S’mores Whoopie Pies
Graham cracker cake cookie with chocolate ganache and a tasty marshmallow buttercream. These whoopie pies are everything you want from s’mores without the campfire or smoke smell.
Serve with Homemade Hot Chocolate or Chocolat Chaud French Hot Chocolate for a fun treat.
S’mores Whoopie Pies are the ULTIMATE TREAT when you are in need of some serious cozy-ness and comfort.
- Graham cracker cake.
- Chocolate ganache
- Marshmallow buttercream
It is like the ultimate combination of deliciousness.
How to Make S’mores Whoopie Pies
S’mores Whoopie Pies are basically a rich chocolate ganache and smooth marshmallow buttercream sandwiched between two graham cracker cake cookies. When you eat one you will toss your skinny jeans out the window and embrace your “fat pants” because you will realize that eating something so decadent is worth whatever price. And who really looks good in skinny jeans anyway?
These S’mores Whoopie Pies are the BEST way to enjoy a dessert, with layers of flavor, and deliciousness. Here is how to make them:
Make the Whoopie Pie Shells
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Preheat oven to 375 degrees
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Line a baking sheet with parchment paper. This will help thee cookies not to stick to the pan.
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In a medium sized bowl, combine graham cracker crumbs, flour, and baking powder, set aside
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In a separate bowl, combine milk, vanilla, baking soda, and vinegar, set aside
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In a stand mixer, combine 1/2 cup butter and brown sugar using the paddle attachment and cream together for 2 minutes.
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After creaming the sugar and butter together for 2 minutes, add the eggs in one at a time.
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Beat for 1 minute.
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Slowly add in milk mixture and flour mixture, and mix until just combined.
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Scoop mixture into a gallon sized ziptop bag, and cut the tip.
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Pipe 2 inch circles of batter, it will spread, so make sure to give them space. (9 to a pan is the most I would do, you should get 24-26 total)
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Bake 8-10 minutes, let sit on pan for 1-2 minutes, then move to a cooling rack.
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Make the Marshmallow Buttercream
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While the whoopie pie shells cool, mix together all of the marshmallow buttercream ingredients in a large bowl, using a hand mixer, and pop in the fridge for a few minutes to allow to set up a bit.
Make the Chocolate Ganache
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In a microwave safe bowl, heat 1/4 cup heavy whipping cream for 45 seconds to 1 minute
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Pour the chocolate chips into the whipping cream, and stir until melted and shiny!
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Add salt.
Assemble your Whoope Pies
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Take a “cookie” and scoop 1 Tablespoon of chocolate ganache on top, and spread, then add 1 Tablespoon of the marshmallow buttercream, and top with another “cookie”.
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Store in an airtight container for up to a week!
How to Save or Store S’mores Whoopie Pies for Later
Okay, okay, maybe you can exercise some self control and not eat the whole lot yourself. Me…well, let’s just say that little story I told you earlier this week about my daughter calling my tummy “quite large” may be directly connected to the over-consumption of these glorious S’mores whoopie pies. Worth every calorie. Worth abandoning those new year’s resolutions. They are comfort embodied, however, if you want to exercise more self control, here are some tips for saving them for later:
- Let them cool completely.
- Package them in an airtight container, fully assembled.
- Freeze for up to 2 months.
- When ready to consume, let defrost on the counter, and enjoy!
Now don’t you just want a big old bite?
Other Great Recipes
More recipes you might enjoy:
- Crockpot S’mores Fondue
- Frozen S’mores Pops
- Healthy cinnamon Hot Chocolate
- S’mores Overnight French Toast Casserole
- Peppermint Hot Chocolate Stuffed Pancakes
S'mores Whoopie Pies
Ingredients
- 2 cups Graham Crackers crumbs approx 9-11 crackers, crushed
- 1 cup + 2 Tbs all purpose flour
- 1 1/2 tsp baking powder
- 1/2 cup whole milk
- 2 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp vinegar
- 1/2 cup butter room temp
- 1 cup brown sugar
- 2 eggs
Marshmallow Buttercream
- 3 cups powdered sugar
- 1/2 cup butter
- 1 cup marshmallow fluff
- 1/4 cup milk
- 1 tsp vanilla
Chocolate Ganache
- 1/4 cup heavy whipping cream
- 1- 14 ounce bag chocolate chips
- pinch of salt
Instructions
Whoopie Pie Shells
- Preheat oven to 375 degrees
- Line a baking sheet with parchment paper. This will help thee cookies not to stick to the pan.
- In a medium sized bowl, combine graham cracker crumbs, flour, and baking powder, set aside
- In a separate bowl, combine milk, vanilla, baking soda, and vinegar, set aside
- In a stand mixer, combine 1/2 cup butter and brown sugar using the paddle attachment and cream together for 2 minutes.
