That little kid in our hearts and in our tummies will always fall for a marshmallow filled cookie. Let alone a chocolate covered cookie with fluffy marshmallow filling! Moon pies are the stuff that sweet dreams are made of … at least for chocolate fanatics, cookie addicts and marshmallow mongers. In the Southern states of the US, folks are still so hung up on this heavenly treat, they even hold Moon Pie festivals to honor this seriously stellar cookie. There have been many variations of moon pies, but the marshmallow filling is what keeps it down right traditional. It’s cousin, the Whoop pie is almost the same but it is filled with cream instead.
Moon pies are traditionally made with 2 graham cracker cookies made into a sandwich with marshmallow crème filling, and dipped in chocolate fudge. From then, it has since evolved into a variety of moon pie flavours and fillings but remains a definite heart melting snack cake to this day.
You can easily make a batch at home with just a few instant ingredients, but if you’d rather do it the old-fashioned way, try this recipe below and get flown off to the moon with delight!
Moon Pie
Ingredients:
Cookie:
Round Graham Crackers ( if you’re not up to baking )
Any cookie dough recipe of your choice or you can even just use ready baked cookies
Marshmallows filling:
• 1/4 cup water
• 1/4 cup light corn syrup
• 3/4 cup sugar
• 2 egg whites
• 1 tablespoon powdered unflavored gelatin
• 2 tablespoons cold water
• 1/4 teaspoon pure vanilla extract
Chocolate Coating:
• 12 ounces semisweet chocolate, chopped
• 1/4 cup vegetable oil
Instructions:
• To make the Marshmallow filling: Combine the 1/4 cup water, the corn syrup, and the sugar in a saucepan fitted with a candythermometer. Bring to a boil and cook to “soft-ball” stage, or about 235 degrees F.
• Meanwhile, in a standing mixer fitted with a whisk, whip the egg whites until soft peaks form. Sprinkle the gelatin over the 2 tablespoons water and let dissolve. When the syrup reaches 235 degrees F, remove it from the heat, add the gelatin, and mix. Pour the syrup into the whipped egg whites. Add the vanilla and continue whipping until stiff.
• Transfer the mixture to a pastry bag fitted with a round tip. Pipe marshmallow filling onto half of the cookies, and top with the rest to make sandwiches. Let set at room temperature for 2 hours.
Chocolate Coating: Melt the ingredients together in the top of a double boiler stirring occasionally. Line a cookie sheet with parchment paper. One at a time, gently drop the marshmallow-filled cookies into the hot chocolate. Lift out with a fork and let the excess chocolate drip back into the bowl. Place on the cookie sheet and let set at room temperature until the coating is firm, about 1 to 2 hours.
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