If you love the perfect combination of rich chocolate, refreshing mint, and a splash of Irish cream, then you are going to fall head over heels for this Bailey’s Fudge Mint Cookies Recipe. These cookies bring together fudgy chocolate chips, creamy Bailey’s Irish Cream, and delightful mint chips into a chewy, melt-in-your-mouth treat. Whether you’re baking for a cozy night in or a festive gathering, this recipe is sure to impress with its luscious flavors and irresistible texture that will keep you coming back for more.
Ingredients You’ll Need
Gathering the right ingredients is the first step to creating these amazing cookies. Each component plays a key role in delivering the balanced texture and flavor we all crave, from tender crumb to that refreshing minty kick.
- Flour (1 1/2 cups): The sturdy base that holds the cookie together perfectly without overwhelming it.
- Baking soda (1 teaspoon): Helps the cookies rise just enough to get a soft, chewy texture.
- Kosher salt (1/4 teaspoon): Balances sweetness and enhances the chocolatey flavor.
- Cocoa powder (1/4 cup): Adds deep chocolate richness that’s lush but not overpowering.
- Unsalted sweet cream butter, softened (1/2 cup): Adds moisture and richness for a fudgy bite.
- Light brown sugar, packed (1/2 cup): Brings a caramel-like sweetness that keeps the cookies tender.
- Sugar (1/4 cup): Provides that classic cookie sweetness with a slight crispiness to the edges.
- Large egg (1): Binds everything together for the perfect chewy texture.
- Vanilla extract (1 teaspoon): Adds warm, aromatic notes that enhance all the flavors.
- Milk and mint chocolate chips (3/4 cup): Bursts of mint-chocolate goodness in every bite.
- White chocolate chips (3/4 cup): Offer a smooth, creamy contrast to the darker chocolate flavors.
- Andes mint chips (1/2 cup): Infuse an unmistakable cool mint flavor that’s a game-changer.
- Heavy whipping cream (1 cup): Essential for making the luscious Bailey’s infused fudge topping.
- Bailey’s Irish Cream (1/4 cup): The magic ingredient that gives these cookies their unique, boozy twist.
- Semi-sweet chocolate chips (2 cups): For creating the decadent fudge glaze that tops it all off.
How to Make Bailey’s Fudge Mint Cookies Recipe
Step 1: Mix the Dry Ingredients
Start by whisking together the flour, baking soda, kosher salt, and cocoa powder in a bowl. This dry mixture ensures your cookies have that perfect chocolatey base with a well-distributed rise and texture.
Step 2: Cream Butter and Sugars
In a separate large bowl, beat the softened butter, light brown sugar, and granulated sugar until the mixture is fluffy and pale in color. This step traps air, helping your cookies be soft and tender.
Step 3: Add Egg and Vanilla
Beat in the egg and vanilla extract into your butter and sugar mixture, making sure everything is fully combined. This will bring moisture and flavor, binding your dough perfectly.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients into your wet mixture, stirring gently to form a soft dough. Avoid overmixing to keep the cookies tender and chewy.
Step 5: Fold in the Chocolate and Mint Chips
Now the fun part: fold in the milk and mint chocolate chips, white chocolate chips, and Andes mint chips. This combination ensures every bite is bursting with that signature mint-chocolate fusion you crave.
Step 6: Scoop and Bake
Preheat your oven to 350°F (175°C). Scoop heaping tablespoons of dough onto a parchment-lined baking sheet and gently flatten them. Bake for about 10 minutes, until the edges are set but the centers remain soft.
Step 7: Prepare the Bailey’s Fudge Glaze
While your cookies cool, warm the heavy cream in a saucepan until it’s simmering gently. Remove from heat and stir in the semi-sweet chocolate chips until melted and smooth. Add the Bailey’s Irish Cream and mix well to create a creamy, boozy glaze.
Step 8: Glaze and Set
Drizzle the Bailey’s fudge glaze generously over each cookie while still warm. Let the glaze set at room temperature or pop the cookies in the refrigerator for a faster set. This glaze makes these cookies unforgettable!
How to Serve Bailey’s Fudge Mint Cookies Recipe
Garnishes
For an extra touch of elegance and flavor, dust your cookies lightly with cocoa powder or sprinkle on some crushed Andes mint candies. A small dollop of whipped cream on the side complements the rich fudge and Bailey’s flavor beautifully.
Side Dishes
These cookies pair wonderfully with a hot cup of coffee, a frothy latte, or even a glass of cold milk. You can also serve them alongside a scoop of mint chocolate chip or vanilla ice cream for a decadent dessert plate.
Creative Ways to Present
Arrange the cookies on a stylish platter with some fresh mint leaves for color and aroma. For a party, stack them in a decorative jar or gift box lined with wax paper – they make delightful homemade gifts that everyone will adore!
