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I love whoopie pies. They are the most amazing cross between a cake and a cookie sandwich.
My mom is a New Englander and introduced them to me when I was little. And I fondly remember baking them with her many times while growing up. They were always a wonderful treat that we gobbled up as soon as they were made.
As I have gotten older, I’ve realized that there are still so many people who haven’t heard of this perfect little cookie sandwich. So I take it on myself to introduce friends and family to all kinds of variations of my favorite cookie.
Gimme More S’mores
Summertime is the season for s’mores. Grilling marshmallows out over the fire. Warm, gooey chocolate and marshmallows. So my mind went straight to a twist on s’mores whoopie pies. These are inside out, with the chocolate cakes on the outside and graham cracker crumbs on the inside. Then you have the filling. This perfect marshmallow filling. This filling is so a finger-licking good that I always use it with whoopie pies.
This is my favorite marshmallow fluff that I always use in my filling. This stuff is magical and easy to use because the container is wide enough to get rubber scrapers into! That’s always a consideration when baking.
I have to say, of all the chocolate whoopie pie cookies I’ve ever made, these are by far the tastiest! This recipe produces perfectly fluffy cookies with a great cake-like consistency. Not too chocolatey, not too moist. Just a sensationally fluffy, cakey bite. By themselves, these are delightful. But add the marshmallow filling and these suckers are to-die-for.
I made these s’mores whoopie pies quite a bit smaller than my usual whoopie pies. Which is good, because then you get a little bite-sized morsel. I used a small cookie scoop to form little balls of dough on the cookie sheet. Otherwise you will need to roll the batter into balls and I’m not a huge fan of getting my hands dirty and sticky.
You can use a larger cookie scoop (or ice cream scoop!) of any size but it will reduce the amount of sandwich cookies you get from the recipe. If you don’t have a scoop, roll spoonfuls of dough loosely in your hands to make balls. They won’t be perfect, but that’s OK!
Best Whoopie Pie Baking Tip
The best tip I learned for determining if these are done is to very lightly press a fingertip to the top of the cookie. If there’s an indentation that stays in the top, they aren’t done. But if it springs back without showing you’ve touched it, like a little chocolate cloud, then the cookie is ready. If you pull them out before they’re ready, thy will deflate and have a doughy sheen. If you pull them out when they’re baked, they will stay puffy and have a “dry cake” appearance. Follow that tip and you’ll bake a perfect batch every time.
Looking for another chocolate cookie to make? Check out my scrumptious Chocolate Sandwich Cookies that are better than any store bought kind!
I’d love to know if you’ve ever tasted a whoopie pie before!! Comment below and let me know.
Inside-Out S’mores Whoopie Pies
- ¾ cup cocoa powder
- 1 cup all-purpose flour
- ¾ cup cake flour
- ½ tsp salt
- 1 ½ tsp baking soda
- ½ tsp baking powder
- 1 large egg
- 2 tsp vanilla extract
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup unsalted butter softened
- ¾ cup buttermilk
For the Marshmallow Filling
- 8 oz marshmallow fluff *about 1 cup
- 1 cup unsalted butter room temperature
- 1 cup powdered sugar sifted
- 1 tsp vanilla extract
- ½ cup graham cracker crumbs for decoration
To Make the Cookie
- In a stand mixer, beat butter and sugars until light and fluffy. Add egg and vanilla until combined.
- In a separate bowl, sift together flours, cocoa powder, baking soda, and baking powder.
- Turn mixer on low speed. Add in half of the flour mixture and salt, mixing until combined.
- Then add in half of buttermilk, and mix only until just incorporated.
- Repeat with last half of flour mixture and then last half of buttermilk. Only mix until combined. Do not over mix.
- Cover batter with plastic wrap and put in the freezer for 30 minutes.
- After 30 minutes, preheat oven to 360°F and line cookie sheets with parchment paper.
- Begin rolling dough into balls (or use a cookie scoop) and place on parchment paper about 2 inches apart.
- Bake for 8-10 minutes, or until cake springs back after being lightly touched with a fingertip.
- Cool for a few minutes before moving to a cooling rack.
To Make Filling
- In a stand mixer, cream together butter and vanilla until butter is light and fluffy.
- Add in marshmallow fluff, mixing until just incorporated.
- Mix in powdered sugar a little at a time, stopping to scrape down sides until fully mixed.
To Assemble Whoopie Pies
- Choose 2 whoopie pie cookies that are about the same in size and shape.
- Spread about 2 tablespoons of marshmallow filling on the bottom of one cookie. Sprinkle filling with a generous helping of graham cracker crumbs.
- Top with second cookie and enjoy!
- Whoopie pies will keep for about 4 days in a lidded container.