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Homemade Soft Chewy Irish Cream Cookies

Thick, bakery-style soft and chewy cookies infused with Irish cream liqueur, loaded with chocolate chunks and toasted pecans, and topped with a sweet Irish cream glaze and flaky sea salt.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Chilling Time 1 hour
Total Time 32 minutes
Servings: 14 cookies
Course: Dessert, Snack
Cuisine: American, Irish-Inspired
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 0.75 cup Unsalted Butter Melted and slightly cooled
  • 1 cup Dark Brown Sugar Packed
  • 0.25 cup Granulated Sugar
  • 1 large Egg Room temperature
  • 1 large Egg Yolk Room temperature
  • 3 tbsp Irish Cream Liqueur E.g., Baileys
  • 1 tsp Pure Vanilla Extract
  • 2.25 cups All-Purpose Flour Spooned and leveled
  • 1 tbsp Cornstarch
  • 1 tsp Baking Soda
  • 0.5 tsp Salt
  • 1 cup Semi-Sweet Chocolate Chunks
  • 1 cup Pecans Roughly chopped and toasted
Irish Cream Glaze & Topping
  • 1 cup Powdered Sugar Sifted
  • 3 tbsp Irish Cream Liqueur More or less for desired consistency
  • 1 pinch Flaky Sea Salt For garnish

Equipment

  • Large baking sheet
  • Stand mixer or hand mixer
  • Large Cookie Scoop

Method
 

  1. In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
  2. In a large bowl, beat the melted butter, brown sugar, and white sugar together until smooth and slightly lightened (about 2 minutes).
  3. Add the egg, egg yolk, vanilla extract, and 3 tablespoons of Irish cream liqueur. Beat until perfectly smooth and glossy.
  4. Gradually fold the dry flour mixture into the wet ingredients using a spatula. Mix just until no dry streaks of flour remain.
  5. Gently fold in the semi-sweet chocolate chunks and chopped toasted pecans.
  6. Cover the bowl tightly and chill the dough in the refrigerator for at least 1 hour (up to 24 hours).
  7. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  8. Scoop large portions of dough (about 3 tablespoons each) and roll into tall balls. Place on the baking sheets about 2 inches apart. Press a few extra chocolate chunks and pecans onto the tops.
  9. Bake for 11-13 minutes until the edges are set and golden, but the centers are still very soft and puffy.
  10. Remove from oven, sprinkle immediately with flaky sea salt, and let cool on the pan for 10 minutes before transferring to a wire rack to cool completely.
  11. While cookies cool, whisk together the powdered sugar and 2-3 tablespoons of Irish cream liqueur to make the glaze.
  12. Drizzle the glaze over the completely cooled cookies. Let the glaze set for 15 minutes before serving.

Notes

For a non-alcoholic version, substitute the Irish Cream Liqueur with an equal amount of Irish Cream flavored coffee creamer in both the dough and the glaze.