Hello, dessert enthusiasts! Get ready to fall in love with these S’mores Whoopie Pies, a delightful twist on the classic campfire treat. These handheld desserts feature soft graham cracker cookies, a fluffy marshmallow buttercream filling, and a rich chocolate ganache, all combined to create the perfect sweet indulgence. Let’s dive into this recipe that brings the fun of s’mores indoors and into your kitchen!
Introduction
The S’mores Whoopie Pie is the ultimate nostalgic treat, blending the flavors of graham crackers, marshmallows, and chocolate into an elegant dessert. Originating from the idea of s’mores—a quintessential campfire dessert—these whoopie pies offer all the comfort of the original but with a refined twist. Each bite combines chewy graham cracker-inspired cookies, creamy marshmallow filling, and smooth chocolate ganache, making them a perfect treat for any occasion. Whether you’re hosting a party or satisfying a sweet tooth, these pies are guaranteed to impress.
Ingredients
Cookie Ingredients
- 2 cups graham cracker crumbs (approximately 9-11 crackers, crushed)
- 1 cup + 2 tablespoons all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 cup whole milk
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon vinegar
- 1/2 cup butter, at room temperature
- 1 cup brown sugar
- 2 eggs
Marshmallow Buttercream Ingredients
- 3 cups powdered sugar
- 1/2 cup butter
- 1 cup marshmallow fluff
- 1/4 cup milk
- 1 teaspoon vanilla extract
Chocolate Ganache Ingredients
- 1/4 cup heavy whipping cream
- 14-ounce bag chocolate chips
- Pinch of salt
How to Make S’mores Whoopie Pies
Preheat the oven to 375°F and line a baking sheet with parchment paper. This ensures even baking and easy cleanup.
In a medium bowl, mix together the graham cracker crumbs, all-purpose flour, and baking powder. Set this dry mixture aside for later.
In a separate bowl, combine the whole milk, vanilla extract, baking soda, and vinegar. This mixture will act as the liquid base and provide moisture to the cookies.
Using a stand mixer or hand mixer, cream together the butter and brown sugar for about 2 minutes until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition to ensure the batter is well aerated.
Gradually add the milk mixture and the dry mixture alternately into the creamed butter and sugar, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix, which can make the cookies tough.
Scoop the batter into a gallon-sized zip-top bag, cut off the tip, and pipe 2-inch circles onto the prepared baking sheet, leaving enough space between each cookie as they will spread during baking.
Bake for 8-10 minutes, or until the edges are lightly golden. Let the cookies sit on the pan for 1-2 minutes before transferring them to a cooling rack to cool completely.
Marshmallow Buttercream Filling
To prepare the marshmallow buttercream, mix the powdered sugar, butter, marshmallow fluff, milk, and vanilla extract in a mixing bowl. Beat until smooth and creamy. If the consistency is too thick, add a teaspoon of milk at a time until the desired texture is reached. Chill the buttercream briefly in the refrigerator to make it easier to handle during assembly.
Chocolate Ganache
For the chocolate ganache, heat the heavy whipping cream in a small saucepan over medium-low heat until it begins to simmer. Remove from heat and pour it over the chocolate chips in a heatproof bowl. Stir gently until the chocolate is melted and smooth. Add a pinch of salt to enhance the flavor. Let the ganache cool slightly before using.
Assembly
To assemble the whoopie pies, take one cookie and spread a layer of chocolate ganache on the flat side. On another cookie, spread a generous dollop of marshmallow buttercream. Sandwich the two cookies together, pressing gently to ensure the filling stays in place.
Repeat the process for all the cookies. For an extra touch, drizzle the tops of the assembled whoopie pies with any leftover ganache or sprinkle with crushed graham cracker crumbs.
Helpful Tips
Use room-temperature ingredients for even mixing, especially the butter and eggs. For a deeper flavor, toast the graham cracker crumbs in the oven at 300°F for 5 minutes before incorporating them into the batter. To make piping the batter easier, refrigerate it for 10-15 minutes to firm up slightly.
If you don’t have marshmallow fluff, you can make a quick substitute by melting mini marshmallows with a splash of water over low heat, stirring constantly until smooth.
Cooking Tips
Ensure the cookies are completely cool before assembling; warm cookies will cause the buttercream and ganache to melt. Use a cookie scoop for uniform cookies, ensuring even baking. If you prefer a softer ganache, add a tablespoon of butter to the heated cream before stirring in the chocolate chips.
Serving Suggestions
Serve these S’mores Whoopie Pies with a cold glass of milk or a warm cup of coffee for a perfect pairing. They’re ideal for parties, picnics, or as a fun dessert for kids and adults alike. For a more festive touch, roll the edges of the marshmallow filling in colorful sprinkles.
Nutritional Information
Here’s a quick look at the nutritional content of these S’mores Whoopie Pies (per pie):
- Calories: 310
- Carbohydrates: 45g
- Protein: 3g
- Fat: 13g
- Saturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 40mg
- Sodium: 160mg
- Potassium: 90mg
- Fiber: 2g
- Sugar: 33g
- Vitamin A: 5%
- Vitamin C: 0%
- Calcium: 4%
- Iron: 6%
Storage and Leftovers
Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. For longer storage, freeze the assembled whoopie pies in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container, separating layers with parchment paper. Defrost at room temperature before serving.
Frequently Asked Questions (FAQs)
Can I make these ahead of time?
Yes! Bake the cookies and prepare the buttercream and ganache a day in advance. Assemble the whoopie pies just before serving for the best texture.
What can I use instead of graham crackers?
Digestive biscuits or vanilla wafers make great substitutes for graham crackers. Simply crush them into fine crumbs and proceed with the recipe.
Can I make this recipe gluten-free?
Yes, substitute the all-purpose flour and graham crackers with gluten-free alternatives, ensuring they are finely ground for even consistency.
Related Recipes
If you loved this recipe, you might enjoy these similar treats:
Chocolate Chip Cookie Sandwiches
Marshmallow Brownie Bars
Classic Whoopie Pies
Triple Chocolate Ganache Cake
Conclusion
There you have it—the ultimate S’mores Whoopie Pies recipe! These delectable treats combine everything you love about s’mores with the fun, portable format of whoopie pies. Whether you’re baking for a crowd or indulging your sweet tooth, these desserts are guaranteed to please. Don’t forget to share your results and enjoy every gooey, chocolatey bite!