s'mores whoopie pies

Double Chocolate S’mores Whoopie Pies

  • Author: Girl Versus Dough
  • Prep Time: 1 hour
  • Cook Time: 20 mins
  • Total Time: 1 hour 20 mins
  • Yield: 15 to 18 pies 1x



  • For the marshmallow fluff:
  • 3 egg whites
  • 2/3 cup plus 2 tablespoons granulated sugar
  • 3/4 cup light corn syrup
  • 1/3 cup water
  • 1 teaspoon vanilla
  • For the whoopie pies:
  • 1 box Betty Crocker® SuperMoist® milk chocolate cake mix
  • 3/4 cup water
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 box (4-serving size) chocolate instant pudding mix
  • 1 container Hershey’s® s’mores frosting


  1. To make the marshmallow fluff: In the bowl of a stand mixer, beat egg whites at medium speed until light and frothy. Add 2 tablespoons sugar and beat until soft peaks form.
  2. Meanwhile, combine corn syrup, water and remaining sugar in a medium saucepan over medium heat. Bring to a boil. Heat mixture to 240°F, stirring occasionally (use a candy thermometer to read temperature). Remove from heat.
  3. With stand mixer on low speed, slowly add syrup mixture to egg white mixture. Increase to high speed and beat 7 minutes. Add vanilla and beat another 2 minutes, or until fluffy. Transfer to a clean bowl and set aside to cool.
  4. To make the whoopie pies: Heat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
  5. In the bowl of a stand mixer, combine cake mix, water, oil, eggs and pudding mix; stir on low speed until just combined. Increase to high speed and beat 1 minute.
  6. Use a 1 1/2-inch cookie scoop to scoop batter into 30 circles on baking sheets, about 1 to 2 inches apart. Bake until set, about 10 minutes (do not overbake). Cool 2 minutes on baking sheets, then transfer carefully to a cooling rack to cool completely.
  7. Pipe frosting on the flat side of one cookie; pipe marshmallow fluff on the flat side of the second cookie. Sandwich together and dip one edge in graham cracker crumbs.