Homemade Moon Pies
Making homemade moon pies is not simple. But if you're dedicated to baking these cookies, you'll be rewarded with an out-of-this-world treat.
Servings: 6 large cookies
Calories: 440kcal
Equipment
- measuring cups and spoons
- 2 Medium mixing bowls
- rubber spatula
- Whisk or wooden spoon
- electric mixer (optional)
- Round cookie cutter or biscuit cutter (mine was 3 inches wide)
- Wax paper
- Airtight wrap (like Saran wrap)
- Cookie sheet
- Silicone baking sheet or parchment paper
- Piping bag or gallon plastic bag (optional)
- 2 forks
- Small bowl
Ingredients
For the Cookies
- 6 ounces 3/4 stick softened butter
- ¼ c light brown sugar firmly packed
- ¼ c light corn syrup
- ¼ tsp vanilla extract
- 1½ c all-purpose flour
- 1 sleeve graham crackers pummeled into fine crumbs
- ¾ tsp salt
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp ground cinnamon
- 2 Tbs milk
For the Filling
- 7 oz marshmallow fluff
For the Chocolate Coating
- 12 oz semisweet chocolate chips
- 1-2 Tbs coconut oil
Instructions
For the Cookies
- Cream together the butter, brown sugar, syrup, and vanilla until mixture is creamy, about 1 minute (this is easier with a stand mixer).6 ounces 3/4 stick softened butter, ¼ c light brown sugar, ¼ c light corn syrup, ¼ tsp vanilla extract
- In your other bowl, whisk together flour, graham cracker crumbs, salt, baking powder, baking soda, and cinnamon until thoroughly combined.1½ c all-purpose flour, 1 sleeve graham crackers, ¾ tsp salt, ½ tsp baking powder, ½ tsp baking soda, ¼ tsp ground cinnamon
- Beat in half of the dry ingredients into the butter mixture slowly, until totally incorporated.
- Continue beating while you add the milk in a steady stream.2 Tbs milk
- Add in the other half of the dry ingredients and mix together until totally incorporated. The dough will pull away from the side of the bowl.
- Lay out a large sheet of plastic wrap or other airtight wrap, and dump the dough on top.
- Flatten the dough a bit with your (clean!!) hand into a rough disc shape. Wrap the dough completely and chill in the refrigerator for an hour.
- Preheat your oven to 325 degrees Fahrenheit. Place parchment paper or a silicone baking mat on a clean cookie sheet.
- Liberally flour a clean work surface and a rolling pin. Unwrap your dough disk and roll it until it's about ¼ inch thick. If the dough is difficult to roll out, let it warm up at room temp for 5-10 minutes.
- Use a circular cookie cutter or biscuit cutter to cut circles in the dough. (Flour the cutter for cleaner circles). Use a spatula to transfer the cookies to your prepared cookie sheet. Leave a little room, as the cookies will spread out slightly.
- Gather the dough scraps, press them back together, and re-roll them out to get as many cookies as you can. Make sure you have an even number!
- Bake for 10-12 minutes. The cookies will be soft when you take them out, so allow them to cool on the cookie sheet for 10-15 minutes before transferring them to a wire rack. Cool completely before adding the marshmallow.
Cookie Assembly
- When your cookies just about cool, melt the chocolate. Combine the chocolate chips and 1 Tbs of coconut oil in a small bowl (bigger than the cookies, though).12 oz semisweet chocolate chips, 1-2 Tbs coconut oil
- Heat in the microwave at 30 second intervals, stirring in between each time. If the mixture seems too thick, add more coconut oil. It should take 2-3 minutes total for the chocolate to melt completely.
- Pair together cookies with ones approximately the same size and shape.
- Fill a pastry bag or gallon Zip Loc with the corner cut off with marshmallow fluff.7 oz marshmallow fluff
- Add a little less than an ounce of marshmallow fluff to the center of ½ of the cookies. Take the matching cookie and place it on top, squishing down until the marshmallow fluff reaches the edge.
- There should be about ¼ of an inch of filling. If there's too much filling, squeeze the cookies so the excess comes out the sides, and wipe it off with a wet paper towel (let dry before coating in chocolate).
- Place wax paper on a large flat surface, like a cutting board.
- Stick two forks in either side of the marshmallow fluff of one cookie. Use the forks to tip the cookie into the melted chocolate, flip it over, and cover completely.
- Place coated cookie on wax paper. Repeat with all the sandwich cookies.
- Allow chocolate to re-set before eating (probably as fast as humanly possible).
Nutrition
Serving: 120g | Calories: 440kcal | Carbohydrates: 80g | Fat: 10g | Sodium: 350mg | Sugar: 40g
