Tuesday, March 4, 2014

S'mores Whoopie Pies

Milk chocolate and marshmallow filling squished into graham cracker cakes make for a perfect, delicious and fun dessert. I'm a huge whoopie pie fan, and I love smore's (hello cookies and brownies and well, brownies), so the idea of whoopie pies in that delicious combo of flavors seems like a no brainer. The cookie of these whoopie pies mimic graham crackers because they are made with crushed graham cracker, but a soft, cakey version of the traditional crisp outside of a s'more. Melted Hershey bars and a marshmallow filling bring it all together. And a glass of milk and you are all set to enjoy a s'more and think about an end to this cold winter, looking forward to some warm campfire nights this summer.

Of course when I saw these whoopie pies from Shelly at Cookies or Cups I knew I need to make them. Plus, they gave me another reason to bust out my whoopie pie pan (although this recipe would be fine without the pan, just using cookie sheets and parchment). I used about half the milk chocolate that Shelly used, which worked out since the melted chocolate and marshmallow made the whoopies slip around, until the chocolate set. And I really didn't miss any extra, which is huge since I love chocolate. I used the same marshmallow filling I used in the Funfetti Whoopie Pies, which was excellent. It may be a few months until we get a chance to roast marshmallows for a traditional s'more, but in the meantime, I'm perfectly satisfied munching on these guys.

S'mores Whoopie Pies


1/2 cup butter, room temperature
1 cup brown sugar, packed
2 eggs
1 1/2 cups finely crushed graham crackers (9 whole crackers or 1 sleeve)
1 1/4 cups flour
1 1/2 teaspoons baking powder
1/2 cup plus 2 Tablespoons milk
2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon vinegar
4.5 ounces Hershey's milk chocolate bars (about 3 bars)
Marshmallow filling

In the bowl of a stand mixer, fitted with a paddle attachment, beat butter until creamy, about 2 minutes. Add sugar and beat on medium-high until fluffy, about 2-3 minutes. Beat in eggs, one at a time, until incorporated and mixture is smooth.

Break up graham crackers and place in the bowl of a food processor. Process until crackers become fine crumbs, then transfer to a medium mixing bowl. Add flour and baking powder to bowl and whisk to combine.

Measure our milk, then add vanilla, baking soda and vinegar and stir to combine.

Gradually add flour mixture to butter mixture, alternating with milk mixture, stirring until just combined.

Lightly grease a whoopie pie pan or line cookie sheets with parchment or Silpat. Drop Tablespoons of batter onto pans (I used a medium cookie scoop).

Bake at 375 degrees F for 8-10 minutes or until cookies are set and gently golden. Cool on pan for 2 minutes before transferring to wire racks to cool completely. Repeat with remaining batter.

While cookies bake and cool, prepare marshmallow filling and melt chocolate. Place chocolate bars in a microwave safe dish, cover and microwave on 50% power for 60 seconds, then stir and microwave on 50% power in 30 second intervals, stirring in between until fully melted.

Flip over cookies and spread melted chocolate along the bottom of half the cookies.

Pipe marshmallow filling onto the bottom of remaining cookies.

Sandwich a chocolate coated and marshmallow coated cookie together and place on wire rack to set.

Makes 18 whoopie pies.

Happy Baking,
The Cookie Princess

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