S’mores whoopie pies combine soft graham cookie cakes with layers of chocolate ganache and marshmallow buttercream for a fun, nostalgic twist on the campfire classic.
These s’mores whoopie pies take everything you love about the classic campfire treat and turn it into a handheld dessert that’s perfect year-round with no fire pit required. A soft graham cake base sandwiches a thick swipe of ganache and a swirl of marshmallow buttercream for the perfect mix of cozy, gooey, and chocolatey. If you’re a fan of the traditional version, you’ll also love my classic whoopie pies for a nostalgic chocolate-and-vanilla take.
Why You’ll Love These S’mores Whoopie Pies
- Soft and snackable. The graham-flavored cakes are tender and just the right size for sandwiching.
- Two decadent fillings. A rich chocolate ganache pairs beautifully with fluffy marshmallow buttercream.
- Make-ahead friendly. Both the cakes and the fillings can be prepped in advance.
- Fun and nostalgic. All the flavors of s’mores without the sticky fingers.
Key Ingredients
- Graham cracker crumbs – These add that unmistakable s’mores flavor and give the cakes a bit of texture. You’ll want finely ground crumbs for the best structure.
- Brown sugar – Light brown sugar adds a hint of molasses richness and helps keep the graham cakes soft and moist.
- Buttermilk – Adds moisture and a slight tang that balances the sweetness and keeps the cakes tender.
- Chocolate – Use semisweet or bittersweet chocolate for the ganache to bring rich, deep flavor without making things too sweet.
- Marshmallow creme – Gives the frosting its fluffy, gooey texture and classic marshmallow flavor. Look for brands like Jet-Puffed or Marshmallow Fluff.
- Butter – Used in both the cake batter and the frosting, butter adds richness and helps the textures hold up for sandwiching.
How to Make S’mores Whoopie Pies
Start with the graham cookie cakes.
The batter comes together much like a cake, with butter and brown sugar creamed together, then the dry ingredients and buttermilk added in alternating portions. A mix of flour and finely ground graham cracker crumbs gives them that signature flavor.
Scoop and bake.
A small cookie scoop makes portioning easy and keeps the cookies uniform. They bake up soft and a little puffy, making them perfect for sandwiching.
Make the ganache.
While the cakes cool, make a quick chocolate ganache with semisweet or bittersweet chocolate and warm cream. Let it cool to a spreadable consistency before using.
Whip up the marshmallow frosting.
This frosting starts like a classic buttercream but gets a fluffy, gooey boost from marshmallow creme. It’s soft but sturdy enough to hold its shape between the cookies.
Assemble the sandwiches.
Spread a thin layer of ganache on the bottom of one cookie, then pipe or spoon the marshmallow buttercream on top. Gently press another cookie on top to finish each whoopie pie. Garnish with a drizzle of melted chocolate and more graham cracker crumbs if you want to dress them up.
Tips for Success
- Use finely ground graham crumbs. The texture of the cakes depends on it. If you’re crushing crackers yourself, a food processor works best. Aim for a consistency similar to flour.
- Scoop evenly for perfect pairs. Using a cookie scoop (about 1 1/2 tablespoons) ensures uniform cakes that sandwich neatly. If the tops are a little rough, you can gently smooth them with damp fingers before baking.
- Let the ganache cool. The ganache should be thick and spreadable, not runny. If it’s too warm, it’ll ooze out when you assemble. A short chill in the fridge helps if you’re in a hurry.
- Don’t overfill the frosting. A generous dollop is great, but too much filling will squish out the sides. You can always pipe a little more after topping if needed.
- Chill briefly before serving. A quick chill helps everything set and makes them easier to handle, especially if you’re transporting or stacking them.
Variations and Serving Suggestions
- Switch up the chocolate. Use milk chocolate for a more classic s’mores flavor, or try darker chocolate for a richer, less sweet twist. You could even add a bit of espresso powder to the ganache for a mocha-style version.
- Mini whoopie pies. Use a smaller scoop (like a #60) to make bite-size whoopie pies for parties or gifting. Just reduce the baking time slightly.
- Freeze for later. These freeze well once assembled. Wrap them individually and store in an airtight container. They’re especially good slightly chilled!
- Serve as dessert sandwiches. For an extra-fun presentation, stand them upright on a platter so the layers peek out, or serve on a tray with a sprinkle of graham crumbs.
How to Store
Room temperature: Store assembled whoopie pies in an airtight container at room temperature for up to 2 days. If your kitchen runs warm, you may want to refrigerate them to keep the fillings firm.
