How About S'more Whoopie Pies

When I got up this morning, I had this idea in my head about trying to make a Whoopie Pie taste like a S'more.  According to one of my friends, "they do without you ending up smelling like smoke from the campfire!"  I guess I was still in a wandering mood, thinking about hiking and cooking over a campfire, when this idea popped into my head.

The chocolate cookie is from the January posting of "More Whoopie" with a few twists to obtain the graham cracker crunch.  Then, there's the marshmallow filling instead of vanilla buttercream.  The topper, which is purely optional, is to use a small torch to toast the marshmallow.  All in all, it's surprisingly good for adults, as well as the kids.

S'more Whoopie Pies

Graham Cracker Bottom
2 cups graham cracker crumbs
3 T granulated sugar
6 T unsalted butter, melted
In a medium bowl, mix all the ingredients together.  Set aside
Preheat oven to 325F-degree.  Spray the Whoopie Pie pan with a non-stick oil spray.

Chocolate Cookie 
12 T (1 1/2 sticks) unsalted butter, at room temperature
1 1/3 cups light brown sugar, packed
2 large eggs
1 T vanilla extract
2 cups all-purpose flour
1 cup Dutch process cocoa
1 tsp. baking soda
1/2 tsp. salt
2 cups buttermilk (I used powdered buttermilk by Bob's Red Mill: 1/4 cup powder to 2 cups water)


Preheat oven to 375F-degrees.

In the KitchenAid, using the paddle attachment, beat the butter and brown sugar until fluffy.  Add the eggs, one at a time, creaming the mixture.  Add the vanilla (for this recipe, I left out the espresso powder).  In a medium bowl, mix the dry ingredients and add them to the creamed mixture alternatively with the buttermilk, ending with the dry ingredients.


Spray the Whoopie Pie Pan with a non-stick spray. Add approximately one teaspoon of the graham cracker mixture and press down with your fingers.  Bake for 5 minutes.

Use a two-tablespoon scoop to measure the dollop of chocolate batter.

Bake for 8 minutes (test if they are done by lightly pressing your fingers on top...tops should spring back).
This recipe makes 2 dozen filled Whoopie Pies.


Marshmallow Filling
1 16 oz. jar of Marshmallow Fluff
1 1/4 cups shortening (don't use butter-flavored...it will "yellow" your filling)
1 cup confectioners' sugar
2 tsp. vanilla extract


In a large bowl, using a hand mixer, beat all the ingredients on low until combined.  Raise the speed to high until filling is fluffy.
Use a 1/4 cup scoop and place a dollop on the flat side (graham cracker crumb) of the cookie.

This step is optional, but really makes the S'more authentic.  Use a small kitchen torch and lightly brown the top of the "fluff".

Add a top and squish down lightly, with another cookie, graham cracker side down.

I could have taken this to another level by dipping one side in melted chocolate, but I was running late for a lunch date.  Maybe, next time...Enjoy!