Chewy Bailey’s Chocolate Kiss Cookies for Grown-Up Holiday Treats!
American holidays just hit differently, don’t they? Between the smells, the lights, and the endless trays of cookies, I swear December turns into one big baking marathon.
Since moving to the States, I’ve learned that everyone seems to have “their” cookie – the one that makes it to every Christmas party and family platter.
If you’ve been following me for long you’ll already know this, but for those who are new, welcome to Far From The Farm. I’m Mona, the Brit behind the recipes, learning life and food in the States while sharing our debt-free journey and what’s on the menu in our home today!
Now, my husband could be mistaken for the Cookie Monster some days. He loves sweet treats so much that I have to hide the cooling rack before he “taste-tests” half the batch.
Now, his favorite will always be his Momma’s Christmas sugar cookies, but when I started experimenting with Bailey’s, even he had to admit these might be contenders!
They’re soft and chewy American-style cookies with a subtle coffee kick and that whisper of Irish cream that makes them feel a bit more… grown up. The kind of cookie you could actually leave out for Santa and make him blush a little.
I’ll be honest, imported Bailey’s isn’t cheap here in the States, so I’ve been known to grab the Costco version in a pinch, and it totally does the trick!
We even made these the first time just “shopping our pantry” since we’re on our debt-free journey, and the only chocolate we had was leftover Hershey Kisses from our Chex Mix snack recipes. Turns out that happy accident made them even better, and now I make them that way on purpose.
As always, these photos are from my real kitchen here in our sweet military base home. No staged lighting or spotless marble counters. Just real life and real food made in a small space. Proof that you can feed your family well without needing a dream kitchen or fancy tools!
And just a reminder that if you’re struggling and you need help with managing your budget or starting your own debt free journey then here’s some FREE resources below you may find helpful!
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So come bake up a storm in the kitchen with me!
Equipment
- Stand mixer or hand mixer
- Mixing bowls
- Rubber spatula
- Measuring cups, spoons and a jug
- Baking sheets
- Parchment paper
- Cookie Scoop
- Cooling rack
- Plastic wrap for chilling dough
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Ingredients (20-24 large cookies)
- 2 & ¾ cups all-purpose flour
- ¾ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon instant coffee granules or espresso powder
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- ½ cup white granulated sugar
- 2 teaspoons vanilla extract
- ¼ cup Bailey’s Irish Cream (or store brand equivalent)
- 2 large eggs
- 2 & ¼ cups Hershey Kisses, unwrapped
Step-By-Step Instructions
Step 1: Combine dry ingredients. In a bowl, whisk together the flour, salt, baking soda, and instant coffee granules. Set aside.
Step 2: Cream butter and sugars. In the bowl of a stand mixer, beat butter, brown sugar, and white sugar for about 2 minutes until fluffy.
Step 3: Add flavor and liquid. Turn the mixer to low and slowly pour in the Bailey’s and vanilla extract until just combined.
Step 4: Mix in eggs. Add the eggs one at a time, beating until smooth.
Step 5: Fold in dry mix. Remove from the mixer and gently fold in the dry ingredients, about half a cup at a time, until no dry spots remain.
Step 6: Add chocolate. Stir in the Hershey Kisses until evenly distributed.
Step 7: Chill dough. Cover the bowl with plastic wrap and chill in the fridge for at least 1 hour but preferably overnight.
Step 8: Bake. Preheat oven to 375°F and line a baking sheet with parchment paper. Scoop large mounds (about 3 tablespoons each) spaced evenly apart. Bake 10–12 minutes until golden at the edges.
Step 9: Cool. Let cookies rest on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes and Troubleshooting
Notes:
- The Bailey’s flavor is light and blends with the coffee beautifully – you can adjust up or down to taste.
- If using different chocolates, chop them roughly for that chunky, gooey texture.
Troubleshooting:
- Too flat? Dough likely wasn’t chilled long enough.
- Too dry? Over-measuring flour can cause this — spoon and level it, don’t scoop.
- Too strong Bailey’s flavor? Use a tablespoon less and add a touch more vanilla next time.
Storage
Keep in an airtight container at room temperature up to 4 days. For longer storage, freeze in a sealed bag for up to 2 months and thaw on the counter before serving.
Serving Ideas
Serve warm with coffee, milk, or a splash of Bailey’s in your mug. They also make a fun adult twist for cookie exchanges or New Year’s dessert trays.
Why You’ll Love This Recipe!
- Cozy, chewy, and full of flavor
- Subtle Bailey’s and coffee combo makes them unique
- Pantry-friendly and budget-friendly
- The perfect “grown-up” cookie for the holidays
FAQ
Can I skip the coffee? Yes, but it enhances the chocolate flavor beautifully.
Can I make these alcohol-free? Swap the Bailey’s for heavy cream or flavored creamer.
Do I need to chill the dough? Absolutely, it keeps them thick and chewy!
Bake Along With Me!
Here’s a quick video of the night we tested this recipe out for the first few times – each and every recipe is always home-tested by my family and we make it at least 2 times before I’m happy to share it – no AI generated recipes here!
And here’s the proof – check out the end of the video for the cookie-fails!!!
The Best Boozy Holiday Chocolate Kiss Cookies!
Equipment
- Stand mixer or hand mixer
- mixing bowls
- spatula
- Measuring cups, spoons and a jug
- baking sheets
- Parchment paper
- cookie scoop
- cooling rack
- Plastic wrap for chilling dough
Ingredients
- 2 & ¾ cups All-purpose flour
- ¾ tsp Salt
- 1 tsp Baking soda
- 1 tsp Instant coffee granules or espresso powder
- 1 cup Butter, softened salted or unsalted, to your preference
- 1 cup Packed brown sugar
- ½ cup White granulated sugar
- 2 tsp Vanilla
- ¼ cup 2 & ¼ cups Hershey Kisses, unwrapped or store brand equivalent
- 2 Large eggs
Instructions
- Combine dry ingredients. In a bowl, whisk together the flour, salt, baking soda, and instant coffee granules. Set aside.
- Cream butter and sugars. In the bowl of a stand mixer, beat butter, brown sugar, and white sugar for about 2 minutes until fluffy.
- Add flavor and liquid. Turn the mixer to low and slowly pour in the Bailey’s and vanilla extract until just combined.
- Mix in eggs. Add the eggs one at a time, beating until smooth.
- Fold in dry mix. Remove from the mixer and gently fold in the dry ingredients, about half a cup at a time, until no dry spots remain.
- Add chocolate. Stir in the Hershey Kisses until evenly distributed.
- Chill dough. Cover the bowl with plastic wrap and chill in the fridge for at least 1 hour but preferably overnight.
- Bake. Preheat oven to 375°F and line a baking sheet with parchment paper. Scoop large mounds (about 3 tablespoons each) spaced evenly apart. Bake 10–12 minutes until golden at the edges.
- Cool. Let cookies rest on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Video
Notes
- The Bailey’s flavor is light and blends with the coffee beautifully – you can adjust up or down to taste.
- If using different chocolates, chop them roughly for that chunky, gooey texture.
Storage
Keep in an airtight container at room temperature up to 4 days. For longer storage, freeze in a sealed bag for up to 2 months and thaw on the counter before serving.
The Takeaway
These Bailey’s Chocolate Kiss Cookies are that magical mix of cozy, chewy, and just a little mischievous.
Perfect for when you want something festive and grown-up that still feels like a hug in cookie form!
What to Try Next?!
Share & Rate This Recipe!
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Last update on 2025-11-09 / Affiliate links / Images from Amazon Product Advertising API
