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
    • 4 stars

    Delish! Just made this for St. Paddy’s Day yesterday.

    If you want to stabilize the whipped cream, here’s a foolproof method:
    – Chill the 1/3 cup Bailey’s Irish cream.
    – Sprinkle 1 packet unflavored gelatin powder on top. Let it sit for 10 minutes, without stirring.
    – Meanwhile, whip the 2 cups cream with the 1/4 cup powdered sugar, until it’s mostly whipped (soft peaks, but still a bit gloppy).
    – Microwave the Bailey’s Irish cream / gelatin mixture at 10-second increments at a time, until it softens and can be stirred easily. It should be no warmer than room temperature to the touch.
    – Temper the Bailey’s Irish cream / gelatin mixture by mixing in a few generous scoops of the whipped cream.
    – Then pour that into the rest of the whipped cream, and continue whipping until stiff peaks form.

    By the way, if you really love the taste of the Bailey’s Irish cream, then I suggest leaving out the chocolate cream step, and just alternating the whipped Irish cream with more crushed Oreos.

    • Sheri

    I made it with thin mint cookies. Very good.

    • Marta

    I’m not sure what went wrong with this recipe but i tried it twice and could not get the whip cream to whip correctly and I tried it twice. I’ve been cooking and baking for decades and have often made whip cream forward desserts so am just not sure what happened.

    • Vicki Wilson
    • 5 stars

    YUM! I made this for Easter dinner and oh so delicious; also a well written, easy to follow recipe. My only change was that I used espresso flavored chocolate chips – good, but the mocha flavor was a bit mild for the coffee lovers. Next time I’ll probably use “plain” chocolate and add in espresso powder to taste to please the Bailey’s and coffee drinkers in my life.

    • Valerie Bristow

    Do you think Cool Whip would work instead of whipping cream?

    • I personally haven’t tried this, but it’s possible? The only issues that come to mind is that Cool Whip does come with its own flavor and sweetness (so skip the powdered sugar) and I have had some iffy results when mixing Cool Whip with sauces or liquids. It almost seems to “melt,” like ice cream – not sure why. If the Cool Whip was very chilled (but still soft, not frozen) this might help it keep its consistency when mixed with the melted chocolate and Baileys.

    • Ramina

    1 Cup is 250 mo right ?

    • Karen

    TERRIBLE! The heavy whipping cream and confection sugar didn’t get thick and make whip cream. We tried it TWO times and they both failed. We tried it without alcohol for our kids to enjoy but it didn’t mix together and SMELLED horrible. P.S. this recipe sucks and don’t try it. Be aware the highest mode to mix the recipe will make a mess and the recipe will splatter everywhere. If I could rate this a -100/10 I would definitely. HELL NO.

      • foxxeface

      I have spotted a wild karen in her natural habitat

        • Kristian W

        🤣🤣🤣🤣🤣 Facts!!

      • snippetysnark

      Sounds like you shouldn’t be using a blender Karen.

      • HSH

      Hmmm, appears someone isn’t very good in the kitchen. Chalk it up to a loss, Karen and stick to boiling water. A poor carpenter always blames his/her tools.

    • Suzanne

    Hi Mandy. I just wanted to thank you for the chuckle or LOL as you have said several times on this post. You were so busy being critical of Teddy’s questions that you forgot to read the recipe carefully. The recipe clearly states that it makes 3 servings. 3×5 equals 15 servings. Take your own advice and “use your own head,” but remember to read first. Practice being polite and you will be less likely to embarrass yourself.😊

    • Gayle

    This looks like a good recipe to try! But can I just say that the people who make snide remarks and send condescending messages to others should be ashamed of themselves. Sorry, I am just sick to death of people ranking on other people. I hope it makes them feel better about themselves.

    • Jodi

    I apologize, I completely missed the ingredient list. Still curious if you could add more than 1/3 if a cup, or if it would compromise the whipped cream?