This is one of those recipes that totally exceeded my expectations. These Bailey’s Bar Cookies are so easy to make! All you need is one bowl, a 9×13″ pan, and a bit of Irish Cream. These bar cookies are absolutely magical and perfect for Saint Patrick’s Day!
Today I suddenly found myself wondering, “What happens if I add Bailey’s Irish Cream to bar cookies?” and I just had to find out. The verdict? This recipe is incredible. Addictive. Show-stopping! Your whole house will smell like Irish Cream.
If you’ve never made my bar cookies before, you’re in for a treat. They’re so good they made it into The Rose Table Cookbook! The key is to not overbake them. Check them right at 20 minutes and don’t bake them a moment too long, just until they’ve set.
I love bar cookies served warm; warm up leftovers in the microwave and top with ice cream and my homemade hot fudge sauce. Yum!
Bailey’s Bar Cookies
2 cups packed brown sugar
1 stick butter (1/2 cup), melted
2 eggs
2 Tbsp Bailey’s Irish Cream
2 cups all-purpose flour
2 tsp baking powder
3/4 tsp salt
1.5 cups semi-sweet chocolate chips
Sea salt
- Preheat oven to 350 degrees Fahrenheit. Grease a 9×13″ pan.
- In a bowl or stand mixer, beat brown sugar and melted butter. Add eggs, beating after each addition. Stir in Bailey’s Irish Cream. Add flour, baking powder, and salt. Mix well, then stir in chocolate chips. Spread evenly in pan.
- Bake for 20-30 minutes, just until set. Do not overbake! Sprinkle with sea salt as soon as they come out of the oven. Cool for 10-20 minutes before cutting into large squares.
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