Publisher Photo
Publisher Photo
I love chocolate and this recipes satisfies my craving for chocolate. A rich, buttery filling is sandwiched between moist chocolate cookies. —Roz Keimig, Guymon, Oklahoma
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch + cooling

Ingredients

  • 2/3 cup dark chocolate chips
  • 1/2 cup butter, cubed
  • 2 cups all-purpose flour
  • 2/3 cup sugar
  • 1/3 cup packed brown sugar
  • 1/4 cup baking cocoa
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg, beaten
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • FILLING:
  • 2/3 cup dark chocolate chips
  • 1/4 cup butter, cubed
  • 4 ounces cream cheese, softened
  • 1 jar (7 ounces) marshmallow creme
  • 1/4 teaspoon almond extract
  • 1 cup miniature semisweet chocolate chips

Directions

In a microwave, melt chocolate chips and butter; stir until smooth. Cool.
In a large bowl, combine the flour, sugars, cocoa, baking soda and salt. Combine the egg, buttermilk, extracts and cooled chocolate mixture; add to dry ingredients and beat just until moistened (batter will be very thick).
Drop by tablespoonfuls or with small scoop 2 in. apart onto parchment paper-lined baking sheets.
Bake at 350° for 8-10 minutes or until edges are set. Cool for 2 minutes before removing from pans to wire racks to cool completely.
For filling, melt chocolate chips and butter; stir until smooth. Cool. In a small bowl, beat the cream cheese, marshmallow creme and almond extract until smooth. Beat in cooled chocolate mixture. Spread 1 heaping teaspoon of filling on the bottoms of half of the cookies; top with remaining cookies.
Roll sides of cookies in miniature chocolate chips. Store in the refrigerator. Yield: 2 dozen.
Originally published as Chocolate Moon Pies in Taste of Home Recipes Across America 2013, p199

Nutritional Facts

1 sandwich cookie: 279 calories, 14g fat (9g saturated fat), 29mg cholesterol, 122mg sodium, 37g carbohydrate (25g sugars, 1g fiber), 3g protein.

  • 2/3 cup dark chocolate chips
  • 1/2 cup butter, cubed
  • 2 cups all-purpose flour
  • 2/3 cup sugar
  • 1/3 cup packed brown sugar
  • 1/4 cup baking cocoa
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg, beaten
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • FILLING:
  • 2/3 cup dark chocolate chips
  • 1/4 cup butter, cubed
  • 4 ounces cream cheese, softened
  • 1 jar (7 ounces) marshmallow creme
  • 1/4 teaspoon almond extract
  • 1 cup miniature semisweet chocolate chips
  1. In a microwave, melt chocolate chips and butter; stir until smooth. Cool.
  2. In a large bowl, combine the flour, sugars, cocoa, baking soda and salt. Combine the egg, buttermilk, extracts and cooled chocolate mixture; add to dry ingredients and beat just until moistened (batter will be very thick).
  3. Drop by tablespoonfuls or with small scoop 2 in. apart onto parchment paper-lined baking sheets.
  4. Bake at 350° for 8-10 minutes or until edges are set. Cool for 2 minutes before removing from pans to wire racks to cool completely.
  5. For filling, melt chocolate chips and butter; stir until smooth. Cool. In a small bowl, beat the cream cheese, marshmallow creme and almond extract until smooth. Beat in cooled chocolate mixture. Spread 1 heaping teaspoon of filling on the bottoms of half of the cookies; top with remaining cookies.
  6. Roll sides of cookies in miniature chocolate chips. Store in the refrigerator. Yield: 2 dozen.
Originally published as Chocolate Moon Pies in Taste of Home Recipes Across America 2013, p199

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