A classic Southern treat, these Moon Pies feature marshmallow filling sandwiched between two soft, chocolate-covered graham cracker cookies. Perfect for a sweet snack or dessert.
Preparation time
30min
Cooking time
12min
Ingredients
12 Servings
- 300 g all-purpose flour
- 5 g baking powder
- 150 g granulated sugar
- 1 large egg
- 200 g marshmallow cream
- 1 g salt
- 200 g semi-sweet chocolate chips
- 115 g unsalted butter
- 5 ml vanilla extract
- 30 g vegetable shortening
- 60 ml whole milk
Directions
Step 1
Preheat oven to 175°C (350°F). Line baking sheets with parchment paper.
Step 2
In a medium bowl, whisk together the flour, baking powder, and salt.
Step 3
In a large bowl, beat the butter and sugar until light and fluffy. Add the egg and vanilla extract, and mix until combined.
Step 4
Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
Step 5
Roll the dough into small balls and place them on the prepared baking sheets. Flatten each ball slightly with your fingers.
Step 6
Bake for 10-12 minutes, or until the edges are lightly golden. Allow cookies to cool completely on a wire rack.
Step 7
Spread a generous amount of marshmallow cream on the flat side of half of the cookies. Top with the remaining cookies, flat side down, to make sandwiches.
Step 8
In a microwave-safe bowl, melt the chocolate chips and vegetable shortening in 30-second intervals, stirring after each interval, until smooth.
Step 9
Dip each cookie sandwich into the melted chocolate, coating evenly. Place on a parchment-lined baking sheet and let the chocolate set completely.