Baileys Irish Cream Chocolate Chip Cookie Bars
Chocolate chip cookie bars infused with the rich, velvety flavor of Baileys Irish Cream are the ultimate indulgence for dessert lovers. These bars are chewy, decadent, and oh-so-easy to make. Whether you’re planning a cozy get-together with friends, celebrating a special occasion, or simply treating yourself, these Baileys Irish Cream Chocolate Chip Cookie Bars will steal the show.
Imagine biting into a soft, buttery cookie bar loaded with chocolate chips and a hint of that beloved Irish cream liqueur. This recipe brings together the perfect balance of flavors and textures, turning a classic cookie into a delightful bar that’s perfect for sharing—or keeping all to yourself!
Why This Recipe Is Reliable
This recipe is a trusted favorite for several reasons. First, the combination of melted butter and brown sugar creates a rich and moist base that gives these cookie bars their delicious chewiness. The addition of Baileys Irish Cream adds a unique twist that elevates the flavor profile, making these bars stand out from traditional chocolate chip cookies. The step-by-step instructions make it easy for bakers of all skill levels to achieve perfectly baked bars every time.
What Goes Into Baileys Irish Cream Chocolate Chip Cookie Bars
Let’s take a closer look at the ingredients that make these cookie bars so irresistible:
- 1 cup (227 grams) unsalted butter, melted: This forms the base of the cookie bars, providing richness and moisture.
- 1 cup (213 grams) light brown sugar, firmly packed: Adds sweetness and a lovely caramel flavor.
- 1/2 cup (99 grams) granulated sugar: For that perfect sweetness balance.
- 3 Tablespoons (43 grams) Baileys Irish Cream: The star ingredient that brings depth and creaminess.
- 1 teaspoon vanilla extract: Enhances the overall flavor.
- 2 large eggs plus one egg yolk, at room temperature: Contributes to the chewy texture.
- 2 and 1/4 cups (269 grams) all-purpose flour: The main structure for the bars.
- 1/4 teaspoon baking soda: Helps the bars rise slightly.
- 1/4 teaspoon ground cinnamon: Adds a warm, cozy flavor.
- 1/4 teaspoon salt: Balances the sweetness.
- 1 teaspoon espresso powder: Enhances the chocolate flavor.
- 1 and 1/2 cups (255 grams) semi-sweet chocolate chips: The classic addition for that gooey chocolate goodness.
- Flaky sea salt, for sprinkling (optional): A finishing touch that elevates the flavors.
Gear Up: What to Grab
Before you start baking, make sure you have the following tools on hand:
- Mixing bowls: For combining your ingredients.
- Whisk: To mix the wet ingredients thoroughly.
- Spatula: For folding in the chocolate chips.
- 9×13-inch baking pan: The perfect size for these cookie bars.
- Parchment paper: To line the baking pan for easy removal.
- Measuring cups and spoons: For accurate ingredient measurements.
Baileys Irish Cream Chocolate Chip Cookie Bars: How It’s Done
Now, let’s get into the step-by-step process of making these Baileys Irish Cream Chocolate Chip Cookie Bars.
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal later.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine the melted butter, light brown sugar, and granulated sugar. Whisk until the mixture is smooth and creamy. Add in the Baileys Irish Cream and vanilla extract, mixing until well combined.
Step 3: Add the Eggs
Crack in the two large eggs and the additional egg yolk, making sure they are at room temperature. Whisk again until everything is well incorporated.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, salt, and espresso powder. This will ensure that the dry ingredients are evenly distributed.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredient mixture to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix; it’s okay if there are still a few flour streaks.
Step 6: Fold in the Chocolate Chips
Gently fold in the semi-sweet chocolate chips, reserving a handful to sprinkle on top later if desired.
Step 7: Bake
Pour the cookie dough into the prepared baking pan, spreading it evenly. If you reserved some chocolate chips, sprinkle them on top. Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
Step 8: Cool and Slice
Allow the cookie bars to cool in the pan for about 10 minutes before lifting them out using the parchment paper. Transfer to a wire rack to cool completely before slicing into bars. Optionally, sprinkle with flaky sea salt before serving for an added touch of flavor.
