Homemade Moon Pies

Whenever I’m snowed in (like I’ve been this week), I’m always prompted to bake!  Maybe it’s some kind of primal survival mode thing that kicks in, but it never fails.  As the snow falls, I start pulling out cookbooks and recipes.  During this recent home-bound period, I tried my hand at these homemade moon pies.  They take a bit of time, but are well worth it.  Moon Pies, were a part of my childhood and are still quite popular in the South, still being baked in Chattanooga, TN.  This is a double-decker version with yummy cookie layers put together with homemade marshmallow cream filling (no marshmallows in it), then the whole thing is drenched in chocolate.  This recipe came from browneyedbaker.com.  Following is my version:

Ingredients for cookies:

1 cup butter (2 sticks) at room temperature

3/4 cup brown sugar

1 egg

1 teaspoon vanilla

2 1/4 cup all purpose flour

1/2 teaspoon salt

Ingredients for filling:

2 egg whites

pinch of cream of tartar

pinch salt

2/3 cup light corn syrup

2 teaspoons vanilla

1 cup powdered sugar

Ingredients for chocolate coating:

12 oz. semi-sweet chocolate (I used mini chocolate chips)

1/4 cup vegetable oil

Directions:

Begin by making the cookie dough; beat the softened butter in a large mixing bowl until creamy.  Add the brown sugar and continue to beat until light and fluffy.

Reduce the mixer speed and add the egg and vanilla.

On low, add the flour and salt and mix until soft dough forms.

Divide the dough into two, and shape into a round disc.  Wrap with plastic wrap and refrigerate for at least half an hour.

When ready to bake cookies, preheat oven to 350 degrees, and line baking sheets with parchment.  Roll out the dough to about 1/8 inch, and cut with a 2-inch round cookie cutter.  Refrigerate the cookies on the cookie sheet again for 10 minutes before popping them into the oven to bake.

Bake for about 9 minutes or so until very lightly browned around edges.

Cool on the pans for a few minutes, then move to wire racks.

To Make Filling:

Use a mixer with the whisk attachment and beat the two egg whites with the salt and the cream of tartar.

Beat until stiff peaks form.  Place the 2/3 cup of light corn syrup in a small saucepan and insert a candy thermometer.

Place pan on high heat and heat without stirring until candy thermometer registers 235 degrees F.

Remove from heat and slowly drizzle into the beaten egg whites while beating at high speed until glossy.

Reduce the speed to low and stir in the 2 teaspoons vanilla and 1 cup of powdered sugar.  Mixture will be smooth and glossy.

Mound the filling onto the bottom of a cooled cookie.

Place a second cookie on top of filling, squishing the filling down, then more filling on top of second cookie and a third cookie on top to make a double decker moon pie.

You can also do a single moon pie if you want them to be a bit smaller.  Place filled cookies on a wire rack that has been placed on a layer of parchment or wax paper.

Mix chocolate chips with oil in a microwave safe bowl.

Microwave on high for 30 seconds at a time, stirring each time until chocolate is completely melted and smooth.  Drizzle warm chocolate over the moon pie cookies and allow to sit until dry and firm.

This takes quite a bit of time, so you can speed up the process by putting them in the fridge.  If you don’t gobble them all up as soon as you make them (don’t judge me!) they can be stored at room temperature in a plastic container with lid.