These Baileys cookies and cream parfaits are a decadent dessert packed with layers of thick chocolate cream, boozy Baileys cream, and crumbled Oreo cookies.

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Three glasses full of prepared Baileys cookies and cream parfaits.

About Baileys Cookies and Cream Parfaits

When you’re craving an easy dessert, nothing quite beats a delicious parfait. Especially a boozy parfait, like these Baileys cookies and cream parfaits.

And let’s be honest here: what could be better than layers of chocolate and Baileys whipped cream between more layers of crumbled chocolate cookies?

Because, Baileys.

And cookies.

And chocolate.

And because… wait, do I really need to sell you on these? This is an Oreo whipped cream dessert we’re talking about!

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

What’s in these parfaits?

To whip up these delicious chocolate and creamy desserts, you’ll need the following ingredients:

  • Oreos – These classic sandwich cookies are crushed up and used both for laying within the parfait and for sprinkling on top. It adds some texture and more chocolate flavor.
  • Heavy whipping cream, vanilla, and powdered sugar – Whipped on high speed to create the deliciously fluffy homemade whipped cream.
  • Semi-sweet chocolate and milk – Heated and melted together, then mixed in with some of the whipped cream for a sweet chocolate layer.
  • Baileys Irish Cream – The star of the show! Baileys brings a sweet and milky flavor with notes of vanilla, chocolate, and an Irish whisky finish. Like the chocolate, Baileys is mixed in with the homemade whipped cream to infuse these parfaits with flavor.

Do you have to use Baileys?

If you’re looking to make these parfaits without the alcohol, you can substitute the Baileys liqueur with Baileys coffee creamer. This way you can have all the Irish flavor without the booze.

If you don’t mind the alcohol but Baileys just isn’t your thing, you can also make this parfait using either Kahlua or RumChata.

Top down view of three Baileys parfaits, showing off cookie crumble on top.

What type of chocolate should you use?

There are many different brands of chocolate baking bars – even some made by popular candy companies – but from my experience, the best chocolate for baking, fudges, or parfaits is Ghirardelli. It consistently performs well while baking, has a great texture (never chalky), and has a delicious flavor. This brand is a little more expensive, but trust me, you’ll appreciate the flavor and consistency you’ll get from the premium quality.

You can find their semi-sweet chocolate chips or semi-sweet chocolate bar either in the bakery aisle of most grocery stores or you can buy it online.

Tricks for perfectly whipped cream

Since I posted this recipe a few years ago, readers have commented that they’ve had trouble getting the heavy whipping cream to whip properly.

For this recipe, the whipped cream should be fairly thick, so getting the consistency right is key. The recipe states that the cream should form stiff peaks, and that’s exactly what it sounds like: when you remove the mixer blades, the cream should pull upward and then keep its shape, looking like mountain peaks.

To help ensure this happens, try these tips:

  • Use high-quality whipping cream that’s extremely fresh (just purchased, just opened).
  • Chill the heavy whipping cream in the freezer 15 minutes before use. Use the cream as soon as it’s removed from the fridge.
  • If you’re using any metal, porcelain, or glass attachments for mixing (bowl, whisk, etc) try freezing or chilling them beforehand.
Close up of a spoon digging into a Baileys cookies and cream parfait.

Can you make the parfaits in advance?

Yes, you can make these parfaits in advance, but there are a few things to keep in mind:

Wait to Assemble – Since this recipe uses crumbled cookies, you may want to store the three main ingredients (crumbled cookies, chocolate cream, and Baileys cream) separately and wait to layer the parfait until just before serving. If you assembled the parfaits and then stored them in the fridge, the cookies may become soft or soggy over time.

Texture May Change – If the parfaits are stored in the refrigerator for more than four hours, the chocolate cream may firm up a bit. This won’t impact the taste, but you may need to let the parfaits soften on the counter for 30 minutes before enjoying.

Stabilize the Cream – And, finally, since this recipe uses whipped cream, you may want to adjust the whipped cream recipe to be stabilized whipped cream. Essentially this just means that you will add a little cornstarch to the whipped cream to help it keep its volume and shape over a longer period of time. Adding the cornstarch won’t change the taste but the consistency will be firmer. If you’d like to try this, add about 3 tablespoons of cornstarch when mixing in the powdered sugar.

How long are Baileys parfaits good for?

If you have not taken any of the precautions listed above (such as using stabilized cream) then it’s best to enjoy these parfaits within four hours of being prepared.

Notes & tips for making a baileys parfait

Holding up a spoonful of Baileys parfait.

More parfait recipes

Other festive Irish recipes

More recipes with Baileys

How to make baileys parfaits

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – In a food processor, add the Oreos and pulse until nice and crumbly. Set aside.

