Double Chocolate Baileys Cookies

Double Chocolate Baileys Cookies

When you’re at university, it’s hard to find someone who won’t say no to a baked good with alcohol in it. 

Yes, most of the alcohol burns off, but in the mind of a student, it’s free alcohol! 

I certainly won’t say no to a chocolaty cookie laced with Irish cream, and it doesn’t have to be St Patrick’s day to nibble on some of these fudgy cookies.  I made these for a friends leaving party from the bar I work at.  Boozy baked goods were clearly the only thing I could make!


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Unlike most people, Baileys actually doesn’t remind me of St Patrick’s day. That’s not because St Patrick’s day reminds me of necking pints of Guinness to get a free Guinness hat, that I lose an hour later. It’s because in my family we drink Bailey’s at Christmas. It’s rich and indulgent and so perfect for the holidays.


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Bailey’s also reminds me of the airport. I don’t know if anyone else experiences this, but it always seems that when I go to the airport, there’s an overly make upped and scantily clad woman offering samples of the latest flavour. Last time I was there it was biscotti flavoured. I have to say I definitely approve.

The fist time I experienced the amazing thing that is free alcohol at the airport I was 13 years old and about to go on a school trip to Italy. Naughty naughty.


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Whatever Baileys reminds you of, these cookies won’t disappoint you. Rich with cocoa and studded with plenty of white chocolate chunks.

What’s your favourite alcohol to bake with? Or do you avoid it completely?


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Double Chocolate Baileys Cookies
IMG 3417 682x1024 Double Chocolate Baileys Cookies
Yields 18
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  1. 225g butter
  2. 250g caster sugar
  3. 2 eggs
  4. 8tbsp Baileys
  5. 350g plain flour
  6. 1tsp baking soda
  7. 100g white chocolate chunks
  1. Pre heat the oven to 180C.
  2. Cream together the butter and sugar.
  3. Mix in the egg and the baileys until incorporated.
  4. Next sieve in the cocoa, baking soda and flour and mix until fully combined.
  5. Tip in the chocolate chunks.
  6. Take small balls of batter and press down gently on lined baking sheets with enough space for them to spread.
  7. Bake for 8-10 minutes until browning around the edges and gooey in the middle.
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