These delicious, handheld S’mores Whoopie Pies taste like a graham cracker cake is sandwiched with a chocolate ganache and marshmallow cream filling.
Whoopie Pies are the best thing ever and now we combine them with another fan favorite- S’mores, to create one heck of an epic dessert these S’mores Whoopie Pies!
This irresistible dessert is a cross between a sandwich and a cookie. Trust me, these handheld treats are amazing! Light and soft cookies topped with a rich ganache and marshmallow filling, it truly doesn’t get any better than these bad boys.
I’ve been making these, a chocolate version, and a few other variations for years and they never get old! Everybody still goes craaaaazy for them.
In the summertime the S’mores Whoopie Pies are the most requested, obviously because everyone adores s’mores anyways, but I honestly don’t know what is better.
We absolutely fall in love with these with each and every bite, but who can resist and original? You will have to give the two a try and see which one you love more.
Some of our other favorite cookie like recipes we have on our site include: Chocolate Whoopie Pies, Red Velvet Sandwich Cookies, and S’mores Hand Pies.
WHY THIS RECIPE WORKS:
- Classic dessert with a flavor variation twist that everyone will love.
- Gooey, sweet, sticky center filling that works perfectly with the cookies.
- Easy to double this recipe to make for friends and family or just have some extra
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM)
Graham cracker crumbs
All-purpose flour
Cornstarch
Baking powder
Baking soda
Sea salt
Unsalted butter
Vegetable oil
Light brown sugar
Large eggs
Vanilla extract
Buttermilk
Semi-sweet baking bar
Heavy cream
Vegetable shortening
Powdered sugar
Marshmallow creme
HOW TO MAKE S’MORES WHOOPIE PIES, STEP BY STEP:
- Preheat the oven to 375°F and line your baking sheets with parchment paper before setting them off to the side.
- Stir together the graham cracker crumbs, flour, cornstarch, baking powder, baking soda, and salt in a medium-size mixing bowl before setting it aside.
- Using the body of a stand mixer with the paddle attachment, mix the butter, oil, and brown sugar together until well combined.
- One at a time, add the eggs, fully mixing in the first before adding the next egg. Stir in the vanilla extract.
- Next, add half of the dry ingredients into this wet mixture and mix them together.
- Now, add half of the buttermilk and mix it in. Repeat with the rest of the dry ingredients and buttermilk, and scrape down the sides as needed.
- Make 2-inch dollops of the batter onto the prepared baking sheets about 3-inches apart, the cookies spread a lot.
- Bake the cookies for 12-14 minutes, or until a toothpick inserted into the center comes out clean. Let the whoopie pie cookies cool on the tray for 5 minutes before transferring them to a wire rack to finish cooling completely.
- Now, make the delicious ganache by chopping the chocolate very finely and placing it into a heat-proof bowl.
- Pour the heavy cream in a microwave-safe bowl and microwave it in 15-second intervals until the cream reaches 180-190°F. Then pour it over the chocolate and wait 5 minutes before whisking the ingredients together until smooth.
- Spread the chocolate evenly on half of the freshly made and cooled whoopie cookie bottoms. Let the ganache set up for 20 minutes on the cookies.
- While the chocolate are setting up, make the tasty filling. Add the shortening and butter to a medium-sized bowl and whip them together using an electric hand mixer, until it’s creamy and smooth.
- Add the powdered sugar a little at a time to the creamed mixture, until well mixed in. Then mix in the salt and vanilla.
- Add the marshmallow creme and mix together until smooth.
- Spread or pipe the filling on top of the chocolate ganache. Place the top cookie top side up on top of the filling. Serve and enjoy immediately.
CAN I MAKE SMALLER WHOOPIE PIES?
You sure can! This recipe makes larger whoopie pies, if you want them smaller you can dollop 1-inch-sized portions of the batter then bake.
Smaller pies won’t take as long to bake, I would start checking on them at the 8-minute mark to make sure you don’t over bake them. The filling and ganache ratios will stay the same though.
WHY DO MY WHOOPIE PIE COOKIES COME OUT FLAT?
Usually, when any baked goods come out flat it’s because the ratio of your leavening agent and the other dry ingredients aren’t correct. Another reason that this happens is because your batter is too thin.
You want a nice thick whoopie pie cookie batter!
DO I HAVE TO USE VEGETABLE SHORTENING?
I know, I know, so many people have mega hate for vegetable shortening. But trust me, it really makes this filling become the incredible filling what it is.
Give this filling a try using the vegetable shortening and you can thank me later!
