My husband loved moon pies when he was a child, and he loves this homemade version now. Add jam or dulce de leche to the southern cookie sandwich before adding the marshmallow creme, if desired. —Shawn Barto, Palmetto, Florida
Homemade Moon Pies
Homemade Moon Pies
Prep Time
1 hour
Cook Time
10 min
Yield
about 3-1/2 dozen
Ingredients
- 1 cup butter, softened
- 3/4 cup packed brown sugar
- 1 large egg, room temperature
- 3 tablespoons honey
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1-1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 jar (7-1/2 ounces) plus 1/2 cup marshmallow fluff
- 3 packages (10 ounces each) dark chocolate melting wafers, such as Ghirardelli
Directions
- In a bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg, honey, molasses and vanilla. In another bowl, whisk flours, baking soda, cinnamon and salt; gradually beat into creamed mixture.
- Divide dough in half. Shape each into a disk; wrap. Refrigerate until firm enough to roll, about 1 hour.
- Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place 2 in. apart on parchment-lined baking sheets.
- Bake until just set, 9-11 minutes. Cool on pans for 2 minutes. Remove to wire racks to cool completely.
- Spread 1 tablespoon marshmallow fluff on bottoms of half the cookies; cover with remaining cookies. Freeze until filling is set, about 1 hour. In a microwave, melt chocolate candy coating; stir until smooth.
- Dip each cookie into coating; allow excess to drip off. Place on parchment-lined baking sheets; refrigerate until set.
Nutrition Facts
1 sandwich cookie: 217 calories, 11g fat (7g saturated fat), 15mg cholesterol, 105mg sodium, 28g carbohydrate (19g sugars, 1g fiber), 2g protein.
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