Moon Pies
Source: The Cooking Bride
Click here to read about my experience making this recipe for my state meal challenge!
Servings: 1 dozen “pies”
Total time: 4 hours
INGREDIENTS
- ¾ cups butter
- ¼ cup light brown sugar
- ¼ cup corn syrup
- ¼ tsp vanilla
- 1 ½ cups flour
- 1 ¼ cups graham cracker crumbs (about 1 sleeve)
- ¾ tsp kosher salt
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp cinnamon
- 2 Tbs whole milk
- 1 12-oz container marshmallow creme
- 16 oz semisweet chocolate
- ¼ cup vegetable oil
DIRECTIONS
- In a mixing bowl, beat the butter, brown sugar, corn syrup, and vanilla until fluffy.
- In a separate bowl, whisk together the flour, graham cracker crumbs, salt, baking powder, baking soda, and cinnamon.
- With the mixer on low, gradually add the dry ingredients to the butter mixture until well combined.
- Slowly add the milk and mix until the dough pulls away from the sides of the bowl.
- Wrap the dough in plastic, flatten slightly, and refrigerate for at least 1 hour.
- Preheat the oven to 325 degrees F.
- On a lightly floured work surface, roll out the dough to ¼” thick. Cut out 24 rounds with a 3” cookie cutter.
- Bake the cookies for 12 to 15 minutes. Let them sit on the baking sheet for about 10 minutes before transferring to a cooling rack to finish cooling completely.
- Spoon a few Tablespoons of marshmallow creme into the center of half of the cookies, then top with the other halves, pressing gently until the marshmallow creme reaches the edges of the cookies. Freeze for at least 15 minutes.
- Line a baking sheet with wax paper, then set a cooling rack on top.
- Melt the chocolate and oil together in a double boiler or the microwave in 30-second intervals until smooth.
- Set the cookie sandwiches on the cooling rack and spoon the melted chocolate over them until they are coated. Make sure that all marshmallow cream is covered, or it will ooze out! Refrigerate to set before serving. Optional: dip the bottoms in chocolate as well and set on parchment paper to set.