S’mores Whoopie Pies

¾ cup soft butter
¾ cup granulated sugar
½ cup packed brown sugar
2 eggs
1 teaspoon vanilla
½ cup milk 
2 cups all-purpose flour
2 cups graham cracker crumbs
½ teaspoon baking soda
1 ½ teaspoons baking powder
¾  teaspoon salt

Preheat oven to 375 degrees. Cream butter and sugars with an electric mixer on medium high for 1 minute or until fluffy. Hand stir in eggs and vanilla; don’t overmix. Stir in milk. Add dry ingredients all at once and mix until fully incorporated. Add 2 Tablespoons more flour for high elevation. Scoop out approximately 24 2” balls of dough.  Place on greased or parchment paper on an aluminum cookie sheet. Bake at 375 degrees for 13+ min. Let cool completely.

Marshmallow Creme Frosting

6 Tablespoons soft butter
1 ½ cups powdered sugar
¾ teaspoon vanilla extract
3 Tablespoons whipping cream
Dash of salt
7 oz. marshmallow creme (Fluff)

Beat butter, powdered sugar, vanilla, whipping cream until smooth.  Mix an additional 2-3 minutes on high speed.  Fold in marshmallow creme. 

Milk Chocolate Ganache

½ cup cream
1 cup milk chocolate chips
½ teaspoon vanilla extract
Dash of salt

Heat cream and chocolate chips on low whisking constantly. Stir in vanilla extract and salt. Cool completely. 

Assemble the whoopie pies by piping a dollop of marshmallow creme frosting onto the middle of the bottom of half of the cookies.  Keeping the frosting in the middle will allow it to spread to the edges during the next step without causing it to spill over. Sprinkle with mini marshmallows. Carefully toast marshmallows on broil setting of oven for approximately 15-30 seconds. Let cool for 10 minutes. Pipe a dollop of ganache onto the other side of half of the cookies and place a top onto it.  Let set. share!