S’mores Whoopie Pies

These rich and straightforward S’mores Whoopie Pies pack all the flavors you love about the iconic campfire treats. The whoopie pies feature soft graham cookies sandwiched around a layer of chocolate ganache and a creamy marshmallow filling. You’ll enjoy these year-round!

What Are Whoopie Pies, Exactly?

They’re not quite cakes, they’re not quite cookies, and they’re definitely not pies; but they are rich! From the classic chocolate and marshmallow fluff to gourmet and savory varieties, the sky is the limit when it comes to flavor combinations. Throw in that they are portable and straightforward to eat without a plate or silverware, and you can begin to see why they have become so popular.

By now you know that we're a born-and-bred Pittsburgh girl, and whoopie pies were known as gobs when we were growing up. And they only came in one flavor - chocolate with a white icing center. They sent our little heart racing.

Our mom had a couple of friends that could make sensational gobs and we always looked forward to the parties where they would show up. Now, that there are so many possibilities at our fingertips, look out!

Skip the Campfire and Make These Cookies Instead

These s’mores whoopie pies are as close to a s’more as you can get without the actual graham cracker and ooey-soft-centered marshmallow. The cake part is made with graham flour, which imparts that classic graham cracker flavor. We made them for the 4th of July weekend, and they were a hit! They’re also reliable for fall or winter when you crave campfire cooking (but don’t want to actually fool with a campfire).

The recipe comes from the Whoopie Pies cookbook, which was co-authored by Sarah Billingsley and Amy Treadwell. Sarah is a native of Pittsburgh and used to write for the local newspaper, the Pittsburgh Post-Gazette. We worked with the food editor there to write a piece about the popularity of whoopie pies, their history, and a bit about Sarah and the book. The article includes recipes for Tiramisu Whoopie Pie and the Jalapeño Cornbread Whoopie Pie.

Wanting to make real s’mores? Try our from-scratch marshmallows when you do!

How To Make the Whoopies

1. Prep: Position a rack in the center of your oven (to ensure even baking), and preheat it to 375 degrees F. Line two baking sheets with parchment paper, and set aside.
2. Make the Whoopie Batter: In a medium bowl, stir together both flours, baking powder, and salt. Next, in the bowl of a stand mixer fitted with the paddle attachment, beat together the softened butter, shortening, and brown sugar until light, creamy, and fluffy. Add the eggs one at a time, along with the buttermilk, and beat until combined. Then, combine the milk, baking soda, and vinegar in a measuring cup before adding it to the other wet ingredients, followed by the flour mixture. Beat on low until just combined. Add the vanilla extract, and beat on medium speed for about 2 minutes, until completely combined.
3. Bake the Whoopies: Using a spoon, drop approximately 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 10 minutes each, or until the cakes begin to brown. Remove from the oven and let the cakes cool on the sheet for at least 5 minutes before transferring them to a rack to cool completely.

How To Make Chocolate Ganache

Put the chocolate in a large, heatproof bowl. Heat the cream in a large saucepan over medium heat just until it bubbles (aka scalding the cream). Pour the hot cream over the chocolate in the bowl, and let it sit for about 10 minutes, until the chocolate is completely melted. Stir with a wooden spoon or spatula until smooth.

Allow the mixture to rest at room temperature until firm enough to spread, about 2 hours. You may also refrigerate the mixture for about 30 minutes, until it is firm enough to spread, stirring every 10 minutes.

How To Make the Classic Marshmallow Filling

In the work bowl of a stand mixer fitted with the paddle attachment, beat together the Marshmallow Fluff and the vegetable shortening, starting on low and increasing to medium speed until the mixture is smooth and fluffy, about 3 minutes.

Reduce mixer speed to low, add the confectioners' sugar and the vanilla, and beat until incorporated. Increase mixer speed to medium and beat until fluffy, about 3 minutes more.

How To Assemble the Whoopie Pies

Pipe or spread a layer of chocolate ganache filling onto the flat side of one of the cakes. Using the same method, top the chocolate filling with the marshmallow filling. Top it with another cake, flat-side down.

Repeat with the rest of the cakes and filling. Serve, and enjoy!

Baker notes

• We know many people are opposed to vegetable shortening, but it is a necessary ingredient for these from-scratch whoopie pies. It gives the cakes their characteristic lift and lightness, and the rounded shape. It is also a crucial component of the classic marshmallow filling. We can attest to both of these after reviewing our mom's old recipes for gobs
• Make sure the whoopies are completely cooled before sandwiching them with the marshmallow and chocolate ganache fillings. Otherwise, they’ll spread and not adhere to the whoopies.
• Garnish these from-scratch whoopie pies with a drizzle of the chocolate ganache and some crumbled graham crackers to give them even more s’mores vibes!

