Irish Cream Brownie Cookies Recipe – Easy & Delicious

If there’s one cookie that deserves a moment of silence followed by a round of applause, it’s Irish Cream Brownie Cookies. They’re what happens when chewy brownie edges and creamy Irish liqueur decide to throw a party in your oven—and everyone’s invited. These decadent little guys are rich, fudgy, and just fancy enough to make you feel like you’ve got your life together (even if you’re baking them in your comfiest sweats on a Tuesday night). With Irish cream baked right in, they’re grown-up-approved but still crowd-pleasing enough to make the office potluck or family movie night extra special.

Irish Cream Brownie Cookies bring together that chocolate-craving satisfaction with a subtle boozy twist that makes them feel downright irresistible. Not too sweet, definitely not boring, and perfect for anyone who thinks regular brownies just need “a little something extra.” Whether you’re baking for a holiday, girls’ night, or just to sneak a cookie (or three) with your coffee, these are the soft, chocolatey comfort food you didn’t know you needed.

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What is Irish Cream Brownie Cookies?

Irish Cream Brownie Cookies are basically the cookie version of your favorite boozy dessert. Imagine biting into a fudgy, rich brownie—but instead of a square, it’s a soft, slightly chewy cookie with melty bits of chocolate and a smooth kiss of Irish cream liqueur. It’s a chocolate lover’s dream with a splash of something extra to make it feel a little special. These cookies are made with bittersweet chocolate (because we’re adults now), brown sugar for that perfect chew, and just a hint of baking powder to give them a little lift.

The Irish cream doesn’t overpower—it’s like a cozy background note that pairs beautifully with the deep cocoa flavor. You’re not going to get tipsy off these, but you are going to feel like you’ve just baked something that belongs in a chic café. And if you’ve ever wanted a cookie that says “I have taste,” this one’s waving at you. Whether you’re familiar with Irish cream or just looking for a new way to enjoy chocolate, these cookies are a sweet way to shake up your baking game.

Reasons to Try Irish Cream Brownie Cookies

Let’s be real—sometimes you need more than just another chocolate chip cookie. Irish Cream Brownie Cookies are here for that glow-up moment. First, they’re the perfect mix of indulgence and simplicity. You don’t need a PhD in pastry to make them, but you’ll feel like a baking queen when your kitchen smells like warm Irish cream and melted chocolate. That’s a win.

Then there’s the texture: soft in the middle, a little crisp on the edge, and dotted with melty semisweet chocolate chips. These are the kind of cookies that make people stop mid-bite and go, “Wait—what is this?!” It’s not your everyday bake-sale treat, but it’s also not so fancy that you’ll need rare ingredients or a soufflé panic attack.

And of course, if you’re baking for the holidays, St. Patrick’s Day, or your favorite chocoholic friend, this cookie feels like a thoughtful upgrade. Add a mug of coffee (or Irish coffee) on the side, and you’ve got a cozy moment that tastes like pure contentment. Bonus: the dough refrigerates well, so you can totally make them ahead of time and bake as needed.

Ingredients Needed to Make Irish Cream Brownie Cookies

• 1 ½ cups (255 g) bittersweet chocolate (about 70% cacao), roughly chopped
• 2 tablespoons unsalted butter
• 5 tablespoons (37 g) all-purpose flour
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup (100 g) firmly packed brown sugar
• 2 large eggs
• 3 tablespoons (45 ml) Irish cream liqueur
• ¼ teaspoon vanilla extract
• ¼ cup (42 g) semisweet chocolate chips

You’ll also want parchment paper or silicone liners for easy baking and cleanup. A cooling rack is great too if you don’t want soggy-bottom cookies (who does?).

Instructions to Make Irish Cream Brownie Cookies

This step-by-step guide will help you master these delicious Irish Cream Brownie Cookies. Trust me—it’s easier than resisting eating the dough. Let’s do this:

Step 1: Melt the Chocolate and Butter

Grab a microwave-safe bowl and toss in your chopped bittersweet chocolate and butter. Heat this in the microwave at half-power (this is crucial so it doesn’t burn) in 30-second intervals. Stir between each round until it’s melted and smooth like a rich ganache. Set aside to cool a bit so it doesn’t scramble your eggs later.

Step 2: Whisk Dry Ingredients

In a separate small bowl, whisk together the flour, baking powder, and salt. This little step makes sure everything gets evenly distributed—and no one wants to bite into a salty pocket or flour clump. Set this aside.

