Ingredients
Equipment
Method
Step 1: Make the Non-Alcoholic Irish Cream Mixture
- In a small bowl, whisk together heavy cream, cocoa powder, instant coffee, vanilla extract, and maple syrup until smooth. Set aside.
Step 2: Cream the Butter & Sugars
- In a large bowl, beat softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2–3 minutes).
Step 3: Add Eggs & Irish Cream Mixture
- Beat in the eggs one at a time, scraping down the sides.
- Slowly add the Irish Cream mixture and mix until fully incorporated.
Step 4: Mix Dry Ingredients
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Step 5: Fold in Chocolate Chips
- Using a spatula, gently fold in the chocolate chips until evenly distributed.
Step 6: Chill the Dough (Optional but Recommended)
- Chill the dough in the fridge for 30–60 minutes for thicker, chewier cookies.
Step 7: Bake
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment paper.
- Scoop dough into 2-tablespoon portions, roll into balls, and place on the sheet, spaced about 2 inches apart.
- Bake for 10–12 minutes until edges are set and centers are slightly soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
🧊 Storage & Reheating
Room Temperature:
Store in an airtight container for up to 5 days. Freezing Dough Balls:
Freeze raw cookie dough balls on a tray, then transfer to freezer bags. Bake from frozen, adding 1–2 minutes to bake time. Freezing Baked Cookies:
Freeze in airtight bags for up to 2 months. Thaw at room temp or microwave for a warm, gooey bite. 🥄 Variations White Chocolate Chip Version: Swap semi-sweet chips for white chocolate. Mocha Lovers: Add an extra teaspoon of espresso powder for a stronger coffee kick. Nutty Twist: Add ½ cup chopped walnuts or pecans. Dairy-Free Version: Use vegan butter, plant-based cream, and dairy-free chocolate chips. Gluten-Free: Use a 1:1 gluten-free flour blend. Oatmeal Version: Add ½ cup quick oats for a chewy texture. Fudge-Stuffed: Add a square of fudge in the center before baking. Salted Caramel Drizzle: Drizzle caramel sauce and sprinkle sea salt on top after baking. Extra Gooey: Add chocolate chunks along with chips for melty pockets. ❓ 10 FAQs Can I use store-bought Irish cream (non-alcoholic)?
Yes, if you find an alcohol-free version, it works well. Can I skip the instant coffee?
You can, but it enhances the “Irish cream” flavor. What’s the best chocolate to use?
Semi-sweet or dark chocolate chips work best for balance. Do I need to chill the dough?
It’s optional, but chilling helps prevent the cookies from spreading too thin. Can I make the dough ahead of time?
Yes, it keeps in the fridge for up to 3 days. Is there a substitute for molasses-like richness in the flavor?
The combination of maple syrup and cocoa powder helps mimic that deep flavor. Can I make these egg-free?
Yes, use flax eggs or an egg replacer for a vegan version. Will these cookies taste like Baileys?
They have the essence of Irish cream flavors (chocolate, coffee, vanilla) without the alcohol. How can I make them extra soft?
Slightly underbake (9–10 minutes) and cool on the baking sheet. What’s a good topping idea?
Drizzle with melted chocolate or dust lightly with cocoa powder for presentation. 🏁 Conclusion These Non-Alcoholic Irish Cream Chocolate Chip Cookies are rich, soft, and brimming with chocolatey, coffee-kissed goodness — without a drop of alcohol! Whether for a cozy night in, a coffee lover’s treat, or just because, these cookies deliver bakery-style indulgence in every bite.
Store in an airtight container for up to 5 days. Freezing Dough Balls:
Freeze raw cookie dough balls on a tray, then transfer to freezer bags. Bake from frozen, adding 1–2 minutes to bake time. Freezing Baked Cookies:
Freeze in airtight bags for up to 2 months. Thaw at room temp or microwave for a warm, gooey bite. 🥄 Variations White Chocolate Chip Version: Swap semi-sweet chips for white chocolate. Mocha Lovers: Add an extra teaspoon of espresso powder for a stronger coffee kick. Nutty Twist: Add ½ cup chopped walnuts or pecans. Dairy-Free Version: Use vegan butter, plant-based cream, and dairy-free chocolate chips. Gluten-Free: Use a 1:1 gluten-free flour blend. Oatmeal Version: Add ½ cup quick oats for a chewy texture. Fudge-Stuffed: Add a square of fudge in the center before baking. Salted Caramel Drizzle: Drizzle caramel sauce and sprinkle sea salt on top after baking. Extra Gooey: Add chocolate chunks along with chips for melty pockets. ❓ 10 FAQs Can I use store-bought Irish cream (non-alcoholic)?
Yes, if you find an alcohol-free version, it works well. Can I skip the instant coffee?
You can, but it enhances the “Irish cream” flavor. What’s the best chocolate to use?
Semi-sweet or dark chocolate chips work best for balance. Do I need to chill the dough?
It’s optional, but chilling helps prevent the cookies from spreading too thin. Can I make the dough ahead of time?
Yes, it keeps in the fridge for up to 3 days. Is there a substitute for molasses-like richness in the flavor?
The combination of maple syrup and cocoa powder helps mimic that deep flavor. Can I make these egg-free?
Yes, use flax eggs or an egg replacer for a vegan version. Will these cookies taste like Baileys?
They have the essence of Irish cream flavors (chocolate, coffee, vanilla) without the alcohol. How can I make them extra soft?
Slightly underbake (9–10 minutes) and cool on the baking sheet. What’s a good topping idea?
Drizzle with melted chocolate or dust lightly with cocoa powder for presentation. 🏁 Conclusion These Non-Alcoholic Irish Cream Chocolate Chip Cookies are rich, soft, and brimming with chocolatey, coffee-kissed goodness — without a drop of alcohol! Whether for a cozy night in, a coffee lover’s treat, or just because, these cookies deliver bakery-style indulgence in every bite.