Irish Cream Infused Chocolate Mint Chip Cookies

Irish-Cream-Infused-Chocolate-Mint-Chip-CookiesHello again! It’s been a while but I just have to share this new Irish Cream Infused Chocolate Mint Chip Cookies recipe with you all.  I’ve been thinking about chocolate mint chips cookies for a while actually. And seeing that St. Patrick’s day is coming up, I figured some green mint chips would make these fun and festive. But what else would make it more celebratory? Obviously, we need to include some sort of alcohol element in this. And as I was trying to fall asleep one night, Irish Cream! Of course, that creamy tasty stuff that you can put in your coffee, yeah… what? no… I do not drink my morning coffee with this. After that light bulb came on, I was obsessed about making this recipe. I used Bailey’s Irish Cream for this recipe.

Irish-Cream-Infused-Chocolate-Mint-Chip-CookiesIt turned out those green mint chips were hard to find. I swear I saw green mint chips at Target at some point, but I couldn’t find them when I needed them. None of the local grocery store had any mint chip, any color! Finally I found some at a specialty baking/party supplies store I used to go to near my old house. But they came in a bag of pink, green and yellow. I picked out all the pink, and used green and yellow only for that St. Patrick’s green and gold. 😉 You may see the pink mint chips make their way on to the blog sometime in the future. If you’re curious about where to find green mint chips for this recipe, I compiled a list of links at the bottom of this post.

Irish-Cream-Infused-Chocolate-Mint-Chip-CookiesThis cookie batter is so amazingly boozy, you WILL have to restrain yourself from licking the mixing bowl clean. You can have a few licks, but save some batter to bake. The cookies are thick, soft and chocolaty, with a burst of mint from the crunchy chips. Honestly, you can make these any day of the week, but they sure would be a fun addition on your St. Patrick’s day’s menu. I hope you will enjoy these!


Irish Cream Infused Chocolate Mint Chip Cookies
Prep time
Cook time
Total time
Serves: 18
  • 7 oz unsalted butter - melted
  • 2 cup all purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 and 1/2 cup light brown sugar
  • 5 tablespoon Bailey's Irish Cream
  • 1 large egg
  • 1 large egg yolk
  • 2 cup mint chips
  1. Melt 7 oz of unsalted butter in a small sauce pan over medium low heat. Set aside and let cool to room temperature.
  2. Meanwhile, sift all the dry ingredients, flour, cocoa powder, salt, baking soda and baking powder into a medium bowl. Or just measure each ingredient out into the bowl and mix with a whisk.
  3. In a small bowl, add the Irish Cream, egg, and egg yolk, whisk together and set aside.
  4. Add the cool butter and sugar in another mixing bowl and beat with a paddle attachment on medium speed until fluffy and lighten in color, about 2 minutes.
  5. Add the egg mixture to the butter/sugar mixture and beat on low speed to combine for 1 – 2 minutes.
  6. Gradually add the flour mixture, scraping the side and bottom of the bowl as necessary.
  7. Once all the flour is incorporated, turn the mixer speed to stir and add the mint chips, mix until the chips are evenly distributed.
  8. Refrigerate for at least 1 hour.
  9. Preheat oven to 350°F.
  10. Use a large ice cream scoop (the size of the ice cream scoop is about 2 oz) to portion the cookie dough onto a parchment paper lined baking sheet 1” apart. Bake for 15 minutes in the middle oven rack. Bake in 2 to 3 batches depending on the size of your baking sheet.
1. I usually prepare cookie dough the night before and refrigerate overnight.
2. If refrigerating overnight, line a large baking sheet or container with parchment paper, portion the dough with a large ice cream scoop right out of the mixer into this prepared container. Cover well and refrigerate.
3. I would even do this if I plan to refrigerate the dough for more than an hour. The cookie dough will harden in the fridge and becomes difficult to scoop if you lose track of time.
4. Cooking time is 15 mins per batch.
5. Store cookies in an air tight container on the counter for up to 5 days.

Disclaimer: Please note that the links below are affiliate links and I will earn a small commission, which might pay for another bag of mint chips, if you purchase through those links. All the products I linked here are ones I have personally considered or used.

If you have a hard time finding green mint chips locally, here’s are some you can buy online:

This is the Petite Mints I used in this recipe, the brand is Guittard, but I was able to find them at a local specialty store. I bought 2 bags, each is 10 oz, for a total of $10, and was able to pick out enough green & yellow chips for this recipe. They aren’t the cheapest chips.

This is the original Guittard Green Mint Chips I wanted to use. They come in a pack of 3 and is slightly cheaper than the one above, but then you’ll end up with two extra packs. There are also other brand you can find on Amazon but I chose Guittard because it is a known brand. I also use their cocoa powder and really like it.

This is the Nestle Toll House Dark Chocolate and Mint Morsels that I swear I saw at Target, must have been during Christmas. They are half chocolate, half mint, not ideal, but they do come in just a one pack.

I also found these M&M’s dark chocolate mint that I thought about using as a substitute if I couldn’t find any mint chips, and these you should be able to pick up at a local Target.


    • Trang says:

      Thank you MJ! I hope you love them as much as I do when you make them, and the Bailey is indeed fabulous 😉

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