S'Mores Whoopie Pies

This is  my absolute favorite whoopie pie recipe.  I have made this again and again, and will probably continue to do so because I have not yet found a whoopie pie recipe that tops this one.  Oh, you don't like whoopie pies?  Only because you have never had this one!  I love that the cookie uses graham flour instead of graham cracker crumbs.  It gives such a wonderful graham cracker flavor that I much prefer over using graham cracker crumbs.   You could definitely use a home-made ganache instead of the hot fudge, but the first time I made these, for the sake of time, I used commercial hot fudge and it was perfect.


S'Mores Whoopie Pies


Cookie:
1 1/2 cups graham flour
3/4 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
4 Tablespoons butter, room temperature
4 Tablespoons shortening
1 cup brown sugar
2 eggs
1/2 cup buttermilk
2 Tablespoons  milk
1 teaspoon baking soda
1 teaspoon white vinegar
1 teaspoon vanilla extract


Marshmallow Filling:
1 (7 ounce) container marshmallow fluff
1 1/4 cups shortening (don't use butter flavor)
1 cup powdered sugar
1 Tablespoon vanilla
Hot Fudge Ice Cream Topping


Preheat the oven to 375F.  Line a baking sheet with parchment paper.


Stir together the graham flour, all purpose flour, baking powder, and salt; set aside.  In a large bowl, beat butter, shortening, and brown sugar with an electric mixer until light and fluffy.  Add the eggs and buttermilk, and beat until thoroughly combined.  In a small measuring cup, mix the milk, baking soda, and vinegar.  Add the milk mixture and the flour mixture to the creamed ingredients, and beat on low just until combined.  Add the vanilla and beat until completely incorporated.


Drop the batter by tablespoonfuls 2 to 3 inches apart (or they will run together) onto the prepared baking sheet.  Bake for 10 minutes, then remove from the oven and let cool on the pan for at least 5 minutes.  Remove from the pan and finish cooling on a rack.


To make the marshmallow filling, in a large bowl combine the marshmallow fluff, shortening, powdered sugar and vanilla.  Beat with an electric mixer, starting at low speed until the powdered sugar is worked in, then increase to high and beat until light and fluffy.


To assemble, place two cookies bottom side up.  Spread one with the marshmallow filling, and spread the other with hot fudge sauce.  Press the two cookies together.  Repeat with remaining cookies, filling, and fudge.  Makes about 48 whoopie pies.


Enjoy!  -Cardamommy