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Irish Cream Brownie Cookies Recipe – Easy & Delicious

Irish Cream Brownie Cookies stacked with coffee

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There is SO much rich, fudgy flavor in these little Irish Cream Brownie Cookies! If you love chocolate, then these are sure to please.

Ingredients

Scale
  • 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

Instructions

1. Place the chopped chocolate and butter in a microwave-safe bowl. Heat in the microwave at half-power in 30-second increments until the butter has melted and the chocolate melts when stirred. Stir until smooth. Set aside to cool slightly.

2. Whisk together the flour, baking powder, and salt. Set aside.

3. Using an electric mixer on medium speed, beat the brown sugar and eggs until thoroughly combined. Gradually add the chocolate mixture, and mix well. Mix in the Irish cream and vanilla.

4. Reduce mixer speed to low. Gradually add the flour mixture, and mix just until combined. Stir in the chocolate chips.

5. Refrigerate the dough for 15 minutes to allow it to firm up a bit.

6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone liners.

7. Using a tablespoonful of dough at a time, roll the dough into balls and place on the prepared pans. Flatten the top of each cookie slightly.

8. Bake 8 to 10 minutes or until the edges appear done but the centers are still soft.

9. Cool on the pans for 10 minutes. Then transfer the cookies to a wire rack to cool completely.

Notes

Recipe adapted from Salted Chocolate Truffle Cookies and Ghirardelli. For best results, do not overbake—cookies will continue to set as they cool. Use a 1-tablespoon cookie scoop for evenly sized cookies.