Step 2 – In a small bowl, add the chopped semi-sweet chocolate. Pour on some hot milk, then whisk until all of the chocolate is melted. Set bowl aside so that the milk chocolate mixture can cool completely.

Step 3 – Using a stand mixer (or hand mixer + large bowl), whip together the heavy whipping cream, Baileys Irish Cream, and powdered sugar until nice and thick and stiff peaks have formed.

Step 4 – Separate the whipped cream in half. In one half, slowly pour in the milk chocolate mixture and whisk until you have a nice chocolate cream.

Step 5 – Layer the parfaits as you see fit. Do this as pictured, start with a chocolate layer, then a white cream layer, then crumbled Oreos. Repeat until you can end with crumbled Oreos.

Step 6 – Serve and enjoy!

Recipe Details

Three glasses full of prepared Baileys cookies and cream parfaits.
4.19 from 230 votes

Baileys Cookies and Cream Parfaits

20 minutes prep
1197 kcal
Yields: 3 parfaits (12 ounce)
These Baileys cookies and cream parfaits are a decadent dessert packed with layers of thick chocolate cream, boozy Baileys cream, and crumbled Oreo cookies.



  • Using a food processor (or Ziploc bag + rolling pin or meat tenderizer), crush the Oreo cookies into crumbles, then set aside.
    15 Oreos
  • 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.
    4 ounces semi-sweet chocolate, 1/2 cup milk
  • Using a stand mixer (or hand mixer + large bowl), add in chilled heavy cream, Baileys, and powdered sugar and beat on high speed until stiff peaks form, about 5-7 minutes.
    2 cups heavy whipping cream, 1/3 cup Baileys Irish Cream, 1/4 cup powdered sugar
  • 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.
  • 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.
  • Parfaits can be served immediately. If you’d like the chocolate layer to be firmer, chill parfaits for 2-3 hours before serving.


Serving: 1parfait | Calories: 1197kcal | Carbohydrates: 85g | Protein: 11g | Fat: 90g | Saturated Fat: 52g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 27g | Trans Fat: 1g | Cholesterol: 224mg | Sodium: 358mg | Potassium: 516mg | Fiber: 5g | Sugar: 56g | Vitamin A: 2418IU | Vitamin C: 1mg | Calcium: 186mg | Iron: 8mg

I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy

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Recipe Rating


    • Elizabeth
    • 5 stars

    Just made these tonight for St. Patrick’s Day tomorrow except I used mint oreos, and some mint extract in the whipped cream along with green food coloring. I tried to find mint bailey’s but couldn’t. I tasted the chocolate cream and whipped cream and it was to die for! I also added bailey’s as some others did to the milk sauce. I double the recipe and was able to fill to the brim 12 10 Oz clear plastic cups. Thanks so much for the amazing recipe!

    • Marabel

    Hello, I am wondering what Bailey’s is?

    • Tina jones

    Made these boxing day and we’re perfect
    Though did use extra large glasses lol
    But 10 glasses made and none left
    So definetly went down very well
    Easy to make as well
    My guests loved them
    Thanks Chrisy

    • I’m so glad everyone liked them! Thanks for writing in, Tina 😀

    • Bella

    Wowwww, I love to try this …

    • Elizabeth Johnston

    Hi! I made these for a party in little paper cups; there was a lot of food, so they didn’t all get eaten, and so I froze the rest of them. They were DELICIOUS straight out of the freezer–like ice cream! So yummy. They were so popular both times that I’m making them again tonight, but as a trifle. This time I ran out of cream and added Cool Whip, so we’ll see how that works…. Both times I’ve made it it has taken a LONG time to stiffen (I’m at about twenty minutes now in the stand mixer and it’s still pretty liquidy).

      • Elizabeth Johnston

      So, here’s my update. After another ten minutes of whipping, I froze the mixture in the bowl for an hour and am whipping it again. I’m not sure why it’s not setting this time unless it’s the Cool Whip. I had put both the bailey’s and the cream in the freezer for at least twenty minutes before I used it the first time (the cream even froze at little and I had to cut the carton and scrape it out). Fingers crossed. Sigh. We’ll be late to the party.

      • So sorry you had trouble, Elizabeth! I haven’t tried mixing with Cool Whip, so I’m not sure if it might have impacted the recipe or not 🙁 I hope you were able to salvage the recipe for the party!

    • Tina jones

    Hi making these for my guests on boxing day
    As all ladies love baileys so what better way to serve it

    • Keri

    I just made these for Christmas dessert. They are amazing and my son and an old friend of mine loved them (Don’t worry… my son is 18 lol)
    But I have to say, when I plugged the recipe in to Myfitnesspal, the thing said it was 1586 calories!!! So I think this is truly a once a year recipe lol

    • Brandi

    I would like to make this for a Christmas get together in a regular pan. Should I double the recipe?

