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
1/2 cup softened butter
1 cup marshmallow fluff
1 teaspoon vanilla extract
3 cups confectioners sugar
1/4 heavy cream
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!