Double Chocolate Cookies with Baileys Buttercream Frosting are the perfect treats to enjoy on St. Patrick’s Day. The chocolate combined with the Baileys buttercream is flavorful and fun. If you’d prefer these cookies without the Baileys flavor, you can easily replace it with milk.
Whether you’ll have corned beef sandwiches, Irish soda bread, or green beer on St. Patrick’s Day, nothing beats a festive (and green) treat. These cookies should be on your to-enjoy list, for sure!
You can’t go wrong with cookies, like, ever. So why not include them in your St. Patrick’s Day festivities? What is it you do to celebrate? Do you wear green or eat your favorite food?
I remember we always had potluck lunches at work for St. Patrick’s Day. Everyone would bring in their favorite Irish-inspired foods or green-tinted treats.
If you’re part of a potluck, these cookies are easy to make and transport, and they’ll be the hit of the party!
The Baileys buttercream frosting is a great topping for these chocolaty treats. If you don’t want to add Baileys, just replace it with milk. Easy peasy and perfect for the kiddos.
The recipe for the frosting doesn’t make a huge portion, but it’s just the right amount. If you ask me, a little goes a long way on the cookies.
If you’re one to enjoy St. Patrick’s Day treats, you’ll love to start your day with my Thin Mint Spinach Smoothies. It’s a healthy smoothie that works well post-workout in the afternoon, too.
For a main dish, try my Beef Barley and Mushroom Soup. It’s thick and almost stew-like, and perfect for the cooler weather.
Whatever you do, don’t forget to try my St. Patrick’s Day Mint Chocolate Popcorn Snack. It’s hard to resist and fun to munch on!
These double chocolate cookies are a favorite of mine, and topped with the fluffy Baileys buttercream frosting you’ve got a winner for a treat anytime.
Whip up a batch of these double chocolate cookies with Baileys buttercream frosting to celebrate St. Patrick’s Day this year!
Patricia Conte/Grab a Plate
Yields 2 dozen
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa
- 1 teaspoon espresso powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon pure vanilla extract
- 1 egg
- 1-1/2 cups chocolate chips
- 1/4 cup butter, softened
- 1 cup confectioners sugar
- 1 tablespoon Baileys Irish Cream liqueur (if you prefer not to use Baileys replace with milk)
- Optional: green food color
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
- In a medium-sized bowl combine the flour, cocoa, espresso, salt, baking soda, and baking powder. Whisk to combine and set aside.
- In a large bowl, add the butter and the sugars. Use a mixer and blend for a few minutes. Add the vanilla and the egg and blend again to combine.
- A little at a time, add the flour mixture until combined.
- Stir in the chocolate chips.
- Drop by the tablespoon onto the baking pans, about two inches apart.
- Bake for 9-11 minutes. Remove and allow to sit for a few minutes before transferring to a wire rack to cool completely.
- Add the frosting to the cookies once completely cooled.
- Use a mixer to blend the butter for a minute or so. Add the Baileys (or milk) and blend to combine.
- A little at a time, add the confectioners sugar and blend until combined.
- Add 3-4 drops of green food color to the mixture and blend until incorporated.
- For a thicker frosting, add more sugar. To thin the frosting, add a teaspoon or so of milk until you reach your desired consistency.
- Spread over the completely cooled cookies.