S’mores Whoopie Pies




I’m currently in the throes of packing up my apartment to get ready for the move to Dallas (where my BEST FRIEND HANNAH lives!!!!!). Nothing is as good at making me feel like a hoarder as moving is.


Seriously, you guys. Where did all this STUFF come from? Why did I feel compelled to hang on to every piece of mail I ever received over the past three years?

Craft supplies? What possessed me to buy those??


Plastic bucket I impulse bought from Target for $1? Check. Bags from online shopping purchases that I just kept forgetting to throw away? Check. Almost-empty conditioner bottles from those times when I don’t run out of shampoo and conditioner at the same time? Check check check.

Would like to take this opportunity to thank the wonderful people at Goodwill for not judging me for the… five trips I’ve made to their fine establishment in the past week with donations ranging from clothes to bags to books. They just smile, ask if I’d like a receipt, and tell me to have a nice day.


Do you think they might be secretly thinking that I’m getting over a hoarding habit? One step at a time??

…man. Probably, right?! What a bummer.


Well. At least I’m in recovery. First step on that road is admitting you have a problem, right? Consider that step accomplished.

S’more Whoopie Pies

Makes about 3 dozen


3/4 cup butter, softened, plus 3 Tbsp
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 tsp vanilla
1 cup all-purpose flour
1 1/4 cup graham cracker crumbs (use food processor to grind up crackers)
1/2 tsp salt
1/2 tsp baking soda
1 large 4.4 oz Hershey bar, grated (this is going to take some patience)
1 package semi-sweet chocolate chunks (12 oz)

marshmallow fluff
1/2 c powdered sugar


  1. Preheat oven to 350°F.
  2. Pulse graham crackers in a food processor until finely ground. They’re going to be replacing some of your flour so you want it to be pretty fine. Combine the crumbs with flour, baking soda, and salt and then set that aside.
  3. Cream together 3/4 cup butter and sugars. Add in your eggs and vanilla. Combine with flour mixture and grated Hershey bar.
  4. Scoop by tablespoon onto a baking sheet. Bake 7-8 minutes or until slightly set on the outsides. Transfer to a cooling rack to cool completely.
  5. Combine marshmallow fluff and powdered sugar.
  6. Melt chocolate chunks and butter together in a heatproof bowl. Stir until smooth and glossy.
  7. Once cookies are cooled, spread 1-2 tbsp marshmallow fluff mixture between two cookies. Dip half into chocolate. Let cool on wax paper.

Recipe adapted from Ring Finger Tanline



Wish me luck with my mess of an apartment. Bake with love!!


  1. Oh man Hoarders is so entertaining and SO scary at the same time. I have a hard time letting go of some things, but I don’t think I will ever become a hoarder!! I would however hoard these whoopie pies!

  2. I’m glad you’re more confident in your ability to let things go. Hopefully I can stumble upon some of that. I am DEF on board with hoarding these, though.

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