S’mores Whoopie Pies

It’s officially camping season! And with it comes the delights of campfires, hiking, sleeping in a tent, and of course…s’mores :) The true highlight of any camping trip. We haven’t been camping yet this year, and to be honest, I don’t actually like s’mores all that much, but when I saw these cookies, I knew I had to make them as soon as possible. Mike loves s’mores (honestly I think I’m the only one I know who doesn’t), and they’re just such a cute idea! Chocolate ganache and marshmallow creme sandwiched between two graham cracker tasting cookies. They’re soft and super sweet, and messy, just like what you’d expect of real s’mores. And they taste fantastic – I like them better than the real thing!

As with all whoopie pie type cookies, these are a bit time consuming to make. But they’re well worth the effort, and the result is cute and fun. The chocolate and marshmallow mixtures make more than enough, so there’s no need to worry about running out as you put together the cookies. Also, the chocolate tends to overpower the marshmallow, so as you can see in the picture, I definitely used more marshmallow than chocolate per cookie, which turned out great. These are so fun to make, and Mike rated them a 3.75. which means I’m sure I’ll be making them again.

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S'mores Whoopie Pies

Ingredients:

Cakes
1 1/2 cup whole wheat flour
3/4 cup all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
4 Tbsp unsalted butter at room temperature
4 Tbsp vegetable shortening
1 cup packed dark brown sugar
2 large eggs
1/2 cup buttermilk
2 Tbsp milk
1/2 tsp vanilla extract
1 tsp baking soda
1 tsp white vinegar
1 tsp vanilla extract

Marshmallow Cream
1 jar of marshmallow fluff (7.5 oz.)
1 1/4 cup vegetable shortening
1 cup powdered sugar
1 Tbsp vanilla extract

Chocolate Ganache
12 oz milk chocolate chips
3/4 cup heavy whipping cream

Directions:

Cakes: Preheat the oven to 375 degrees and line two baking sheets with parchment paper.

In a medium bowl, stir together both flours, baking powder, cinnamon, and salt. In a stand mixer fitted with the paddle attachment, beat the butter, shortening, and brown sugar until light and creamy, about 3 minutes. Add the eggs, buttermilk, and vanilla and beat until combined.

In a separate bowl, combine the milk, baking soda, and vinegar. Add this mixture slowly to the batter along with the flour mixture and beat on low speed until completely combined.

Using a spoon, drop about 1 Tbsp of batter (for larger sized whoopie pies - I used less batter per cookie) onto the baking sheet and repeat, spacing them at least 2 inches apart.

Bake for about 9-10 minutes until the cakes begin to brown. Remove from the oven and let the cakes cool on the baking sheet for 3-5 min before transferring them to a rack to cool completely. They are likely to break if you try and move them when they are too warm.

Marshmallow Cream: In the bowl of a stand mixer fitted with the paddle attachment beat together the marshmallow fluff and shortening, starting on low and increasing to medium speed until the mixture is smooth and fluffy, about 3 minutes.

Reduce the mixer speed to low, add the powdered sugar and vanilla, and beat until incorporated. Increase speed to medium and beat until fluffy.

Chocolate Ganache: Place the chocolate in a large, heat proof bowl. Heat the cream in a saucepan over medium heat just until it bubbles. Pour the heated cream over the chocolate in the bowl and let it sit for about 10 minutes, until the chocolate is just melted. Stir with a whisk until smooth.

Allow the mixture to rest at room temperature until firm enough to spread, about 2 hours. You can also speed up the process by refrigerating for about 30 minutes, stirring every 10 minutes, until it is firm enough to spread.

To Assemble: Pair up your cakes with those of similar size and turn them over.Spread the marshmallow cream onto one cake and the chocolate ganache on the other and repeat until all paired cakes are covered.

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21 Responses to “S’mores Whoopie Pies”

  1. 1

    Jessica @ How Sweet — July 19, 2010 @ 12:46 pm

    I have an obsession with s'mores flavors. I want to make these so bad!

