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Smores Whoopie Pies take everything magical about a campfire smore, graham, chocolate, and marshmallow, and tuck it into a soft, pillowy sandwich cookie. I baked a batch for a cozy weekend in and Maddie said they taste just like camping, while Lizzie happily wore a marshmallow mustache. If you love a fun bakery style treat, these are right up there with our soft almond cookies.
Soft graham cracker cookies, a layer of rich chocolate ganache, and fluffy marshmallow filling come together into the ultimate handheld smore.
Smores Whoopie Pies Quick Look
- 🕒 Prep Time: 30 minutes
- 🌡️ Cook Time: 14 minutes
- ⏳ Total Time: 1 hour
- 🍽️ Serving: 7 whoopie pies
- ⚡ Calories: 1046kcal
- 🌶️ Flavor Profile: Sweet and toasty with graham, chocolate, and marshmallow
- ✋ Difficulty: A fun weekend bake, on par with our lunch lady peanut butter cookies
Quick Answer
To make Smores Whoopie Pies, whisk graham cracker crumbs with the dry ingredients, then cream butter, oil, and brown sugar and beat in eggs, vanilla, and buttermilk to make a soft batter. Pipe dollops onto parchment and bake at 375 degrees Fahrenheit for 12 to 14 minutes. Spread chocolate ganache on half the cookies, pipe on a marshmallow buttercream filling, and sandwich them together for a handheld smore.
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Why This Recipe Works
Click to see the technique science
- Graham crumbs build real smore flavor. Folding graham cracker crumbs right into the cookie dough gives these Smores Whoopie Pies that toasty, honeyed campfire taste.
- Ganache plus marshmallow nails the smore. A layer of rich chocolate ganache under fluffy marshmallow filling recreates the classic chocolate and marshmallow combo in every bite.
- Piping the batter keeps the cookies uniform. Using a piping bag for 2 inch dollops gives you evenly sized, round cookies that sandwich together perfectly.
- Buttermilk keeps them soft. A splash of buttermilk in the batter makes the cookies tender and cake like, just as a whoopie pie should be.
- Letting the ganache set prevents sliding. Giving the chocolate a few minutes to firm up before adding the filling keeps the layers neat and stackable.
- Marshmallow creme makes the filling fluffy. Beating real marshmallow creme into the buttercream gives the filling that signature light, sticky, toasted marshmallow texture.
Why You’ll Love This Recipe
- They turn a campfire favorite into a soft, handheld cookie you can enjoy any time of year.
- The graham, chocolate, and marshmallow layers deliver that nostalgic smore flavor in every single bite.
- They are a showstopping treat for parties and bake sales, right alongside our frosted cookie bars.
Key Ingredients
Here is what brings these Smores Whoopie Pies together. It looks like a lot, but each part is simple.
- Graham cracker crumbs: The key to that toasty smore flavor, mixed right into the soft cookie batter.
- Semi sweet baking bar and heavy cream: Melted together into a silky chocolate ganache that lines each cookie.
- Marshmallow creme: Beaten into the buttercream for that fluffy, sticky, toasted marshmallow filling.
- Brown sugar, butter, and buttermilk: Give the cookies their soft, tender, cake like texture.
- Vegetable shortening and powdered sugar: The base of a sturdy, pipeable marshmallow buttercream filling.
See recipe card for exact quantities.
Variations and Substitutions
These Smores Whoopie Pies are easy to customize for your taste.
- Toast the marshmallow: Use a kitchen torch to lightly toast the marshmallow filling edges for an even more authentic smore.
- Switch the chocolate: Use milk chocolate or dark chocolate in the ganache depending on your preference.
- Add a graham rim: Roll the exposed filling edges in extra graham cracker crumbs for crunch and flavor.
- Make them mini: Pipe smaller dollops for bite sized whoopie pies, perfect for a party platter.
- Try a different filling: Swap the marshmallow buttercream for a classic vanilla one like in our cream cheese cookies.
How to Make Smores Whoopie Pies
- Whisk the dry ingredients together, then cream the butter, oil, and brown sugar in a stand mixer. Beat in the eggs and vanilla, then alternate adding the dry mixture and the buttermilk until you have a soft batter.
- Pipe 2 inch dollops of batter onto parchment lined baking sheets and bake at 375 degrees Fahrenheit for 12 to 14 minutes. Let the cookies cool completely.
- Make the ganache by pouring warm heavy cream over finely chopped chocolate and whisking until smooth and glossy.
- Spread the chocolate ganache evenly over the flat bottoms of half the cookies, then let it set up for about 20 minutes.
- Make the filling by beating the shortening and butter until creamy, mixing in the powdered sugar, salt, and vanilla, then beating in the marshmallow creme until smooth.
- Pipe or spread the marshmallow filling over the ganache, then top each with a second cookie to make a sandwich.
Recipe Tips & Tricks
- Use a piping bag for the batter. Piping 2 inch dollops gives you even, round cookies that sandwich together neatly.
- Cool the cookies completely. Warm cookies will melt the ganache and filling, so be patient before assembling.
- Let the ganache set before filling. About 20 minutes of setting keeps the layers from sliding around.
- Chop the chocolate finely. Small pieces melt evenly when the hot cream is poured over, giving you a smooth ganache.
- Do not overbake. Pull the cookies when a toothpick comes out clean so they stay soft and cake like.
- Match your cookies by size. Pair similar sized cookies together so each whoopie pie sandwich is even and pretty.
Serving Ideas and Suggestions
These Smores Whoopie Pies are a treat all on their own, but they really shine at a party or gathering. Stack them on a cake stand for a stunning dessert display, or wrap them individually for lunchbox surprises and bake sale bestsellers. They are big, rich, and made for sharing.
