Double Fudge Irish Cream Cookies Recipe for Rich Chocolate Bliss

What better way to celebrate Irish heritage than with chocolate and Irish cream?

In cookie form, of course.

With a beverage on the side.

At least it’s not green beer — bad memories. I shiver at the thought.

This is one of the only ways I’ll drink coffee.

Oh — and I’ll happily sip coffee off a soggy cookie.

These double fudge Irish cream cookies are an ideal treat for St. Patrick’s Day, but they’re delicious any time of year. They turn out soft, deeply chocolaty and rich with Bailey’s flavor. Feel free to swap Bailey’s for another Irish cream variety, increase the chocolate chips, add a hint of mint, or even dip a cookie in Bailey’s on the rocks for a boozy twist.

I highly suggest baking a batch in the days leading up to St. Patrick’s Day so you can perform the important task of taste testing — quality control is essential.

Double Fudge Irish Cream Cookies

Ingredients

• 1 cup butter, softened
• 1 1/2 cups sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 2/3 cups flour
• 1/2 cup cocoa powder
• 1 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon instant coffee powder
• 8 tablespoons Bailey’s Irish Cream liqueur
• 1 cup white chocolate chips
• 1/2 cup chocolate chips

Instructions

1. Cream the butter, sugar, eggs and vanilla until light and fluffy. Add the Bailey’s one tablespoon at a time, mixing after each addition.
2. Stir in the flour, cocoa powder, instant coffee, baking soda and salt until just combined.
3. Fold in the white and semi-sweet chocolate chips. Refrigerate the dough for 4–6 hours to firm up.
4. Roll the dough into balls and place them on a baking sheet.
5. Bake at 350°F (175°C) for 8–10 minutes. Allow cookies to cool on the sheet for a few minutes, then transfer to a wire rack to finish cooling.

You don’t need a holiday to make these — they’re perfect any day you want a chocolate and Irish cream treat. No Irish-ness required.