S’mores Whoopie Pies
These delicious and easy 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 delicious! 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 easy to eat without a plate or silverware, and you can begin to see why they have become so popular.
By now you know that I’m a born-and-bred Pittsburgh girl, and whoopie pies were known as gobs when I was growing up. And they only came in one flavor — chocolate with a white icing center. They sent my little heart racing.
My mom had a couple of friends that could make really sensational gobs and I always looked forward to the parties where they would show up. Now, that there are so many possibilities at my 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-gooey marshmallow. The cake part is made with graham flour, which imparts that classic graham cracker flavor. I made them for the 4th of July weekend, and they were a hit! They’re also perfect 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. I 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 my homemade marshmallows when you do!
Key Ingredients
This homemade s’mores whoopie pie recipe is threefold — the graham cracker whoopies, the classic marshmallow filling, and the chocolate ganache.
For the two cakey cookies, you’ll need:
- All-purpose flour and graham flour (I like to use the Bob’s Red Mill brand of graham flour you should be able to find in the organics section of the local supermarket.)
- Baking powder and baking soda
- Salt
- Butter (unsalted and at room temperature)
- Vegetable shortening
- Dark brown sugar (for the stronger molasses flavor and the deeper brown color, but you could use light brown sugar in a pinch)
- Large eggs (also at room temperature)
- Buttermilk and milk
- White vinegar
- Pure vanilla extract
For the creamy marshmallow filling, you’ll need:
- Marshmallow Fluff (or other prepared marshmallow cream, which will do in a pinch)
- Vegetable shortening
- Confectioners’ sugar (aka powdered sugar)
- Pure vanilla extract
And, lastly, for the velvety smooth chocolate ganache, all you’ll need is milk chocolate chips (or a finely chopped solid chocolate bar) and some heavy cream.
What’s the Difference Between Graham Flour and Whole Wheat Flour?
These two flours look super similar but are intrinsically different. Graham flour is technically a type of wheat flour, and it can be considered whole wheat. The difference between graham flour and regular whole wheat flour, however, is that the components of the wheat grain, the bran, germ, and endosperm are separated and ground separately.
All the parts of the grain remaining in their original proportions means that graham flour is a whole wheat flour, and the names are sometimes used interchangeably. But it’s important to note that regular whole wheat flour is not a direct substitute for graham flour. (But for the sake of yielding a brown-toned whoopie pie, it could be used if you’re unable to find graham flour).
How To Make the Whoopies
- 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.
- 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.
- 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!
Tips and Variations
- I know many people are opposed to vegetable shortening, but it really is a necessary ingredient for these homemade 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. I can attest to both of these after reviewing my 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 homemade whoopie pies with a drizzle of the chocolate ganache and some crumbled graham crackers to give them even more s’mores vibes!
Storage, Freezing, and Reheating Instructions
- 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.
More Sandwich Cookies To Try
- Classic Whoopie Pies
- Red Velvet Whoopie Pies
- Peppermint Whoopie Pies
- Pumpkin Whoopie Pies with Maple Cream Cheese Frosting
- Homemade Oatmeal Cream Pies
S’mores Whoopie Pies
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
Instructions
- 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.
- In a medium bowl, stir together both flours, baking powder, and salt.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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: I use and recommend Bob’s Red Mill graham flour.
- Vegetable Shortening: I know many people are opposed to vegetable shortening, but it really 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.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Photography by Dee Frances.
We made these this weekend and they are lovely, but I was surprised they weren’t very “graham crackery” tasting. I subbed white whole wheat flour for the graham flour, as I couldn’t find it either. Looking at recipes for graham crackers, they almost always include honey and cinnamon. That’s what I think is missing here, I’ll try to add next time.
King Arthur carries whole wheat pastry flour, also labeled “graham flour”
As I’ve seen in previous comments, Amazon is saying that the Graham flour is currently unavailable. Also a search on Bob’s website is coming up empty when looking for graham flour. My new Breville food processor pulverizes cookies into powdery crumbs. What do you think about pulverizing graham crackers to a fine powder?
Confused on the graham flour…is this a specific wheat flour or is this Graham crackers pulverized to flour consistency? The cookies look like graham cracker coloring but everything I see online for flour is a wheat flour.
Thanks for further clarification.
Hi Miriam, Graham flour is a specialty type of wheat flour. It is not pulverized graham crackers.
Thanks Michelle, as poster DKNY mentions above none of the graham flours are available. Would using whole wheat flour pastry flour as you suggested to Joe still give you the graham cracker flavor on the cake?
I’m continuing to search for the graham flour though bc that graham cake portion is calling my name!
Graham flour tough to find. Bob’s sold out on Amazon; KAB discontinued.
White whole wheat? Pastry flour? As substitutes?
Hi Joe, I might try substituting a whole wheat pastry flour and see how that works!
*THUD*
I am not a s’mores person, but these look FAB!!
These are good but not like a smore very much
I love whoopie pies! My favorite is the chocolate peppermint!
I love whoopies
I am so frustrated! I make your recipes ALL the time, and have great success with each and every one – except these!! I have made these three times now, and the last two times the whoopie/cookies were flat as boards. I just don’t get it. The first time, I had domes of beautiful graham whoopies, and these last two times I have flat, greasy, crumbly chewie halves. I can barely bring myself to waste a half a pound of good chocolate on these. The first flop, I threw out the cookies. But now, I am trying again, and the same! What do you think went wrong?
