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Mudslide cookies turn the classic boozy milkshake into a rich, fudgy chocolate cookie spiked with Kahlua and drizzled with a Baileys glaze. I baked a batch for a *grown up game night* and they disappeared before the second round of cards, with everyone asking for the recipe. They take about 25 minutes start to finish. If you love decadent chocolate treats, our butterfinger brownies are another must try.
These mudslide cookies are soft, fudgy chocolate cookies with a hint of coffee liqueur and a sweet Irish cream glaze, just like the famous cocktail.
Mudslide Cookies Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 10 minutes
- ⏳ Total Time: 25 minutes
- 🍽️ Serving: 27 cookies
- ⚡ Calories: 145kcal
- 🌶️ Flavor Profile: Fudgy chocolate with coffee liqueur and a sweet Irish cream glaze
- ✋ Difficulty: Easy, about as simple as our chocolate dipped shortbread cookies
Quick Answer
Whisk together the flour, cocoa powder, salt, baking powder, and baking soda. In a large bowl, beat the granulated sugar, brown sugar, and melted butter, then mix in the egg, Kahlua, and vanilla. Stir the dry ingredients into the wet, then fold in the chocolate chips. Scoop the dough into 1.5 tablespoon balls, flatten the tops slightly, and bake at 350 degrees F for 9 to 10 minutes. Let the cookies cool, then drizzle them with a simple Baileys Irish cream glaze and let it set. The whole thing takes about 25 minutes.
Jump to:
- Mudslide Cookies Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Mudslide Cookies
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Mudslide Cookies FAQs
- Other Recommended Easy Cookie Recipes
- Ultimate Mudslide Chocolate Cookies
Why This Recipe Works
Click to see the technique science
- Tastes like the cocktail. Kahlua in the dough and Baileys in the glaze give these mudslide cookies that classic coffee and Irish cream flavor.
- Soft and fudgy. Melted butter and cocoa powder make a rich, brownie like cookie that stays soft in the center.
- Easy to make. No dough chilling required, so you can go from bowl to baked in about 25 minutes.
- Fun for grown ups. These are a perfect boozy treat for game nights, parties, and holidays with the adults.
- Simple glaze. A two ingredient Baileys glaze drizzled on top makes them look and taste bakery worthy.
- Makes a big batch. One recipe yields about 27 cookies, so there are plenty to share.
Why You’ll Love This Recipe
- They taste just like a mudslide cocktail in cookie form, with Kahlua and Baileys.
- They are soft, fudgy, and rich like a cross between a cookie and a brownie.
- They come together in about 25 minutes with no chilling, even faster than our maple bacon cookies.
- A simple Irish cream glaze makes them look and taste like a bakery treat.
Key Ingredients
Here is everything you need to make these mudslide cookies.
- Cocoa powder and flour: Unsweetened cocoa gives the cookies their deep chocolate flavor and fudgy texture, and flour is the structure.
- Butter and sugars: Melted butter with granulated and brown sugar makes a rich, chewy, brownie like cookie.
- Kahlua: Coffee liqueur stirred into the dough adds that signature mudslide coffee flavor.
- Chocolate chips: Semi sweet chocolate chips folded in for extra pockets of melty chocolate.
- Powdered sugar and Baileys: Whisked into a simple Irish cream glaze that gets drizzled over the cooled cookies.
See recipe card for exact quantities.
Variations and Substitutions
These mudslide cookies are easy to make your own. Here are a few ideas.
- Leave out the Kahlua and Baileys and use coffee and cream in the glaze for a non alcoholic version.
- Swap the semi sweet chips for dark or white chocolate chips.
- Add a shot of espresso powder to the dough to deepen the coffee flavor.
- Drizzle with melted chocolate instead of glaze for a more classic chocolate cookie like our chocolate dipped shortbread.
- Sprinkle a little flaky salt over the glaze for a salted mudslide cookie.
How to Make Mudslide Cookies
- Preheat the oven to 350 degrees F and line sheet trays with parchment. In a medium bowl, stir together the flour, cocoa powder, salt, baking powder, and baking soda.
- In a large bowl, mix the granulated sugar, brown sugar, and melted butter. Add the egg, Kahlua, and vanilla and mix to combine.
- Add the dry ingredients to the wet and mix until combined, then fold in the chocolate chips until evenly distributed.
- Roll 1.5 tablespoons of dough into balls and place them 3 inches apart on the trays. Gently flatten the tops with the heel of your hand.
- Bake for 9 to 10 minutes, until the tops are no longer wet looking. Let cool on the tray for 10 minutes, then transfer to a wire rack to cool completely.
- Stir the powdered sugar and Baileys together until smooth. Drizzle the glaze over the cooled cookies and let it sit about 10 minutes to set.
Recipe Tips & Tricks
- Do not overbake the cookies, pull them when the tops just lose their wet look so they stay soft and fudgy.
- Use a cookie scoop for evenly sized cookies that bake at the same rate.
- Flatten the tops slightly before baking since these cookies do not spread much on their own.