Make Ahead and Storage
Storing Leftovers
Store your baked Bailey’s Fudge Mint Cookies in an airtight container at room temperature for up to 4 days. This keeps them soft, fudgy, and perfectly minty each time you reach in for another.
Freezing
If you want to keep them longer, freeze the cookies without the Bailey’s fudge glaze for up to 3 months. When you’re ready to enjoy, thaw them at room temperature and then add the glaze fresh for best results.
Reheating
To bring back that freshly-baked warmth, reheat the cookies in a microwave for 10-15 seconds or in a preheated 300°F oven for 5 minutes. If you froze them with glaze, add a drizzle of fresh Bailey’s fudge glaze after warming.
FAQs
Can I substitute Bailey’s Irish Cream in this recipe?
Absolutely! If you prefer a non-alcoholic option, use Irish cream-flavored coffee creamer or just extra heavy cream. While you lose some boozy depth, the fudge mint flavor will still shine.
What kind of chocolate chips work best?
Using a mix of milk, white, and semi-sweet chips along with Andes mint chips creates the perfect balance of textures and flavors. Feel free to adjust chip quantities to your liking.
How do I make these cookies less sweet?
Try reducing the amount of white chocolate chips or skipping the white chocolate entirely. You can also opt for dark chocolate chips to introduce more bittersweet notes.
Can I make Bailey’s Fudge Mint Cookies Recipe gluten-free?
Yes! Substitute the all-purpose flour with a 1-to-1 gluten-free flour blend. Make sure your other ingredients, especially the chocolate chips and baking soda, are labeled gluten-free.
Why do my cookies spread too much?
Make sure your butter is softened but not melted to avoid excessive spreading. Chilling the dough for 30 minutes before baking also helps maintain the shape better.
Final Thoughts
There is something truly magical about this Bailey’s Fudge Mint Cookies Recipe that makes it a standout dessert worth trying again and again. The blend of creamy Bailey’s Irish cream in a rich chocolate fudge glaze combined with the refreshing mint chips creates a uniquely delicious experience. I encourage you to whip up a batch soon and share this delightful treat with family and friends — it’s guaranteed to become your new favorite!
Print
Bailey’s Fudge Mint Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 22 cookies
- Category: Dessert/Cookies
- Method: Baking
- Cuisine: American
Description
Delight in these decadent Bailey’s Fudge Mint Cookies that combine rich chocolate, refreshing mint, and a splash of Bailey’s Irish Cream. These soft and chewy cookies are studded with various chocolate chips, mint chips, and finished with a luscious Bailey’s-infused chocolate ganache for an irresistible treat perfect for special occasions or cozy nights in.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/4 cup unsweetened cocoa powder
Cookie Dough
- 1/2 cup unsalted sweet cream butter, softened
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup milk and mint chocolate chips
- 3/4 cup white chocolate chips
- 1/2 cup Andes mint chips
Bailey’s Fudge Ganache
- 1 cup heavy whipping cream
- 1/4 cup Bailey’s Irish Cream
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, kosher salt, and cocoa powder until well combined. This will ensure proper distribution of leavening and cocoa throughout the dough.
- Cream butter and sugars: In a large bowl, beat the softened butter, light brown sugar, and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes. This step is crucial for texture.
- Add egg and vanilla: Incorporate the egg and vanilla extract into the butter-sugar mixture, mixing until fully combined and smooth.
- Combine wet and dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until incorporated to avoid overworking the dough.
- Fold in chips: Gently fold in the milk and mint chocolate chips, white chocolate chips, and Andes mint chips, ensuring an even distribution without breaking the chips.
- Scoop and bake: Using a cookie scoop or tablespoon, place dough balls about 2 inches apart on the prepared baking sheets. Bake in the preheated oven for 9-11 minutes, or until the edges are set but the centers remain soft.
- Prepare ganache: While cookies bake, heat the heavy cream and Bailey’s Irish Cream together in a small saucepan over medium heat until just simmering. Remove from heat and pour over the semi-sweet chocolate chips in a heat-proof bowl. Let sit for 2 minutes, then stir until smooth and shiny.
- Cool cookies: Remove cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
- Top with ganache: Once cookies are fully cooled, drizzle or spread the Bailey’s fudge ganache over the tops. Allow the ganache to set before serving for the best texture and flavor experience.
Notes
- Ensure the butter is softened but not melted for optimal creaming with sugars.
- Do not overbake cookies to maintain a soft, chewy center.
- The ganache can be stored separately and added just before serving if preparing ahead.
- Store cookies in an airtight container at room temperature for up to 4 days or refrigerate for up to a week.
- For a stronger mint flavor, add a few drops of peppermint extract but reduce Andes mint chips accordingly to avoid overpowering.
