Espresso & Baileys Chocolate Chip Cookies

Espresso powder and Baileys Irish cream chocolate chip cookies

With the holidays quickly approaching, I wanted to come up with a new (and instant favourite) holiday cookie recipe. There’s no better way to beat winter than with a hot cup of coffee, Baileys and cookies warm out of the oven. With that as my inspiration, I set out to make these Espresso & Baileys Chocolate Chip Cookies!

Rich espresso powder, creamy and sweet Baileys Irish Cream, and the warmth of cinnamon are the highlights in these delicious and flavourful chocolate chip cookies.

I refrigerated my cookie dough for 30-60 minutes before baking (I’m not patient enough to wait any longer!). Putting the dough in the fridge lets the butter cool down and become more firm again – making it easier to roll the dough into balls. Also, the cold butter melts more slowly when baking, so the cookies spread a little less, and you get that wonderful, buttery soft and chewy texture.

I love this holiday cookie recipe, and will definitely be making it again soon. And I hope you do too!

Chocolate chip cookies made with Baileys Irish Cream and espresso powder

Espresso & Baileys Chocolate Chip Cookies
Servings: 24 cookies
  • 1/2 cup salted butter, softened
  • 1 cup brown sugar, packed
  • 1 large egg
  • 2 tsp vanilla extract
  • 2 tsp cinnamon
  • 1 tbsp espresso powder
  • 1/3 cup Baileys Irish Cream
  • 1 tsp baking soda
  • 2 tsp hot water
  • 1/2 tsp sea salt (plus some extra to sprinkle on top once baked!)
  • 2 1/4 cups all purpose flour
  • 1 1/4 cup semi-sweet chocolate chips
  1. In a large mixing bowl, cream the butter and sugar together until fluffy. 

  2. Beat in the egg. Then stir in the vanilla extract and Baileys at low speed.

  3. Dissolve the baking soda into the hot water. Add the baking soda mixture, cinnamon, espresso powder and sea salt to the mixing bowl.

  4. Slowly add the flour and mix until combined.

  5. Stir in the chocolate chips.

  6. Let the cookie dough mixture sit in the fridge (covered) for 60 minutes.

  7. Preheat the oven to 350°F.

  8. Line baking sheets with parchment paper. Spoon the cookie dough onto the baking sheets.

  9. Bake in the oven for 15 minutes, rotating the sheets half way. 

  10. Once baked, sprinkle cookies with a pinch of sea salt (optional - but not really!)

  11. Let cool for 5 minutes on baking sheets, then transfer to a cooling rack.


If you try this recipe, please let me know! Leave a comment and share a picture using #thesliceabove on Instagram. I always love seeing what you cook!

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