Bailey’s Chocolate Dipped Cookies
This is absolutely the best Bailey’s Chocolate Dipped Cookies Recipe for a delicious St. Patrick’s Day dessert incorporating Bailey’s Irish Cream.
Bailey’s Chocolate Dipped Cookies
Ingredients:
1 cup butter, room temperature
1/2 cup sugar
1/2 cup brown sugar
1/4 cup Baileys Irish Cream
1 egg
1/2 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking soda
1/4 cup dark cocoa powder
1 tsp cornstarch
1 1/2 cups white chocolate chips
sprinkles, optional
Directions:
Preheat oven to 350 degrees F.
Cream butter and sugar together until light and fluffy.
Mix in the Baileys, the egg and vanilla. Beat until well combined.
Add the remaining dry ingredients and mix until smooth.
Make balls about 1 tbsp in size and press until slightly flat.
Place on parchment lined cookie sheet.
Bake for 6-7 minutes.
While cookies are cooling melt white chocolate chips in a small bowl in the microwave.
Use 30 second increments, to avoid burning the chocolate
Dip cookies, one at a time into the chocolate. Place on parchment paper, decorate with sprinkles (optional)
Let stand for 20 minutes for chocolate to harden
Store in an airtight container or zipper bag for up to 7 days.
Bailey's Chocolate Dipped Cookies
Ingredients
- 1 cup butter, room temperature
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/4 cup Baileys Irish Cream
- 1 egg
- 1/2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 cup dark cocoa powder
- 1 tsp cornstarch
- 1 1/2 cups white chocolate chips
- sprinkles, optional
Instructions
- Preheat oven to 350 degrees F.
- Cream butter and sugar together until light and fluffy.
- Mix in the Baileys, the egg and vanilla. Beat until well combined.
- Add the remaining dry ingredients and mix until smooth.
- Make balls about 1 tbsp in size and press until slightly flat.
- Place on parchment lined cookie sheet.
- Bake for 6-7 minutes.
- While cookies are cooling melt white chocolate chips in a small bowl in the microwave.
- Use 30 second increments, to avoid burning the chocolate
- Dip cookies, one at a time into the chocolate. Place on parchment paper, decorate with sprinkles (optional)
- Let stand for 20 minutes for chocolate to harden
- Store in an airtight container or zipper bag for up to 7 days.
Nutrition Information:
Yield:
24Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
Liz Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys cooking and baking, food photography, and reading.
These look delish? Can you freeze them?
I’ve frozen both the raw dough and the finished cookie with great success.
How many cookies does the recipe make?
These were unfortunately really bland. The white chocolate helped, and I made a baileys glaze to go along. But the flavor was lacking.
I added a little salt to the batter and use special dark cocoa, these are a family favorite in my house.
Made these cookies today and found the cookie to be bland. The cooking time seemed way off and after several adjustments, never got them past the point of doughy. Disappointed with the recipe and ended up modifying a box brownie mix with the Bailey’s.
Really nice flavor! The Irish Cream is not overpowering–it’s a nice blend with chocolate.
I made 32 slightly flattened dough pieces (~27 grams each) and froze them until I was ready to bake. From frozen, they were done perfectly in ~8 minutes. Let sit on baking sheet 5 minutes before transferring to a cooling rack.
Melted white chocolate with any type of sprinkles (I used a mix with ☘️ for St. Patrick’s Day) make these extra special.