  2. 2

    Simply Life — July 19, 2010 @ 1:00 pm

    oh those look amazing!

  3. 3

    Anne Marie — July 19, 2010 @ 1:48 pm

    This looks awesome! Saving!

  4. 4

    embraceyourskin — July 19, 2010 @ 2:56 pm

    I love s'mores, so I don't see how these could be anything less than an epic win :)

  5. 5

    Autumn @Good Eats Girl — July 19, 2010 @ 5:27 pm

    Totally saving this recipe. These look AMAZING!

  6. 6

    heather — July 19, 2010 @ 7:36 pm

    these sound AWESOME!

  7. 7

    Magic of Spice — July 19, 2010 @ 10:55 pm

    They look perfect…I bet they are yummy:)

  8. 8

    eatngroove — July 20, 2010 @ 4:39 am

    There are so many awesome whoopie pie recipes… but I have to say this one def. takes the cake. I have not ever made them homemade, but now I think I am going to have to give it a try :P Aww these sound so good and I LOVE s'mores! These look perfect for summer.

    -Court

  9. 9

    Barbara — July 20, 2010 @ 2:35 pm

    Wow. These look outrageous! Although the whole wheat flour is a slight stab at healthy. :)
    Smores are my favorite summer treat. Had one last night!

  10. 10

    Natalie — July 20, 2010 @ 9:16 pm

    wow i love smores anything. as soon as i get a cookie scoop to make even-sized cookies, i'm making these!!

  11. 11

    grace — July 20, 2010 @ 11:04 pm

    i eat marshmallow creme by the spoonful, and by surrounding it with soft cookies and chocolate, you've only made it more desirable. bravo. :)

  12. 12

    Bo — July 20, 2010 @ 11:58 pm

    I love smores, but I never make them. These sound really great.

  13. 13

    Cranberry Morning — July 21, 2010 @ 12:47 am

    Oh dear! I probably shouldn't have come to your blog in the evening – my worst time for snacking!! Your treats look delicious, way too tempting. Good thing there's not one sitting here in front of me. :-)

    Thank you for commenting on Cranberry Morning! :-) I LOVED England, as you could probably tell, and the roads were such a challenge. By the time we were done with our trip, I was no longer certain I wanted to move there permanently, so now I just want a couple years there – to see everything. All expenses paid, of course. LOL I've gotta find your post about England.

  14. 14

    megan — July 21, 2010 @ 1:30 pm

    Cranberry Morning – thanks for stopping by! I agree, England was wonderful. It was so nice to look through your England posts :) And yes the roads…oh my! worth it though!

  15. 15

    sweetlifebake — July 21, 2010 @ 6:48 pm

    great treat, we love smores

    sweetlife

  16. 16

    Jen @ My Kitchen Addiction — July 23, 2010 @ 1:51 am

    Brilliant! What a fun idea!

  17. 17

    Jessie — July 27, 2010 @ 7:20 pm

    Please stop posting awesome recipes. How am I supposed to enjoy my lunch now when these are all I want?

  18. 18

    SugarCooking — July 29, 2010 @ 3:56 pm

    Just found your blog from tastespotting. These look amazing! I'll be making these soon.

  19. 19

    Lisa D — October 20, 2012 @ 7:38 pm

    these look yummy!! but reminded me that I’ve wanted to make half moon cookies (aka black and white cookies) for a long time. Have you ever tried making them? do you have a recipe?
    Lisa

  20. 20

    S’Mores Ice Cream | The Texan New Yorker — April 29, 2013 @ 1:17 pm

    [...] please do your taste buds a huge favor and go make Megan’s S’Mores Whoopie Pies, and then take the leftover fillings and make this ice cream. Your family [...]

  21. 21

    S’Mores Whoopie Pies | The Texan New Yorker — July 20, 2013 @ 5:23 pm

    [...] Source: What Megan’s Making [...]

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