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5 from 1 vote

Irish Cream Infused Chocolate Mint Chip Cookies

Deliciously boozy Irish Cream Infused Chocolate Mint Chip Cookies with green and gold mint chips are perfect this St. Patrick's Day or any day during cookie cocktail hour.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Cookies, Dessert
Cuisine: American
Servings: 18
Calories: 328kcal
Author: Trang


  • 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


  • Melt 7 oz of unsalted butter in a small sauce pan over medium low heat. Set aside and let cool to room temperature.
  • 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.
  • In a small bowl, add the Irish Cream, egg, and egg yolk, whisk together and set aside.
  • 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.
  • Add the egg mixture to the butter/sugar mixture and beat on low speed to combine for 1 – 2 minutes.
  • Gradually add the flour mixture, scraping the side and bottom of the bowl as necessary.
  • Once all the flour is incorporated, turn the mixer speed to stir and add the mint chips, mix until the chips are evenly distributed.
  • Refrigerate for at least 1 hour.
  • Preheat oven to 350°F.
  • 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.


Serving: 73g | Calories: 328kcal