Soft and chewy cookies filled with Irish cream chocolate chips. These Irish Cream Chocolate Chip Cookies are delicious and perfect for St. Patrick’s Day.
Happy Sunday!
I hope you’re having a wonderful weekend. I spent a few hours yesterday at the Craft Chocolate Experience at the Palace of Fine Arts. We were a little hesitant about going, mostly because lately there’s been cases of people being sick around the city in recent days. But I’m glad that we went. There were over 90 different chocolate companies from all over the world showcasing their chocolates. Some of my favorites were the chocolates from Asia with Asian inspired flavors. Sooo good.
With just a little over a week until St. Patrick’s Day, I thought I would share with you these Irish cream chocolate chip cookies. Mostly because I came across Irish cream chocolate chips and wanted to give them a try. And they have the slightest hint of Irish cream. Which is perfect for me because I don’t love the strong taste of alcohol in my desserts.
These cookies are chewy on the edges and soft in the center. They’re filled with lots of Irish cream chocolate chips. And they make the best dessert for sharing.
Hope you’ll like these cookies as much as I do.
In a small mixing bowl, whisk together butter, brown sugar, and granulated sugar until combined. Add egg and vanilla extract, then whisk until combined.
In a separate mixing bowl, whisk together all purpose flour and baking soda.
Add the dry ingredients into the wet ingredients. Mix until combined.
Fold in the Irish cream chocolate chips. Refrigerate the cookie dough for about an hour.
When ready to bake the cookies, preheat the oven to 350F. Line a baking sheet with parchment paper. Set aside for now.
Use a cookie scooper or a tablespoon to measure out the cookie dough and roll them into balls. Place them evenly apart, about 12 cookie dough balls on a baking sheet.
Bake the cookies for about 10 minutes until the edges are slightly browned. Remove the cookies from the oven.
Let the cookies cool for several minutes before transferring over to a cooling rack.
Serve these Irish cream chocolate chip cookies warm with a sprinkle of vanilla salt if desired.
Enjoy!
- ½ cup unsalted butter, room temperature
- 1 cup brown sugar
- ¼ cup granualated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1¾ cup all purpose flour
- ¾ teaspoon baking soda
- 1 cup Irish cream chocolate chips
- Sea salt for sprinkling if desired
- In a small mixing bowl, whisk together butter, brown sugar, and granulated sugar until combined. Add egg and vanilla extract, then whisk until combined.
- In a separate mixing bowl, whisk together all purpose flour and baking soda.
- Add the dry ingredients into the wet ingredients. Mix until combined.
- Fold in the Irish cream chocolate chips. Refrigerate the cookie dough for about an hour.
- When ready to bake the cookies, preheat the oven to 350F. Line a baking sheet with parchment paper. Set aside for now.
- Use a cookie scooper or a tablespoon to measure out the cookie doughs and roll them into balls. Place them evenly apart, about 12 cookie dough balls on a baking sheet.
- Bake the cookies for about 10 minutes until the edges are slightly browned. Remove the cookies from the oven.
- Let the cookies cool for several minutes before transferring over to a cooling rack. Repeat with the rest of the cookie dough.
- Serve these Irish cream chocolate chip cookies warm with a sprinkle of vanilla salt if desired.
These look absolutely divine!
Irish cream chocolate chips!?! They sound like they would make amazing cookies – and that chocolate experience sounds incredible as well!
kind of the perfect combo