A blast from the past! This traditional Southern treat features a gooey marshmallow crème filling sandwiched between two homemade graham cracker cookies and encased in semisweet chocolate. You’ll absolutely adore this nostalgic treat that’s essentially s’mores on steroids!
Makes about 18 sandwich cookies
Ingredients
Graham Cracker Cookies
¾ cup unsalted butter, softened
½ cup packed dark brown sugar, packed
¼ cup molasses
½ tsp pure vanilla extract
1 large egg
1 Tbsp heavy cream
1 ½ cups all-purpose flour
1 ¼ cups finely ground graham cracker crumbs
½ tsp kosher salt
½ tsp baking powder
½ tsp baking soda
Marshmallow Crème Filling
¾ cup unsalted butter, softened
2 cups confectioners’ sugar, sifted
1 ¾ cups marshmallow fluff
Chocolate Glaze
16 oz semisweet chocolate chips
2 Tbsp canola or vegetable oil
Directions
Graham Cracker Cookies
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, brown sugar, molasses, vanilla, egg, and heavy cream on medium speed until light and fluffy, about 2 minutes.
In a separate large bowl, whisk together the flour, graham cracker crumbs, salt, baking powder, and baking soda.
Gradually add the flour mixture to the butter mixture beating on low speed just until the mixture comes together. Cover the dough and refrigerate for 30 minutes.
Preheat oven to 350°F. Line baking sheets with parchment paper.
Turn the chilled dough out onto a lightly floured surface. Use a rolling pin to roll the dough out until it is about ⅛-inch thick. Cut out the cookies using a 3-inch round cookie cutter. Place the cookies onto the prepared baking sheets.
Bake the cookies until golden and set, about 10-12 minutes. Allow the cookies to cool for about 5-10 minutes on the baking sheets, then remove to a wire rack to cool completely.
Marshmallow Crème Filling
Use an electric hand mixer to beat the butter on medium speed until smooth, about 1 minute. Reduce the speed to low, and gradually add the confectioners’ sugar.
Once the sugar is fully incorporated, increase the speed to medium-high and add the marshmallow fluff. (Tip: Spray the measuring cups with nonstick cooking spray before measuring so the marshmallow fluff will just slide out. This means no mess or waste.) Continue beating until smooth, about 2 minutes. Spoon the filling into a gallon ziplock plastic bag. Set aside.
Chocolate Glaze
Place the chocolate chips in a medium microwave-safe bowl and stir in the oil. Microwave on high at 30 second intervals, stirring well after each interval, for 2 minutes. Let the chocolate stand for 5 minutes, stirring occasionally, until the chocolate is melted and smooth.
Moon Pie Assembly
Place half of the cookies, bottom sides up, on a wire rack set in a rimmed baking sheet lined with wax paper. Squeeze 2-3 tablespoons of the filling into the center of each cookie. Top with the remaining cookies, bottom side down, and gently press together until the filling just touches the edges.
Carefully spoon 2-3 tablespoons of the chocolate glaze over the top of each cookie, using a spoon to smooth the chocolate to the edges, allowing the glaze to drip down the sides. Use a small offset spatula to spread the glaze evenly over the top and sides of the cookies.
Chill the sandwich cookies until the chocolate is set.