Thursday, July 22, 2010

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 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!


  1. These look so good. I will have to get a whoopie pie pan to try!

  2. Maybe there's one in your birthday package :)

  3. now this is really mean, so teasing ... yum x
    have a lovely weekend my friend, know you and yours are thought of and remebered.
    I am planning to visit our local catherdral soon
    and lighting a candle for Kelly,that her life is celebrated all around the World.
    with love & care xx

  4. Thank you Denise; I know Kelly is smiling. Love you xoxo

  5. Your creativity knows no bounds!!!!! :)

  6. What can I say...I'm just a "mad scientists!!":)

  7. My dear friend Susan

    I cannot sleep so I have decided to pop in for a visit. I have caught up on all the posts I have missed this last week. One I am excited about is your tomato and basil soup...That looks good. I also noticed your peanut butter cookie glass. My mother used to make me peanut butter cookies when I was younger..She cannot find the recipe..Do you perhaps have one for "peanut butter cookies" ? I would love to make them for my children. They bring back such memories for me.~

    I am thinking of you Susan...Wish we could meet for tea...

    Love you

  8. Dearest Suzanne:
    I love peanut butter; it was my source of protein since I never was a "meat-eater". So, when my mom baked Peanut Butter Cookies, I could hardly wait for them to cool before I dunked them in a glass of milk. They bring back memories for me and that's why, when I came across that glass in a little store in Midway, Kentucky, I had to have it.
    I am baking them special for you tonight and, my dear friend, wish I was there for tea with you too! Sweet dreams, I love you, Susan