For a fun dessert table, set them out alongside our oatmeal raisin cookies and a batch of fudgy brownies so guests can build their own cookie plate. A cold glass of milk is the perfect partner for that toasty marshmallow flavor.
They also make a sweet homemade gift. Tuck a few into a treat box for a neighbor or teacher, or bring them to a summer cookout for a no campfire smore everyone can enjoy. Leftovers keep well, so you can make them a day ahead and still have plenty to share.
Smores Whoopie Pies FAQs
Smores Whoopie Pies are soft, cake like sandwich cookies inspired by the classic campfire smore. Each one features two graham cracker flavored cookies filled with a layer of rich chocolate ganache and fluffy marshmallow buttercream. They deliver all the graham, chocolate, and marshmallow flavor of a smore in a handheld, no campfire treat.
Store Smores Whoopie Pies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Because of the marshmallow filling, layering them between sheets of parchment paper helps keep them from sticking together. Let refrigerated whoopie pies come to room temperature before serving for the softest texture.
Yes. You can bake the cookies a day or two ahead and store them airtight, then make the ganache and filling and assemble the Smores Whoopie Pies closer to serving. You can also fully assemble them a day ahead and refrigerate. This makes them a great make ahead dessert for parties and gatherings.
You can freeze the baked, unfilled cookies for up to 2 months in a freezer bag. Thaw them at room temperature, then fill with ganache and marshmallow buttercream when ready to serve. Freezing the fully assembled Smores Whoopie Pies is possible, but the marshmallow filling can change texture slightly once thawed.
A piping bag makes it easy to portion the soft batter into even, round 2 inch dollops, which is key to getting Smores Whoopie Pies that sandwich together neatly. If you do not have a piping bag, you can use a large cookie scoop instead. Just aim for uniform sizes so each cookie has a matching partner.
Absolutely. For an extra authentic smore experience, lightly toast the exposed marshmallow filling around the edges of each assembled Smores Whoopie Pie with a kitchen torch. Toast just until golden for that signature campfire flavor and a little color. Be careful not to melt the filling too much, or it may ooze out.
Craving more fun cookies? Try our soft almond cookies next, another easy bakery style treat the whole family loves.
For more fun cookies, try our cream cheese chocolate chip cookies, soft, tender, and dusted with powdered sugar.
If you love these, do not miss our chocolate whoopie pies filled with fluffy strawberry frosting.
Love campfire treats? Our s’mores cookies have graham, chocolate, and torched marshmallow.
Craving more chocolate desserts? Our chocolate peppermint cake is rich and minty.
homemade fudgy brownies
Smores Whoopie Pies
Ingredients
For the cookies:
- 2 cups graham cracker crumbs
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- ¼ cup unsalted butter softened
- ¼ cup vegetable oil
- 1 cup light brown sugar packed
- 2 large eggs
- 1 tablespoon vanilla extract
- ½ cup buttermilk
For the ganache:
- 4 ounce semi-sweet baking bar
- ¼ cup heavy cream
For the filling:
- ¾ cup vegetable shortening
- ½ cup unsalted butter softened
- 1 cup powdered sugar
- 1/ teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 7.5 ounces marshmallow creme
Instructions
- Preheat the oven to 375°F. Line baking sheets with parchment paper, set aside.
- In a medium-sized bowl stir together the graham cracker crumbs, flour, cornstarch, baking powder, baking soda, and salt, set aside.2 cups graham cracker crumbs, 1 cup all-purpose flour, 2 tablespoons cornstarch, 1 ½ teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon fine sea salt
- In the body of a stand mixer with the paddle attachment mix together the butter, oil, and brown sugar until combined.¼ cup unsalted butter, ¼ cup vegetable oil, 1 cup light brown sugar
- Add the eggs one at a time, fully mixing in the first before adding the next. Stir in the vanilla.2 large eggs, 1 tablespoon vanilla extract
- Add half of the dry ingredients and mix them in.
- Add half of the buttermilk and mix it in. Repeat with the remaining dry ingredients and buttermilk, scrape down the sides as needed.½ cup buttermilk
- Make 2-inch dollops of the batter (I like to just use a piping bag) onto the prepared baking sheets about 3-inches apart, the cookies spread a lot.
- 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.
- Make the ganache by chopping the chocolate very finely and place it into a heat-proof bowl.4 ounce semi-sweet baking bar
- 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.¼ cup heavy cream
- Spread the chocolate evenly on half of the cookie bottoms. Let it set up for 20 minutes.
- 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.¾ cup vegetable shortening, ½ cup unsalted butter
- Add the powdered sugar a little at a time until mixed in. Mix in the salt and vanilla.1 cup powdered sugar, 1/ teaspoon fine sea salt, 1 teaspoon vanilla extract
- Add the marshmallow creme and mix until smooth.7.5 ounces marshmallow creme
- Spread or pipe the filling on top of the ganache. Add another cookie top side up on top of the filling. Enjoy immediately.
Notes
- Use a Piping Bag: For uniform, round cookies, spoon your batter into a piping bag (or even a zip-top plastic bag with the corner snipped) and pipe circles onto the cookie sheet.
- Don’t Overmix: When adding dry ingredients, mix at low speed just until combined.
- Room Temperature Butter: Make sure your butter is at room temperature.
- Check Baking Time: Keep a close eye around the 12-minute mark.
- Ganache Consistency: If your ganache looks too thick, stir in a splash of warm cream.
- Use a Rubber Spatula: Scrape down the bottom of the bowl occasionally to ensure all that yummy light brown sugar is evenly mixed in.
Nutrition
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Who can resist?
What a great recipe and fun treat! I followed instructions/ingredients carefully and my whoopie pies were delicious… a bit hit 🙂