These Irish Cream White Chocolate Chip Cookies are soft, cake-like, and totally indulgent! If you love chocolate chip cookies, you don’t want to miss this incredible white chocolate chip cookie recipe with just the right amount of boozy goodness. It’s unique without veering too far from the classic chocolate chip cookie we all know and love.
I’m also a big fan of boozy dessert recipes, so these Irish cream white chocolate chip cookies are basically a win all around. They’re a great St. Patrick’s Day dessert recipe, but they’re also a fun choice for Christmas cookie exchanges… or when you just want some cookies.
I used Baileys Irish Cream for this recipe, but any brand will work.
Why are my chocolate chip cookies flat?
If your cookies spread out too much in the oven, the most likely culprit is your butter temperature or ingredient measurements.
You want the butter to be chilled when it goes into the oven. Room temperature butter will melt faster, causing the cookies to spread too much before the other ingredients have had a chance to set (such as the eggs).
For best results, cookie ingredients should always be measured by weight (ounces or grams) and not volume (cups). A cup of flour can have varying weights, which will create thicker or thinner cookies. Kitchen scales aren’t very expensive.
Looking for more Baileys recipes?
Be sure to check out my Baileys Ice Cream and Homemade Irish Cream Liqueur! (Please Note: I have not tested this cookie recipe with home homemade Irish cream, though I don’t see why it wouldn’t work!)
Irish Cream White Chocolate Chip Cookies
- 1 1/3 cup unsalted butter, room temperature
- 6 ounces granulated sugar (1 scant cup)
- 6 ounces packed light brown sugar (approximately 1 cup)
- 2 large eggs
- 1/2 cup Irish cream liquor, such as Baileys
- 16 ounces all-purpose flour (approximately 3 1/4 cups)
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 6 ounces white chocolate chips
- Line 2 baking sheets with parchment paper and preheat the oven to 350 degrees F.
- Sift the flour, baking powder and salt together.
- In a mixing bowl with the paddle attachment, cream the butter and sugars on high speed. Add the eggs on low speed, followed by the Irish cream. Then slowly add the flour mixture. Add the white chocolate chips.
- Using a 2-tablespoon scoop, portion the dough onto a parchment-lined sheet pan. Space the cookies at least 1 1/2 inches apart (you may need to cook them in batches).
- Chill for 15 minutes or longer, then bake for 13-15 minutes. Allow to cool for 5 minutes before transferring to a cooling rack. Store leftover cookies in an airtight container for up to 7 days (they'll be best within the first 3-4 days).
Please read my full post for additional recipe notes, tips, and serving suggestions!
For help troubleshooting a recipe, please email firstname.lastname@example.org. I’ll try to respond to urgent questions as quickly as possible! This email address is only for recipe troubleshooting; Solicitations will be ignored.