S’mores Whoopie Pies

Hi my friends!! Here it is the middle of August already and I am having visions of Fall and the leaves changing and the weather turning cooler.  This is wishful thinking here in Florida, as the temperatures have been reaching almost 100 degrees each day 🙂   Well, I can day dream about lovely cool days, making s’mores by a campfire, and getting to wear cozy sweaters…Maybe I can turn my air conditioning way down and light a fire so I can pretend it’s Fall 🙂

I heard it was National S’mores day a last week, so I am just now catching up and adding my personal take on that special day!! I created the most delicious dessert with all of the elements of the perfect S’mores treat.  My S’mores whoopie pies are rich, decadent and will make you wish it was fall in your neck of the woods too 🙂  The combination of the soft, graham cracker cookie, sweet marshmallow buttercream and rich chocolate ganache is simply scrumptious!!!  And, the best thing is that you can make these anytime of the year and pretend you are making s’mores by the fire without the same gooey mess 🙂  I hope you love making and eating these and much as I did!!  Remember to always use the best quality ingredients when you make any dessert!! It truly does make for the best outcome in all of your baking.

S’mores Whoopie Pies

Makes: 12-14 Whoopie Pies Prep time: 30 minutes Baking time: 7-10 minues


Graham Cracker Whoopie

1 and 1/2 cups graham cracker crumbs

3/4 cup all purpose flour

1 and 1/2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter at room temperature

1/2 cup plus 2 tablespoons full fat buttermilk

1 teaspoon best quality vanilla extract

2 large eggs

1 cup packed brown sugar

Marshmallow Buttercream

1/2 cup softened butter

1 cup marshmallow fluff

1 teaspoon vanilla extract

3 cups confectioners sugar

1/4 heavy cream

Chocolate Ganache

1, 11.5 ounce bag of milk chocolate chips

1/4 cup heavy cream plus 1 tablespoon


Preheat your oven to 375 degrees. Line 3 baking sheets with parchment or silicone mats and set aside.

In your stand mixer, beat the butter and brown sugar together until fluffy. Add eggs, one at a time and mix completely. Add the vanilla and buttermilk and mix until combined.  The mixture will look curdled, but that is fine.

In another bowl, whisk together the graham cracker crumbs, flour, salt, soda and baking powder.  Add to the butter mixture until just combined, being careful not to over mix.

With a medium sized ice cream scoop, place about 8 scoops of dough per baking sheet.  Make sure to place them at least 2 inches apart, as they will spread.

Bake for 4 minutes, then rotate the pan.  Check them again after another 3 minutes.  They should not get too brown, but still be done in the middle.

Let them rest on the baking sheet for 5 minutes, and transfer them to a cooling rack.

Prepare the marshmallow buttercream by mixing the butter, vanilla, cream and fluff.  Use your whisk attachment, as it will help add air in the buttercream.  Add the confectioners sugar and mix until light and fluffy.

To make the ganache, heat the heavy cream in a microwave cup until very hot.  Pour over the chocolate chips and stir until melted.

When the cookies are completely cooled, use a generous tablespoon of ganache and spread it on half of the cookies.

Using your medium ice cream scoop, place the buttercream on top of the ganache.

Top with the remaining cookie!

Store in an airtight container for several days, or wrap in wax paper and foil and keep in the freezer for a few months.  They freeze beautifully!

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