Keeping leftovers

• Store these s’mores whoopie pies at room temperature in an airtight container or plastic bag for up to 5 days.
• Freeze these fully prepared desserts in an airtight, freezer-safe container or plastic bag for up to 1 month.
• Reheat these from frozen by simply letting them thaw to room temperature.

• Yield: 24 assembled whoopie pies
• Prep: 40 minutes
• Cook: 10 minutes
• Total: 50 minutes

Ingredients

For the Graham Cracker Whoopie:

• 1½ cups ( 180 g ) graham flour
• ¾ cup ( 93.75 g ) all-purpose flour
• 1½ teaspoons ( 1.5 teaspoons ) baking powder
• ½ teaspoon ( 0.5 teaspoon ) salt
• 4 tablespoons unsalted butter, at room temperature
• 4 tablespoons vegetable shortening
• 1 cup ( 220 g ) packed dark brown sugar
• 2 large eggs
• ½ cup ( 120 ml ) buttermilk
• 2 tablespoons milk
• 1 teaspoon baking soda
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract

For the Classic Marshmallow Filling:

• 1½ cups ( 190.5 g ) Marshmallow Fluff, or other prepared marshmallow cream, which will do in a pinch
• 1¼ cups ( 256.25 g ) vegetable shortening
• 1 cup ( 120 g ) confectioners’ sugar
• 1 tablespoon vanilla extract

For the chocolate ganache:

• 8 ounces ( 226.8 g ) milk chocolate chips, or solid chocolate, finely chopped
• ½ cup ( 119 ml ) heavy cream

Method

1. Make the Graham Cookies: Position a rack in the center of the oven and preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
2. In a medium bowl, stir together both flours, baking powder, and salt.
3. In the work bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening and brown sugar until light and creamy, about 3 minutes. Add the eggs and the buttermilk and beat until combined.
4. In a measuring cup, combine the milk, baking soda, and vinegar. Add the milk mixture to the batter along with the flour mixture and beat on low speed until just combined. Add the vanilla and beat on medium speed for about 2 minutes, until completely combined.
5. Using a spoon, drop about 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 10 minutes each, or until the cakes begin to brown. Remove from the oven and let the cakes cool on the sheet for at least 5 minutes before transferring them to a rack to cool completely.
6. Make the Chocolate Ganache Filling: Put the chocolate in a large, heatproof bowl. Heat the cream in a large, heavy saucepan over medium heat just until it bubbles. Pour the hot cream over the chocolate in the bowl and let it sit for about 10 minutes, until the chocolate is melted. Stir with a wooden spoon or spatula until smooth. Allow the mixture to rest at room temperature until firm enough to spread, about 2 hours. You may also refrigerate the mixture for about 30 minutes, until it is firm enough to spread, stirring every 10 minutes.
7. Make the Marshmallow Filling: In the work bowl of a stand mixer fitted with the paddle attachment, beat together the Marshmallow Fluff and the vegetable shortening, starting on low and increasing to medium speed until the mixture is smooth and fluffy, about 3 minutes. Reduce mixer speed to low, add the confectioners' sugar and the vanilla, and beat until incorporated. Increase mixer speed to medium and beat until fluffy, about 3 minutes more.
8. Assemble the whoopie pies: Pipe or spread (whatever your preferred method) a layer of chocolate ganache filling onto the flat side of one of the cakes. Using the same method, top the chocolate filling with the marshmallow filling. Top it with another cake, flat-side down. Repeat with the rest of the cakes and filling.

Notes

Graham Flour: we use and recommend Bob’s Red Mill graham flour.

Vegetable Shortening: we know many people are opposed to vegetable shortening, but it is a necessary ingredient. It gives the cakes their characteristic lift, lightness, and rounded shape. It is also a crucial component of the classic marshmallow filling.

Buttermilk: If you cannot get buttermilk, remember our buttermilk substitution trick!

Chocolate: Milk chocolate gives these the classic s’mores flavor, but feel free to substitute semisweet or dark if you’d like!

Storage: These s’mores whoopie pies will keep at room temperature in an airtight container or plastic bag for up to 5 days.

Freezing Instructions: These fully assembled whoopie pies can be frozen in an airtight, freezer-safe container or plastic bag for up to 1 month.

Thawing: Thaw the whoopie pies from frozen by simply letting them thaw to room temperature.

Recipe from Whoopie Pies cookbook.

Nutritional information is for 1 assembled whoopie pie.

Photography by Dee Frances.