If you partake in the occasional adult beverage and haven’t tried adding a little Irish cream to your hot cocoa on a cold winter’s night, you have no idea what you’re missing! It’s like drinking a candy bar that warms the soul. It’s like a beautiful little fairy sprinkling magic into a mug. It’s like… something you need to try immediately.
Bailey’s and cocoa is one of my favorite drinks, especially in the winter when the sun hides for days and I could use a little pick-me-up and a good thawing. But sometimes you don’t want a drink for dessert, or it’s the middle of summer and there’s absolutely no way you’re putting a hot drink anywhere near your body. For times like those (and any time, really) you could use a cookie.
I love to bake, but life is busy and I often mind myself lacking the time it takes to devote to the process. Plus, Duff and I are only two people — eating entire cakes and pies and batches of cookies on our own isn’t necessarily the best idea. One of my favorite things about these Bailey’s and cocoa cookies is how well the dough stands up to being refrigerated so we don’t have to make all of the cookies at once. Sometimes, I make the dough on the weekend and just pop a few cookies in the oven throughout the week — it’s such a great way to get warm, fresh cookies without toiling around in the kitchen at the end of a long work day!
I’ve changed the recipe ever-so-slightly, but this has become one of my go-to cookies and it’s all thanks to Ali! I promise you will get lots of lovin’ in and out of the kitchen when you serve up a batch of these good goodies!
- 1 cup butter, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 2/3 cup flour
- 1/2 cup unsweetened cocoa powder
- 1 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon instant coffee (I use half of a Starbucks Via dark roast)
- 8 tablespoons Bailey's Irish Cream
- 1 cup semi-sweet chocolate chips
- Add flour, salt, baking soda, cocoa powder, and instant coffee to a bowl and whisk together until combined.
- In a separate bowl, beat butter, sugars, eggs, and vanilla until fluffy. Reduce the speed of the mixer and slowly add the Bailey's; mix until combined.
- Continuing with the mixer, slowly add in the flour mixture and mix until just combined.
- Using a large spoon or rubber spatula, fold in the chocolate chips and mix until all ingredients are evenly combined.
- Place the dough in the refrigerator for at least 2 hours.*
- Roll dough into balls, using approximately 1 tablespoon of dough for each ball.
- Place balls on a baking sheet lined with parchment paper or a silicone baking mat, or keep refrigerated until ready for use.**
- Bake at 350F for 8-10 minutes. Allow to cool on baking sheet for about 2 minutes before moving to a cooling rack.
- *Refrigerating the cookie dough results in thicker, fluffier cookies. The butter gets a chance to harden so the dough stays in place and cooks more evenly. Putting warm dough in the oven results in the butter spreading everything into thin, messy blobs all over the cookie sheet.
- **If not using immediately, I wrap the dough balls in wax paper and store them in a zip-top bag in the refrigerator.