Amish Smores Whoopie Pies Recipe

These Whoopie Pies are made with graham crackers, soft, cakey cookies with gooey marshmallow fluff and chocolate. Sounds like the perfect treat, right?

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Picture two golden graham-flavored cookies hugging a sweet marshmallow center, plus a layer of rich chocolate ganache. Whoopie Pies are just amazing.

No smoky fire needed—just your oven and a bit of kitchen magic. This classic New England dessert is great for parties, get-togethers, or just a fun family night when everyone wants something sweet and special.

Don’t let the fancy name fool you—this whoopie pie recipe is surprisingly easy to make. The best desserts are!

The cookies themselves are soft cookies (almost like mini chocolate whoopie pies but with a graham twist), and the filling is sweet marshmallow frosting.

Plus, there’s a big, delicious bonus: chocolate ganache. If you’ve been wanting to try a different recipe than the usual cookies or cupcakes, now’s your chance!

This version packs in that summer campfire feeling all year round, thanks to the graham cracker crumbs and marshmallow filling.

Trust me, you’ll never look at a plain old s’more the same way again after tasting these. Ready to get started on your own Whoopie Pies?

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1. Cake-Like Cookies: The combination of flour, graham cracker crumbs, and a bit of cornstarch gives you fluffy yet sturdy cookies that hold up well to all the fillings.
2. Gooey Marshmallow Center: With plenty of sweet marshmallow cream (or fluff) in the filling, you get that classic campfire taste.
3. Rich Chocolate Layer: Spreading chocolate ganache on each cookie bottom provides that “melted chocolate bar” feeling.

• Graham cracker crumbs
• All-purpose flour
• Cornstarch
• Baking powder
• Baking soda
• Fine sea salt
• Unsalted butter
• Vegetable oil
• Light brown sugar
• Eggs
• Vanilla extract
• Buttermilk
• Semi-sweet baking bar
• Heavy cream
• Vegetable shortening
• Powdered sugar
• Marshmallow creme

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1. Preheat the oven to 375°F. Line baking sheets with parchment paper, set aside.
2. In a medium-sized bowl stir together the graham cracker crumbs, flour, cornstarch, baking powder, baking soda, and salt, set aside.
3. In the body of a stand mixer with the paddle attachment mix together the butter, oil, and brown sugar until combined. 
4. Add the eggs one at a time, fully mixing in the first before adding the next. Stir in the vanilla.
5. Add half of the dry ingredients and mix them in. 
6. Add half of the buttermilk and mix it in. Repeat with the remaining dry ingredients and buttermilk, scrape down the sides as needed.
7. Make 2-inch dollops of the batter (I like to just a piping bag) onto the prepared baking sheets about 3-inches apart, the cookies spread a lot.
8. Bake for 12-14 minutes until a toothpick inserted into the center comes out clean. Let them cool on the tray for 5 minutes then transfer to a wire rack to cool completely.

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1. Make the ganache by chopping the chocolate very finely and place it into a heat-proof bowl. 
2. Place the heavy cream in a microwave-safe bowl and microwave in 15-second intervals until the cream reaches 180-190°F. Pour over the chocolate and wait 5 minutes. Whisk together until smooth.
3. Spread the chocolate evenly on half of the cookie bottoms. Let it set up for 20 minutes.
4. While the chocolate is setting up, make the filling. Add the shortening and butter to a medium-sized bowl and whip it together with an electric hand mixer until smooth.
5. Add the powdered sugar a little at a time until mixed in. Mix in the salt and vanilla.
6. Add the marshmallow creme and mix until smooth.
7. Spread or pipe the filling on top of the ganache. Add another cookie top side up on top of the filling. Enjoy immediately.

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CAN THESE BE MADE SMALLER?

Yes! If you want mini whoopie pies, just spoon or pipe smaller dollops of whoopie pie batter (say, around 1-inch circles) onto your prepared baking sheets.

They will bake faster, so start checking them at about 8 minutes.

This is the easiest way to make them bite-sized and perfect for kids or for a dessert buffet.

CAN I USE A DIFFERENT KIND OF CHOCOLATE?

Absolutely! If you want a milk chocolate layer instead of semi-sweet, go for it.

You could even try dark chocolate if you prefer a bolder flavor of chocolate.

Keep in mind that changing the chocolate might tweak the sweetness level a bit, but the overall flavor combination will still be delicious.

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ANY ADDITIONS?

Want to jazz these babies up even more? Here are ten ideas:

• Crushed Peppermint Candies: Sprinkle them on the ganache for a minty twist.
• Cream Cheese Frosting: Swap in a layer of tangy frosting for a different filling.
• Chocolate Chips: Add mini chocolate chips to the cookie dough for extra cocoa goodness.
• Peanut Butter Drizzle: Melt a little peanut butter and swirl it on top.
• Coconut Flakes: Press a few flakes into the marshmallow filling for a tropical vibe.
• Caramel Sauce: Drizzle on the chocolate layer for an ooey-gooey caramel boost.
• Cinnamon Dusting: Just a light sprinkle can enhance the graham cracker flavor.
• Tinted Marshmallow Fluff: Add a drop of food coloring to make the center pastel or bold for parties.
• Candy Sprinkles: Because everything is more fun with rainbow sprinkles.
• Crushed Pretzels: For salty crunch—just press them into the sides of the filling.

ANY SUBSTITUTIONS?

If you need to make a few swaps, try these:

• Use marshmallow fluff instead of marshmallow creme if that’s what you have handy.
• Replace vegetable oil with melted coconut oil for a subtle tropical flavor.
• Swap buttermilk with a buttermilk substitute (milk plus a little lemon juice) if you don’t have any in the fridge.
• If you’d rather not use vegetable shortening, you can use more butter in the filling, though it may be a bit softer at room temperature.
• For a richer chocolate taste, use a higher percentage dark chocolate baking bar in place of semi-sweet.
• If you can’t find graham cracker crumbs, crush a few chocolate cookies or even digestive biscuits—though the flavor will change a bit.

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Refrigerator:
Place leftovers in an airtight container and store them in the fridge for up to 3 days.

They’ll stay soft, but the chocolate ganache and marshmallow filling will hold better in a cooler environment.

Just let them come closer to room temperature before devouring.

Freezer:
You can freeze these Amish Smores Whoopie Pies for up to 3 months.

To prevent sticking, place a layer of parchment or wax paper between each pie.

Thaw in the fridge or on the counter before eating.

The cookie part will still be soft cookies once they’re thawed.

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And there you have it— Whoopie Pies that are sure to impress everyone who tries one (or three).

They have that chocolate cake flair with a marshmallowy twist, yet they remain super approachable and fun to make.