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Happy Friday!

I don’t know about you, but I’m beyond exhausted. I’m so ready to do absolutely nothing have some fun this weekend doing all the things that don’t qualify as w-o-r-k, and I’m kicking things off in the best way I know how: with a Baileys parfait that’s swirled cookies and cream!

Because Baileys.

And cookies.

And chocolate.

And because… wait, do I really need to sell you on these?

Just look at all those layers of cream and cookie crumbles. How could you not want to grab a spoon?

Baileys Cookies and Cream Parfaits! Layered chocolate and Baileys cream paired with crumbled Oreo cookies. A Baileys parfait is the perfect weekend retreat! | HomemadeHooplah.com

I know I couldn’t help but grab a spoon when confronted with these parfaits.

It’s one of those pesky “inconveniences” of my job, that one where I cook delicious food for a living – and, incidentally, my wonderful job is a big part of the reason why I’m running on empty right now.

Not only am I exhausted from keeping up with all the festive foods from recent holidays (if you’re suddenly wondering “what holidays?” that would the Super Bowl, Chinese New Year, and Mardi Gras – yeesh) but I’ve also taken on a new daily routine to help counter the effect that all this delicious food has on my waistline: walking our four dogs. Every day. This essentially means that I have to take the same walk

This essentially means that I have to take the same walk twice, because there’s no way to properly wrangle all four of our little mongrels at once (yet). The dogs are loving this new endeavour, but my hips, knees, and ankles are wondering WTF I’m thinking.

So, no, I didn’t hesitate at all before picking up a spoon. I’ve earned this.

I’ve earned this.

Baileys Cookies and Cream Parfaits! Layered chocolate and Baileys cream paired with crumbled Oreo cookies. A Baileys parfait is the perfect weekend retreat! | HomemadeHooplah.com

Now my weekend plans are complete: I can recline in my chair, put icy hot on everything that hurts, and let the chocolate and Baileys work their magic while I continue my X-Files marathon. Because creamy desserts and Spooky Mulder are what my dreams are made of.

Because creamy desserts and Spooky Mulder are what my dreams are made of.

I’ll get to the housework after I’ve had a parfait (or six) and I’ve watched an episode (or twenty). The dishes and laundry aren’t going anywhere (sadly).

Baileys Cookies and Cream Parfaits! Layered chocolate and Baileys cream paired with crumbled Oreo cookies. A Baileys parfait is the perfect weekend retreat! | HomemadeHooplah.comBaileys Cookies and Cream Parfaits! Layered chocolate and Baileys cream paired with crumbled Oreo cookies. A Baileys parfait is the perfect weekend retreat! | HomemadeHooplah.com

Baileys Cookies and Cream Parfaits! Layered chocolate and Baileys cream paired with crumbled Oreo cookies. A Baileys parfait is the perfect weekend retreat! | HomemadeHooplah.com
Baileys Cookies and Cream Parfaits
Layered chocolate and Baileys cream paired with crumbled Oreo cookies. A Baileys parfait is the perfect weekend retreat!
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Rating: 3.65
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Servings:
3
6oz parfaits
Prep:
20
minutes
Baileys Cookies and Cream Parfaits
Baileys Cookies and Cream Parfaits! Layered chocolate and Baileys cream paired with crumbled Oreo cookies. A Baileys parfait is the perfect weekend retreat! | HomemadeHooplah.com
Layered chocolate and Baileys cream paired with crumbled Oreo cookies. A Baileys parfait is the perfect weekend retreat!
RATE THIS RECIPE:
Votes: 2702
Rating: 3.65
You: 1
Rate this recipe!
Servings:
3
6oz parfaits
Prep:
20
minutes
ingredients:
CHANGE QUANTITY? 6oz parfaits CHANGE UNITS?
instructions:
  1. Using a food processor (or zip lock bag + rolling pin or meat mallet), crush the Oreo cookies into crumbles, then set aside.
  2. Place chopped semi-sweet chocolate in a small bowl. Heat milk until steaming, then pour over chocolate. Let sit for 2-3 minutes, then stir. If any chunks of chocolate remain, heat in the microwave for 30-second intervals until all the chocolate has melted. Mixture will be very liquid, like chocolate milk. Set aside and let cool to room temperature.
  3. Using a stand mixer (or hand mixer + large bowl), add in chilled heavy cream, Baileys, and powdered sugar and beat on high until stiff peaks form, about 5-7 minutes.
  4. Divide cream mixture in half. The first half of the whipped cream will be left alone and is ready to use in the parfait. The second half will be mixed with the chocolate. When ready, slowly add the chocolate mixture over this half of the whipped cream, gently (yet thoroughly) folding them together until completely mixed.
  5. To assemble the parfaits: Using a pastry bag (or just a spoon), add layers of the cream and crushed cookies as you see fit. To do this as pictured, I layered chocolate, then cream, then cookies, then cream again, then chocolate again, then cream again, and finally finish with any remaining cookie crumbles on top.
  6. Parfaits can be served immediately. If you'd like the chocolate layer to be firmer, chill parfaits for 2-3 hours before serving.
recipe notes:

