Moonpie*

It is really funny how the mind works. For example:

Mmmm fresh coconut.

Coconut. It smells like the beach. Well not really, but it’s what I imagine when I imagine the smell of the beach.

The beach. All those family beach vacations in Galveston, Texas.

Galveston. All those days spent walking and shopping The Strand with my family.

The Strand. Going into the Rocky Mountain Chocolate Factory because the smell was too amazing to ever ignore.

Rocky Mountain Chocolate Factory. MOON PIES!

And that was all it took. Once Moon Pies weaseled their way into my consciousness I couldn’t get them out. They were persistent and even showed up in my dreams. So I decided to stop fighting it. Here we are, Moon Pies. A southern tradition that I have always loved. A shortbread type cookie stacked 3 deep with marshmallow between…and then coated in chocolate? You can count me in! I was really happy with how these came out! I had some issues with the cookies sliding off each other once they were stacked…but that was due to the amount of marshmallow I put between the cookies. But what the heck, who doesn’t want more marshmallow?

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Moon Pies

Yield: About 18 double-decker moon pies

Ingredients:

For the Cookies:
8 ounces (1 cup) unsalted butter, at room temperature
¾ cup light brown sugar
1 egg
1 teaspoon vanilla extract
2¼ cups all-purpose flour
½ teaspoon salt

For the Marshmallow Filling:
2 egg whites
Pinch cream of tartar
Pinch salt
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

Directions:

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 the oven to 350 degrees F. Line at least 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. Refrigerate the cookies (on the baking sheets) for 10 minutes.

Bake the cookies for 10 to 12 minutes, or until lightly browned. Cool on the pans for a couple of minutes, and then move to a cooling rack to cool completely.

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. Add another mound on top of the second cookie, and top with another cookie, again pressing slightly to spread the filling to the edges. Repeat with the rest of the 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. Place the assembled cookies on a wire rack set over a sheet of wax paper. Spoon the melted chocolate over each cookie so that it runs down the sides and covers most of the cookie. Allow to set at room temperature for about 2 hours (or refrigerate to speed up the process). Store in an airtight container at room temperature.

Adapted from Food and Wine as seen on Brown Eyed Baker

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14 Responses to “Moonpie”

  1. 1

    notyet100 — March 16, 2011 @ 2:41 am

    feel like picking nd eatin,

  2. 2

    Lisa {With Style and Grace} — March 16, 2011 @ 4:13 am

    I don’t know why I decided to open my email right before bed but now you have me wanting these right now! I think I’ll be making these tomorrow. Mmmm…

  3. 3

    Lisa (Dishes of Mrs. Fish) — March 16, 2011 @ 5:00 am

    These look out of this world!

  4. 4

    Happy When Not Hungry — March 16, 2011 @ 5:39 am

    Wow! These moon pies look amazing! I haven’t had one in so long. I definitely need to make these for my hubby and I!

  5. 5

    Liz @ Blog is the New Black — March 16, 2011 @ 7:54 am

    Oh yum! These look to die for!

  6. 6

    Lauren at Keep It Sweet — March 16, 2011 @ 11:36 am

    No wonder you couldn’t get these out of your head! They look delicious.

  7. 7

    Joanne — March 16, 2011 @ 12:51 pm

    This reminds me of one those moments where I start off with one topic and end up so far askew within a minute or so of thinking that as I try to puzzle my way back to how I got to where I ended up…I just can’t help but laugh.

    These moon pies look totally worth obsessing over. I’ve actually never had one. I think I need to spend more time in the south. Or at your place.

  8. 8

    Kim @ Feed Me, Seymour — March 16, 2011 @ 3:57 pm

    I’ve never made moonpies before. These look so tasty! Perhaps I should make them for my daughter’s birthday party. You can never go wrong with sweets!!!

  9. 9

    Lainey_Elizabeth — March 16, 2011 @ 4:20 pm

    Yumm! Looks so good! I think I can make these without going to the grocery store!

  10. 10

    Amanda L. (Tales from a Kitchen Misfit) — March 16, 2011 @ 7:22 pm

    I’ve never had a moon pie before and honestly never knew that they were a cookie! I have a cookie swap I’m going to this weekend so I may have to make these!

  11. 11

    Anna Johnston — March 16, 2011 @ 7:46 pm

    Moon Pies, my dear sweet American friend Jess Beffa

    Summer Camp 2003, an adventure of a lifetime – Camp Takodah

    Fresh Summer Air, Giant Pine Trees, Camp Songs lingered in the air – Happy Campers

    Keene, New England – A day of baking with my bestie. MOON PIES!

    Ahhhhhhhhh….. Happy Dance, Happy Dance! Thank You, Thank You, Thank You…. I lost my Moon Pie recipe, this is fantastic. These little babies are top of my cooking list now. :)

  12. 12

    ErinsFoodFiles — March 17, 2011 @ 11:39 pm

    YUUUUUUUUUM!

  13. 13

    Sunit — March 18, 2011 @ 2:58 pm

    That’s beautiful. I love the final touch of refrigerating it to get the chocolate lovely and crispy on the outside ;D

  14. 14

    Aimee — December 30, 2012 @ 11:02 am

    I just made these and WOW!!! they look awesome (they are still cooling so I haven’t eaten them yet, but I have tasted all the pieces)

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