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These Bailey’s Irish Cream Chocolate Chip Cookie skillets are ooey-gooey, loaded with melted chocolate chips and topped with a salted caramel whiskey sauce. These are the ultimate Bailey’s Irish cream chocolate chip cookie’s that are perfect for St. Patrick’s Day, or anytime you need an over the top indulgent treat!
Happy Thursday, everyone!
So I am really, really excited to share this incredible cookie skillet with you all today. Bailey’s. Irish. Cream. Cookies. Baked in a skillet. Then topped with a Salted Caramel Whiskey Sauce and vanilla bean ice cream. Can it get any better?!
Are you guys excited for St. Patrick’s Day?! With the holiday next week, I knew I just had to post an Irish themed dessert after that amazing savory Guinness and Mushroom Cottage Puff Pastry Meat Pie , and this Bailey’s Irish Cream Chocolate Chip Cookie Skillet with Salted Caramel Whiskey Sauce is complete PERFECTION.
Oh my gosh. It’s. So. GOOD!
Each day I try and get some time outside by going for a walk down the trail by our home. Some days are cold, some are beautiful, but regardless of the weather my heart just needs a place to escape to outside away from the hustle and bustle of everyday life. When I have a chance to get quite, whether that be on a hike, a drive or during my very early morning coffee quiet time, my heart begins to dream.
Most days my heart races dreaming up where to travel to next, what new book to get lost in, fun activities to add to the daily homeschool life, places to explore, new music to hear, people to see, food to make and everything in-between. So when dreaming up what I wanted to make for the blog, I knew I wanted it to be dessert themed and with an Irish kick. I kept leaning towards a cookie, although I have so many cookie recipes on the blog. Then this idea just came to me and I knew if I could do it just right, it would be amazing. Well, I am so glad that it did, because this dessert is now a new all time favorite. After some trial and error, this cookie skillet is now perfect and I am so excited to share it with you all!
When putting together this recipe, I knew it had to include both Irish cream and whiskey. And the result was over the top delicious goodness.
Is it totally over the top? Yes, yes it is. But in all the right ways 😉 Because sometimes you just need an over the top dessert mid week, right?! YES. All the yes.
So let’s get to some of the delicious details!
Bailey’s Irish cream chocolate chip cookie:
Flour. Butter. Baking Soda. Salt. The base for these Bailey’s Irish Cream Chocolate Chip Cookies are pretty much a basic chocolate chip cookie dough, but with an added twist thanks to the Irish cream. The Irish cream is subtle, but definitely flavors the cookie just right.
In the a large bowl, mix all the dry ingredients. Set aside.
In the bowl of a large stand mixer fitted with a paddle attachment, cream together the butter and both sugars for about 3 minutes, scraping down the sides of the bowl as needed to incorporate all the sugary buttery goodness. Next, add the vanilla and Irish cream and beat until combined, about 30 seconds more.
Add the room temperature eggs into the butter mixture one at a time until fully incorporated. Slowly add the dry ingredients to the wet, and beat just until everything comes together, scraping down the sides of the bowl again if needed. Gently fold in the chocolate chips. Now your cookie dough is ready for the skillet!
Making the Salted Caramel Whiskey Sauce..
I took the salted caramel sauce that I make for my Salted Caramel Apple Cake, but just added whiskey! The recipe for this salted caramel sauce is incredible as is, but when you add whiskey to it magic happens. Whiskey was the perfect touch for these Bailey’s Irish Cream Chocolate Chip Cookies, and it truly takes this dessert to a whole new level. Even if you’re not a huge whiskey person, I promise you will love this salted caramel whiskey sauce!
Big bonus? This homemade salted whiskey caramel only takes about 10 minutes to make, and can also be used whenever you need some homemade caramel sauce for all your sweet tooth needs. Yessss.
When you’re ready to make the caramel, you will put the sugar in the pan by itself. It will seem strange, but keep stirring the sugar over medium heat until it begins to clump. It will continue to clump and form larger clumps before completely dissolving into a liquid. Keep stirring and be careful not to burn the mixture! As the sugar melts down it will turn an amber color.
Once the sugar has completely melted, carefully add in the butter. Stir the sugar and butter together for about 1-2 minutes, until the butter is fully incorporated into the sugar mixture. If the butter separates, remove from the heat and whisk vigorously until it comes together. Slowly add the room temperature heavy cream. Bump up the heat and allow the caramel to boil for 1 minute, stirring constantly. It will rise to as it boils. Remove from the heat and add the bourbon whiskey and salt.
Now you have the most amazing salted caramel whiskey sauce ready to use for these Bailey’s Irish Cream Cookie Skillets.
This caramel sauce (if there is any leftover…;) ), can be stored in an airtight container and be used within one week.
Caramel thickens as it cools. If the caramel sauce becomes too thick, heat the caramel in a microwave safe bowl for 30 second increments, until it’s thin enough to drizzle again.
Baking the Bailey’s Irish Cream Chocolate Chip Cookie..
This recipe makes either two 8 inch skillet cookies or one large 12 inch cookie. Personally, I used two skillets to make two 8 inch cookies, and the results were perfect!
