baileys cream filled chocolate whoopie pies might be my new favorite thing… oh and did I mention they’re gluten free?! They’re soft, creamy and sweet. They are guaranteed to please.
bailey’s cream filled chocolate whoopie pies f.a.q
I personally find gluten free 1 to 1 flour to be much drier than regular all purpose flour. When you pack the flour the baked goods are always super dense and on the dry side. The best way to scoop gluten free flour is to scoop it with a spoon into a measuring cup. If you scoop it directly out of the bag or container, then I would give the measuring cup a good shake after and loosen to the flour to let any unnecessary extra fall out.
I made these with 2 flavors of Baileys, I used original and espresso baileys, so it is totally up to you. Almond baileys would be amazing in these!
I always under bake my cookies slightly. This way I can let them cool for 2 minutes on the pan and finish firming up that way. Inside of having them in the oven exposed to too much excess heat. If you are not sure, my recommendation would be to bake them for 9 minutes, take them out of the oven and let them cool on the pan for 2 – 5 minutes. At which point the cookie should be firm enough to move and you can transfer them to a cooling rack.
I personally love bob’s red mill gluten free 1-to-1 flour
if you make this recipe, be sure to tag me on instagram or leave a comment below!
bailey’s cream filled chocolate whoopie pies
Ingredients
Whoopie Pies
- ½ cup butter softened
- ¾ cup sugar
- 1 cup milk room temp
- 1 egg room temp
- 2 tsp vanilla
- 1 cup gluten free 1 to 1 flour loosely scooped, I use bob's red mill
- 1 ¼ cup cocoa powder
- 1 ½ tsp baking powder
- 1 tsp salt
Bailey's Cream
- ½ cup butter softened
- 3 – 4 cup powdered sugar
- ½ cup Bailey's
Instructions
Whoopie Pies
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Set aside.
- Cream butter and sugar until fluffy, add egg + vanilla. Slowly add in milk. Mix until combined. It may separate a bit, thats okay.
- Add in flour, cocoa powder, baking powder and salt. Beat up fluffy. Your batter will be softer than a typical cookie dough and it will have more of a cake batter consistency.
- Scoop into 1-2 tbsp rounds onto cookie sheets, press down a bit and bake for 9-10 minutes until fluffy. Once baked, let cool on cookie sheet for 5 minutes then finish cooling on a cooling rack.
- The cookie will rise in the oven, but will not spread out much, so make sure to press them down.
Bailey's Cream
- Cream butter until fluffy, add Bailey’s and powdered sugar. Beat until light and fluffy.
- Match cookies based on size, fill cookies with desired amount of cream.
