As promised, I’m coming at you with a “recycled” dessert of sorts, in the form of most everyone’s favorite treat by the campfire, the s’more. We host our own community s’more nights somewhat often through the summer and a couple of weeks ago I decided to change things up by making chocolate chip cookies to sandwich our roasted marshmallows. But not just any cookie. I took my recipe for sweet and chocolate almond chocolate chippers (which is still one of my highest clicked recipes of all time, and for good reason) and replaced the sliced almonds with Golden Grahams cereal to mimic the traditional graham, chocolate and marshmallow combination. Click HERE for a tempting Instagram shot of these babies sandwiching a gigantic toasted marshmallow, YUM!
But, one will not always have a campfire to count on, so I decided I could turn these chocolate and graham chip cookies into whoopie pies with marshmallow cream cheese frosting. You’ve really got to sit down to eat one of these. Talk about an intense, kick-you-in-the-pants s’more experience. I’ve never had anything like it. I mean just look at it! Pure decadence.
Chocolate Chip S'More Whoopie Pies
- 6 T. butter softened
- 1/2 c. white sugar
- 1/2 c. packed brown sugar
- 1 t. coarse sea salt
- 1/2 t. baking powder
- 1/2 t. baking soda
- 1 egg
- 1 t. vanilla
- 1 1/4 c. flour
- 3/4 c. Golden Grahams cereal
- 1 1/4 c. bittersweet chocolate chips Ghirardelli brand are the best
- 8 oz. cream cheese softened
- 7 oz. jar marshmallow creme
- 1 t. vanilla extract
- 3 1/2 - 4 c. powdered sugar
- pinch of salt
- Preheat oven to 350 degrees. Beat butter with a stand or hand mixer on medium-high for 1 minute. Add sugars, salt, baking powder and soda. Beat until well combined. Beat in egg and vanilla. Beat in flour and Golden Grahams until dough is well combined. Beat the chocolate chips into the dough on low speed until evenly distributed.
- Drop dough by a rounded teaspoon, 2 inches apart, onto cookies sheets lined with parchment paper or silicone baking mats. Dough should make 24 - 26 cookies. Bake for 10 minutes. The cookies should look a bit underdone when you take them out of the oven. They will set up as they cool.
- In a clean bowl with a hand or stand mixer, beat the cream cheese until light and fluffy. Add the marshmallow cream, vanilla and pinch of salt and beat for an additional minute. Add the powdered sugar, one cup at a time and beat on low until incorporated. Will take about 3 1/2 to 4 cups of sugar to make a filling that isn't too runny. Once the sugar is all incorporated, beat for about 1 minute on high.
- Wait until the cookies are completely cool and sandwich the cookies together with the marshmallow filling. Chocolate sauce on top is optional and mostly for my photographic purposes.