St. Patricks day isn’t the same without a batch of these incredible Irish Cream Whoopie Pies! Fluffy chocolate cookies with an insanely delicious Bailey’s Irish Cream filling is just what the doctor ordered. When you bite into one of these babies, you are hooked for life. They are the perfect boozy treat for all your parties, events, and get-togethers.
Irish Cream Whoopie Pies Recipe
In celebration of St. Patrick’s Day coming up this Sunday, these Irish Cream Whoopie Pies were a no brainer. There really is nothing better than a hot cup of Irish Coffee. Well, unless you’re enjoying an Irish Cream Whoopie Pie with it, then seriously, there’s nothing better! 😉
Two chocolatey Irish Cream spiked cake cookies with a luscious Irish Cream filling layered in between. The chocolate and Baileys Irish Cream combination is killer! They’re portable and easy to grab while you’re enjoying your green beer! Happy St. Patrick’s Day!
Why Are My Whoopie Pies Flat?
If you find that your whoopie pies seem too flat, you might want to consider refrigerating the dough before baking. This won’t help you after you have made them, but for next time it may save the batch. Chilling the dough keeps them from spreading out as far when they begin to bake. Also, make sure your oven temperature is correct and that you put the right amount of baking soda. Measure everything correctly and don’t eyeball it. I know you can eyeball in other recipes, but when it comes to baking, you really need to take the time to measure.
How do I Keep My Whoopie Pies Moist?
For best results, keep the whoopie pies in the fridge in a sealed container. You want to keep them away from other strong smelling foods and keep the lid on except for when you are grabbing some. They will remain soft and moist for 3 – 5 days in the fridge.
Do Whoopie Pies Need to be Refrigerated?
No, there is nothing in the whoopie pies that require them to be refrigerated. We prefer to keep them cold because they taste better and will stay moist longer. You can keep them in a container on your counter or in the pantry until they dry out.
Whoopie pies are so easy to make, but a lot of people are scared of them because they appear to have taken forever. Don’t worry, though. All the ingredients are simple, and it doesn’t take lots of effort to whip up a batch. Take a look at these terrific ingredients to make your own batch.
For the Whoopie Pies:
- All-purpose flour
- Unsweetened cocoa powder
- Baking soda
- Unsalted butter, at room temperature
- Vegetable shortening
- Dark brown sugar
- Large egg
- Pure vanilla extract
- Baileys Irish Cream
For the Filling:
- Unsalted butter softened
- Confectioners’ sugar
- Baileys Irish Cream
How to Make Irish Cream Whoopie Pies
Just thinking of making these Irish Cream whoopie pies makes me drool. They are easy and come together in a snap. Even if you are a beginner in the kitchen, you can easily whip up a batch of whoopie pies. Everyone is going to be so excited about these whoopie pies, and you can be proud of your work too. Here we go:
First Step: Put your oven rack in the center. Then preheat your oven to 375 degrees F. Get two baking sheets and line each of them with parchment paper.
Second Step: Combine the flour, cocoa powder, baking soda, and salt in a medium bowl.
Third Step: Take a bowl for a stand mixer and beat the butter, shortening, and brown sugar using the paddle attachment on low speed. Only beat until they are just combined, then continue beating at medium speed until it’s smooth and fluffy. This takes around 3 minutes.
Fourth Step: Mix in the egg and vanilla then continue beating for an additional 2 minutes.
Fifth Step: Put half of the flour mixture and half of the Bailey’s Irish cream into the whoopie pie batter. Beat on low until it’s incorporated. Then sprinkle in the rest of the flour and Bailey’s Irish Cream. Beat until well combined.
Sixth Step: To make the whoopie pies, put tablespoons of batter onto the baking sheets. Keep the cookies at least 2 inches apart, so they don’t touch as they bake.
Seventh Step: Put the first baking sheet in the oven for 10 minutes. The cookie rounds should spring back if you lightly touch them with your finger. Take them out of the oven and let them cool on a pan for 5 minutes. Then transfer to a cooling rack to finish cooling.
Eighth Step: Start preparing the filling by mixing the butter and powdered sugar in a stand mixer with the paddle attachment. Mix for 3-5 minutes or until it’s light and fluffy. Pour in the Bailey’s Irish Cream and continue beating until combined.
Ninth Step: Take a spoon or a knife and spread the Bailey’s cream filling onto the flat side of a cooled cookie. Then top with another cookie half, leaving the flat side down. Continue this process until all the whoopie pies have been made, then serve.
Now, remember to save this recipe on Pinterest for later 🙂
For the Whoopie Pies:
- 1 ⅔ cups all-purpose flour
- ⅔ cup unsweetened cocoa powder
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 4 tablespoons unsalted butter, at room temperature
- 4 tablespoons vegetable shortening
- 1 cup (packed) dark brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup Baileys Irish Cream
For the Filling:
- 12 tbsp (1 and 1/2 sticks) unsalted butter, softened
- 1 3/4 cups confectioners' sugar
- 1 1/2 - 2 tablespoons Baileys Irish Cream
- Position a rack in the center of the oven and preheat to 375°. Line two baking sheets with parchment paper.
- In a medium bowl, sift together the flour, cocoa powder, baking soda and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening and brown sugar on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, about 3 minutes.
- Add the egg and vanilla and beat for another 2 minutes.
- Add half of the flour mixture and half of the Baileys Irish Cream to the batter and beat on low until incorporated. Add the remaining ﬂour mixture and Baileys Irish Cream and beat until combined.
- Drop by tablespoons of batter onto the prepared baking sheets at least 2 inches apart.
- Bake one sheet at a time for about 10 minutes each, or until the rounds spring back when pressed gently. Remove from the oven and let the cakes cool in the pan for 5 minutes before transferring them to a rack to cool completely.
- To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and powdered sugar until light and fluffy, about 3-5 minutes. Add Baileys and beat until combined.
- Using a knife or spoon, spread the filling onto the ﬂat side of a cooled cake. Top with another cake, flat side down. Repeat with the remaining cakes and serve.
If you love these Irish Cream Whoopie Pies, then you should try out some of these additional easy recipes. They are wonderful to have as a sweet treat or take to a party.
- Irish Cream Brownie Cheesecake – Talk about a mindblowing dessert idea. These Irish cream brownie cheesecake bars are incredible and will impress just about anyone who tries them. Cheesecake and Irish cream are two of my favorite things, so it makes sense to combine them!
- Bailey’s Irish Cream Chocolate Cheesecake – My taste buds dream of this Irish cream cheesecake at night. It’s so incredibly rich and decadent you can’t resist it.
- Easy Red Velvet Whoopie Pies – Red velvet anything is bound to be a favorite choice of mine. These whoopie pies are perfect for all occasions and leave a lasting impression.
- Chocolate Peanut Butter Whoopie Pie – There is no better combination than chocolate and peanut butter together. These amazing whoopie pies are kid-friendly, adult-friendly, and even spouse friendly! Make them for everyone!