Chocolate, cookie sandwich, Cookies, dessert, Desserts, eclipse, fluff, glaze, graham cracker, icing, lunar, marshmallow, moon pie, sandwich, solar, Uncategorized, vanilla

Moon Pies

Five days ago, I (along with pretty much the rest of the country) witnessed a miracle.

Where’d you guys watch the eclipse from? Wasn’t that so cool? Love those eclipse shadows. Did you get to see totality? I did! My parents live RIGHT in the path of totality so Ty and I made a trip there. It was AMAZING!!! One of the coolest things I’ve ever seen. See you all in Texas in seven years for the next one?

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Don’t forget your eclipse glasses 😉

So since I’m still reeling over the whole solar eclipse thing, I wanted to make a special, space-themed treat to commemorate the occasion. What better treat than moon pies?

If your not familiar with moon pies, they are marshmallow-cookie sandwiches topped with icing. They’re pretty delightful.

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The cookies themselves are pretty boring on their own. To me, they’ve always been reminiscent of graham crackers, and graham crackers’ perfect companion is marshmallow!

It would be easy to make these with store-bought marshmallow fluff, but it’s pretty fun to make your own. And super delicious! And really not that hard. Marshmallow fluff appreciation!

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Finish up your cookie sandwich with a vanilla glaze – or, even better, a chocolate glaze! I just did traditional vanilla today, but a chocolate glaze would be DIVINE. Chocolate is always the right answer. But chocolate or vanilla, the glaze is essential.

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Look at that lovely shine. I won’t lie, these guys are a little messy. But ultimately super delicious 🙂 And easy to assemble. Let me walk you through it.

Make the dough. Roll it out fairly thin. Cut into circles (I find a small mason jar lid works perfectly!)

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After they bake, they’ll cool quickly and you can dollop your lovely marshmallow fluff on the bottom cookie. You don’t need much and you JUST need a dollop in the middle. Too much fluff = HUGE MESS!!! And finish your heavenly sandwich with a glaze soaked cookie on top. Eat immediately OR (for a less messy experience) refrigerate for about an hour to let the glaze and marshmallow set.

So have I convinced you to try them out yet?

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Happy baking!

Rissa

 

Moon Pies

Time: 1 hour and a half

Yield: 20 – 24 sandwiches

Ingredients:

  • Marshmallow Fluff:
    • 3 Tbls water
    • 3/4 C + 2 Tbls sugar
    • 6 Tbls corn syrup
    • 1 tsp vanilla
    • 1 egg white
    • 6 Tbls powdered sugar
  • Cookies:
    • 2 C flour
    • 1/4 C wheat flour
    • 1/4 tsp salt
    • 1/4 tsp baking soda
    • 10 Tbls brown sugar
    • 1/4 C cold butter
    • 2 eggs
    • 2 Tbls molasses
    • 3 Tbls milk
  • Vanilla Glaze:
    • 1 C powdered sugar
    • 2 Tbls milk
    • 1/2 tsp vanilla
    • 1/8 tsp salt

Directions:

  1. Make your marshmallow fluff first by boiling sugar, water, and corn syrup in a saucepan over medium heat until it reaches soft-ball stage, or about 235 degrees Fahrenheit.
  2. Stir in the vanilla and salt.
  3. Beat egg white to soft peaks while sugar syrup cools slightly.
  4. With your mixer on medium high, slowly pour the sugar syrup into the egg whites until glossy and well combined.
  5. Beat in powdered sugar. Place marshmallow fluff in fridge to set while you make the cookies.
  6. Make the cookies by cutting cold butter into flours, salt, baking soda, and brown sugar until it resembles a coarse meal.
  7. Mix in 1 egg, then the molasses and milk. Refrigerate for 30 mins.
  8. Preheat oven to 350 degrees Fahrenheit.
  9. Remove chilled dough from the fridge and roll out on a well-floured surface. Use 3″ circle cookie cutter or small mason jar ring to cut out circles.
  10. Place cookies on greased baking sheet. Bake for 8 mins.
  11. While cookies bake, make glaze by whisking powdered sugar, milk, vanilla, and salt together.
  12. To assemble moon pies, put a dollop of marshmallow fluff in the center of one cookie. Dip the top of another cookie in the glaze and place on top of the fluff. There’s no need to press down – the weight of the top cookie will spread the fluff on its own. Place finished cookies on a cooling rack in a baking sheet to drip and in the fridge to set.
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