S'mores Whoopie Pies
A s'mores whoopie pie, graham cracker cake cookies, chocolate ganache, and marshmallow buttercream. Recipe adapted from Http://www.cookiesandcups.com/smores-whoopie-pies/
Servings: 12
Calories: 674kcal
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
Recipe adapted from Cookies and Cups
To keep, place on parchment paper and refrigerate.
Bake on a metal baking sheet, and don't forget to let cool on sheet to get best results.
Bake on a metal baking sheet, and don't forget to let cool on sheet to get best results.
Nutrition
Calories: 674kcal | Carbohydrates: 101g | Protein: 5g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 81mg | Sodium: 388mg | Potassium: 159mg | Fiber: 1g | Sugar: 80g | Vitamin A: 690IU | Vitamin C: 0.2mg | Calcium: 126mg | Iron: 1.9mg