- Let them cool fully before glazing so the Baileys glaze sets instead of running off.
- Measure the cocoa carefully so the dough is rich but not dry.
- Let the glaze harden about 10 minutes before stacking or storing the cookies.
Serving Ideas and Suggestions
Serve mudslide cookies once the glaze has set, with a cup of coffee or an actual mudslide cocktail for the grown ups. They are the perfect boozy dessert for game nights, holiday parties, and special occasions.
Set them out on a dessert table next to our butterfinger brownies or a scoop of no churn cookie dough ice cream for a rich chocolate spread.
Because they keep well and travel easily, they are great for cookie trays and gifting. Pair them with our sugar cookies or cake balls for a fun dessert lineup.
Mudslide Cookies FAQs
Store mudslide cookies in an airtight container at room temperature for up to 5 days. Let the glaze set fully before stacking so it does not smear. If your kitchen is warm, you can refrigerate them, then let them come back to room temperature before serving for the softest texture.
Yes, you can make them family friendly. Replace the Kahlua in the dough with strong brewed coffee, and make the glaze with a splash of coffee or cream and a little vanilla instead of Baileys. You will still get a rich mocha flavored chocolate cookie.
Yes, freeze the baked, unglazed cookies in an airtight container for up to 2 months. Thaw at room temperature, then drizzle with fresh glaze. You can also freeze scooped dough balls and bake them from frozen, adding a minute or two to the bake time.
A classic mudslide cocktail is made with vodka, coffee liqueur like Kahlua, and Irish cream like Baileys, often blended with ice cream. These cookies capture that same coffee and Irish cream flavor using Kahlua in the dough and Baileys in the glaze.
Dry cookies usually come from too much flour or overbaking. Spoon and level the flour instead of scooping, and pull the cookies from the oven as soon as the tops lose their wet shine. The centers should still look soft since they firm up as they cool.
Absolutely. You can swap the Kahlua for another coffee liqueur, and the Baileys for any Irish cream. For a different flavor, try a chocolate or hazelnut liqueur in the glaze. Keep the amounts the same so the dough and glaze stay the right consistency.
Love rich chocolate treats? Make our butterfinger brownies next.
Chasing more bakery style cookies? Our Crumbl chocolate cupcake cookies copy the famous box at home.
Keep the mocha magic going with our frosted mocha brownies.
Ultimate Mudslide Chocolate Cookies
Ingredients
- 1 & ¼ cups all-purpose flour
- ⅔ cups unsweetened cocoa powder
- ½ teaspoon fine sea salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- ½ cup unsalted butter melted
- 1 large egg
- 3 tablespoons Kahlua
- 2 teaspoons vanilla extract
- ¾ cup semi-sweet chocolate chips
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons Bailey’s Irish Cream
Instructions
- Preheat the oven temperature to 350°F. Line sheet trays with parchment paper and set aside.
- In a medium-sized bowl, stir together the flour, cocoa powder, salt, baking powder, and baking soda, and set aside.1 & ¼ cups all-purpose flour, ⅔ cups unsweetened cocoa powder, ½ teaspoon fine sea salt, ½ teaspoon baking powder, ¼ teaspoon baking soda
- Mix the sugar, brown sugar, and melted butter in a large bowl using an electric mixer.½ cup granulated sugar, ½ cup light brown sugar, ½ cup unsalted butter
- Add the egg, Kahlua, and vanilla, and mix to combine.1 large egg, 3 tablespoons Kahlua, 2 teaspoons vanilla extract
- Add the dry ingredients to the wet and mix until combined.
- Add the milk chocolate chips and mix until distributed.¾ cup semi-sweet chocolate chips
- Roll 1.5 tablespoons of the dough between your hands to form a ball, I like to just a 1.5 tablespoon cookie scoop for this. Place the balls about 3 inches apart on the parchment paper.
- Taking the heel of your hand, gently flatten out the tops of the cookie dough balls.
- Bake for 9-10 minutes until the tops are no longer wet-looking. Let the cookies cool on the cookie sheet for 10 minutes, then transfer to a wire rack to cool completely.
- In a small bowl, stir together the powdered sugar and Baileys until smooth.1 cup powdered sugar, 2 tablespoons Bailey’s Irish Cream
- Drizzle the glaze over the cookies and let them sit for about 10 minutes so the glaze hardens.
Notes
- Use Room Temperature Ingredients: Make sure your butter and egg are at room temperature for easier mixing and better texture.
- Do Not Overmix: When combining the wet and dry ingredients, mix until just combined to keep the cookies soft and chewy.
- Measure Flour Correctly: Use the spoon-and-level method to measure flour accurately, ensuring the best results.
- Use Parchment Paper: Line your baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cool Completely: Let the cookies cool completely on a cooling rack before adding the glaze to avoid it melting off.
Nutrition
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The glaze has Bailey’s in it, it does not bake out.
Once they are baked any alcohol would ha we evaporated so why do you say not recommended for kids?