Smart Substitutions
If you’re looking to tweak this recipe or need to use what you have on hand, consider these alternatives:
- Butter: You can substitute with coconut oil or a plant-based butter for a dairy-free version.
- Brown sugar: Coconut sugar can be used as a healthier alternative.
- Baileys Irish Cream: For a non-alcoholic version, use a non-alcoholic Irish cream coffee creamer.
- Chocolate chips: Dark chocolate or milk chocolate chips can be substituted based on your preference.
Avoid These Mistakes
To ensure your Baileys Irish Cream Chocolate Chip Cookie Bars turn out perfectly, keep these tips in mind:
- Don’t overmix the batter after adding the flour, as this can lead to tough cookie bars.
- Make sure your eggs are at room temperature for better emulsification.
- Allow the bars to cool completely before slicing to ensure clean cuts.
- Keep an eye on the baking time; oven temperatures can vary, and you don’t want to overbake.
Leftovers & Meal Prep
These Baileys Irish Cream Chocolate Chip Cookie Bars can be stored in an airtight container at room temperature for up to a week. For longer storage, you can freeze the bars. Just wrap them tightly in plastic wrap and then in foil. They’ll stay fresh for up to three months. When you’re ready to enjoy, simply thaw at room temperature or warm them slightly in the microwave.
Reader Q&A
Can I make these cookie bars gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to use one that is a 1:1 substitute for best results.
What can I use if I don’t have Baileys Irish Cream?
If you don’t have Baileys, you can use a non-alcoholic Irish cream coffee creamer or even a splash of brewed coffee to add depth to the flavor.
How do I know when the cookie bars are done?
Look for golden brown edges and a slightly soft center. A toothpick inserted into the center should come out with a few moist crumbs but not wet batter.
Can I add nuts to these cookie bars?
Absolutely! Feel free to fold in chopped nuts such as walnuts or pecans for added crunch and flavor.
Because You Liked This
If you love these Baileys Irish Cream Chocolate Chip Cookie Bars, you might also enjoy:
- Classic Chocolate Chip Cookies
- Salted Caramel Brownies
- Irish Cream Cheesecake
- Espresso Chocolate Chip Muffins
Time to Try It
So what are you waiting for? Grab your ingredients and get ready to bake these scrumptious Baileys Irish Cream Chocolate Chip Cookie Bars. They’re the perfect blend of rich flavors, chewy texture, and chocolatey goodness that will make any occasion extra special. Enjoy every bite and share the love with friends and family—or keep them all to yourself! Happy baking!
Baileys Irish Cream Chocolate Chip Cookie Bars
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal later.
- In a large mixing bowl, combine the melted butter, light brown sugar, and granulated sugar. Whisk until the mixture is smooth and creamy. Add in the Baileys Irish Cream and vanilla extract, mixing until well combined.
- Crack in the two large eggs and the additional egg yolk, making sure they are at room temperature. Whisk again until everything is well incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, salt, and espresso powder. This will ensure that the dry ingredients are evenly distributed.
- Gradually add the dry ingredient mixture to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix; it’s okay if there are still a few flour streaks.
- Gently fold in the semi-sweet chocolate chips, reserving a handful to sprinkle on top later if desired.
- Pour the cookie dough into the prepared baking pan, spreading it evenly. If you reserved some chocolate chips, sprinkle them on top. Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the cookie bars to cool in the pan for about 10 minutes before lifting them out using the parchment paper. Transfer to a wire rack to cool completely before slicing into bars. Optionally, sprinkle with flaky sea salt before serving for an added touch of flavor.
Notes
- Store cookie bars in an airtight container at room temperature for up to a week.
- For longer storage, freeze the bars wrapped tightly in plastic wrap and foil for up to three months.
- Allow the bars to cool completely before slicing for cleaner cuts.
