Homemade cookies are only one boxed cake mix away, thanks to these chocolate chip cookies, made using Baileys Irish Cream and a few other simple ingredients. Trust me, you’re definitely going to want to put a box of white cake mix and a bag of miniature semi-sweet chocolate chips on your grocery list before St. Patrick’s Day.
Welcome to that time of year when I unashamedly break out a boxed cake mix to bake up a festive treat. Yup, that’s right y’all, Happy St. Patrick’s Day. After all of the Thanksgiving and Christmas holiday baking, it’s time for a made completely from scratch time-out, don’t you think? I certainly do. And to make it even more delicious, how about we pour in a little bit of Baileys Irish Cream? Because you know what? There’s not much in this world that a little bit of booze can’t make better.
Ingredients:
- 1 (16.25-oz.) White Cake Mix
- 2 Eggs
- 1/2 Cup Unsalted Butter, Softened
- 1/3 Cup Baileys Irish Cream
- 1 Cup Miniature Semi-Sweet Chocolate Chips
- Sprinkles & Colored Sugar Crystals (Optional)
Directions:
- Preheat oven to 350 degrees.
- In a large bowl, mix the cake mix, eggs, butter, and Baileys together on medium speed for 2 minutes.
- Stir in the miniature chocolate chips.
- Use a cookie scoop or tablespoon to measure out cookies. Place them on a Silpat or parchment paper-lined baking sheet.
- Decorate with sprinkles or colored sugar crystals if desired.
- Bake for 10 minutes, or until puffed up and cooked through.
- Allow the cookies to rest for 5 minutes before transferring them to a baking rack to finish cooling completely.
Suggestions:
- Make sure that your butter is soft for this recipe, so that it incorporates nicely with the other cookie ingredients.
- For appearance, I add a few more miniature semi-sweet chocolate chips on top of each cookie before baking.
- You can use either sprinkles or colored sugar crystals to decorate these cookies. Or a combination of both as I did. It’s really up to you.
- This recipe will yield approximately 3 1/2 dozen cookies.
Improvements:
- In lieu of sprinkles, drizzle the cookies with a homemade Baileys Irish Cream glaze after baking.
- Replace the miniature semi-sweet chocolate chips with white chocolate chips.
- Add a bit of green food coloring to the cookie batter.
Ingredients:
- 1 (16.25-oz.) White Cake Mix
- 2 Eggs
- 1/2 Cup Unsalted Butter, Softened
- 1/3 Cup Baileys Irish Cream
- 1 Cup Miniature Semi-Sweet Chocolate Chips
- Sprinkles & Colored Sugar Crystals (Optional)
Directions:
- Preheat oven to 350 degrees.
- In a large bowl, mix the cake mix, eggs, butter, and Baileys together on medium speed for 2 minutes.
- Stir in the miniature chocolate chips.
- Use a cookie scoop or tablespoon to measure out cookies. Place them on a Silpat or parchment paper-lined baking sheet.
- Decorate with sprinkles or colored sugar crystals if desired.
- Bake for 10 minutes, or until puffed up and cooked through.
- Allow the cookies to rest for 5 minutes before transferring them to a baking rack to finish cooling completely.
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