S’mores Whoopie Pies
S’mores Whoopie Pies
A fun and indulgent treat inspired by classic campfire s’mores. Soft, chocolatey cake rounds sandwich a fluffy marshmallow cream filling and graham cracker crumbs, creating the perfect combination of chocolate, marshmallow, and graham in every bite.
Ingredients
For the Chocolate Cake Rounds:
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1 cup all-purpose flour
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1/2 cup unsweetened cocoa powder
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1 tsp baking soda
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1/2 tsp salt
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1/2 cup unsalted butter, softened
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1/2 cup granulated sugar
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1/2 cup brown sugar, packed
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1 large egg
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1 tsp vanilla extract
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1/2 cup buttermilk
For the Marshmallow Filling:
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1 cup marshmallow fluff (or marshmallow creme)
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1/4 cup unsalted butter, softened
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1 tsp vanilla extract
For Assembly:
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1/2 cup graham cracker crumbs
Instructions
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Preheat Oven: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
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Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
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Cream Butter and Sugars: In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy. Add egg and vanilla, mixing well.
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Combine Batter: Alternately add dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
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Pipe or Scoop: Using a cookie scoop or spoon, drop about 2 tablespoons of batter per cookie onto prepared baking sheets, spacing 2 inches apart.
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Bake: Bake for 10–12 minutes, or until a toothpick inserted comes out clean. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
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Prepare Filling: In a medium bowl, beat butter until creamy, then add marshmallow fluff and vanilla. Mix until smooth.
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Assemble Whoopie Pies: Spread or pipe filling onto the flat side of one chocolate round, sprinkle with graham cracker crumbs, and top with another chocolate round to form a sandwich.
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Serve: Enjoy immediately or store for later.
Equipment
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Mixing bowls (medium and large)
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Whisk and electric mixer
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Measuring cups and spoons
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Baking sheets
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Parchment paper
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Cookie scoop or spoon
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Wire cooling rack
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Spatula or piping bag
Timing
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Prep Time: 20 minutes
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Cook Time: 10–12 minutes
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Total Time: 30–35 minutes
Serving Size
Makes about 12 whoopie pies
S’mores Whoopie Pies
Equipment
- Mixing bowls (medium and large)
- Whisk and electric mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Cookie scoop or spoon
- Wire cooling rack
- Spatula or piping bag
Ingredients
- For the Chocolate Cake Rounds:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- For the Marshmallow Filling:
- 1 cup marshmallow fluff or marshmallow creme
- 1/4 cup unsalted butter softened
- 1 tsp vanilla extract
- For Assembly:
- 1/2 cup graham cracker crumbs
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Cream Butter and Sugars: In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy. Add egg and vanilla, mixing well.
- Combine Batter: Alternately add dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
- Pipe or Scoop: Using a cookie scoop or spoon, drop about 2 tablespoons of batter per cookie onto prepared baking sheets, spacing 2 inches apart.
- Bake: Bake for 10–12 minutes, or until a toothpick inserted comes out clean. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare Filling: In a medium bowl, beat butter until creamy, then add marshmallow fluff and vanilla. Mix until smooth.
- Assemble Whoopie Pies: Spread or pipe filling onto the flat side of one chocolate round, sprinkle with graham cracker crumbs, and top with another chocolate round to form a sandwich.
- Serve: Enjoy immediately or store for later.
Frequently Asked Questions (FAQs)
Can I use a different type of chocolate?
Yes. Semi-sweet, milk, or dark chocolate cocoa powder works. Adjust sugar slightly if using sweeter cocoa.
Can I make these gluten-free?
Yes. Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
Can I make the marshmallow filling ahead of time?
Yes. Prepare the filling and store it in an airtight container at room temperature or in the fridge until ready to assemble.
Can I use mini marshmallows instead of marshmallow fluff?
Yes. Melt mini marshmallows with butter over low heat to create a similar creamy filling.
Can I make these ahead of time?
Yes. Bake the chocolate rounds ahead and assemble the pies a day before serving for best freshness.
Can I freeze the whoopie pies?
Yes. Wrap each pie individually in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
Can I add a drizzle of chocolate or caramel?
Absolutely. Melted chocolate or caramel drizzled on top enhances flavor and presentation.
Can I use store-bought graham crackers?
Yes. Crush them finely for sprinkling between the filling and top cookie.
How do I prevent the cakes from cracking?
Do not overmix the batter. Mix until just combined and bake immediately for soft, even rounds.
Can I make smaller or larger whoopie pies?
Yes. Adjust the baking time accordingly smaller pies bake faster, larger pies may take a few extra minutes.
How To Store S’mores Whoopie Pies
Room Temperature:
Store in an airtight container for up to 2–3 days. Keep away from direct sunlight and heat to prevent melting.
Refrigerator:
Store in an airtight container for up to 5 days. Bring to room temperature before serving for best flavor.
Freezer:
Wrap individually in plastic wrap and place in a freezer-safe container or bag for up to 2 months. Thaw at room temperature for 30–60 minutes before serving.
Serving Tips:
Serve as a sweet snack, dessert, or treat for parties. Pair with milk, hot chocolate, or coffee for a classic combination.
