Moon Pies
Ahhh Moon Pies… they take me all the way back to my childhood. During those innocent days, before I knew Diabetes was a thing, I’d gorge myself on these celestial snacks. In fact, more than once as I perfected this recipe I said aloud, “Screw Diabetes…” and ate one anyway. Go ahead, you know you want to…
Moon Pies
Servings 22
Calories 305kcal
Ingredients
Cookies
- 1/2 C Butter room temperature (113g)
- 3/4 C Sugar (178g)
- 1/4 C Brown sugar (46g)
- 2 tsp Vanilla (7.3g)
- 2 Large eggs (106g)
- 1 1/2 C Graham cracker crumbs (177g)
- 1 3/8 C Flour (191g)
- 1/2 tsp Baking soda (2.6g)
- 1/4 tsp Salt (1.25g)
Filling
- 1 batch Marshmallow Cream
Coating
- 12 oz Semi-sweet chocolate chips (340g)
- 1 tbs Vegetable oil (11.25g)
Instructions
Cookies
- Preheat the oven to 350 degrees F (177 degrees C). If you are baking with a pizza stone, ensure the stone heats up with the oven.
- Cream the butter, sugar, and brown sugar in a mixer. Creaming takes several minutes of mixing, and you should see the mixture become pale and well… creamy. Scoop the sides of the bowl a few times.
- Meanwhile, in a separate medium bowl combine the graham cracker crumbs, flour, baking soda, and salt. Stir until well distributed, and set aside.
- Add the vanilla and eggs, to the butter-sugar mixture and beat until well integrated.
- With the mixer on low, slowly add the flour mixture to the butter mixture until well incorporated.
- Roll the dough into 1-inch balls,, and place them on a baking sheet covered with plastic wrap to ensure they don’t dry out. If the batter is slightly too wet to roll, just drop the battle onto the pizza stone into 1-inch mounds.
- Place six of the balls onto the pizza stone (or baking sheet), spaced out down the center. Place a sheet of parchment paper on top of the balls. Then place an empty baking sheet onto the balls, but don’t press down. As the balls bake the weight will press them down naturally.
- Bake the cookies for 6 minutes. Then remove them from the pizza stone (or baking sheet) and place on a wire rack.
- Repeat until all the cookies are baked.
- Let the cookies cool for about 15 minutes.
Filling
- Make a batch of Marshmallow Cream for the filling.
- Sandwich two cookies with whatever amount of cream you desire, and refrigerate for 30 minutes to allow the cream to set.
Coating
- Fill a pot with an inch or so of water, and begin heating it on a stove until it JUST begins to boil.
- Place a heat-proof bowl on the pot so the steam heats the bowl, and pour in 2/3 of the chocolate chips, and the vegetable oil.
- Constantly mix the chocolate until there are only a few unmelted pieces remaining, then remove the bowl from the heat and turn off the stove.
- Slowly add the remaining chocolate chip pieces, mixing constantly until they’re all melted.
- Return the bowl to rest on the pot of water. The residual heat will keep the chocolate thin enough to use for coating.
- Coat your cookie sandwiches, and place them on a wire rack with a baking sheet under them.
- Refrigerate them until the chocolate sets, and enjoy!
Notes
Source: Baked By an Introvert https://www.bakedbyanintrovert.com/homemade-moon-pies/ (modified)
Nutrition
Serving: 1Moon Pie | Calories: 305kcal | Carbohydrates: 46.49g | Protein: 3.46g | Fat: 13.72g | Saturated Fat: 7.88g | Polyunsaturated Fat: 0.911g | Monounsaturated Fat: 4.096g | Trans Fat: 0.006g | Cholesterol: 20mg | Sodium: 112.02mg | Potassium: 112.83mg | Fiber: 1.88g | Sugar: 33.429g | Vitamin A: 108IU | Calcium: 21.02mg | Iron: 1.52mg
This recipe provides an opportunity for practicing a couple of slightly advanced baking techniques – tempering chocolate and making an Italian meringue. While the time to make these Moon Pies from start to finish is pretty long, there are a couple of stopping points that will allow you to resume constructing them even the following day.
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