Are you guys familiar with Moon Pies? They’re a southern favorite – you can get them at any gas station or snack machine below the Mason-Dixon line. We loved these as kids and I am so excited to (finally!) be sharing this recipe for a homemade version with you. I first made these almost a year ago for a baby shower that I co-hosted – the shower was Children’s Book themed and I made these to accompany “Goodnight Moon”. They were divine you guys, and I can’t believe it’s taken me this long to give you the recipe. Now don’t be intimidated. When I tell people that I make homemade Moon Pies they all get this look on their face, the “That’s so cool. I can’t believe you can do that. Why did you do that? You’re a crazy person.” look. But really, they’re pretty straightforward. A Moon Pie is basically a graham cracker cookie with marshmallow filling, dipped in chocolate. The cookies take about an hour to make, but 30 minutes of that is dough-chilling time, and I usually get my marshmallow fluff going while I’m waiting (you could totally use store bought marshmallow fluff if you wanted to skip this step. Then it’d be super easy and you’d have no excuse not to try this). The filling is as simple as whipping egg whites and boiling syrup, and if you can’t drop a cookie in a bowl of melted chocolate, then I don’t know what to tell you. I usually make these at a pretty leisurely pace – I did the entire process in about 3 hours a couple of days ago, but if you were being really efficient and wanted to knock it out I’d think that you could do it in about an hour and a half. I got the recipe from a really good source, and I only tweaked one minor detail: I did only single layer cookies, rather than the “Double Decker” version. So although there are several components to this cookie, they are all relatively simple and even beginner bakers should be able to handle this project. If you’re looking for something to put in your Christmas Gift Baskets and you want to blow everyone’s mind with your baking prowess, I’d totally recommend this. Happy Holidays!
Adapted from Brown Eyed Baker, makes around 24 sandwich cookies
For the Cookies:
1 cup unsalted butter, room temp
¾ cup light brown sugar
1 teaspoon vanilla extract
2¼ cups all-purpose flour
½ teaspoon salt
For the Marshmallow Filling:
2 egg whites
Pinch cream of tartar
2/3 cup light corn syrup
2 teaspoons vanilla extract
1 cup powdered sugar, sifted
For the Chocolate Coating:
12 ounces semisweet chocolate
¼ cup vegetable oil
To Make the Cookies:
With a mixer on medium speed, beat the butter until creamy, about 3 minutes. Add the brown sugar and beat at medium-high speed until light and fluffy, about 3 minutes. Reduce the speed to medium, add the egg and the vanilla extract, and beat to combine. Reduce the speed to low, add the flour and the salt, and mix just until a soft dough forms. Divide the dough in two, shape into disks, wrap in plastic wrap and refrigerate for at least 30 minutes. Preheat oven to 350º while dough is chilling.
Line two baking sheets with parchment paper or a silicone baking mat; set aside. Working with one disk at a time, roll out the dough to about 1/8-inch thickness. Using a 2½-inch diameter round cutter, cut out the rounds and place them on the prepared baking sheets, about ½ an inch apart. Try to end up with an even number of cookies, since you’ll be making sandwiches with them. Bake the cookies for 10 to 12 minutes, or until lightly browned. Cool completely on a wire rack before filling.
To Make the Marshmallow Filling:
Using a mixer with the whisk attachment, beat the the egg whites with the cream of tartar and the salt until firm peaks form, gradually increasing from medium-low speed to medium-high speed as the egg whites gain volume. Meanwhile, in a small saucepan, boil the corn syrup over high heat without stirring until it registers 230 to 235 degrees F on a candy thermometer (thread ball stage). Slowly drizzle the hot corn syrup into the egg whites and beat at high speed until glossy, about 2 minutes. Reduce the speed to medium-low, beat in the vanilla extract and the powdered sugar.
Using either a pastry bag or a spoon, mound about 1½ tablespoons of marshmallow filling into the center of a cookie. Top with another cookie and press lightly to spread the marshmallow to the edges. Repeat until you run out of cookies.
To Make the Chocolate Coating:
Using a double boiler (or in the microwave on 50% power and in 30 second increments) melt the chocolate and vegetable oil together until completely smooth. Let cool for a few minutes – you don’t want it to be piping hot when you dip the cookies or they tend to slide around a little and lose their shape. Using a fork, dip the sandwiches into the chocolate, turning over to coat. Place cookies on a wire rack set over a baking sheet or wax paper and allow to set at room temp for a couple of hours – or move them to the fridge to speed up the process.