Bailey's Irish Cream Chocolate Chip Cookie Skillet
An ooey-gooey chocolate chip cookie spiked with Bailey's Irish cream and then topped with the most incredible salted caramel whiskey sauce. This is the ultimate Bailey's Irish cream cookie skillet that is perfect for St. Patrick's Day, or anytime you need an over the top indulgent treat!
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Servings: 2 skillet cookies
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!