HOW TO STORE:
These S’mores Whoopie Pies are best eaten the same day you make them. But, if you have leftovers that you want to keep for later, you can store them in an airtight container on the countertop at room temperature for up to 3 days.
These can also be frozen. I recommend assembling them and then placing them on a baking sheet lined with parchment paper and placing them in the freezer for a few hours.
Once they’re frozen solid, remove them from the tray and place them in a freezer safe bag or container and put them back in the freezer where they will keep for up to 3 months.
To defrost, remove to the refrigerator overnight and then to the countertop to come to room temperature.
TIPS AND TRICKS:
- There will be some homemade filling leftover. We love to dip the S’mores Whoopie Pies in the leftover filling so we get even more sweetness in each bite!
- I like to use semi-sweet chocolate in my baked goods usually so the overall dessert is not too sweet.
- You can freeze these, see above on how to do that.
- This ganache and icing is very sticky and tacky, so take caution when adding it to the cookies.
- Want to make more for upcoming company? You can easily double or even triple these to serve more mouths!
- I like to use a piping bag to add the dollops of cookie batter as it’s easier to do.
- These can be made smaller, see above on how to do that.
Looking for that perfect s’mores flavored treat full of all the gooey marshmallow, sweet chocolate, and graham cracker flavoring? These S’mores Whoopie Pies should be next on your list to whip up!
IF YOU LIKE THIS RECIPE YOU MIGHT ALSO LIKE:
If you’ve tried these S’MORES WHOOPIE PIES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
S'mores Whoopie Pies
Ingredients
For the cookies:
- 2 cups graham cracker crumbs
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- ¼ cup unsalted butter softened
- ¼ cup vegetable oil
- 1 cup light brown sugar packed
- 2 large eggs
- 1 tablespoon vanilla extract
- ½ cup buttermilk
For the ganache:
- 4 ounce semi-sweet baking bar
- ¼ cup heavy cream
For the filling:
- ¾ cup vegetable shortening
- ½ cup unsalted butter softened
- 1 cup powdered sugar
- 1/ teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 7.5 ounces marshmallow creme
Instructions
- Preheat the oven to 375°F and line your baking sheets with parchment paper before setting them off to the side.
- Stir together the graham cracker crumbs, flour, cornstarch, baking powder, baking soda, and salt in a medium-size mixing bowl before setting it aside.
- Using the body of a stand mixer with the paddle attachment, mix the butter, oil, and brown sugar together until well combined.
- One at a time, add the eggs, fully mixing in the first before adding the next egg. Stir in the vanilla extract.
- Next, add half of the dry ingredients into this wet mixture and mix them together.
- Now, add half of the buttermilk and mix it in. Repeat with the rest of the dry ingredients and buttermilk, and scrape down the sides as needed.
- Make 2-inch dollops of the batter onto the prepared baking sheets about 3-inches apart, the cookies spread a lot.
- Bake the cookies for 12-14 minutes, or until a toothpick inserted into the center comes out clean. Let the whoopie pie cookies cool on the tray for 5 minutes before transferring them to a wire rack to finish cooling completely.
- Now, make the delicious ganache by chopping the chocolate very finely and placing it into a heat-proof bowl.
- Pour the heavy cream in a microwave-safe bowl and microwave it in 15-second intervals until the cream reaches 180-190°F. Then pour it over the chocolate and wait 5 minutes before whisking the ingredients together until smooth.
- Spread the chocolate evenly on half of the freshly made and cooled whoopie cookie bottoms. Let the ganache set up for 20 minutes on the cookies.
- While the chocolate are setting up, make the tasty filling. Add the shortening and butter to a medium-sized bowl and whip them together using an electric hand mixer, until it's creamy and smooth.
- Add the powdered sugar a little at a time to the creamed mixture, until well mixed in. Then mix in the salt and vanilla.
- Add the marshmallow creme and mix together until smooth.
- Spread or pipe the filling on top of the chocolate ganache. Place the top cookie top side up on top of the filling. Serve and enjoy immediately.
Notes
- There will be some homemade filling leftover. We love to dip the S'mores Whoopie Pies in the leftover filling so we get even more sweetness in each bite!
- I like to use semi-sweet chocolate in my baked goods usually so the overall dessert is not too sweet.
- You can freeze these, check out my tips above.
- This ganache and icing is very sticky and tacky, so take caution when adding it to the cookies.
- Want to make more for upcoming company? You can easily double or even triple these to serve more mouths!
- I like to use a piping bag to add the dollops of cookie batter as it's easier to do.
Leave a Reply