I love hearing what people are cooking and baking via my Facebook Group and I found out about these Baileys Irish Cream Chocolate Chip Cookies via my dear real-life friends Nigel and Kenora. They made them for the holidays as gifts and said they were a huge hit. Normally, I am very stingy with my Baileys. I am not willing to use it in just any recipe but when one comes so highly recommended, I just had to try them. They sounded so good!
These begin like a typical cookie recipe: cream the butter and then cream in the sugar, this time it was a white and brown sugar combo with an egg. No problem.
While the mixer was creaming I added the Baileys that also had some vanilla extract in it.
The recipe says to “mix dry ingredients and blend into creamed mixture” but I sifted everything together and then added it gradually.
The final components? Chocolate chips, chopped pecans and coconut. I know, weird eh? I almost just added the chocolate chips but I decided I just had to see how this all worked together.
Now you know those cookies that spread out and ooze all over the baking sheet into one another even when you bake them two inches apart? Yeah, well, these aren’t those cookies. These did not change one bit!
This is the first batch I made. It was a tad frustrating because the recipe does not say how big to make them, whether to bake them far apart… Sometimes it is the simple recipe I want to strangle. I made these with a big scoop and divided them in two. After the first batch baked at 375F for 8 minutes (perfect length of time in my oven) I either smooshed them down a little with a fork or with my hand.
So they are not the prettiest looking cookies but I tell you, they are one of the best I have ever tasted. It wasn’t just me who thought so. My friends came over on the weekend and were up over and over to the grab another cookie. You could smell and taste the Baileys in each one and the coconut gave the cookie fabulous texture. They were quite firm on the outside but melted in your mouth until you hit the crunch of the pecans. This is one sophisticated cookie!
I wish the recipe had been just a little more specific with its directions. For new bakers, this kind of recipe can be maddening but if you make it the way I did, you will not be sorry. I would have given this recipe a perfect rating for the flavours but the vague directions make that impossible. I give this recipe four and a half out of five wooden spoons.
Make these! You won’t be sorry. Thanks Nigel and Kenora!!!
Anything with Baileys in it is fabulous in my books!
Oh My Goodness!! These will for sure have to be made; they sound absolutely fantastic. Thanks for sharing :O)
Most definitely will have to do these. Especially made without eggs!!
ooh, I bet they ARE delicious.Mmm,wouldn’t I love one right now. I wonder if you could substitute othe liqeurs?
I just looked @ the recipe – there is an egg – right after the brown sugar.
These sound amazing to me! Do you think they’d be good without the pecans and coconut? My husband won’t eat either of those things!
Shelagh, they might be a tad overwhelming with that much liquor. I think this works because it’s creamy but you never know. Spike, you’re totally right! I really don’t remember the egg but you’re right so I edited the post, thanks for that! Tammy, they might have less structure without the coconut but you can totally try it, just keep an eye on them.
How perfect can a cookie be :-). These sound wonderful. I am new to your blog and spent some time browsing through some of your earlier entries. I really like the food and recipes you feature here. I’ll definitely be back. I hope you have a wonderful day. Blessings…Mary
You had me at Baileys…anything Baileys has my attention, I love, love, love Baileys. Needless to say I already know I would adore these cookies. Next time I run errands, I must get some Baileys LOL.
Hi Mary! Thanks for commenting and I am so glad to hear that you like the look of the recipes I test in my kitchen. I am glad to hear you will be back. 🙂 Ava, I know, Baileys? What could be bad? I bought some at Christmas, I buy one bottle a year so the fact I used half a cup on this recipe and said it was worth it hopefully will inspire you to also get some and try the recipe.
Susie, I see the storm has driven you to drink.LOL No wonder they were such a hit. The Bailey’s Cream really give these cookies the WOW factor. I still can’t believe how hard the Maritime has been hit this year with all that snow. We’ve been more fortunate in Montreal….hang in there.
I did add some Frangelico to my hot chocolate during the storm yesterday while eating these cookies! I know, these are seriously creamy, delicious and impressive.
It’s true, we have had so many storms this winter it’s ridiculous! I’m glad you’re getting an easier winter this year than us, enjoy it.