    • Heather

    Thanks for sharing! I made this for thanksgiving and it was so delicious! I ended up quadrupaling the recipe and made the cream in two batches and added Rumchatta to the plain half and the Baileys to the chocolate half. So good!

    • Thanks for writing in, Heather! I’m so glad to hear it turned out well! And I LOVE the idea of adding Rumchatta – YUM! 😀

    • Ana Macedo

    Hi Chrisy, I would like to know if you put the whipping cream, the Bailey and the icing sugar altogether and whipped? Also, I would like to know if you mixed the chocolate into the whipping team with the mixer or gently and manually? Thanks!! Looks great and I cannot wait to try it!! I’ll be doing it for NYE!!! Xoxo

    • Hey Ana! Yes, you’re correct – add the whipping cream, Baileys, and icing sugar together and whip on high until stiff peaks form. And as for the chocolate, I used a spatula to mix them together. Just make sure the chocolate is as close to room temp as you can get it before mixing – mixing hot or warm chocolate will make the cream melt.

    • Sarah

    Can I just use Cool Whip instead of the heavy whipping cream and powdered sugar? Isn’t it basically the same thing?

    • Hey Sarah! You could use Cool Whip if you wanted. Some might argue that the taste and consistency is different (Cool Whip will be thicker and a tad sweeter, so you could probably skip the sugar) but they’re both a type of whipped cream 🙂 I’ve never tried mixing Cool Whip with chocolate or alcohol, though, but I can’t image there’d be any issues with it.

    • Vickie

    I made these for Thanksgiving dinner! Doubled the recipe a layered in a trifle dish. Was a total hit! Thinking about making it again with Rumchata instead of Baileys!

    • I’m so glad to hear that, Vickie! Thanks for writing in 😀

    • Danika R.

    Hi !

    I recently tested your recipe and it is truly delicious ! I had no problem for whipping the cream or anything. But when I mixed half of it with the substance oh milk and chocolate, it was liquid ! I also, added another whole portion of the cream to the chocolate, and it’s still totally liquid ! How can I do it right the next time ?

    • Just to check, did you cool the chocolate before mixing? The chocolate should be at or near room temperature before coming in contact with the cream or it will melt it (imagine ice cream on a warm pie).

    • Ian

    I was goin to make these for the wife tonimight but realised we forgot the chocolate
    Would it be too sweet and sickly to use white chocolate instead?

      • Ian


      • Hey Ian! I haven’t tried using white chocolate, though I guess it might depend on how much you like the taste. I do think this recipe would be better with “regular” chocolate, but could be worth a shot with white? Again, depending on how much you like the taste. Also, unless you have high-quality white chocolate, it can be a little temperamental to melt (it can get chunky and sticky). I wouldn’t melt it in the microwave; for white chocolate, I’ve had the most success with this method:

    • Ian

    What are the different colours in the layers
    I thought the baileys layer would be creamy colour and the chacolate layer browny colour but there only seems to be cream and white layers apart from the oreo’s layers

    • Hey Ian! The creamy color is the Baileys layer. You only use 1/3 cup Baileys compared to nearly 2 cups of whipped cream, and the Baileys is a light creamy color to begin with.

    • Lauren

    Ummm, this was amazing!! Made them in 2.5oz clear plastic decorative dessert cups with mini spoons and they were to die for. Had enough to make about 18 mini cups, being careful to preserve all materials and mashing a few extra oreos. Wish I could post a pic! Thanks for the recipe!

    • I’m so glad they turned out so well, Lauren! Love the idea of making them mini 😀

    • Michelle C.

    I made this for Thanksgiving dessert!! Everybody LOVED it! I’ll be making this for every gathering!

    • I’m so glad to hear that, Michelle! Thanks for writing in 😀

    • Paula Mallett

    Can you pre make these and freeze them?

    • Hey Paula! Given the consistency of the cream, I don’t think they can be frozen – they might separate.

    • Lisa

    This looks so good! I was wondering…is it possible to make this as one large dessert instead of individual parfait sizes?

    • Hey Lisa! Yes, this would totally work – and be totally awesome! 😀

    • Rosanna

    After hearing about the trouble with the cream any chance you could use some pudding powder or gelatin to stabilize the whip cream. Want to make these over the coming weekend. Appreciate any suggestion. Thanks!

    • Hey Rosanna! Sorry I’m late in responding. I know some have had trouble with the cream, but I think most of the problems can be avoided if you make sure your ingredients are VERY chilled. You could even go so far as chilling the bowl you whip the cream in. Adding gelatin would significantly change the recipe – I haven’t tried using it with whipped heavy cream so I’m not sure how it would work in practice.