Smores Whoopie Pies

These Smores Whoopie Pies are soft graham cracker cookies filled with chocolate ganache and fluffy marshmallow buttercream, a handheld smore for any season.

Course Dessert

Cuisine American

Keyword Smores Whoopie Pies

Prep Time 30

Cook Time 14

Servings servings

Calories 1046kcal

Author Jason Decker

Ingredients

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

Smores Whoopie Pies

Ingredients

For the cookies:

For the ganache:

For the filling:

Instructions

Notes

Nutrition