- After creaming the sugar and butter together for 2 minutes, add the eggs in one at a time.
- Beat for 1 minute.
- Slowly add in milk mixture and flour mixture, and mix until just combined.
- Scoop mixture into a gallon sized ziptop bag, and cut the tip.
- Pipe 2 inch circles of batter, it will spread, so make sure to give them space. (9 to a pan is the most I would do, you should get 24-26 total)
- Bake 8-10 minutes, let sit on pan for 1-2 minutes, then move to a cooling rack.
Marshmallow Buttercream
- While the whoopie pie shells cool, mix together all of the marshmallow buttercream ingredients in a large bowl, using a hand mixer, and pop in the fridge for a few minutes to allow to set up a bit.
Ganache
- In a microwave safe bowl, heat 1/4 cup heavy whipping cream for 45 seconds to 1 minute
- Pour the chocolate chips into the whipping cream, and stir until melted and shiny!
- Add salt.
Assembly
- Take a "cookie" and scoop 1 Tablespoon of chocolate ganache on top, and spread, then add 1 Tablespoon of the marshmallow buttercream, and top with another "cookie".
- Store in an airtight container for up to a week!
Notes
Bake on a metal baking sheet, and don't forget to let cool on sheet to get best results.
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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Martynne says
I’m VERY displeased with this recipe. I mad it yesterday and they spread all over the pan. I thought it was something I did. So I just made them again today and reread the whole recipe over and over. And they still went all over the pan. So it wasn’t me it’s your recipe. I’ve wasted time and money on ingredients. DO NOT MAKE THESE!!!
Rachael says
I am sorry to hear that they did not turn out for you. Unfortunately with baking there are soooo many factors that can play a role. Your leavener may be old and not working properly. You may be at a different altitude than me. I may not have been clear on a step. etc. I fully test my recipes, and made this one several times. But I am human and I do make mistakes, so it is possible I screwed something up typing it out. Others have made it with success, so I am not sure how to respond. But am sorry they failed for you.
Kristen says
That lady is nutz!!! Mine came out perfect I loved them!!!
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Vanessa says
Made these and they are fabulous! I made the “cookies” in my whoopie pie pan. They baked perfect? I also used 11 graham crackers instead of the suggested 9. Thank u for sharing this recipe!?
Rachael says
Thanks Vanessa, so glad it turned out for you!
Michelle says
These were really cute and yummy! A few thoughts…
I used closer to 2c graham crackers
The batch I made on an airbake pan turned out softer (like Little Debbie Oatmeal Cream Pie cookies). The ones I baked on a regular metal pan were a little firmer. Especially the bottom of the cookie. I preferred those.
I LOVE frosting and chocolate but I think you could cut back on both 10-25% and they’d still be awesome.
I stored them overnight in a covered cake pan and they ended up soggy and stuck to the pan. I’d put them on wax paper and put them in the fridge. Then let them come to room temp before serving.
Thanks for a great recipe!
Rachael says
Thanks Michelle for all the great tips! I appreciate you taking the time to type it all out. I will update the notes to reflect a few of these things. Thank you!
Andrea says
Found this recipe searching for s’mores whoopie pies. Compared the cookie recipe to the one posted by cookies and cups and found two differences your recipe lists 2 c graham crackers vs 1 1/2. I see in comments here that one of your readers suggested this. Have you also tried the recipe with that adjustment? Your recipe uses 1 c and 2 TBSP flou vs 1 1/4 c and 1/2 c Milk vs 1/2 c plus 2 TBSP. Can you please explain why you prefer those proportions – what the difference is in the cookie? Thanks !
Andrea says
OOPs that should say 3 differences ?
Rachael says
Hi Andrea, I made the adjustments because I wanted a slightly sturdier cookie. While her recipe is really really good, because I wanted to make the whoopie pies, I wanted a little thicker batter that wasn’t quite as soft. I played with it a lot to get it the way I wanted, but will say that there are so many factors from altitude to how finely you crush your graham crackers that can play a role in how these turn out. Feel free to use the Cookies and Cups recipe! Thanks
Julia D. says
This S’mores Whoopie Pies are the perfect cookie recipe for my granddaughter’s birthday cookie treat. She is a marshmallow anything child, thank you for sharing this S’mores Whoopie Pie recipe. ; D
Rachael says
So happy she loves marshmallows! These are so yummy.
Heidi says
I got a whoopie pie pan for Christmas so this was my first attempt at making whoopie pies. I never have any luck with freestyling my macarons hence the reason I asked for the pan. Anyway these turned out great. They are messy to try and eat but delicious. I think I overfilled my tins as my cookies are about double in height than the ones shown here. I did have trouble keeping them together. My top cookie kept sliding off. I think next time I will fill then refrigerate a bit so they firm up before putting the top on.