bailey's cream filled chocolate whoopie pies
Bailey’s + Chocolate. Are you sold yet? Okay well if you aren’t, these are gluten free chocolate whoopie pies filled with baileys cream. Are you sold now?
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.