S’mores Whoopie Pies
Is there anyone who didn’t love s’mores when they were a kid? Combine graham crackers, a Hershey’s chocolate bar, some marshmallows and a heat source—preferably a campfire—and you’ve got America’s kids’ favorite summertime dessert. Another all-time favorite dessert of kids and adults alike has to be whoopie pies. I am here to say that combining these two desserts turns out to be pure genius!
I made a batch of these s’mores whoopie pies over the 4th of July holiday, and they exceeded my wildest expectations. The cookie/pie turned out to be so tender and moist with the subtle taste and texture of graham crackers coming from Bob’s Red Mill graham flour. Bob’s Red Mill products have become mainstream, and many supermarkets carry quite a few of its products in their health food aisle. If your supermarket doesn’t carry graham flour, your local health food store should.
Layering a marshmallow filling along with a chocolate glaze inside the graham cookies turns this dessert into the whoopie pie of your s’mores dreams. I waited until I had finished assembling all of the whoopie pies before I had one—but then promptly ate two in a row. It was all I could do to stop myself from eating a third. Before the summer is over, I know I will be making several more new dessert recipes—but there is no question in my mind that these s’mores will end up being the #1 new summer dessert in my kitchen. They are irresistible and quite frantastic!
Make a batch and you’ll have some very happy kids on your hands. No kids around? Make a batch for the kid in you—you’ll be a happy camper!
One year ago: Sara’s Energy Balls
Two years ago: Tomatillo Salsa
S’mores Whoopie Pies
Ingredients for Graham Cracker Cookies
- 1 1/2 cups graham flour
- 3/4 cup all-purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/4 cup (4 tbl.) unsalted butter, at room temperature
- 4 tbl. vegetable shortening (I used solid Crisco shortening)
- 1 cup packed dark brown sugar
- 2 large eggs, at room temperature
- 1/2 cup buttermilk, at room temperature
- 2 tbl. milk
- 1 tsp. baking soda
- 1 tsp. white vinegar
- 1 tsp. vanilla extract
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Ingredients for Marshmallow Filling
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2 cups confectioners’ sugar
- One 7-oz. jar Marshmallow Fluff
- 2 tsp. vanilla extract
Ingredients for Chocolate Glaze
- 7 oz. milk or semisweet chocolate, finely chopped
- 1/2 cup heavy cream
- 2 tsp. light corn syrup
Directions
Preheat oven to 375 F. Line two baking sheets with parchment paper.
To Make the Cookies: Whisk both flours, the baking powder, and the salt together in a medium bowl.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, shortening, and brown sugar on medium speed for about 3 minutes, or until light and fluffy. Scrape down the sides of the bowl; then add the eggs and the buttermilk, beating until incorporated.
In a small measuring cup, whisk together the milk, baking soda, white vinegar, and vanilla. Alternately add the dry ingredients in two additions, and the milk mixture in one, starting and ending with the dry ingredients, beating until the mixture is evenly combined.
Using a 1-1 1/2 tablespoon cookie scoop, drop the batter onto the prepared baking pans, leaving about 1-2 inches between cookies. Bake for about 8 to 9 minutes (rotating the pans halfway through) until the cookies spring back when lightly touched and a toothpick inserted in the center comes out clean. Let the cookies cool on the baking sheets for about 5 minutes; then transfer them to wire racks to cool completely. Repeat with remaining dough (cooling the baking sheets completely between batches).
To Make the Filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth, about 1-2 minutes. Add the confectioner’s sugar and beat until incorporated – the mixture will become crumbly at first, just keep beating and it will come together. Add the Marshmallow Fluff and vanilla and beat until light and fluffy, about 2-3 minutes.
To Make the Chocolate Glaze: Place the chocolate in a heatproof bowl. Add the cream to a small saucepan. Bring to a simmer, then pour over the chocolate. Let stand for about 1 minute, then add the corn syrup (if using – the syrup just makes the glaze a bit more shiny, but you don’t need it) and gently whisk the mixture until the chocolate is completely melted and smooth. Set the mixture aside to thicken slightly, until the consistency is right for spreading – about 10 minutes.
Assembly
When the cookies have cooled completely, pair them up by size. Spread (or pipe) the chocolate glaze on the flat side of half of the cookies. Spread (or pipe) the flat sides of the remaining cookies with the marshmallow filling. Take a cookie with the glaze and a cookie with the marshmallow filling and form a sandwich, pressing lightly to push the filling to the edges.
Store in an airtight container at room temperature. You can also store them in the fridge, but take them out well in advance of serving so they can come back to room temperature.
Makes about 22 to 24 whoopie pies (I got 22 whoopie pies out of the recipe)
Fran’s Notes
I believe the original post inadvertently listed a half recipe for the filling and glaze but the full recipe for the cookies. The photos in the Tracey’s post show a much thicker marshmallow filling than what I ended up with. When I did research after the fact, I saw that other s’mores recipes taken from the original source, Whoopie Pies by Sarah Billingsley and Amy Treadwell had double the ingredients for the filling/glaze. While the s’mores I made were utterly delectable, I felt that they would have been even more swoon-worthy with more filling. I have listed the full version for the ingredients in my recipe for the filling and glaze above. If, for some reason, you would like a thinner filling/glaze similar to that shown in my photos, then you will need to halve the ingredients listed for the filling/glaze.
Source: Adapted from a Tracey’s Culinary Adventures recipe