Step 3: Mix the Wet Ingredients

Using an electric mixer on medium speed, beat together the brown sugar and eggs until they’re thick and well-blended—like a dreamy caramel base. Slowly add in the cooled chocolate-butter mixture and mix it in fully. Then, pour in your Irish cream liqueur and vanilla extract. Beat again until smooth and glossy. You’ll want to lick the beaters (and honestly, no one will judge you if you do).

Step 4: Combine Wet and Dry Mixtures

Lower the mixer speed to keep things neat. Gradually add in the dry flour mixture. Mix just until combined—don’t overwork it. Once that’s done, stir in the semisweet chocolate chips with a spoon or spatula.

Step 5: Chill the Dough

Pop the dough in the fridge for about 15 minutes. This helps it firm up just enough to make rolling into balls easier. Plus, a chilled dough bakes up into a more cookie-like shape instead of spreading too thin.

Step 6: Preheat and Prep Your Baking Sheets

Preheat your oven to 350°F (175°C). Line your baking sheets with parchment or silicone mats. Using a tablespoon (or cookie scoop), portion out the dough and roll it into balls. Place them a couple of inches apart on the sheet, then gently flatten the tops with your fingers.

Step 7: Bake to Perfection

Bake for 8 to 10 minutes. The edges should look set, but the centers will still be a little soft. Trust the process—they’ll continue to firm up as they cool.

Step 8: Cool Down and Enjoy

Let the cookies rest on the baking sheet for 10 minutes before transferring them to a wire rack. This step is where the magic happens—the cookies settle into their chewy texture and deepen in flavor.

Looking for more boozy treats? Try this St. Patrick’s Day Brownie Trifle for a festive dessert layering Irish flavors in every bite.

What to Serve with Irish Cream Brownie Cookies

These cookies are basically your go-to when coffee and dessert become one. A warm mug of coffee (or better yet, an Irish coffee with a splash of extra cream liqueur) is a match made in cookie heaven. Want to turn them into a full-on dessert? Sandwich a little vanilla bean ice cream between two cookies—hello, grown-up ice cream sandwiches!

They also shine on a dessert platter alongside something light and fruity to balance the richness. Try serving them next to Mango Oatmeal Crumble Bars or even a slice of Berry Chantilly Cake. And don’t underestimate how amazing these are with a tall glass of cold milk, especially after dinner when you just need “a little something sweet.”

Key Tips for Making Irish Cream Brownie Cookies

1. Use good chocolate – It really makes a difference in taste. Go for quality bittersweet chocolate around 70% cacao.
2. Don’t skip the chilling – That 15-minute fridge nap helps the cookies hold their shape and bake up thicker.
3. Let the melted chocolate cool slightly – So you don’t accidentally cook the eggs (scrambled egg cookies = no thanks).
4. Watch your bake time – These are best slightly underbaked in the center for a gooey texture.
5. Make ahead? Yes, please – You can refrigerate the dough up to 24 hours or freeze rolled balls for on-demand cookies.

Storage and Reheating Tips for Irish Cream Brownie Cookies

Store your Irish Cream Brownie Cookies in an airtight container at room temperature for up to 5 days—if they last that long. For longer storage, pop them in the freezer for up to 2 months. Just layer them with parchment paper in a container or freezer bag.

To reheat, you don’t need anything fancy. A quick 10–15 seconds in the microwave will bring them back to life with a warm, gooey center. If you want them to taste oven-fresh, warm them in a 300°F oven for 4–5 minutes. Pro tip: wrap them in foil so they stay soft.

FAQs

Can I make these without Irish cream?
You can, but then they’re just brownie cookies. Sub milk or cream for texture, and maybe a little espresso powder or almond extract for depth.

Do they taste like alcohol?
Not really. The Irish cream adds richness and subtle flavor—these aren’t boozy cookies, just flavorful ones.

Can I double the recipe?
Absolutely. These freeze well, and future-you will be thrilled to have extras.

Are these safe for kids?
Yes. The alcohol content bakes off, so you’re left with flavor, not a cocktail.

What’s the texture like?
Think fudgy center, crisp edge, with melty chocolate chunks. Basically, perfect.

Final Thoughts

Irish Cream Brownie Cookies are the grown-up treat that checks all the boxes: chocolatey, cozy, and just a bit indulgent. They come together quickly but taste like you spent way more time on them (shhh, we won’t tell). With a mix of rich chocolate and the warmth of Irish cream, these cookies are a must-try whether it’s St. Patrick’s Day or just a random Tuesday night treat. For even more creative cookie ideas, check out Strawberry Crunch Cookies or Lemon Thumbprint Cookies—because you can never have too many cookie recipes in your back pocket.

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