Hmm might have something to do with your leavener, or if you are greasing the cookie sheets instead of using parchment. If everything else is the same, I’m not sure why else they would turn out fine one time and flat the others.
I only know them as Whoopie pies, and I just found out what they were about a month ago while watching Food Network. I have never had one and I was thinking about trying to make some my family :) They look so good!
Hi
The recipe requires confectioners’ sugar for the marshmallow filling, can I just use granulated sugar instead?
Thanks
Hi Julie, You can’t really sub granulated sugar here because it won’t dissolve into the mixture the way powdered sugar will.
I am from South Africa and recently stumbled upon your blog – it is beyond fabulous!!!
Please could you tell me what the following is:
Marshmallow Fluff (or other prepared marshmallow cream)?
I have never seen this in our stores before and wondered if you could tell me what I could use as a substitute?
Tx a mil!
This is basically like a spreadable melted marshmallow concoction. To substitute, you could make your own marshmallow frosting. I recently made s’mores cupcakes with a homemade marshmallow frosting that you could use here:
https://www.browneyedbaker.com/2011/07/13/smores-cupcakes-recipe/
the smore whoopie pie was really good. i just had to make them and try them when i read about them on the site. thats a whoopie pie also something that is really good use ur favorite cookie and have a cookie whoopie thanks
I was wondering if you could substitute the graham flour for a different one because I can’t find it anywhere!!??
Hi Carmella – It is available online at King Arthur Flour, but if you’d rather not order, it sounds like a reader above had good luck processing graham crackers in the food processor and using that instead.
I couldn’t find graham flour, either – even at Mrs Green’s, an all natural grocery near me. So I improvised, and processed some Mi-Del organic graham crackers in the Cuisinart. And I used good milk chocolate chips for the ganache, since when I do s’mores on a campout, I use good ol’ Hershey’s milk chocolate – so I wanted that same flavor. It worked great. These are definitely on my make again list. Tks for sharing!
I’ve tried looking for the graham flour and can not find it. I really, really want to try this recipe out. Can you tell me where I may be able to find this type of flour?
Hi Tiffany, I found it in the organic section of the regular supermarket, where other flours like almond and rice flour are found. If you don’t have any luck, you could always order it as well:
http://www.kingarthurflour.com/shop/items/king-arthur-whole-wheat-pastry-flour-/-graham-flour-3-lb
For me, they’ve never been Whoopie Pies or Gobs – they’re a cookie sandwich! That sounds much more nutritious.
I prefer the basic chocolate (like an oreo), but it’s also the only way I’ll eat oatmeal cookies. But I must say, these S’mores Whoopie Pies might become my favorite!
I don’t like using processed foods, so I made my own marshmallow fluff. The second I added the shortening, it completely deflated. I had to add a ton of extra powdered sugar to save the consistency and even then, it was too runny. Just posting so anyone else thinking about using homemade knows what’s coming! I think next time I’m just going to put mini marshmallows on top of the ganache and broil it.
I live in Kazakhstan, where I am the principal of an international school. We can’t get Marshmallow fluff – but can get jet puffed Marshmallows. Is there any way to modify the marshmallow filling so that marshmallows can be used?
Hi Joahna, You could make a marshmallow frosting to use in place of of the marshmallow fluff concoction. Here is a recipe:
http://smittenkitchen.com/2008/02/homemade-devil-dog-ding-dong-or-hostess-cake/
I made these and they were okay, but I prefer the traditional chocolate with white filling ones.
I lived in Pittsburgh in the 80’s and forgot that they call these ‘gobs.’ Thanks for this post! (I call them Whoopie Pies, though, even though they are sold as “Moon Pies.”) Great post!
I have to admit that I don’t believe I’ve ever had a whoopie pie. *gasp* I can’t wait to give it a try!
They definitley are the rage at the moment! I wanted to do red/white/blue ones for Bastille Day (french holiday) but did more authentic French things instead :)
I have only known them as Whoopie Pies! My favorite flavor is the classic chocolate with marshmallow filling!!
I was speed-scrolling trying to catch up on my Google reader, and these pictures stopped my dead in my tracks! GAH! Heaven! I’m totally making these this week when my aunt and cousins come to visit! :D
Sucks that I missed the deadline! :(
Never heard them called gobs before, but we called them devil dogs – like the Drake’s cake – when they had marshmallow in the filling, and whoopie pies when they were straight up vanilla cream.
Totally Whoopie Pie!! My fave is red velvet – CLASSIC!!!!
Right across the border in Ohio they’re Whoopie Pies. So far, pumpkin whoopie pies are my fave but this S’mores recipe just might replace it!
PA girl-here in our parts they are Gobs – my favorite is the pumpkin gob that comes out during fall in Amish country – those Amish woman make the best gobs hands down
after living just on the outskirts of Pittsburgh…they definitely are Gobs!
Whoopie pies definitely! At a local bakery, my friend makes incredible chocolate whoopie pies with a cream cheese filling. Amazing!
I know them as whoopie pies. So far I’ve only tried the classic chocolate with marshmallow filling.