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
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.
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