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–+ servings
Irish Cream Brownie

Irresistible Irish Cream Brownie Cookies to Satisfy Cravings

These Irish Cream Brownie Cookies combine fudgy brownie texture with chewy cookie goodness for a decadent treat.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 15 minutes
Total Time 40 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: Irish
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1.5 cups Bittersweet Chocolate about 70% cacao
  • 2 tablespoons Unsalted Butter can be swapped with salted
  • 5 tablespoons All-Purpose Flour gluten-free flour works for a gluten-free version
  • 0.25 teaspoon Baking Powder use baking soda in a pinch
  • 0.25 teaspoon Salt omit if using salted butter
  • 0.5 cups Brown Sugar firmly packed
  • 2 Large Eggs use flaxseed meal for a vegan variation
  • 3 tablespoons Irish Cream Liqueur substitute with coffee or cream for a non-alcoholic option
  • 0.25 teaspoon Vanilla Extract adds depth to flavor
  • 0.25 cups Semisweet Chocolate Chips consider dark or white chocolate chips as alternatives

Equipment

  • Microwave
  • mixing bowls
  • Electric Mixer
  • Baking sheets
  • Parchment Paper

Method
 

Step‑by‑Step Instructions
  1. Melt the Chocolate and Butter: In a microwave-safe bowl, combine bittersweet chocolate with unsalted butter. Microwave in 30-second intervals until smooth and fully melted. Let cool slightly.
  2. Combine the Dry Ingredients: In a bowl, whisk together all-purpose flour, baking powder, and salt. Set aside.
  3. Mix the Sugar and Eggs: Beat brown sugar and eggs until well combined and slightly lighter in color, about 2 minutes.
  4. Incorporate Chocolate and Flavors: Slowly add chocolate-butter mixture to the egg mixture. Stir in Irish cream liqueur and vanilla extract.
  5. Add the Dry Ingredients: Gradually mix in the dry ingredients until just combined. Fold in semisweet chocolate chips.
  6. Chill the Dough: Cover and refrigerate the dough for about 15 minutes.
  7. Preheat and Prepare Baking Sheets: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  8. Shape the Cookies: Roll dough into tablespoon-sized balls and place on baking sheets, lightly flatten each ball.
  9. Bake the Cookies: Bake for 8 to 10 minutes until edges are set but centers remain soft.
  10. Cool on the Baking Sheet: Let cookies cool on the baking sheet for about 10 minutes, then transfer to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 40mgSodium: 50mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

These cookies can be enjoyed warm or at room temperature and are perfect for sharing or satisfying cravings.

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