* When working with the heavy whipping cream, it will whip better if it is very chilled. I like to put the heavy cream and any other liquids I'm using (such as the Baileys in this case) in the freezer for 20 minutes prior to working with them.

things you may want (or need!) for this recipe:
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154 Responses to Baileys Cookies and Cream Parfaits

    • Thanks Sara! And yeah, I use WP Ultimate Recipe. They have a template editor that allows you complete control over how the recipe cards look.

  1. OMG, I’m dying over this recipe!!!! It looks SO good and I am SO going to try it this weekend! Thanks for sharing!

    xo,N

  2. Ummmm….my mouth is totally watering right now! This sounds so good and it looks like the perfect way to start a relaxing weekend 🙂 Yummy!

  3. Is the baileys you’re using the alcohol or the creamer? Because I don’t drink alcohol so how would I substitute it?

    • Hey Lubna! In this instance, I did use the alcoholic version. If you’re just after the Baileys taste, using the creamer should work just as well (and might give you an even creamier parfait). If you try it, I’d love to hear what you thouhgt of it 😀

    • I’m making them now and honestly you can just take the baileys out and use the cream and icing mixture. Because you will still have strong taste of the chocolate when mixing it through.

  4. I was just drooling over this on IG! It sounds like the perfect indulgence, in fact I could go for one of these amazing treats right about now!

  5. Are you seriously saying just 3 desserts for all these ingredients?

    I worked out how many calories all this would be… which is 3450 calories in total, which is 1150 calories each.

    That is my total daily calorie allowance! Crazy.

    • Hey Jenna!

      The recipe makes about 3 cups, so you could divide that into a serving size that would be a better fit. I used wine glasses when taking the photos, and they hold about 4-5 oz on average, or about 3/4 – 1 cup. The recipe lists 3 parfaits so that the pictures would be true to the expectation of the recipe, though this does up the calorie count – but then, many tasty desserts have this same problem 🙂 You could use a sweetener substitute for the sugar (like honey) to help lower the calorie count a bit more, though it might change the consistency of the parfait.

  6. I’m hosting a girl’s weekend and want to serve these both nights. Will they keep for the second day and be just as good? They sound delicious!

    • Hey Emily! Yes, these parfaits are actually best served chilled for a little while after making. If chilling longer than 2-3 hours, just cover the top of the glasses with some plastic wrap so they stay fresh. They should store for up to 1 day in the refrigerator. *Possibly* 2, but I’ve never had these parfaits last that long in my house to say with experience 😀

  7. Quick Question: What size are the serving glasses you use? Think this recipe would be ideal for my sisters 40th

    • Hey Sean! The ones pictured are standard wine glasses, so they hold about 4-5oz or 3/4-1 cup. The whole recipe (cream + cookies) makes about 2 1/2 to 3 cups. You can also adjust the volume a bit by using more (or less) cookie crumbles.

