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Commercial RecipeHERSHEY'S S'mores Whoopie Pies

Commercial HERSHEY'S S'mores Whoopie Pies

Details

Time
1 hour 7 minutes
Yields
7 dozen whoopie pies

When it comes to s’mores, the s’more the s’merrier. And who wouldn’t love a HERSHEY'S S’mores Whoopie Pie? Even the name makes you feel good. And the taste? Exactly as awesome as you would expect from a treat featuring marshmallow creme filling and chocolate creme filling sandwiched between two big, beautiful cookies.

Ingredients & Directions

Chill Time
1 hour
Prep Time
1 minute
Bake Time
6 minutes

Ingredients

  • CHOCOLATE FILLING
  • 1 lb. 3 oz.
    Chopped HERSHEY'S Milk Chocolate Bars (Item# B400-100)
  • 6 fl. oz.
    milk
  • COOKIES
  • 3 lbs.
    white or yellow cake mix (without pudding in the mix)
  • 1 lb. 8 oz.
    graham cracker crumbs
  • 15-3⁄4 oz. (9 large)
    eggs
  • 16 fl. oz.
    water
  • 12 fl. oz.
    vegetable oil
  • --
    Additional graham cracker crumbs
  • MARSHMALLOW CREME FILLING
  • 12 oz.
    salted butter, softened
  • 5-1⁄4 oz.
    shortening
  • 12 oz.
    marshmallow creme
  • 1⁄2 oz.
    vanilla extract
  • 15 oz.
    powdered sugar

Directions

1

Prepare CHOCOLATE FILLING: Place Chopped HERSHEY'S Milk Chocolate Bars and milk in large microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred. Cover; refrigerate approximately 1 hour or until chocolate mixture is spreadable.

2

Heat convection oven to 300°F (standard oven: 350°F). Lightly spray sheet pans with vegetable cooking spray. Place parchment paper on prepared sheet pans.

3

Prepare COOKIES: Mix together cake mix and 1 lb. 8 oz. graham cracker crumbs in 20 qt. bowl of mixer fitted with paddle attachment. Add eggs, water and vegetable oil, mixing until fully incorporated. Using #40 scoop, drop on prepared sheet pans. Generously sprinkle additional graham cracker crumbs onto surface of each cookie.

4

Bake 6 to 8 minutes or until set and wooden pick inserted into center of cookies comes out clean. Cool slightly; remove from sheet pans to wire rack. Cool completely.

5

Prepare MARSHMALLOW CREME FILLING: Mix together butter and shortening in 20 qt. bowl of mixer fitting with paddle attachment. Add marshmallow creme, mixing until fully incorporated. Gradually add powdered sugar and vanilla, mixing until well blended.

6

Place cookies, flat side up, on cool sheet pans. Top one-half of cookies (45 cookies) with about 2 teaspoons marshmallow filling and the second half of cookies (45 cookies) with about 1-1/2 teaspoons chocolate filling. Press filling side of one marshmallow topped cookie to filling side of one chocolate topped cookie.

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