to a rack to cool completely. ENJOY!