S'mores Whoopie Pies

• Vegetarian

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 cup Marshmallow fluff

• Baking & Spices

  • 1 1/8 cup All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 cup Brown sugar
  • 1 14 ounce bag Milk chocolate chips
  • 3 cups Powdered sugar
  • 1 pinch Salt
  • 3 tsp Vanilla

• Oils & Vinegars

  • 1 tsp Vinegar

• Snacks

  • 1 3/4 cup Graham cracker crumbs

• Dairy

  • 1 cup Butter
  • 1/4 cup Heavy whipping cream
  • 1/4 cup Milk
  • 1/2 cup Whole milk

Found on eazypeazymealz.com

Description

Ingredients

• 1 3/4 cup graham cracker crumbs (approx 9 crackers, crushed)
• 1 cup + 2 Tbs all purpose flour
• 1 1/2 tsp baking powder
• 1/2 cup whole milk
• 2 tsp vanilla extract
• 1 tsp baking soda
• 1 tsp vinegar
• 1/2 cup butter, room temp
• 1 cup brown sugar
• 2 eggs
• 3 cups powdered sugar
• 1/2 cup butter
• 1 cup marshmallow fluff
• 1/4 cup milk
• 1 tsp vanilla
• 1- 14 ounce bag milk chocolate chips
• 1/4 cup heavy whipping cream
• pinch of salt

Directions

• Preheat oven to 375 degrees
• Line a baking sheet with parchment paper
• In a medium sized bowl, combine graham cracker crumbs, flour, and baking powder, set aside
• In a separate bowl, combine milk, vanilla, baking soda, and vinegar, set aside
• In a stand mixer, combine 1/2 cup butter and brown sugar using the paddle attachment and cream together for 2 minutes.
• After creaming the sugar and butter together for 2 minutes, add the eggs in one at a time.
• Beat for 1 minute.
• Slowly add in milk mixture and flour mixture, and mix until just combined.
• Scoop mixture into a gallon sized ziptop bag, and cut the tip.
• Pipe 2 inch circles of batter, it will spread, so make sure to give them space. (9 to a pan is the most I would do, you should get 24-26 total)
• Bake 8-10 minutes, let sit on pan for 1-2 minutes, then move to a cooling rack.
• While the whoopie pie shells cool, mix together all of the marshmallow buttercream ingredients in a large bowl, using a hand mixer, and pop in the fridge for a few minutes to allow to set up a bit.
• In a microwave safe bowl, heat 1/4 cup heavy whipping cream for 45 seconds to 1 minute
• Pour the chocolate chips into the whipping cream, and stir until melted and shiny!
• Take a cookie and scoop 1 Tablespoon of chocolate ganache on top, and spread, then add 1 Tablespoon of the marshmallow buttercream, and top with another cookie.
• Store in an airtight container for up to a week!