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The ultimate way to eat a s’mores! A soft graham cracker cookie with chocolate ganache and a fluffy marshmallow buttercream. A nice play on the classic smores dessert in a cookie sandwich. If there was ever a cookie that would fly off the shelves faster than you can say the name, it would be these cookies! Just saying the word “s’mores” stopped people dead in their tracks and said “Yes please!” to one of these delicious treats. Unlike when you go camping, these s’mores are good year round! They are the perfect summer dessert for all the nights watching the stars or swimming in the pool. An AMAZING winter dessert with a nice cup of hot cocoa to keep warm in the cold, frigid days. A fantastic Fall dessert for the classic camping weather and spring… well just because it’s a delicious dessert to eat! Whoopie pies are cookie sandwiches and this really helps to control the mess unlike regular s’mores! (but isn’t that part fun?!) You don’t need a campfire to enjoy these s’mores making these super easy to make! A kid approved treat if the all the adults don’t get to them first! I mean who wouldn’t love a soft graham cracker cookie made with actual graham crackers, smooth creamy chocolate ganache and a fluffy marshmallow filling? There’s something so comforting about these cookies. It’s childhood nostalgia all over and deliciousness in every bite! Just like a regular s’mores, these s’mores cookies consist of three parts: First things first, preheat the oven to 375F. Line cookie pan with parchment paper. Let’s start first with the graham cracker. I feel like I should be giving directions like Ham Porter in the Sandlot…. but I digress. In a food processor, crush 10 full graham crackers. I love buying the fresh stacks but in this case, you’ll need to open up about 4 packs. Pour into a medium-sized bowl and add flour, baking powder, and baking soda and mix with a whisk until combined. Set aside. In a separate large bowl, cream butter and sugars together. Add buttermilk, vanilla, and eggs. I love using this buttermilk powder. This helps eliminate waste from not using the rest of the buttermilk because I only use buttermilk in baking. Next, slowly add dry ingredients to wet and combine. The batter will be thinner than normal. You would be able to roll the dough into balls like a normal batter but it shouldn’t be water-thin. Spoon a small tablespoon (or use a teaspoon) of cookie dough onto the baking pan. The batter will spread much more than regular cookie dough, so please be mindful your cookies may come out bigger than normal. I suggest doing 4-6 cookies first to see how big they come out before you do all of them. If you have no preference, then bake away! Also, place your spoonfuls a little further apart than normal so they don’t bake into each other. Bake for 9-10 minutes and then allow it to cool. I love making chocolate ganache for many desserts but on these s’mores, the chocolate ganache is the best part! It’s also the simplest part of the whole recipe. Simply heat the heavy whipping cream in a bowl in the microwave for 30 seconds or until it starts to bubble. Stir in chocolate chips until smooth. Allow the ganache to cool for 10 minutes. And now you take the mallow. No need for roasting this mallow, it’s amazing taste shines through in this buttercream. It’s already thick and oozy and the melted chocolate gives the full effect of a perfect campfire s’mores. In a large bowl, mix together softened butter, marshmallow fluff, and vanilla. Slowly add in powdered sugar one cup at a time. Last add in the milk. You’ll want to make sure your buttercream can hold its shape. So if it becomes too thin add more powdered sugar. If it becomes too thick, add more heavy cream only a tablespoon at a time until you get your desired consistency. Make sure you have an even amount of graham cracker cookies to make these s’mores cookie sandwiches. If your cookies are different sizes, try to make them according to sizes. Flip graham cracker cookies over to where the bottoms are facing up. Fill one piping bag with marshmallow buttercream and one with chocolate ganache. Pipe chocolate on one cookie making a spiral circle from the middle of the cookie out. On the other cookie, do the same with the marshmallow buttercream. Then take the chocolate covered cookie and press it gently on top of the marshmallow cookie. The melted chocolate will slightly drip down onto the marshmallow cookie making this the ultimate s’mores dessert. A twist on the classic s’mores. A soft graham cracker cookie with chocolate ganache and a fluffy marshmallow buttercream. Preheat oven to 375F. Line cookie pan with parchment paper and set aside. In a food processor, crush 10 graham crackers to crumbs. Pour into small/medium size bowl and add flour, baking soda, baking powder and whisk to combine. In a separate large bowl, combine softened butter and both sugars together until fluffy. Add in eggs, vanilla, buttermilk and mix until combine. Slowly combine dry ingredients with wet ingredients. Spoon a small tablespoon of dough onto baking pan. Dough will be thinner than most dough and will spread a little on the baking sheet. Bake for 9-10 minutes. While cookies are cooling, make the chocolate ganache. Heat heavy whipping cream in a small/medium bowl for about 30 seconds or until it starts to bubble. Stir chocolate chips until smooth and allow to cool. Next, in a medium size bowl, combine butter and marshmallow fluffy. Slowly add in powdered sugar one cup at a time. Add in heavy cream until desired consistency. You’ll want it to be soft and slightly hold its shape. Flip graham cracker cookies over to where their bottoms are facing up. Match them according to size so they each have pair. Spoon chocolate ganache into one piping bag and then the marshmallow cream into another. Make a spiral circle of chocolate on one cookie starting from the middle and working your way out. Do the same with the marshmallow on the other cookie. Take the chocolate covered cookie and press it gently to the marshmallow cookie allowing the chocolate to drip down on the marshmallow. Enjoy! Dough will not be as thick as most cookie dough. Only a small spoonful as dough will spread on pan when baking. Marshmallow buttercream will be more the consistency of whipped buttercream as opposed to regular buttercream icing. It should maintain most of its shape. If it is too thin, add powdered sugar. If it is too thick, as a little more heavy cream a tablespoon at a time. Need more delicious recipes? Go here Want to spice up date night? Go here Got the travel bug? Go here Visiting New Orleans? Go here Starting a bucket list? Go here Feeling crafty? 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S’mores Whoopie Pies
Ingredients
Graham Cracker Cookie
Chocolate Ganache
Marshmallow Buttercream
Instructions
Recipe Notes
S’mores Whoopie Pies
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
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