Here we are, with St. Patrick’s Day only 6 days away. That means it is time for me to start my annual St. Patrick’s Day blog-a-thon. Yup, I’ll be sharing one lovely Irish-y recipe everyday with you, right up to the big day this Sunday March 17th! Now I think managing to publish one recipe daily for seven days is a pretty impressive feat. But, a few years ago I was completely mad and used to start on March 1st and do a new recipe each day until March 17th. That is why you can find over 100 delicious St. Patrick’s Day recipes on my blog. If you’d like to take a peek at my past St. Patrick’s Day posts, you can click Runcible Eat/Recipes up at the top navigation bar and scroll down to the St. Patrick’s Day category. That’s where you’ll find them! And stay tuned here for my latest additions this year. I’m going to kick this whole thing off with this lovely recipe for Baileys Chocolate Chip Cookies!
Soft and pillowy, these cookies are a bit more cake-like than your traditional chocolate chip cookies due to the addition of cream cheese and cornstarch. Another thing they’ve got on your average chocolate chip cookies is that these little devils are infused with Baileys. And let me tell you, that decadent Baileys flavor is very prominent. An what flavor is more evocative of Ireland…you know I mean besides Guinness…oh and whiskey. But then again whiskey is in the Baileys, so there you go.
Folks absolutely love Baileys. In fact, on December 3rd, 2007, the manufacturers of the beloved liqueur, announced the sale of the billionth bottle of Baileys since it was first introduced. A billion is a lot right? But you’re probably thinking, yeah but Baileys has been around for ever. They’ve had a lot of time to get to 1 billion. You’d be wrong. Baileys wasn’t introduced until 1973! Hard to believe! Baileys was the first Irish Cream to go on the market as well. There have certainly been plenty of imitators since then, but Baileys continues to rule supreme.
And a little birdie just told me that the Baileys folks have introduced Irish Cream flavored chocolate baking chips! The chips are at a few select retailers right now but will roll out nationwide ahead of Easter this year. If you just can’t wait, you can also get ahold of them on Amazon. I have provided a link below.
But back to the Baileys Chocolate Chip Cookies we have today. The Baileys is in the batter, not the chips. And Oh my does it pair so well with those rich chocolate morsels. So easy to make and even easier to scarf down with a cold glass of milk…or maybe a nice cup of coffee spiked with a bit of Baileys. Don’t worry, I’ll never tell!
Baileys Chocolate Chip Cookies
recipe from: Tutti Dolci
- 2 cups flour
- 1 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 6 Tbsp unsalted butter, at room temperature
- 3 oz reduced-fat cream cheese, softened
- 1/2 cup sugar
- 1/4 cup light brown sugar
- 1 large egg
- 3 Tbsp Irish Cream
- 12 oz. semisweet chocolate chips
Whisk together flour, cornstarch, baking soda, and salt in a medium bowl.
Beat butter and cream cheese in a large mixer bowl at medium speed until smooth; add sugars and continue to mix until creamy.
Beat in egg, then add Baileys and mix in until combined.
Reduce speed to low and gradually add flour mixture; taking care to mix just until incorporated. Fold in chocolate chips, cover dough, and chill in the refrigerator for 2 hours or overnight.
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Using a medium cookie scoop, scoop out the batter and place 2″ apart on the prepared baking sheet. Flatten the scoops slightly.
Bake for 12 minutes, until the tops and edges are just turning golden brown. Cool for 5 minutes on the baking sheet and then transfer to a wire rack to cool completely.
Baileys Chocolate Chip Cookies brought to you by: Runcible Eats (www.leaandjay.com)
Useful links for Kitchen Tools & Ingredients for Baileys Chocolate Chip Cookies:
Baileys Original Irish Cream Baking Chips – These are not actually used in this recipe, but I promised you the link – so here it is!