Traditional chocolate chip cookies combined with Irish Cream liqueur make a soft, delicious treat all year long.

My family LOVES chocolate chip cookies. In fact, we always have a bag of semi-sweet chocolate morsels in the house at all times for those last minute sweet tooth cravings.

Since St. Patrick's Day is fast approaching, I decided to give these cookies a little Irish flair and came up with these Irish Cream Chocolate Chip Cookies.

They are a soft, chewy cookie with melted bits of chocolate and a hint of Irish cream. As much as my family liked these cookies, they really liked the cookie dough more.

I'm thinking an Irish cream cookie dough ice cream is in our future. Doesn't that sound delicious?

Equipment

2-Mixing Bowls
Whisk
Handheld Mixer (or stand mixer with paddle attachment)
Wooden Spoon (or other study spoon or spatula)
Cookie Scoop (1 tablespoon)
Sheet Pans (lined with parchment or Silpat mat)
Cooling Rack

I prefer using 3 sheet pans, putting 2 in the oven; then staging the third pan to go in after the first batch is cooked.

Ingredients Needed

For this recipe you'll need the following ingredients:

all purpose flour
baking soda
salt
ground cinnamon
unsalted butter, room temperature
light brown sugar
granulated sugar
vanilla extract
irish cream liqueur
large eggs
semi-sweet chocolate chips

I used Bailey's Irish Cream, but other brands or homemade would work just as well.

How do you make Irish Cream Chocolate Chip Cookies?

Preheat oven to 350 degrees F and place the racks in the center of the oven. Combine the flour, baking soda, salt and cinnamon in a small bowl.

In a separate larger bowl, add the butter, both sugars and cream together with the mixer until smooth. Next, add the vanilla, Irish cream and eggs; then blend.

Gradually add the dry mixture to the liquid mixture and stir with a wooden spoon until almost blended; then dd the chocolate chips.

Using a 1-tablespoon cookie scoop, drop the dough onto the lined sheet pan allowing a 2-inch space in between cookies to allow for spreading. You should get 12 cookies per pan.

Place the cookies in the oven and bake 6-8 minutes until they are lightly browned on the bottom and still soft on top. Remove the pan from the oven, allow them to cool for a few minutes on the pan before transferring the cookies onto a cooling rack.

Once the cookies have completely cooled, store in an airtight container at room temperature for up to 1 week or in the freezer for up to 3 months.

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