S'mores Whoopie Pies

My family definitely eats more than our share of s'mores during the summer months. We have a fire pit in our back yard, and at least one night a week, we can be found out there, roasting our marshmallows and enjoying the sticky, messy results. We're having a Fourth of July cookout on Wednesday, and I'm excited to try something I recently I found on Pinterest: marshmallows that are stuffed with miniature Rolos. How delicious are those going to be in a s'more?

While these whoopie pies are a bit more labor-intensive than your average s'more, they are definitely worth the extra time. The whoopie pies themselves are loaded with graham cracker flavor, and the marshmallow buttercream and melted chocolate complete the trinity. If you're looking for a delicious dessert for the Fourth, look no further: These s'mores whoopie pies are a must make!

(By the way, no meal plan this week. Tonight and tomorrow we're having carry-over meals from last week, and the rest of the week is up in the air since the Fourth is Wednesday, and I'm off work Thursday and Friday.)

S'mores Whoopie Pies

adapted from Cookies and Cups

For the whoopie pies:

1/2 cup butter, room temperature

1 cup light brown sugar, packed

3/4 cup flour

1 1/2 cups finely crushed graham crackers (about 9 whole crackers)

1 1/2 teaspoon baking powder

2 eggs

1/2 cup plus 2 tablespoons milk

1 teaspoon baking soda

1 teaspoon vinegar

2 teaspoons vanilla

6 (full sized, 1.55 oz) Hershey Bars

For the marshmallow buttercream:

1/2 cup butter room temp

1 cup marshmallow fluff

2 cups powdered sugar

2 tablespoons milk

1. Preheat oven to 375 degrees. Line baking sheets with parchment paper.

2. Combine graham cracker crumbs, flour, and baking powder in bowl and set aside.

3. In a small bowl stir milk, vanilla, baking soda and vinegar together and set aside.

4. In a mixer, beat butter and brown sugar together for 2 minutes at medium speed. Add eggs and continue to beat until incorporated evenly.

5. Turn speed to low and slowly add in flour mixture and milk mixture. Turn mixer up to medium and beat for an additional 1 minute.

6. Drop by heaping tablespoon sized portions onto lined baking sheet. Place the batter at least 2 inches apart, as the cookies spread during baking. Bake 8 to 10 minutes until cookies are set. Let cool on baking sheet for 3 minutes and then transfer to wire rack to finish cooling.

7. When all cookies are baked, melt chocolate bars in microwave on 50% power in 30 second increments, stirring after each 30 seconds. Continue until melted.

8. Flip half of the cookies over and spoon a tablespoon sized portion of melted chocolate on the bottom, spreading to the edge of the cookie.

9. To make the frosting, mix the butter and marshmallow fluff on medium speed until smooth. Slowly add powdered sugar with mixer on low. Add milk and turn speed up to medium. Mix until combined and smooth.

10. Fill a piping bag or ziplock bag with prepared frosting and pipe frosting on the remaining, non-chocolate cookies. Leave room at the edge for the frosting to spread when sandwiched. Sandwich the cookies. Store in an airtight container for up to 5 days; refrigerate if desired.