Is there a more fun little dessert bite than a Whoopie Pie?
It’s a little like cake but firm like a cookie…
It usually has an amazing yummy sweet filling…
You can make them for any occasion, any flavor,
any yummy center filling…
They’re just a party waiting to happen!
This one that I’m debuting today definitely is!
A rich chocolaty cookie filled
with a decadent Bailey’s Irish Cream fluff…
It is sure to be a huge hit for St. Patrick’s Day or any
other day that ends in “y”!
I believe that every magic moment
begins with chocolate..
With your mixer combine the butter, sugar,
brown sugar and cocoa…
Toss in the egg, the Bailey’s and vanilla…
Now the flour, baking soda and salt…
In making the whoopie pies, best technique I found was filling my pastry bag
with the batter and using a large round tip…
Or you can drop the batter by teaspoonfuls
trying to carefully make them the same size…
Swirling rounds onto parchment paper lined baking sheets…
Bake 10-12 minutes and let cool on pan for 5-10 minutes…
Peel the whoopie pies off the parchment paper and place on wire rack
to cool completely while you make the decadent filling!
With your mixer, combine the butter and sugar until
light and fluffy…about 3-5 minutes…
Add the Bailey’s and mix a couple minutes more…
Fit another pastry bag with a large star tip…
transfer the filling to the bag and pipe
these gorgeous stars onto half the whoopie pies…
Now top gently with the remaining whoopie pies…
And there you have it!
A gorgeous tray of yummy St. Patrick’s Day treats to share!
They were also a perfect addition to my St. Patrick’s Day Goody Trays
paired with my Green Cream Cheese Swirl Brownies and
my Pot of Gold Rainbow Cupcakes!Print
Bailey’s Whoopie Pies Recipe
- 3/4 cup cocoa–I use Ghirardelli Cocoa
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 5 TBSP unsalted butter, room temperature
- 1/2 cup sugar
- 1/2 cup dark brown sugar
- 1 cup Bailey’s Irish Cream
- 1 egg
- 1 tsp vanilla
- 1 1/2 sticks butter, room temperature
- 1 3/4 cups confectioner’s sugar
- 2 TBSP Bailey’s Irish Cream
Preheat oven to 375 degrees. Line your baking sheets with parchment paper.
Whisk together the dry ingredients and set aside.
With your mixer, cream the butter and both sugars; add the egg.
Add the flour mixture alternately with the Bailey’s Irish Cream –beginning and ending with the flour mixture. Add the vanilla.
Drop by tablespoonfuls on your baking sheet 2 inches apart.
Bake 10-12 minutes and cool on pan another 5 minutes.
Remove cookies to wire rack to cool completely.
Make the filling: Combine butter and sugar and beat at medium speed until light and fluffy, about 3-5 minutes.
Add Baileys next and beat until combined.
Place filling in a piping bag fitted with a large star tip.
Pipe the filling onto 1/2 of the cookies and top with the remaining ones.