  8. Hello Chrisy, I stumbled upon this today and I was wondering if the Baileys for this recipe is alcoholic? I’m not very alcohol savy… I don’t drink very much at all. This recipe looks so very delectable. I think I’m going to try it.

    • Hey Kayla! Yes, I used Baileys with alcohol for this recipe, but another commenter suggested using the Baileys Coffee Creamer as a non-alcoholic alternative. I haven’t tried using it yet myself but it sounds like it’d be a perfect fit for these parfaits 😀

    • Christy, Esther Perez writes: “I would like to receive dessert recipes. Many thanks.” Hope this helps.

      Now, to my question: Do you use the whole Oreo (cream filling and all) or just the outer, chocolate parts?

      • Thank you for the help on the comment Virginia 😀

        And as for the Oreos, I did use the full cookie, so the cream is included as well. It works a lot better than it might sounds like it would on paper 🙂

  9. I just made these and they are delightful. It took FOREVER to get the cream to whip up to a good consistency. Not sure why. I also had some leftover cannoli cream and decided to layer these up with some of that as well. Too good. I feel it going straight to my hips!

    • Hey Kiley! Yes, the cream can be a bit of a pain to whip – it has to be VERY cold. Sometimes I’ll put all the liquid ingredients in the freezer for 20 minutes to help make sure they’re the right temperature. On warmer days I’ve even put my mixing bowl in the freezer for a bit, too 🙂 I love the idea of using cannoli cream – will have to try that the next time I make them!

  10. These look absolutely delicious! But I don’t do the alcohol thing. Is there anything that I could sub the Bailey’s with?

    • Hey Jenn! Another commenter suggested using Baileys Coffee Creamer, which sounds like a great alternative for these parfaits. They’re non-alcoholic 🙂 I *think* I’ve seen them sold at Safeway, next to the milk or other perishable creamers. This is the product website: http://baileyscreamers.com/

  11. These look very nice.
    i’m having a hard time with the powderd sugar being meassured in fl.oz. … it should be in regular ounces or grams 🙂

    and when i change the measurements from imperial to metic, they come out totaly bunckers. AHAHAHA 😉
    I’ll just wing it.
    thanks BTW 😉

    • Sorry about that Christoffer! I’ll send in that feedback and see if I can’t get the measurement conversion fixed! In the meantime, I just tried to do a conversion – would 56.25g powdered sugar seem about right? Or totally off? I’d say if you made a cup with one hand, the powdered sugar should just about fill your palm.

  12. I made these last night – just a Tuesday, but rough one! Unlike the comment above, I would like to see MORE BAILEY’S, So using the same measurments given for the milk, I substituted Bailey’s for over 1/2 of it. So, instead of 1/2 c milk I just poured some Bailey’s in til it was over 1/2 filled THEN added milk to equal 1/2 cup. Be careful not to BOIL the milk combo, as alcohol goes away after heated too high. It turned out perfectly! Thank you!

    Salute!

    • just the comment I was looking for… I knew someone would figure out a way to add more alcohol! Thank you!! – both of you!!

  13. I’m not particularly fond of Bailey’s Irish Cream, but I’m thinking this might be mighty fine made with homemade Kahlua! I’m a little concerned about the consustency, since Bailey’s is made with cream and eggs and Kahlua is not. But I’m going to give it a try!

    • I *think* it would, but I haven’t worked with that substitution before to say for 100%. The only challenge I could see would be mixing the chocolate in with the whipped cream; I’m not sure if the chocolate would make it too watered down. I’d almost recommend using chocolate pudding mix, milk, and cool whip for the chocolate cream like in this recipe: http://allrecipes.com/recipe/9531/easy-chocolate-mousse/ But then again, I’m not sure if you’d be saving any fat or calories at that point. =/

  14. Hi Chrissy, my nephew wants me to make these for him.i may need to leave out the Baileys if it’s the liquor. If that’s the case can you recommend a substitute for the Bailys? Thank you

    • Another commenter suggested using Baileys non-alcoholic creamer in place of the liqueur. If you think he’ll like the taste, that’d be a good alternative 🙂 If not, this whole recipe can probably be made without Baileys – it’ll just taste like chocolate and cream, which will still make for a great dessert.

