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4.12 from 9 votes

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/
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: s'mores whoopie pies, smores, whoopie pies
Servings: 12
Calories: 674kcal
Author: Rachael

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.

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