Homemade MoonPie Delight

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 cup (200g) brown sugar 1 cup (200g) brown sugar
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 1/4 cup (60ml) milk 1/4 cup (60ml) milk
• 1/4 cup (60ml) molasses 1/4 cup (60ml) molasses
• 1 teaspoon baking soda 1 teaspoon baking soda
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1 cup (240g) marshmallow creme 1 cup (240g) marshmallow creme
• 8 ounces (225g) dark chocolate, melted 8 ounces (225g) dark chocolate, melted

Nutrition

• Calories: 280 kcal / 1172 KJ
• Fat: 11g (Saturated Fat: 6g)
• Carbohydrates: 43g (Sugar: 26g)
• Protein: 3g
• Fiber: 1g
• Salt: 0.3g

Preparation

1. 1.
   In a mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
2. 2.
   Add the milk, molasses, vanilla extract, and mix well.
3. 3.
   In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
4. 4.
   Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
5. 5.
   Divide the dough into two equal portions and shape each into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
6. 6.
   Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
7. 7.
   Roll out each dough disk to a thickness of about 1/4 inch (0.6 cm) on a lightly floured surface.
8. 8.
   Cut out round cookies using a 3-inch (7.5 cm) cookie cutter and place them on the prepared baking sheet.
9. 9.
   Bake for 10-12 minutes or until the edges are golden brown. Allow the cookies to cool completely.
10. 10.
    Spread a generous amount of marshmallow creme onto the bottom side of one cookie and sandwich it with another cookie.
11. 11.
    Repeat with the remaining cookies and marshmallow creme.
12. 12.
    Dip each MoonPie sandwich into the melted dark chocolate, ensuring it is fully coated. Place them on a wire rack to allow the chocolate to set.
13. 13.
    Once the chocolate has hardened, your homemade MoonPies are ready to be enjoyed!

Treat your ingredients with care...

• Graham cracker cookies — For a more pronounced flavor, you can add a teaspoon of ground cinnamon to the cookie dough.
• Marshmallow creme — If you prefer a lighter marshmallow filling, you can whip 1 cup of marshmallows with 1 tablespoon of corn syrup until fluffy.
• Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa for a rich and smooth coating.

Tips & Tricks

• To prevent the dough from sticking to the cookie cutter, dip it in flour before cutting out the cookies.
• If the marshmallow creme is too sticky to spread, lightly wet your fingers with water to make it easier to handle.
• For a fun twist, you can add a teaspoon of flavored extract, such as peppermint or almond, to the marshmallow creme.
• If you prefer a sweeter MoonPie, you can use milk chocolate instead of dark chocolate for the coating.
• Store the homemade MoonPies in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the homemade MoonPies at room temperature for the perfect balance of textures. They pair wonderfully with a glass of cold milk or a hot cup of coffee.

Presentation advice

Arrange the MoonPies on a platter, showcasing their chocolate-coated exterior. Dust them with a sprinkle of powdered sugar for an elegant touch.