  15. And for a little twist when you need a change . . . this time of year (February) I might suggest exchanging some of the oreos for some Girl Scout Thin Mints (“thin”, hmmmm doesn’t that make it diet?) LOL

  16. I just made these, not sure if I did something wrong but it doesn’t seem thick enough. Any advice to thicken it up?

  17. It’s like you looked into my soul and spoke for me! Creamy desserts and Spooky Mulder. I’ll be making this this weekend! 😉

  18. What a great idea as a dessert for a dinner party. As I am in the UK I did the conversion which gave silly amounts so I rounded down and the resurlts are excellent.

    I have just made these, but reduced the recipe, for 2 people. I ended up getting 3 very large parfaits out of the mixture. I used whiskey glasses that holds 300mls, I could easily reduce the size of the serving bowl/glass and probably get four smaller ones. I will know for next time.

    Thanks

  19. Hi I’ve seen other comments suggesting to use Bailey’s coffee creamer as an alternative for non-alcoholics, but is there any other brand you can suggest. I haven’t heard of Baileys here in America. Which flavor creamer is it? Irish creme, french vanilla, etc..

    • Hey Gina! Not silly at all 🙂 I used standard Oreos, so the entire cookie is crushed, both the cookies and the cream.

  20. I made these for ladies night but put them in push pop containers the plastic ones. I also added a little more bailey’s I did 1/3 cup milk and filled rest up to 1/2 cup with bailey’s creamer and heated it with milk made the bailey’s flavor more with out so much alcohol. So so so tasty.

  21. These look great. I’m just wondering if you think they could be made a night ahead of time. Thanks!

    • Hey SC! Yes, you can totally make these the night before, though I’d recommend covering the tops (or putting them in a sealed container, if you have one that will fit) to keep them fresh.

  22. I just made it and everyone love it… i just change the barley for real coffe cuse my old folks love alcohol but they can’t have it… lol…

  23. Sooo, my cream never firmed up. I threw the Baileys and cream in the freezer for 20 min ahead of time as suggested. I think i let my mixer go for 10 minutes and only got a small layer of whip. The rest was liquid. What did I do wrong? Should I have let it go longer? I used measurements for 4 servings.

    • I’m sorry it’s not working out Jess! I’m scratching my head for suggestions. I’ve had a hard time whipping cream in the past, too, and I ended up putting the whole bowl (cream and all) in the freezer for 1 hour… only then, when it was firming up fron the cold, then the cream start to hold shape. But even now, I can’t for the life of me think why I had so much trouble that one time. Maybe it’s the batch of cream – something off or not ideal about it? Not sure. I just know I haven’t had that much difficulty since. I found this post on whipping cream – the video isn’t that helpful, but the instructions at the bottom give visual cues of what to look for so you know how the cream is doing while you’re mixing it: http://www.thekitchn.com/how-to-make-whipped-cream-cooking-lessons-from-the-kitchn-102056

  24. My daughter sent me the recipe as she knew my weakness for oreos, and put me onto your site, love it, I’m now a subscriber, and I love to cook though not as much as I used to now the nest is empty

    • 😀 Glad to meet you Lynette! And thank you so much for subscribing! I’m all about easy recipes, too, whenever I can swing it. I’ve actually been thinking about whipping up some new parfait recipes – if you have a flavor you’d like to see, I’m open to suggestions!

  25. WOW – how yummy are these! Just got done making them for a game night tonight. I licked all the spoons and beaters! I can’t wait to have my own tonight. Excited to try more of your recipes!

  26. This looks amazing and I’m going to try it tonight. I’m assuming you could just assemble in a trifle bowl instead of individual parfaits?

    • Hey Kelly! Sorry I’m so late in responding, but you totally could make this into a whole bowl (almost like a no bake cake). If you made it, I hope it turned out great!

