A Nostalgic Treat with a Soft, Gooey Twist

Kitchies! Let’s talk about the magic that happens when you take two beloved desserts—Amish whoopie pies and classic s’mores—and combine them into one heavenly treat. Imagine biting into a pillowy-soft chocolate cake sandwich, filled with creamy marshmallow fluff and a hint of graham cracker crunch. It’s like a campfire treat meets a Pennsylvania Dutch classic, and the result is pure bliss.

Amish whoopie pies are known for their rich, moist texture, and when you add the elements of s’mores—gooey marshmallow filling and crushed graham crackers—you get a handheld dessert that’s impossible to resist. These are perfect for family gatherings, bake sales, or just a fun weekend baking project. No campfire needed!

With a deep chocolate flavor, a soft bite, and that signature marshmallow center, these s’mores whoopie pies will have everyone coming back for seconds. And the best part? They taste even better the next day, as the flavors meld together for the ultimate indulgence.

Why These Amish S’mores Whoopie Pies Are a Must-Try

Pillowy Soft Chocolate Cakes: Classic whoopie pie texture, rich and moist.
Gooey Marshmallow Filling: Just like a perfectly roasted marshmallow, but smoother.
A Hint of Graham Cracker Crunch: Adds that signature s’mores flavor and texture.
No Campfire Needed: Enjoy s’mores anytime, anywhere!
Perfect for Sharing: A fun and nostalgic treat for kids and adults alike.

Cuisine: Amish-American

Ingredients

For the Chocolate Whoopie Pies:

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 cup hot water or brewed coffee (enhances chocolate flavor)
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 egg

For the Marshmallow Filling:

1/2 cup unsalted butter, softened
1 cup powdered sugar
1 (7 oz) jar marshmallow fluff
1 teaspoon vanilla extract
1/2 cup crushed graham crackers

How to Make Amish S’mores Whoopie Pies

Step 1: Make the Chocolate Whoopie Pies

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In a separate small bowl, mix the buttermilk, vanilla extract, and hot water or coffee.
Using a hand mixer, beat the butter and sugar until light and fluffy. Add the egg and mix until combined.
Gradually add the dry ingredients and the buttermilk mixture, alternating between the two, until a thick batter forms.
Drop spoonfuls of batter onto the baking sheet, spacing them about 2 inches apart.
Bake for 10–12 minutes, until the cakes spring back when touched. Let cool completely.

Step 2: Make the Marshmallow Filling

In a large bowl, beat the butter and powdered sugar until fluffy.
Add the marshmallow fluff and vanilla extract, mixing until smooth.
Fold in the crushed graham crackers.

Step 3: Assemble the Whoopie Pies

Spread or pipe a generous amount of marshmallow filling onto the flat side of one chocolate cake.
Place another cake on top, gently pressing down to create a sandwich.
Optional: Roll the edges in additional crushed graham crackers for extra crunch.

Step 4: Let Them Set and Enjoy!

Let the whoopie pies sit for at least 30 minutes to allow the flavors to meld. Store in an airtight container at room temperature for up to 3 days.

Tips for the Best S’mores Whoopie Pies

Use hot coffee instead of water to deepen the chocolate flavor.
Let the cakes cool completely before adding the filling to prevent melting.
For a stronger graham cracker flavor, mix some crumbs into the batter.
Want an even gooier treat? Add a drizzle of melted chocolate inside the filling.
Make mini versions for bite-sized party treats!

Substitutions and Variations

No buttermilk? Use 1 cup milk mixed with 1 tablespoon vinegar or lemon juice.
Want a stronger marshmallow flavor? Toast the marshmallow fluff slightly before adding it to the filling.
Make it extra chocolatey by adding mini chocolate chips to the filling.
Use peanut butter instead of graham crackers for a peanut butter s’mores twist!

Make a Healthier Version

Swap in whole wheat flour for added fiber.
Use Greek yogurt instead of butter in the cakes to reduce fat.
Opt for sugar-free marshmallow fluff for a lower-sugar version.

And There You Have It!

These Amish S’mores Whoopie Pies bring together the best of both worlds—soft chocolate cake, gooey marshmallow, and a nostalgic campfire crunch. Whether you’re baking for a family get-together, a bake sale, or just for fun, these treats will disappear fast! Try them out and let us know how they turn out. And don’t forget to check out more of our favorite dessert recipes!

Relevant Categories

Desserts
Snack Treats
Amish Recipes
Chocolate Recipes

Tags:

#whoopiepies #smores #chocolatedessert #amishrecipes #homemadegoodness #bakingfun

Frequently Asked Questions

1. Can I make these ahead of time?
Yes! They actually taste even better the next day as the flavors blend together.

2. Can I freeze whoopie pies?
Yes! Wrap them individually in plastic wrap and freeze for up to 2 months.

3. Can I use store-bought marshmallow fluff?
Absolutely! But homemade fluff can take them to the next level.

4. Can I toast the marshmallow filling?
Yes! Use a kitchen torch to lightly toast the edges for a real campfire feel.

5. Can I make mini whoopie pies?
Yes! Just drop smaller spoonfuls of batter onto the baking sheet and reduce the baking time to 7-8 minutes.

6. What’s the best way to store them?
Keep them in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

7. Can I use dark chocolate instead of cocoa powder?
You can replace some of the cocoa powder with melted dark chocolate for a richer flavor.

8. Can I add nuts?
Chopped toasted pecans or almonds would add a delicious crunch!

9. What’s the difference between Amish whoopie pies and regular ones?
Amish whoopie pies are known for their incredibly soft, cake-like texture, often made with buttermilk for extra tenderness.

10. Can I make these gluten-free?
Yes! Use a 1:1 gluten-free flour blend in place of regular flour.