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This lavish oversized Irish cream cookie transforms standard chocolate chip treats into something spectacular with Baileys' richness, several chocolate types, and bits of toffee. Their jumbo size makes them perfect for anyone who truly loves an impressive yet familiar cookie experience.
I started making these for a St. Patrick's Day celebration, and they became my go-to sweet treat. Even my buddies who say they don't care for Irish cream can't help asking how I make them after just one bite.
Ingredients
- Chilled salted butter: Gives a flakier feel and helps cookies keep their shape
- Irish cream liqueur: Brings that signature cozy flavor without being too strong
- Cornstarch: Creates super soft cookies that stay nice and thick
- Espresso powder: Boosts chocolate flavors without making them taste coffee-like
- Mix of chocolate chips, chunks, toffee pieces, cookie bits, and white chocolate: Creates amazing flavor complexity
- Powdered sugar: Makes the creamiest topping that hardens perfectly
Step-by-Step Instructions
- Get Everything Ready:
- Heat your oven to 410°F, hotter than most cookie recipes to get those crispy edges while keeping centers soft. Put parchment on your baking trays to stop sticking and make cleanup way easier.
- Beat Cold Butter:
- Unlike regular cookie methods, use cold butter in small chunks and mix with both sugars just until smooth, for about 1-2 minutes. Don't overdo it or the butter gets too warm - stop once it's mixed.
- Mix in Wet Stuff:
- Add eggs one at a time for a better dough mix. Pour in the Irish cream and both flavor extracts. Using vanilla and almond together makes a richer taste that goes great with the Irish cream.
- Add Dry Stuff:
- In another bowl, stir all dry ingredients together before slowly adding to your wet mixture. Only mix until you can't see flour anymore to keep cookies tender. It's better to mix too little than too much here.
- Toss in Add-ins:
- Lightly fold all five add-ins until they're spread out evenly. This gives you awesome flavor spots throughout each cookie where you might taste toffee or melty chocolate in different bites.
- Form and Bake:
- Make big 5-6 ounce dough balls and keep them tall instead of flat. This size is key for that coffee shop look and perfect texture difference. Only put 3-4 cookies per tray since they'll spread out a lot.
- Let Them Rest:
- You must leave them on the tray for 30 minutes. This isn't optional - it helps them firm up without breaking. Cooling them completely brings out the best taste and texture.
- Make the Topping:
- Mix all topping ingredients until smooth with no lumps. It should be thick enough to hold shape a bit when drizzled but runny enough to pour easily from a spoon.
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Espresso powder is my hidden trick in these cookies. Nobody can quite put their finger on it, but everyone mentions how deep the flavor is. My hubby usually hates coffee-flavored sweets but asks for these cookies all the time, which shows how well it works with everything else.
Storage Tips
These cookies stay just right for about 3 days in a sealed container at room temp. Toss in a piece of bread to keep them softer longer. For longer storage, pop the baked cookies in the freezer for up to 3 months or freeze the dough balls on a tray first, then dump them in a freezer bag once they're hard. You can bake the frozen dough without thawing - just cook them 2-3 minutes longer.
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Making Ahead Options
You can make the dough up to 3 days early and keep it in the fridge. Actually, chilling it for 24 hours really brings out the flavors as everything blends together. The topping can also be made a day ahead in a sealed container in your fridge. Just warm it up a bit and stir before using if it's gotten too thick.
Variations To Try
For a booze-free version, swap the Irish cream liqueur with 1 tablespoon Irish cream coffee creamer plus 1 tablespoon heavy cream in both the dough and topping. During holidays, try adding fun stuff like smashed peppermint candies at Christmas or orange zest in spring. For an extra fancy treat, put vanilla ice cream between two cookies and freeze them for homemade Irish cream cookie ice cream sandwiches.
Frequently Asked Questions
- → Why do you need cold butter here?
Cold butter keeps the cookies thick and tender, stopping them from spreading too much while baking.
- → Can I leave out the espresso powder?
Yes! The espresso adds depth to the chocolate flavor but doesn’t make the cookies taste like coffee.
- → Why should the cookies cool all the way?
If you let them cool, the centers set just right, giving you that perfect chewiness. It also makes the flavors shine.
- → How big should the dough balls be?
Roll the dough into tall shapes, about 5-6 oz each, so you get thick cookies with gooey centers.
- → How do I adjust the Bailey’s glaze texture?
Make it thicker with more powdered sugar or thinner with extra Bailey's—it’s flexible!
- → What’s the best way to store these?
Keep them in an airtight container for up to 4 days or freeze them if you want to store them longer.