My decadent s'mores whoopie pies are graham cracker buttermilk cookies sandwiched around marshmallow and chocolate filling. The perfectly sweet marshmallow buttercream frosting and chocolate ganache layers make this fun whoopie pie flavor an instant favorite. You're sure to love every bite of these rich, delicious cake-like cookie sandwiches.
Don't miss out on trying my classic whoopie pies, s'mores macarons, and red velvet whoopie pies, too.
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The mixture of chocolate, marshmallow, and graham crackers is easily one of my favorite combinations during the summer and fall.
When I decided to make these s'mores whoopie pies, I knew I wanted to try to create tender graham cracker cakes rather than sticking to the traditional chocolate. And let me tell you, I might like these even more than the original.
🥘 Ingredients
Graham Cracker Whoopie Pie Cakes
- Graham Cracker Crumbs - You can buy graham cracker crumbs or just crush them yourself. I placed mine into a storage bag, covered them with a kitchen towel, and rolled them with a rolling pin. If you want a finer mixture, you can pulse them in your food processor.
- Flour - Regular, all-purpose flour that has been measured by using a spoon to scoop it into your measuring cup and then leveling off the top.
- Baking Powder & Baking Soda - A combination of both of these leavening agents will make tender and fluffy cookies.
- Salt - A little bit of salt to balance everything out.
- Butter - Let your butter come up to room temperature before getting started.
- Brown Sugar - I used light brown sugar, but dark brown sugar would work, too.
- Eggs - Just like the butter, it is best to use eggs that are at room temperature.
- Vanilla - Pure vanilla extract will always give you the best flavor.
- Buttermilk - A key ingredient in any whoopie pie recipe, essential for the familiar whoopie pie flavor.
Marshmallow Buttercream Filling
- Marshmallow Creme Fluff - This will give you the best marshmallow flavor.
- Butter - You can't have buttercream without butter! Butter is best for buttercream when it is somewhere between 68-70°F (20-21°C).
- Confectioners Sugar - This will thicken and sweeten your frosting.
- Vanilla - More pure vanilla extract for flavor.
- Salt - Some salt to balance all of the sugar.
Chocolate Ganache
- Milk Chocolate Chips - When I think of s'mores, I think of milk chocolate. Of course, you could use semi-sweet or dark chocolate chips.
- Heavy Cream - This will be heated and combined with the chocolate to make your ganache.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
👩🍳 How To Make S'mores Whoopie Pies
There are three components to these pies: the cakes, the marshmallow filling, and the chocolate ganache. All of these are easy to prepare and come together in a snap (even the ganache).
You will need some mixing bowls, measuring utensils, baking sheets, a stand mixer, and a silicone spatula.
Depending on how large you make your whoopie pies, you should have about 18 cookies in total for sharing.
Prepare the Ganache
Microwave. Add 11.5 ounces (326 grams) of milk chocolate chips and 9 ounces (255 milliliters) of heavy cream to a microwave-safe bowl (photo 1). Heat in the microwave for 1 minute.
Rest. Let the bowl sit undisturbed for 5 minutes.
Stir. Stir the chocolate until melted and smooth (photo 2).
Chill. Place the ganache into the fridge to firm up while you work on the rest of the whoopie pies.
Make the Whoopie Pie Cakes
Preheat. Preheat your oven to 375°F (190°C/Gas Mark 5) and line a couple of baking sheets with parchment paper or use silicone baking mats.
Combine dry ingredients. In a large bowl, add 2 cups (168 grams) of graham cracker crumbs, 1¼ cup (156 grams) of all-purpose flour, 1½ teaspoons of baking powder, 1 teaspoon of baking soda, and ¼ teaspoon of salt (photo 3).
Combine until the dry ingredients are evenly distributed (photo 4). Set aside.
Top Tip: Best Temp For Room Temperature Butter
When instructions reference room temperature butter, butter that is slightly softened is best. The temperature should be between 67-72°F (19-22°C).
What this means is that if you can press your finger into the stick of butter easily, it is probably too softened for a great cookie structure. There should be just an indent from your finger when the temp is ideal.
If you're going to make this recipe, make sure to follow this top tip!
Cream. Using a stand mixer or hand mixer, cream together ½ cup (113.5 grams) of butter and 1 cup (220 grams) of light brown sugar (photo 5) until light and fluffy, scraping down the sides and bottom of the bowl as needed.
