This s’mores whoopie pie recipe is fantastic. Not only that, but it’s actually fun to make.

Summer, Hoosiers, and s’mores recipes go hand in hand, but with this never-ending heat wave, I switched to this whoopie pie recipe. It boasts all the flavor of s’mores without the fire hazard.

Other parts of the country call these whoopie pie recipes by other names (like Gobs). Don’t you just wonder how all of the variations came about? What are the stories behind that? Whatever you call them, they are ooey-gooey awesome in a tidy cookie form.

If you have never made a whoopie pie before, it may seem as though it is complicated. You might even wonder if there are special tools you need to make them. Let me put those fears to rest. Making a whoopie pie is no more complicated than baking cookies. If you feel like you are on a whoopie cookie roll, then you might be interested in one of the whoopie pie cookbooks below (affiliate link).

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While there are shops that sell (affiliate link) Whoopie Pie Baking Trays, they aren’t necessary. No, really. You can still achieve an even shape if you use a cookie dough scoop. It makes measuring and scooping dough fast and uniform. I’ve used this cookie dough scoop (affiliate link) OXO Good Grips Medium Cookie Scoop for years now and it is still holding up well. Let me tell you, it gets plenty of use, too. I use dough scoops for meatballs too. I love when I can make a kitchen tool pull double-duty.

Making Whoopie Pies

Once you get over your fear of making whoopie pies, you will turn to this recipe again and again. This s’mores whoopie pie is particularly tasty.

This recipe does have a few parts to it. You do have to bake the cookies, then make the frosting, and melt the chocolate. But trust me. This recipe is so worth it. It’s really not all that labor-intensive, especially given the end result.

All you need to remember is to allow the cookie part to cool completely before you try to make the sandwiches. Hot cookies will only melt the marshmallow frosting you worked so hard to make. Be patient!

I flip-flopped one of the steps (because it just made more sense to me). That’s how I roll. This comes from Billingsley and Treadwell: Whoopie Pies. What a keeper. You can see it in the center image above.

S’Mores Whoopie Pie Recipe

Whoopie Pie Recipes: S’mores

July 21, 2011

by Jessica Nunemaker

Category Eat Little Towns Recipes

From Billingsley and Treadwell: Whoopie Pies.

Ingredients

For the Cookies

1 1/2 Cups Graham Flour (or Whole Wheat Pastry Flour)
3/4 Cup All-Purpose Flour
1 1/2 teaspoons Baking Powder
1/2 teaspoons Salt
4 Tablespoons Butter, Softened
4 Tablespoons Vegetable Shortening
1 Cup Dark Brown Sugar, Packed
2 Large Eggs
1/2 Cup Buttermilk
2 Tablespoons Milk
1 teaspoons Baking Soda
1 teaspoons White Vinegar
1 teaspoons Vanilla Extract

For the Marshmallow Fluff Filling

1½ Cups Marshmallow Fluff
1¼ Cups Vegetable Shortening
1 Cup Powdered Sugar
1 Tablespoon Vanilla Extract

For the Chocolate Ganache Filling

8 Ounces Bittersweet Chocolate, Finely Chopped
½ Cup Heavy Cream

Instructions

Preheat oven to 375*. Break out the Parchment Paper to line your baking sheets and get out the ingredients to make the Chocolate Ganache.
Place bittersweet chocolate into bowl. Heat Heavy Cream in sauce pot on stove until bubbly and pour over Chocolate.
Let rest 10 minutes, then whisk to remove lumps. Cool for two hours or, in my case, pop in front of the window air conditioner and cool a bit faster so it is easy to spread!
For the cookies: In a medium bowl, whisk together the King Arthur flours, baking powder, and salt. Set aside.
Using your KitchenAid Mixmaster, cream together the butter, shortening and brown sugar (about 3 minutes). Add in eggs and buttermilk. Beat until combined.
In a small bowl or measuring cup, combine the milk, baking soda, and vinegar.
Put the mixer on low speed and add in half of the flour mixture, mixing just until it's combined. Mix in the milk mixture and then the remaining flour mixture just until combined.
Add vanilla and beat on medium speed for two minutes or until combined. Scrape sides and bottom as needed.
Using a 1 1/2 Tablespoon cookie dough scoop, drop tablespoons of the dough onto prepared baking sheets, 2" apart.
Bake for 8 to 12 minutes, until the tops feel firm, spring back slightly to the touch, and a toothpick inserted near the center comes out clean.
Remove from oven. Cool on baking sheets for 5 minutes then switch to wire rack to cool completely.
For the Marshmallow Filling: Beat together Marshmallow Fluff and Shortening until smooth (3 minutes). Add in Powdered Sugar and Vanilla Extract. Beat until fluffy (3 minutes).
Assemble the Whoopie Pies: Spread a layer of the Chocolate Ganache over the flat side of one of the cookies. Spread a layer of Marshmallow Filling over the flat side of another cookie. Sandwich together. Repeat. A lot! This recipe made 17 sandwich cookies.

Enjoy Your S’mores Whoopie Pies

I hope you had fun making these whoopie pies too. It’s fun to serve something other than the typical cookie. It’s like the best of both worlds: the portability of a cookie with the softness of a cake. What’s not to love about that?

Small Towns: Destinations, not Drive-Thrus. I’m Jessica Nunemaker and THIS is Little Indiana.

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S’mores Whoopie Pie Recipe