Irish Recipe: Irish Whiskey Upside Down Chocolate Chip Cookies

a plate of chocolate chip cookies with a bottle of Sean's Irish Whiskey and a package of KerryGold Butter

Chocolate chip cookies in all their variations are some of our most known and beloved cookie types! Recipes are abundant with a myriad of additives (coconut, walnuts, cherries, pecans, etc…), types of chocolate (semi-sweet, milk, peanut butter, white, etc…), and crispness preferences (crispy, chewy, pillow-soft like a cake).

package of KerryGold butter

a bottle of Sean's Irish WhiskeyLucky for us, Grandma Doherty has taken a world-classic biscuit and added her own Irish touch! We are absolutely delighted with her Irish Whiskey Upside Down Chocolate Chip Cookies – because everything is better with a touch of the Irish.

With Sean’s Irish Whiskey and KerryGold Butter, these chocolate chip cookies are SURE to become a favorite in your circles as well!

2 air-bake cookie sheets
Air-bake cookie sheets

Parchment sheets cut to cookie pan size
Parchment sheets cut to cookie pan size

Silicone cookie sheet with cookie sizes drawn on the mat - by Silpat
Silicone cookie sheet – by Silpat


3 Simple ways to help prevent
your cookie-bottoms from burning &
keep your clean-up times to a minimum!




Irish Whiskey Upside Down Chocolate Chip Cookies

Irish Whiskey Upside Down Chocolate Chip Cookies

The perfect sweet biscuit - one for each hand!
Prep Time1 hr 20 mins
Cook Time11 mins
Cooling Time5 mins
Total Time1 hr 36 mins
Cuisine: Irish
Servings: 30 -ish cookies


  • Mixing bowl
  • Measuring cups and spoons
  • Cookie sheet/s - regular or air-bake
  • Parchment paper or silpat mat, if using regular cookie sheet/s
  • Cooling rack/s - traditional or constructed


  • 2 ½ C all purpose flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • ¾ C butter-flavored crisco
  • 1 C brown sugar
  • ½ C white sugar
  • 1 TBSP vanilla
  • 2 TBSP Irish Whiskey we used Sean's Irish Whiskey®
  • 2 eggs room temperature
  • 2 C semi sweet chocolate chips
  • 2-4 TBSP KerryGold®Butter room temperature


  • Mix first four (4) dry ingredients. Set aside.
  • Cream together crisco, eggs, whiskey, and vanilla with both brown and white sugars.
  • Add dry ingredient mix slowly to creamed mixture until all is incorporated.
  • Add chocolate chips. Stir until chips are distributed fairly evenly.
  • Let dough rest in either fridge or freezer for at least an hour.
  • Preheat oven to 350* F.
  • Drop golf-ball sized dough onto parchment paper- or silpat- lined regular cookie sheet or directly onto air-bake cookie sheet.
  • Bake 11-15 minutes depending on your oven temperature and personal cookie done-ness likes.
    --- for soft, chewy cookies: bake until edges are golden. Remove from oven while top still appears slightly moist; remove cookies from the cookie sheet to a cooling rack to complete the baking process on the counter. (follow next step)
    --- for crunchy cookies: bake until edges are golden and top appears mostly dry. Remove from oven and cookie sheet to a cooling rack. (follow next step)
  • Let cookies rest on cooling rack for 1 minute.
  • Baste with room temperature KerryGold® Butter and a sprinkle of salt.
  • Eat upside down for great flavor!


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