Instructions

1. Preheat oven to 375.
2. Beat together butter and sugars until light and fluffy.
3. Add in the vanilla and egg; mix just until incorporated.
4. Combine the flour, graham cracker crumbs, baking soda , baking powder and salt and mix together with a whisk
5. Add flour mixture to wet ingredients and mix well
6. Using a medium cookie scoop, scoop a 1 ½” ball (about ¼ cup) and place it into an ungreased whoopee pie pan cavity.
7. Gently press down to spread it out to where the dough almost touches the side of the pan.
8. In the center, make a well (do not go all the way through the dough) leaving a ¼ rim.
9. Place 1 ½” teaspoon of ganache on the bottom of the well.
10. Add 4-5 chocolate chunk chips on top.
11. Next add 1-1 ½ tablespoon of fluff.
12. Bake for 11-13 minutes checking every 3-5 minutes as these puff up! If they puff up and over the pan, use an offset spatula to “fold” the cookie part overtop of itself towards the middle.
13. Allow to cool in the pan for at least 5 minutes in the pan before removing to a cooling rack. The easiest way I found to remove these is to use a thin offset spatula.
14. Put the chocolate pieces in a bowl.
15. Heat the cream over medium heat just until it starts to get bubbles around the edges.
16. Immediately remove it from the heat and pour it over the chocolate pieces.
17. Let it sit for 30 seconds and then stir slowly. As you stir, gradually add the rest of the chocolate pieces until they are all melted and the mixture is emulsified. This takes about 2 minutes. You want it super smooth and shiny.
18. Allow to cool to where it’s thick like molasses when you pour it.