Irish Cream Jumbo Cookies

This decadent Irish cream jumbo cookie recipe transforms ordinary chocolate chip cookies into an extraordinary treat with the rich flavor of Baileys, multiple chocolate varieties, and toffee bits. The generous size makes them perfect for serious cookie lovers looking for something impressive yet familiar.

I first made these cookies for a St. Patrick's Day party, and they were such a hit that they've become my signature dessert. Even friends who claim not to like Irish cream can't resist asking for the recipe after trying them.

Ingredients

• Cold salted butter: Creates flakier texture and helps cookies maintain their shape
• Irish cream liqueur: Adds that distinctive warm flavor without being overwhelming
• Cornstarch: Makes cookies extra tender while helping them stay thick
• Espresso powder: Enhances the chocolate flavor without making cookies taste like coffee
• Combination of chocolate chips, chocolate chunks, toffee bits, cookie pieces, and white chocolate: Creates incredible flavor dimension
• Powdered sugar: For the smoothest icing that sets beautifully

Step-by-Step Instructions

Prepare Your Space:

Preheat your oven to 410°F which is higher than typical cookie recipes to create that beautiful crisp edge while maintaining a soft center. Line your baking sheets with parchment paper which prevents sticking and makes cleanup easier.

Cream Cold Butter:

Unlike most cookie recipes that call for softened butter, use cold butter cut into cubes and beat it with both sugars until just smooth, about 1 to 2 minutes. Overmixing here would warm the butter too much so stop once combined.

Add Wet Ingredients:

Mix in each egg individually which helps create a more consistent dough. Then add the Irish cream liqueur and both extracts. The combination of vanilla and almond extract creates a more complex flavor profile that complements the Irish cream beautifully.

Combine Dry Ingredients:

In a separate bowl, whisk together all the dry ingredients before gradually adding them to your wet mixture. Mix only until the flour just disappears to avoid tough cookies. Undermixing is better than overmixing at this stage.

Add Mix Ins:

Gently fold in all five mix ins until evenly distributed. This creates wonderful flavor pockets throughout each cookie where you might get a hit of toffee or a melty chocolate chunk in each bite.

Shape and Bake:

Form large 5 to 6 ounce dough balls keeping them tall rather than flat. This size is crucial for achieving that bakery style look and the perfect texture contrast. Bake only 3 to 4 cookies per sheet as they will spread considerably.

Cool Completely:

The 30 minute rest on the baking sheet is not optional. This allows the cookies to set up properly without breaking. The complete cooling period develops the best flavor and texture profile possible.

Create the Icing:

Whisk together all icing ingredients until smooth making sure there are no lumps. The consistency should be thick enough to hold its shape slightly when drizzled but fluid enough to pour easily off a spoon.

Pin it

The espresso powder is my secret weapon in these cookies. Most people cannot identify it specifically but always comment that these cookies have an incredible depth of flavor. My husband who typically dislikes coffee flavored desserts requests these cookies regularly which speaks to how perfectly it balances with the other ingredients.

Storage Tips

These cookies maintain their perfect texture for about 3 days when stored in an airtight container at room temperature. Place a slice of bread in the container to keep them soft longer. For extended storage, freeze the baked cookies for up to 3 months or freeze the dough balls on a tray then transfer to a freezer bag once solid. You can bake frozen dough balls without thawing just add 2 to 3 minutes to the baking time.

Pin it

Making Ahead Options

The cookie dough can be prepared up to 3 days in advance and kept refrigerated. In fact, chilling the dough for 24 hours enhances the flavor significantly as the ingredients have time to meld together. You can also make the icing a day ahead and store it in an airtight container in the refrigerator. Warm it slightly and stir before using if it has hardened too much.

Variations To Try

For a nonalcoholic version, substitute the Irish cream liqueur with 1 tablespoon Irish cream coffee creamer plus 1 tablespoon of heavy cream in both the dough and icing. During holidays, try adding seasonal elements like crushed peppermint candies for Christmas or orange zest for a spring twist. For an even more decadent version, sandwich vanilla ice cream between two cookies and freeze for homemade Irish cream cookie ice cream sandwiches.

Frequently Asked Questions

→ Why use cold butter in this dough?

Cold butter helps achieve a thick, bakery-style cookie with a soft, chewy texture and prevents excessive spreading during baking.

→ Can I skip the espresso powder?

Yes, the espresso powder is optional but enhances the flavors of chocolate without imparting a strong coffee taste.

→ What’s the benefit of letting the cookies cool completely?

Allowing cookies to cool fully helps the texture set, ensuring a chewy interior and a stable shape. It also lets the flavors intensify.

→ How thick should I shape the dough balls?

Shape the dough balls tall rather than wide, roughly 5-6 oz each. This helps create thick cookies with perfectly gooey centers.

→ Can I make the Bailey’s icing thicker or thinner?

Yes, adjust the icing's thickness by adding more powdered sugar (for thicker icing) or Baileys (for a thinner drizzle).

→ How should I store these cookies?

Store the cookies in an airtight container at room temperature for up to 4 days, or freeze them for longer storage.