  27. Question…. I SLOWLY incorporated the chocolate BUT now I have a soupy cream is there any way to fix this before I assemble…oh no so expensive to start over (I made the recipe for a larger quantity and I hare to have to go buy more baileys and cream…?)
    Any suggestions

    • Hey Christine! I’m so sorry I missed your comment, I have family in town. A way to fix this would be to whip more cream in another bowl and add it to the mix. You can also try freezing what you’ve already made and it should firm up.

  28. would these hold over several days if made in advance and refrigerated? Thinking of packing them for a sunset cruise.

    • Hey Margie! I’d recommend making the cream and cookies, storing them in separate containers, and assembling them the day you’re going to serve them. This way the cookies won’t become mushy while they’re in the refrigerator.

  29. “Now my weekend plans are complete: I can recline in my chair, put icy hot on everything that hurts, and let the chocolate and Baileys work their magic while I continue my X-Files marathon. Because creamy desserts and Spooky Mulder are what my dreams are made of.”

    UM YEAH I think we need to be friends, I have a son named after Mulder, even.

    • You (and your son!) are officially the coolest people I know right now 😀 Have you watched the new X-Files season yet? I’m still working my way through Season 9, so I’ve got a few episodes and a movie to get through before I can dig in to the new ones.

  30. Does anyone know how may ounces bowl one serving makes? I am ordering dessert bowls to make it but not sure what size to get.
    Thanks!

    • Hey Maya! Sorry I’m SO late in getting back to you! The parfaits should be good in the fridge for 2 days (covered, if at all possible).

    • Hey Susan! So sorry for my tardy response – if your party hasn’t already passed, the parfaits should last up to 2 days in the refrigerator (covered, if possible).

  31. I made this today. I doubled the recipe because I made half with milk chocolate and no Irish Creme for the kiddos and the other half exactly following the recipe for the grownups. Sharing with the next door neighbors who would do the same for us! By the way, I use a metal mixing bowl with my kitchen aid mixer and put the bowl and whisk attachment in the freezer before beating the whipped cream. Took half the time! 🙂

    • Sounds like I need to live in your neighborhood! 😀 And I love the tip about the bowl and the mixer! The more chilled your setup, the better.

  32. This looks delicious!!!! But if i dont want to use baileys, what are some alternatives i can use?? I will DEFINITELY try this once you let me know!! Thx.

    • Hey Maheen! Technically, you could skip the baileys altogether and just make a chocolate and cookie cream parfait (would still be just as good!). But if you’d like some flavoring, any creamy liquor would work, such as Kahlua or maybe even something caramel or minty? The possibilities are endless!

  33. 33.33 Oreos
    8.89 oz semi-sweet chocolate roughly chopped
    1 1/9 cup milk
    4.44 cup heavy whipping cream chilled *
    20/27 cup Baileys chilled *
    5/9 cup powdered sugar
    so for making 20 this is the recipe confused about the 20/27 cup of baileys and the 5/9 cup powdered sugar

    • Hey Brenda! Thank you so much for asking – there was an error in the recipe that was impacting how the calculations were being done and I only just now noticed it. It’s fixed now!

      For 20 parfaits, it should look like this:

      100 Oreos
      26.67 oz semi-sweet chocolate roughly chopped
      3 1/3 cup milk
      13.33 cup heavy whipping cream chilled *
      2 2/9 cup Baileys chilled *
      1 2/3 cup powdered sugar

      When you’re working with this many ingredients, it’s okay to round down or up if you need to. So for example, instead of trying to figure out 2 2/9 cups you could do 2 1/3 or 2 1/2 and it should still taste great.

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Hi, I'm Chrisy!

Welcome to my office, my kitchen, my studio, and my workbench. My name is Chrisy and I'm a little bit of everything these days, from amateur cook to novice homemaker to full time dog wrangler.   read more →

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Hi, I'm Chrisy!

Welcome to my office, my kitchen, my studio, and my workbench. My name is Chrisy and I'm a little bit of everything these days, from amateur cook to novice homemaker to full time dog wrangler.   read more →

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