S’mores Whoopie Pies – delicious way to enjoy s’mores indoors!

Who doesn’t love a good S’more? It’s all about the texture – smooth and creamy, gooey and sweet.
I came across this recipe on pinterest and knew I had to give it a try.
This recipe makes a graham cracker cookie/cake (soft like a cake, but size of a cookie),
sandwiches them with a creamy marshmallow buttercream and a chocolate ganache.
http://www.eazypeazymealz.com/smores-whoopie-pies/

Of course, I modified it slightly. We don’t use milk or even semi-sweet chocolate chips anymore.
Always bittersweet Ghiradelli chips. They are awesome! Great texture and chocolate flavor.
Those other chips, (I won’t say names), have a very waxy texture.
Totally up to you and your taste, use whichever you have on hand.
The buttercream is pretty sweet, that’s even more reason why we love the dark chocolate chips to offset it.

Ingredients for Graham Cracker Cookies:

1 3/4 cup graham cracker crumbs (9 crackers, crushed)
1 cup + 2 Tbs all purpose flour
1 1/2 tsp baking powder
1/2 cup milk
2 tsp vanilla extract
1 tsp baking soda
1 tsp vinegar
1/2 cup butter, room temp
1 cup brown sugar
2 eggs

Ingredients for Marshmallow Buttercream:

3 cups powdered sugar
½ cup butter
1 cup marshmallow fluff
¼ cup milk
1 tsp vanilla
dash of kosher salt

Ingredients for Chocolate Ganache:

14 ounces Ghirardelli dark chocolate chips
¼ cup heavy cream
Pinch of salt

Now that you have all your ingredients on hand, have your kids put the graham crackers in a ziplock and start smashing.
Of course, you’ll have much less mess if you just throw them in the food processor 🙂

Below is a pic of all the dry ingredients for the cookoies – flour, baking powder, & baking soda

Here is the butter with milk, vanilla, & vinegar

Cream all together with the brown sugar with a hand mixer.
This looks like a lot because I did a triple recipe for a large crowd.

Beat in eggs until batter is light colored like the picture below.

Gently beat in the dry ingredients and you’ll have a light and fluffy batter.

Scoop on to parchment. I used a 1 Tablespoon scoop.
OXO Good Grips Medium Cookie Scoop

Bake the cookies at 375 degrees for 8 to 10 minutes.
Let cool for 1 to 2 minutes and then gently take off parchment.

While the cookies are cooling, whip up the marshmallow buttercream.
Sorry, I missed a few pics here.
Whip butter with a hand mixer, and then add the milk and the powdered sugar.
Add the vanilla and continue to whip.

Add the marshmallow cream.

You’ll end up with a creamy sweet buttercream.
I also added a dash of salt to balance the flavors.

You can make the Chocolate Ganache two different ways, either in the microwave or on the stove top.
Be careful not to burn it!
Slowly mix the chocolate and the cream, until it is smooth and shiny.
Take it off the heat and let cool slightly.

Now you are ready to make s’mores sandwiches.
Even though you used a scooper, some cookies may come out slightly different sizes.
Try to make partners that match just so the sandwiches are relatively even. ♥

I lined the cookies up on wax paper in pairs.

Put the marshmallow buttercream on half and chocolate ganache on the other half.
I used two spoons in the buttercream to get it off easily and two spoons for the chocolate ganache.
Both are very sticky and are not easy to “spread”.
Then put the two together and you have yummy sandwiches.

S’mores whoopie pies. The original recipe makes them a little bigger I think, but it is not necessary.
These are rich enough. The texture is ah-maze-ing! Seriously. Soft cookie (more like a cake),
the ganache when it cools is like a fudge and the buttercream is gooey like a melted marshmallow.