Irish Cream Whoopie Pies

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  • Author: Laura
  • Total Time: 20 minutes
  • Yield: 20 whoopie pies 1x


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.



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 1/22 tablespoons Baileys Irish Cream



  1. Position a rack in the center of the oven and preheat to 375°. Line two baking sheets with parchment paper.
  2. In a medium bowl, sift together the flour, cocoa powder, baking soda and salt.
  3. 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.
  4. Add the egg and vanilla and beat for another 2 minutes.
  5. 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.
  6. Drop by tablespoons of batter onto the prepared baking sheets at least 2 inches apart.
  7. 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.
  8. 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.
  9. 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.

  • Category: dessert
  • Method: bake
  • Cuisine: irish