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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Table of Contents
- About Baileys Cookies and Cream Parfaits
- What’s in these parfaits?
- Do you have to use Baileys?
- What type of chocolate should you use?
- Tricks for perfectly whipped cream
- Can you make the parfaits in advance?
- How long are Baileys parfaits good for?
- Notes & tips for making a baileys parfait
- More parfait recipes
- Other festive Irish recipes
- More recipes with Baileys
- How to make baileys parfaits
- Recipe Details
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?
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.
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.
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.
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
- The glasses pictured are standard stemless wine glasses. I bought my set ages ago, but these stemless wine glasses are nearly identical.
- For this recipe, I highly recommend using a stand mixer or a hand mixer. This isn’t a recipe you can make by hand with a whisk.
- For crumbling the Oroes, you can use food processor OR put the Oroes in a Ziploc bag (gallon sized) and use a meat tenderizer or a standard rolling pin to hit and crush the cookies. If you’re using the second method, I like to put a wood cutting board underneath the bag so I don’t crack or damage my countertops.
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 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 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!
Baileys Cookies and Cream Parfaits
- 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.
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.