Soft, cakey chocolate cookies are filled with marshmallow cream frosting and rolled in graham cracker crumbs bringing the campfire classic into your house any time of the year! High fives, guys.
You know what’s exciting about August? The fact that September is a mere 31 days away. While fall in terms of weather usually arrives somewhere in November here in southern Cali, the spirit of fall arrives September 1st.
At least in my mind.
September is when it’s socially acceptable to break out the pumpkins and buy all the fall candles and wear ankle boots even though it’s pushing 90 degrees. Until then (even though some pumpkin spice coffee may have been broken out a little early–it’s our little secret, okay? 🙂 ), we’re going to enjoy the last few weeks of summer by eating all the ice cream, strawberry shortcakes, and no bake pies that we can.
We’re also going to enjoy it by eating the chocolate and marshmallow superfood combination that is s’mores.
I don’t hate it. 😉
Whoopie pies are one of those desserts that I lived without for most of my life and it might have been one of the biggest mistakes of my life.
Whoopie pies are like chocolate cupcake tops (the best part of a cupcake and muffin, am I right or am I right?!) meeting cookies meeting soft-baked Oreos, so, obviously, they’re pretty much one of the best things in this world.
My favorite dessert list is probably 100 items long, with the top contenders constantly changing based on my current cravings, but in this particular moment, these S’mores Whoopie Pies might be at the very top.
Chocolate. Marshmallows. Grahams.
Yields 12-14 Whoopie Pies (24-26 chocolate cookies)
Soft, cakey chocolate cookies are filled with marshmallow cream frosting and rolled in graham cracker crumbs bringing the campfire classic into your house any time of the year!
30 minPrep Time
7 minCook Time
Save Recipe
Ingredients
- 1/2 cup butter, softened
- 1/2 cups sugar
- 1/4 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 2 cups all purpose flour
- 1/2 cup cocoa powder
- 1/4 tsp espresso powder (optional--it enhances the flavor of chocolate without adding in coffee flavor)
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup buttermilk
- 6 Tbsp water
- 1 cup marshmallow creme
- 1/2 cup butter, softened
- 1 tsp vanilla extract
- 1 1/2 - 2 cups powdered sugar
- 1 Tbsp heavy cream
- salt to taste
- Crushed Graham Crackers
Instructions
- Preheat oven to 375 degrees and line a baking sheet with parchment paper. Set aside.
- In a large bowl, beat butter until light and fluffy, about 1 minute. Add in both sugars, and cream until well combined. Add in eggs, one at a time, beating well after each addition. Set aside.
- In a separate bowl, sift together flour, cocoa powder, baking soda, salt, and espresso powder.
- Alternately add the dry ingredients and the buttermilk and water to the butter mixture, beginning and ending with the dry ingredients. Stir in vanilla extract.
- (The batter will be a consistency in between cookie dough and cake batter).
- Drop dough by large Tablespoons onto the prepared cookie sheet, spacing each about 2" apart.
- Bake for 6-7 minutes, or until the cookies are set (puffy but soft to the touch). Allow to cool completely before frosting.
- In a bowl, beat butter and marshmallow creme until well combined. Add in heavy cream, vanilla extract, and 1 1/2 cups powdered sugar. If the filling is too thin, add in the remaining 1/2 cup of powdered sugar. Add in a pinch of salt to cut the sweetness, if desired.
- With a piping bag, add frosting to the flat side of half of the cookies. Top with remaining half of cookies and slightly press down.
- Roll the edges of cookies in crushed graham crackers.
- Enjoy!
Favorite products used in this recipe:
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