Cream cheese in the cookie dough brings the cream part of this Bailey’s and Cream cocktail-inspired cookie, with the addition of Bailey’s Baking Chips…for the Bailey’s flavor of course! And these cookies are even better because no actual alcohol is even required (so EVERYONE can enjoy them)!
I found Bailey’s Baking Chips while on a shopping expedition to my local Wal-Mart. They are sold right next to where the regular chocolate chips are. And I was pretty excited about this discovery!! I knew as soon as I threw these chips in my cart, I wanted to make some sort of Bailey’s and Cream cocktail-inspired recipe with them.
Sooooo….with some leftover cream cheese in the fridge, I figured I would make cream cheese cookies and add the Bailey’s Baking Chips! Bailey’s and Cream!! Cream cheese cookies are SO good. Why?? Well the cream cheese replaces some of the butter in the recipe and makes these cookies super soft and pillowy and gives the cookies a creamy flavor. What’s not to like about that??
Mmmmm….cookie dough. My favorite!! I just want all the cookie dough hehehe. This cookie dough needs to chill overnight, so make sure you plan for that!
Bailey's and Cream Cookies
Print RecipeIngredients
- 1/2 cup unsalted butter, room temperature
- 1/4 cup regular cream cheese, room temperature
- 3/4 cup light brown sugar, packed
- 1/4 cup white granulated sugar
- 1 egg, room temperature
- 2 teaspoons vanilla extract (I used Rodelle Gourmet Vanilla Extract)
- 1/2 teaspoon rum extract
- 2-1/4 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- pinch of salt
- 1/4 teaspoon nutmeg
- 1 (12-ounce) bag Bailey's Original Irish Cream Baking Chips
Instructions
In the bowl of your stand mixer, fitted with the paddle attachment, mix the butter on medium-high speed until light and creamy. Add cream cheese to the butter and mix until smooth and creamy. Scrape down sides of the bowl as needed to ensure butter and cream cheese are incorporated. Add both sugars and mix on medium-high until mixture is light and fluffy. Add egg and beat into mixture until fully incorporated. Add the vanilla extract and rum extract. On low speed, slowly add the flour, cornstarch, baking soda, salt and nutmeg. Mix until just incorporated. Add the Bailey's Chips to the dough on low speed until just combined.
Remove bowl from mixer and use a rubber scraper to ensure all ingredients are fully incorporated. Place dough in an airtight container and refrigerate overnight or freeze for up to 1 month.
After dough has chilled, preheat oven to 350-degrees. Line two cookie sheets with a Silpat or parchment paper. Use a standard-sized cookie scoop to scoop dough balls onto prepared cookie sheets. Bake cookies in 350-degree oven for 9-11 minutes.
Let baked cookies set on cookie sheet for 10-15 minutes, then transfer to a wire rack to finish cooling.
Notes
Store cookies in an airtight container at room temperature. Cookies stay fresh for 1-2 weeks.
Getting up close and personal with these cookies….
I brought these cookies to a party (only fitting right?!!) and they did not last long! Everyone loved them! Plus they are totally kid-safe since there isn’t any actual alcohol in them!! So you need to grab yourself a bag of these Bailey’s Baking Chips and make these cookies!
XOXO,
Kelly
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3 Comments
Maria Doss
March 4, 2020 at 1:44 AMYour next cook book needs to be on Chocolate chip cookies!!!! I bet you can come up with a 1000 new ideas Kelly:) These cookies are a thing of beauty.
Amy
March 9, 2020 at 4:49 PMWonderful! I love a cookie that is thick and chewy, not flat. The cream cheese sounds wonderful, I will have to let you know how these turn out.:)
Recipes for St. Patrick’s Day - Kelly Lynn's Sweets and Treats
March 16, 2024 at 12:18 PM[…] BAILEY’S AND CREAM COOKIES […]