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
  • Filling:
  • 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.