Refrigerator: For longer storage, refrigerate for up to 5 days. Let them sit at room temperature for 15–20 minutes before serving for the best texture.
Freezer: Wrap individual whoopie pies in plastic wrap and store in an airtight container or zip-top bag for up to 2 months. Thaw in the refrigerator or at room temperature.
Bring a Little S’mores Magic Indoors
If you love the nostalgic combo of graham crackers, chocolate, and marshmallow, these s’mores whoopie pies are a must-bake. They’re everything you love about the campfire classic, reimagined in soft, sandwich cookie form—no sticky fingers required. Whether you’re making them for a gathering or just to treat yourself, they’re sure to bring a little fun to your baking day.
More S’mores Desserts
S’mores Whoopie Pies
Ingredients
For the graham cakes:
- 1 cup (120 g) all-purpose flour
- 1 cup (100 g) finely ground graham cracker crumbs (about 7 full crackers)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon, optional, but enhances the graham flavor
- 1/2 cup (113 g) unsalted butter, softened
- 3/4 cup (150 g) firmly packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) buttermilk
For the chocolate ganache:
- 4 ounces (113 g) semisweet or bittersweet chocolate, roughly chopped
- 1/4 cup (60 ml) heavy cream
- pinch salt, optional, but recommended
For the marshmallow buttercream:
- 10 tablespoons (141 g) unsalted butter, softened
- 1 1/4 cup (138 g) confectioners’ sugar
- 1 1/4 cup (about 125 g) marshmallow creme or fluff
- 1/2 teaspoon vanilla extract
- pinch salt
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Instructions
To make the graham cakes:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, graham cracker crumbs, baking soda, baking powder, salt, and cinnamon.
- In a large bowl, beat the butter and brown sugar until light and fluffy, about 2–3 minutes. Beat in the egg and vanilla until well combined.
- Add the dry ingredients in three portions, alternating with the buttermilk, beginning and ending with the dry. Mix just until combined. (Chill 10-15 minutes if your kitchen is warm so they won’t spread too much.)
- Use a cookie scoop (#40, about 1 1/2 tablespoons) to drop mounds of batter onto the prepared pans, spacing them about 2 inches apart. Slightly smooth the tops with damp fingers or the back of a spoon if needed.
- Bake one pan at a time for 9–11 minutes, or until the tops are set and spring back lightly when touched. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
To make the chocolate ganache:
- In a small saucepan or microwave-safe bowl, heat the cream until steaming but not boiling.
- Pour the hot cream over the chopped chocolate. Let sit for 2–3 minutes, then stir until smooth and glossy. Add a pinch of salt, if using.
- Let the ganache cool at room temperature (or briefly in the fridge) until it thickens to a spreadable consistency like soft frosting.
To make the marshmallow buttercream:
- In a large bowl, beat the butter until smooth and creamy.
- Gradually mix in the confectioners’ sugar until light and fluffy.
- Beat in the marshmallow creme, vanilla, and salt until fully combined. The frosting should be fluffy but pipeable. If it’s too soft, chill it briefly.
To assemble:
- Pipe or spread ganache on the flat side of half the cooled cakes (about 1–1 1/2 teaspoons per cookie). If necessary, chill for about 5 minutes before adding frosting.
- Pipe or dollop buttercream on top of the ganache.
- Top with remaining cakes and gently press to sandwich. Garnish as desired.
- Chill briefly if needed to firm everything up before serving.
Notes
- Graham crumbs: Be sure to use finely ground graham cracker crumbs for the best texture. You can crush them yourself in a food processor or use store-bought crumbs.
- Chocolate: Semisweet or bittersweet chocolate works well for the ganache. If you prefer a sweeter filling, use milk chocolate instead.
- Marshmallow creme: Brands like Jet-Puffed or Marshmallow Fluff both work. Just make sure you’re using the spreadable kind, not actual marshmallows.
- Time tip: Plan for about 1 hour of additional time for cooling, chilling the ganache, and assembling the whoopie pies.
- Optional garnish ideas: While these are great as-is, you can dress them up with a light chocolate drizzle (melted chocolate with a very small amount of vegetable oil for shine), a sprinkle of crushed graham crumbs, or even a mini toasted marshmallow on top.
- Storage: Store whoopie pies in an airtight container at room temperature for up to 2 days, or refrigerate for longer storage. They also freeze well.