Cast iron is recommended for these skillet cookies, but if you don’t have access to cast iron, an oven safe pan will work as well. In fact, in the pictures you see here I used a vintage ‘cowboy’ skillet that is oven safe, mainly because I just love the look of this fun skillet so much, and it worked great!
For each skillet butter the pan with 1 tablespoon of butter, or two tablespoons if you’re doing one giant cookie. Divide the dough in half between each skillet spreading the dough out evenly with a rubber spatula.
Place the skillet(s) in the oven, and bake for 17-20 minutes, until the edges are beginning to turn golden brown. The key here is to not over bake the cookies! They will seem undercooked, but we want that ooey-gooey chocolate center! If you’re familiar with pazookies from BJ’s Brewhouse, these irish Cream Cookies will have a very similar ooey-gooey texture that definitely rivals the BJ’s pazookie. In fact, my family agreed these skillet cookies were even better. Maybe it’s the whiskey? 😉
Allow the cookies to cool for 10 minutes. As the cookie cools, it will firm up more in the middle but still have a nice soft, gooey center. Top these Bailey’s Irish Cream Chocolate Chip Cookie Skillets with vanilla ice cream and of course, some homemade Salted Caramel Whiskey Sauce. EAT!
These skillet cookies would be great served after our Guinness and Mushroom Cottage Puff Pastry Meat Pie for a truly Irish themed meal! I hope you all have a fun, festive and cozy St. Patrick’s Day.
I am so excited to hear how these skillet cookies turn out for you! Leave a comment and rating below! I really love hearing for you 🙂
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Looking for more cookie recipes? You may also love…
- Browned Butter Oatmeal Chocolate Chip Cookie Skillet
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- Vanilla Bean Strawberry White Chocolate Chip Cookies
Recipe
Bailey’s Irish Cream Chocolate Chip Cookie Skillet
Equipment
- A stand mixer fitted with a paddle attachment and two 8 inch oven safe skillets
Ingredients
For the Bailey's Irish Cream Chocolate Chip Cookies:
- 2 ½ cups all purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 teaspoon espresso powder
- 1 cup (2 sticks) salted butter, at room temperature, + more for the skillets
- 1 cup dark brown sugar, packed
- ½ cup granulated white sugar
- 2 teaspoons vanilla extract
- 3 tablespoons Bailey's Irish Cream
- 2 large eggs, at room temperature
- 12 ounces semi sweet chocolate chip cookies
For the Salted Caramel Whiskey Sauce:
- 1 cup granulated white sugar
- 6 tablespoons room temperature salted butter, cut into 6 pieces
- ½ cup heavy whipping cream
- ½ teaspoon salt
- 1 tablespoon bourbon whiskey, or Irish whiskey
- vanilla bean ice cream to serve
Instructions
For the Cookie Dough:
- Preheat oven to 375 degrees F.
- In a large bowl sift together the flour, salt, baking soda and espresso powder. Set aside.
- In the bowl of a large stand mixer fitted with a paddle attachment, cream together the butter and both sugars for about 3 minutes, scraping down the sides of the bowl as needed to incorporate all the sugary buttery goodness. Next, add the vanilla and Irish cream and beat until combined, about 30 seconds more.
- Add the room temperature eggs into the butter mixture one at a time until fully incorporated. Slowly add the dry ingredients into the wet ingredients, and beat just until everything comes together, scraping down the sides of the bowl again if needed. Gently fold in the chocolate chips.
- For this recipe I used two 8 inch skillets to make two medium sized cookies. You may also use one large 12 inch skillet if you prefer a larger cookie, but may need to adjust the bake time. Cast iron is recommended, but if you don't have access to cast iron any oven safe skillet will also work well. Using 1 tablespoon of butter per skillet, butter the skillet(s). Divide the dough in half between the two skillets, spreading the dough out evenly with a rubber spatula.
- Place the skillets in the oven and bake for 17-20 minutes, until the edges begin to turn golden brown. The key here is to not over bake the cookies! They will seem undercooked, but we want that ooey-gooey chocolate center. As the cookies cool, the middles will become more firm, but will still have a soft, gooey center. While the cookies are baking, make the salted caramel whiskey sauce.
For the Whiskey Caramel Sauce:
- Heat sugar in a pan over medium heat, stirring constantly. As the sugar begins to heat up, it will start to form clumps, and will eventually melt into an amber colored liquid.
- Once the sugar has completely melted, carefully add in the butter. Stir the sugar and butter together for about 1-2 minutes, until the butter is fully incorporated into the sugar mixture. If the butter separates, remove from the heat and whisk vigorously until it comes together. Slowly add in the room temperature heavy cream. *if the cream is cool, it will cause the caramel to seize up!* Allow to boil for 1 minute stirring constantly. As the caramel boils it will rise in the pan. Remove from the heat and add the whiskey and salt. Whisk well.
- Drizzle whiskey caramel over the Baileys Irish Cream Cookie Skillets and top with vanilla bean ice cream. Then EAT!
Decadent!! These skillet cookies are JUST as good as they look!! Packed with flavor!! What a wonderful dessert. I LOVE these!! Very…dangerous to have around…❤😉