Mix. Add 2 large room-temperature eggs and 1½ teaspoons of vanilla extract (photo 6) and continue to beat until thoroughly combined.
Add. Stop mixing and add half of your flour mixture as well as half of your ½ cup (118 milliliters) of buttermilk (photo 7).
Mix. Mix at low speed, stopping occasionally to scrape the bowl until well combined.
Finish. Add the remaining flour mixture and buttermilk (photo 8) and mix again on low speed until thoroughly combined. It should resemble a very sticky cookie dough (photo 9).
Portion & Bake
Portion. Use a standard-sized cookie scoop (about 1 - 1½ tablespoons) to scoop the batter and drop it onto your prepared baking sheet, leaving 2 inches of space in between each one (photo 10).
Bake. Bake in the oven at 375°F (190°C/Gas Mark 5) for 9-11 minutes, or until the top is no longer shiny and the cake slightly springs back when touched gently.
Cool. Remove the cakes from the oven and let them cool on the baking sheet (photo 11) for 5 minutes before transferring them to a wire rack to cool completely.
Make the Marshmallow Filling
Beat. Using a stand mixer or hand mixer, beat together 2 cups (254 grams) of marshmallow creme fluff and 1 cup (227 grams) of butter (photo 12) until light and fluffy. *Note: I usually beat the butter for 2-3 minutes first, then combine and beat the mixture.
Combine. Add 1¼ cup (150 grams) of confectioners sugar, 1½ tablespoons of vanilla extract, and ¼ teaspoon of salt (photo 13) and continue to mix until well combined.
Mix. Turn the mixer to medium-high and beat for a minute longer (photo 14).
Assemble the Whoopie Pies
Add frosting. Spread, spoon, or pipe the marshmallow frosting onto the flat side of the cooled cakes (photo 15).
Top. Top the marshmallow frosting with some of your chocolate ganache (photo 16).
Assemble. Gently press another cake cookie on top and serve immediately or store the assembled s'mores whoopie pies for later.
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💭 Angela's Pro Tips & Recipe Notes
- Crush your graham crackers. You can buy boxed graham cracker crumbs or make your own. Either pulse the graham crackers in a food processor or place them into a storage bag and crush them with a rolling pin. I suggest using a kitchen towel over the bag to prevent an accidental mess.
- Use real buttermilk. For this recipe, I recommend using actual buttermilk rather than substituting it for something else. It is the key to activating the baking soda and creating tender cakes.
- Make even cookies. If you drop your batter onto your baking sheet in uneven shapes, they will bake unevenly. Use a spoon to gently shape them into circles if needed.
- Let the cookies cool. Your filling will melt and be runny if the whoopie pie cookies are still warm. Allow enough time for cooling to prevent any issues.
- Chill the ganache. You'll need your chocolate ganache to have a consistency similar to peanut butter. If it is too firm, warm it in the microwave for a few seconds. If it is too runny, let it chill in the fridge longer.
- Buttercream and frosting perfection. Any buttercream (butter-based frosting) recipe is best when the butter is beaten until smooth. Start with beating the butter for 2-3 minutes first, then add in extracts, confectioners' sugar, etc.
🥡 Storing
Store your easy whoopie pies in an airtight container at room temperature for up to 3-4 days. Refrigerate the whoopie pies to keep them stored for up to a week.
Freezing
Whoopie pies can be frozen for up to 2-3 months. I suggest using a sheet of parchment paper between layers if stacking.
Let the cookies thaw overnight in the fridge before serving or bringing them to room temperature.
- Recipes To Bake When You Don't Have Eggs
- Pistachio Macarons
- Champagne Macarons
- European Christmas Cookies
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📖 Recipe Card
S'mores Whoopie Pies
Ingredients
Graham Cracker Whoopie Pie Cakes
- 2 cups graham cracker crumbs (about 10 graham crackers, crushed)
- 1¼ cup all-purpose flour (spooned and leveled)
- 1½ teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter (at room temperature)
- 1 cup light brown sugar (firmly packed)
- 2 large eggs (at room temperature)
- 1½ teaspoon vanilla extract
- ½ cup buttermilk (room temperature)
Marshmallow Buttercream Filling
- 2 cup marshmallow creme fluff
- 1 cup butter (at room temperature)
- 1¼ cup confectioners sugar
- 1½ tablespoon vanilla extract
- ¼ teaspoon salt
Chocolate Ganache
- 11.5 oz milk chocolate chips (or semi-sweet or dark chocolate chips)
- 9 oz heavy cream
(Note: 2x or 3x only changes the ingredient list)
Instructions
Prepare the Ganache
- Add 11.5 oz milk chocolate chips and 9 oz heavy cream to a microwave-safe bowl. Heat in the microwave for 1 minute.
