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Irish Cream Brownie Cookies

Irish Cream Brownie Cookies are wonderfully rich and fudgy. They’re a little bit cookie, a little bit brownie, and completely delicious. A real chocolate lovers’ cookie!

Irish Cream Brownie Cookies on a black-rimmed white plate

Irish Cream Brownie Cookies

Do you love cookies? Do you love brownies? How about chocolate? If you answered a resounding, enthusiastic “YES!” to all of those questions, then please allow me the pleasure of introducing you to this rich, fudgy Irish Cream Brownie Cookies recipe.

These little guys are every bit as much brownies as they are cookies. You get the dense, fudgy texture of brownies but in a chewy, compact cookie. And there’s SO much chocolate going on here. Along with all of that, there’s a good dose of Irish cream. You won’t believe how much flavor is packed in a two-bite cookie!

Irish cream is such a perfect companion for chocolate. It’s made from whiskey, but I don’t know that I taste it. I do taste all that cream, coffee, and more that make it enhance all of that dark chocolate.

This recipe is a twist on another recipe that I shared on BoB long ago. If you love sweet and salty desserts, be sure to check out Salted Chocolate Truffle Cookies.

I don’t think I can adequately express how very good these cookies are. The dark chocolate and the Irish cream provide so very much flavor. Plus, they’re so soft yet fudgy at the same time. If you can have the patience to wait, I think they’re even better the next day!

Irish Cream Brownie Cookies cooling on a wire rack

What You’ll Need

Just the basics plus good chocolate and Irish cream!

  • Bittersweet chocolate – I like to use chocolate with about 70% cacao for these cookies. Roughly chop the chocolate so it will melt more easily.
  • Unsalted butter
  • All-purpose flour – These fudgy brownie-cookie hybrids don’t need much flour, but it’s still important to measure it accurately.
  • Baking powder
  • Salt
  • Brown sugar – I like light brown sugar in these cookies, but you can use dark if you want more of the molasses flavor. Make sure it’s firmly packed; better yet, measure by weight.
  • Eggs – Set these out before you begin baking so they can come to room temperature.
  • Irish cream liqueur – There are several brands available so just use your favorite.
  • Vanilla extract
  • Chocolate chips

How to Make Irish Cream Brownie Cookies

These cookies are simple and quick to make. Be sure to factor the brief chilling time into your baking plans.

Melt the chocolate and butter. Place the bittersweet chocolate and butter in a microwave-safe bowl. Heat it in the microwave at half-power for 30 seconds at a time until the butter melts and the chocolate melts when stirred. Stir the mixture until it’s smooth, and then set aside to cool slightly.

Mix the dry ingredients. Whisk together the flour, baking powder, and salt.

Mix the wet ingredients. With an electric mixer on medium speed, beat the brown sugar and the eggs until they’re thoroughly combined. Gradually mix in the cooled chocolate mixture, and mix well. Then mix in the Irish cream and vanilla.

Add the dry ingredients to the wet ingredients. With the mixer on low speed, gradually add the flour mixture. Don’t over-mix; stop mixing when everything is just combined or a few streaks of flour remain.

Add the chocolate chips. Stir the chocolate chips into the dough.

Chill the dough. Cover and refrigerate the dough for about 15 minutes so that it’s easier to handle.

Prepare for baking. Heat the oven to 350°F. Line baking sheets with parchment paper or silicone liners.

Portion the dough. Use a tablespoonful of dough at a time to roll the dough into balls. Place on the prepared pans, leaving about 2 inches between each cookie. Flatten the top of each cookie slightly. (See my note in the tips section below for more details on shaping these cookies.)

Bake. Place one pan at a time in the oven, and bake 8 to 10 minutes. The edges of the cookies should appear done, but the centers should be soft.

Cool. Place the pans on a wire rack and allow the cookies to cool for 10 minutes. Then transfer the cookies from the pans to a wire rack to cool completely.

Irish Cream Brownie Cookies piled on a black-rimmed white plate

Tips for Success

You’ll find that these Irish Cream Cookies mix quickly and easily, but here are some tips to help yours be their best!

