Indulge in the nostalgic taste of homemade moon pies with this easy and delicious recipe. Soft marshmallow filling sandwiched between two chocolate-covered graham cracker cookies will satisfy your sweet tooth in the most delightful way.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup marshmallow fluff
- 12 oz semi-sweet chocolate chips
- 2 tablespoons vegetable shortening
Directions
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Add egg, milk, and vanilla, mixing well.
- Gradually add the dry ingredients to the wet ingredients until a smooth dough forms.
- Drop rounded tablespoons of dough onto the prepared baking sheets and flatten slightly with moistened fingers.
- Bake for 8-10 minutes, then transfer to a wire rack to cool completely.
- Spread marshmallow fluff on the flat side of half the cookies and top with the remaining cookies to form sandwiches.
- In a microwave-safe bowl, melt chocolate chips and shortening in 30-second intervals, stirring until smooth.
- Dip each sandwich cookie into the melted chocolate until fully coated, then place on parchment paper to set.
- Refrigerate the moon pies for 30 minutes to allow the chocolate to harden before serving.