- Let the bowl sit undisturbed for 5 minutes.
- Stir the chocolate until melted and smooth.
- Place the ganache into the fridge to firm up while you work on the rest of the whoopie pies.
Make The Whoopie Pie Cakes
- Preheat your oven to 375°F (190°C/Gas Mark 5) and line a couple of baking sheets with parchment paper.
- In a large bowl, mix together 2 cups graham cracker crumbs, 1¼ cup all-purpose flour, 1½ teaspoon baking powder, 1 teaspoon baking soda, and ¼ teaspoon salt.
- Using a stand mixer or hand mixer, cream together ½ cup butter and 1 cup light brown sugar until light and fluffy, scraping down the sides and bottom of the bowl as needed.
- Add 2 large eggs and 1½ teaspoon vanilla extract and continue to beat until thoroughly combined.
- Stop mixing and add half of your flour mixture as well as half of your ½ cup buttermilk.
- Mix on low speed, stopping occasionally to scrape the bowl, until well combined.
- Add the remaining flour mixture and buttermilk and mix again on low speed until thoroughly combined. It should resemble a very sticky cookie dough.
Portion & Bake
- Use a standard-sized cookie scoop (about 1 - 1½ tablespoons) to scoop the batter and drop it onto your prepared baking sheet, leaving about 2 inches of space in between each one.
- Bake in the oven at 375°F (190°C/Gas Mark 5) for 9-11 minutes, or until the top is no longer shiny and the cake slightly springs back when touched gently.
- Remove the cakes from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Make the Marshmallow Filling
- Using a stand mixer or hand mixer, beat together 2 cup marshmallow creme fluff and 1 cup butter until light and fluffy.
- Add 1¼ cup confectioners sugar, 1½ tablespoon vanilla extract, and ¼ teaspoon salt and continue to mix until well combined.
- Turn the mixer to medium-high and beat for a minute longer.
Assemble the Whoopie Pies
- Spread, spoon, or pipe the marshmallow frosting onto the flat side of the cooled cakes.
- Top the marshmallow frosting with some of your chocolate ganache.
- Gently press another cake on top and serve immediately or store them for later.
Notes
- You can buy boxed graham cracker crumbs or make your own, either pulse the graham crackers in a food processor or place them into a storage bag and crush them with a rolling pin. I suggest using a kitchen towel over the bag to prevent an accidental mess.
- When instructions reference room temperature butter, butter that is slightly softened is best. The temperature should be between 67-72°F (19-22°C).
- For this recipe, I recommend using actual buttermilk rather than substituting it for something else. It is the key to activating the baking soda and creating tender cakes.
- If you drop your batter onto your baking sheet in uneven shapes, they will bake unevenly. Use a spoon to gently shape them into circles if needed.
- Your filling will melt and be runny if the whoopie pie cookies are still warm. Allow enough time for cooling to prevent any issues.
- You'll need your chocolate ganache to have a consistency similar to peanut butter. If it is too firm, warm it in the microwave for a few seconds. If it is too runny, let it chill in the fridge longer.
- Any buttercream (butter-based frosting) recipe is best when the butter is beaten until smooth. Start with beating the butter for 2-3 minutes first, then add in extracts, confectioners' sugar, etc.
- Store your whoopie pies in an airtight container at room temperature for up to 3-4 days. Refrigerate the whoopie pies to keep them stored for up to a week.
- Whoopie pies can be frozen for up to 2-3 months. Use a sheet of parchment paper between layers if stacking. Let them thaw overnight in the fridge before serving or bringing them to room temperature.
Angela Latimer says
S'mores are still a must-have all through fall. You can skip the campfire with these amazingly tasty s'mores whoopie pies that your whole family will thank you for baking. They're delicious and I can't wait to bake them again! ~ Angela