  • Use good quality chocolate. Choose one that has a flavor you enjoy. It doesn’t have to be expensive to be good. I most often use Guittard and Ghirardelli.
  • Chill the dough. The chilling time for these cookies is important for easier handling of the dough. You don’t need to factor a long chill time into your plans; just 15 minutes or so will do.
  • Scoop, roll, and flatten. I recommend that you scoop and then roll and flatten the dough. I’ve tried just scooping and also scooping and flattening, but the scoop – roll – flatten method yielded the best looking cookies in my opinion. I like to use a cookie scoop for consistent portioning. Then, just roll the dough between your palms, place it on the baking sheet, and flatten just a bit.
  • Don’t like Irish cream? Try another liqueur! For a non-alcoholic alternative, use an equal amount of strong brewed coffee.

How to Store

Once cooled, store the cookies in an airtight container at room temperature. They should keep for up to 4 days.

You can extend that by a few days by placing the container in the refrigerator. Bring the cookies to room temperature or warm briefly in the microwave before serving.

Can Brownie Cookies Be Frozen?

You can certainly freeze these cookies. Once cooled, place them in a freezer-safe container. For best results, place them in single layers with a sheet of waxed paper or parchment paper between layers. Properly stored, the cookies should keep in the freezer up to 2 months. Thaw overnight in the refrigerator or for an hour or two at room temperature.

Because of the consistency of this dough, I don’t recommend freezing the unbaked cookie dough.

Irish Cream Brownie Cookies

Yield about 3 dozen cookies
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

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

Irish Cream Brownie Cookies


  • 1 & 1/2 cups (9 ounces/255g) bittersweet chocolate (about 70% cacao), roughly chopped
  • 2 tablespoons unsalted butter
  • 1/4 cup plus 1 tablespoon (37g) all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (100g) firmly packed brown sugar
  • 2 large eggs
  • 3 tablespoons Irish cream liqueur
  • 1/4 teaspoon vanilla extract
  • 1/4 cup (42g) semisweet chocolate chips


  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. 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.


Recipe adapted from Salted Chocolate Truffle Cookies and Ghirardelli.

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    22 Comments on “Irish Cream Brownie Cookies”

  1. Would it be possible to 1 1.5 cups of chopped chocolate? I weigh ingredients rather than measure.

    Thank you.

  2. I LOVE ALL the flavor combos you create, but I especially can’t wait to make these!

  3. I have these ready to go in the oven. There’s no rolling these, nor a need to flatten. Could it be 1 1/4 cups of flour rather than just 1/4 cup?

  4. Made these and sent them with my husband to his work. One of the guys said he wanted to put in his order for Christmas. LOL!
    We did kept 6 of them for us; unfortunately we are always on a diet. 🙁
    Thanks, Jennifer.

  5. Wow, these looks really delicious, and it seems easy to prepare, might try it out one of these days when I’m not so busy!

  6. Does the liquor cook out? Can kids eat them? Just want to make sure I don’t have to separate them from others.

  7. These sound yummy!  I happen to have Lorain concentrated Irish Cream Extract. Do you think that would keep the flavor? I know there is cream in the Liquor, so… Advice please.

  8. Really yummy!!! Everyone loves them. I added a few chocolate chips to the tops just before baking and it looked good!

  9. These cookies look so delicious I want to try them. But, how do you get 3 dozen cookies using only 1/4 cup flour? Should it be 1 1/4 cup flour, plus 1 tablespoon ? 

  10. Could I substitute Irish Cream Coffee Creamer for the Irish cream liqueur? If so, what measurement? Thank you. These look terrific!

    • Hi, Jill. I’ve never baked with coffee creamer, so I can’t offer any first-hand experience. Assuming the consistency is fairly similar to Irish cream, my guess would be to try an equal amount.

  11. These are wonderful! Fabulous taste and texture—like soft-batch cookies. (Note to prospective bakers: Do not overbake, despite how “wet” the batter appears. 10 minutes was sufficient.) I halved the recipe and ended up with about 10 delicious cookies, using a tablespoon to measure. Will most definitely make again. Thanks, Jennifer! 

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