- Irish cream flavor: The Irish cream adds subtle richness rather than strong alcohol flavor. For a non-alcoholic option, Irish cream coffee creamer works beautifully.
- Espresso balance: Espresso powder deepens the chocolate flavor without making the cookies taste bitter or overly “coffee-forward.”
- Chill for thickness: Chilling the dough helps prevent spreading and creates thicker, bakery-style cookies with soft centers.
- Chocolate distribution: Use a mix of chunks and chips for pockets of melted chocolate and balanced texture throughout.
- Don’t overbake: Cookies should look slightly underdone in the center when removed from the oven—they will set as they cool.
- Salt finish: A light sprinkle of flaky sea salt enhances the espresso and chocolate flavors.
- Storage: Store cookies in an airtight container at room temperature for up to 3 days or freeze baked cookies for up to 2 months.
- Make ahead: Dough can be refrigerated up to 48 hours for even better flavor development.
☘️ Irish Cream Espresso Chunk Cookies
Irish Cream Espresso Chunk Cookies are rich, soft-centered cookies made for coffee lovers. Espresso powder adds deep coffee flavor while Irish cream brings a subtle creaminess that pairs perfectly with melty espresso and chocolate chunks. The result is a cookie that’s bold, smooth, and irresistibly indulgent.With crisp edges, thick centers, and pools of melted chocolate, these cookies feel bakery-style but come together easily at home. They’re perfect for serving with coffee, gifting during the holidays, or enjoying as a cozy afternoon treat when you want something a little extra special.
Servings 20 cookies
Calories 200kcal
Cost $7 per batch
Equipment
- Mixing bowls (medium and large)
- Hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Whisk
- Baking Sheets
- Parchment paper or silicone baking mat
- Cookie scoop (optional, for even sizing)
- wire cooling rack
Ingredients
Dry Ingredients
- 2¼ cups all-purpose flour
- ¾ tsp baking soda
- ½ tsp salt
- 1 tsp espresso powder
Wet Ingredients
- ¾ cup unsalted butter softened
- ¾ cup brown sugar packed
- ¼ cup granulated sugar
- 1 large egg + 1 egg yolk room temperature
- 2 tbsp Irish cream liqueur or Irish cream coffee creamer
- 1 tsp vanilla extract
Mix-Ins
- ¾ cup espresso or dark chocolate chunks
- ½ cup semi-sweet chocolate chips
- Optional: flaky sea salt for topping
Instructions
Mix dry ingredients
- In a medium bowl, whisk together flour, baking soda, salt, and espresso powder. Set aside.
Cream butter and sugars
- In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
Add wet ingredients
- Beat in egg, egg yolk, Irish cream, and vanilla until smooth.
Combine
- Gradually mix dry ingredients into wet ingredients until just combined. Do not overmix.
Fold in chocolate
- Gently fold in espresso chunks and chocolate chips.
Chill dough
- Cover and chill dough for at least 30 minutes for thicker cookies.
Bake
- Preheat oven to 350°F (175°C). Scoop dough onto lined baking sheets, spacing 2 inches apart.
- Bake 10–12 minutes until edges are set and centers are soft.
Cool
- Let cookies cool on the pan for 5 minutes, then transfer to a wire rack.