Chocolatepeanutbuttermoonpies Recipes

CHOCOLATE PEANUT BUTTER GLOBS

Steps:

• Preheat the oven to 325 degrees F. Line a few sheet pans with parchment paper.
• In a bowl set over simmering water, melt the butter, 6 ounces of the chocolate chips, and the unsweetened chocolate, stirring occasionally, until just melted. Remove from the heat and cool for 15 minutes.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, espresso powder, and vanilla until combined. Add the sugar, raise the speed to medium-high, and beat for 2 minutes, until the batter is thick and falls back on itself in a ribbon. Set aside.
• With the mixer on low, slowly add the chocolate mixture to the egg mixture. Combine the 1/3 cup of flour, baking powder, and salt in a small bowl and fold it into the chocolate mixture with a rubber spatula. In another bowl, combine the walnuts, pecans, peanut butter chips, the remaining 6 ounces of chocolate chips, and the tablespoon of flour and fold it into the chocolate mixture. With 2 soup spoons, drop rounded mounds of batter 1 inch apart onto the prepared sheet pans. Bake for 15 minutes exactly. Cool on the baking sheets.

CHOCOLATE-PEANUT BUTTER WHOOPIE PIES

Steps:

• For the cakes: Preheat the oven to 350 degrees F, or 325 degrees F on the convection setting. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until pale and fluffy, about 3 minutes. Add the egg and beat to combine. Beat in the flour mixture in three additions, alternating with additions of the buttermilk, starting and ending with flour mixture.
• Scoop the batter by 1/4-cupfuls onto three parchment-lined rimmed baking sheets, at least 3 inches apart. With the back of a cookie scoop or a spoon, shape the scoops of batter into neat circles. Bake until the cakes spring back when gently pressed in the center, 15 to 18 minutes. Slip the parchment with the cakes still on it onto cooling racks. Let the cakes cool completely on the parchment.
• For the filling: In a medium bowl, beat the peanut butter and butter with an electric mixer on medium speed until smooth and creamy. Add the confectioners' sugar and the salt and beat on low until smooth. Chill the filling for 15 minutes.
• Carefully lift the cakes off of the parchment. Spread about 3 tablespoons of filling on a flat side of half of the cakes. Top with the remaining cakes, flat-side down.

CHOCOLATE PEANUT BUTTER PIE

Steps:

• For the crust: Preheat the oven to 350 degrees F. Crush the cookies until they're fine crumbs. Pour the melted butter over the top and stir with a fork to combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely.
• For the filling: Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed whipped topping and beat until smooth, scraping the sides as needed.
• Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.

CHOCOLATE PEANUT BUTTER PIE

Steps:

• In a medium, microwave-safe bowl, combine butter and peanut butter. Heat in the microwave until soft; mix well. Gradually stir in confectioners' sugar until the mixture resembles a soft dough. Spread mixture into 2 pie crusts.
• In a small bowl, mix the milk with the instant pudding. Pour over the peanut butter mixture in each crust. Chill until firm.
• Top pies with whipped topping when ready to serve.

CHOCOLATE-OATMEAL MOON PIES

Steps:

• For cookies:
• Arrange racks in upper and lower thirds of oven; preheat to 350°F. Line 3 baking sheets with parchment paper. Whisk flour, baking powder, baking soda, and salt in a medium bowl. Combine oats, cherries, pecans, and chocolate in a large bowl.
• Using an electric mixer, beat butter and sugar in another large bowl, occasionally scraping down sides of bowl, until smooth, about 2 minutes. Add egg and vanilla and beat to blend. Scrape down sides of bowl. With machine running at low speed, gradually add flour mixture; beat just to blend. Stir in oat mixture with a wooden spoon just to blend.
• Using a 1-ounce ice cream scoop or scooping out 2 level tablespoonfuls of dough, measure dough into 36 portions. Divide among baking sheets. Using your hands, gently press down on each dough ball until 1/2" thick.
• Bake cookies for 12 minutes. Rotate sheets front to back and top to bottom; continue baking until cookies are golden brown and edges have begun to set but centers are still soft (cookies will appear underdone and shiny in centers), 7-8 minutes longer. Do not overbake. Let cookies cool on baking sheets. DO AHEAD: Cookies can be made 2 days ahead. Store airtight at room temperature.
• Spread 1 tablespoon marshmallow creme on bottom of 18 cookies. Sandwich with remaining cookies.
• For chocolate dipping sauce:
• Place chocolate and honey in a medium bowl. Bring cream just to a boil in a small saucepan. Pour over chocolate and honey; let stand for 1 minute; stir until melted and smooth. Drizzle over cookies or serve alongside sandwich cookies for dipping.

MIDNIGHT MOON PIES

Steps:

• In a microwave, melt chocolate chips and butter; stir until smooth. Cool., In a large bowl, combine the flour, sugars, cocoa, baking soda and salt. Combine the egg, buttermilk, extracts and cooled chocolate mixture; add to dry ingredients and beat just until moistened (batter will be very thick)., Drop by tablespoonfuls or with small scoop 2 in. apart onto parchment paper-lined baking sheets. , Bake at 350° for 8-10 minutes or until edges are set. Cool for 2 minutes before removing from pans to wire racks to cool completely., For filling, melt chocolate chips and butter; stir until smooth. Cool. In a small bowl, beat the cream cheese, marshmallow creme and almond extract until smooth. Beat in cooled chocolate mixture. Spread 1 heaping teaspoon of filling on the bottoms of half of the cookies; top with remaining cookies., Roll sides of cookies in miniature chocolate chips. Store in the refrigerator.

COPYCAT MOON PIES

Steps:

• Prepare the graham cracker cookies: whisk together whole wheat and all-purpose flours, sugar, baking powder, salt, and cinnamon in a large bowl until well combined. Whisk together honey, oil, eggs, and milk in a medium bowl until well combined. Add egg mixture to flour mixture, and gently stir together until a coarse dough begins to develop.
• Pour dough out onto a work surface lightly dusted with all-purpose flour and knead until dough becomes smooth, shiny, and slightly tacky, about 2 minutes. Divide dough into 2 even balls and shape into disks. Wrap each disk tightly in plastic wrap and chill in the refrigerator for at least 1 hour or up to 3 days.
• Preheat the oven to 300 degrees F (150 degrees C). Position racks in the top and bottom thirds of the oven. Line 2 rimmed sheet pans with parchment paper.
• Working with one dough disk at a time on a surface lightly dusted with all-purpose flour, roll each disk into a 16x12-inch rectangle, about 1/8-inch thick. Cut twelve 3 1/2-inch circles out of each dough rectangle. Transfer circles to the prepared sheet pans spaced 1 inch apart from each other.
• Bake cookies in the preheated oven until fragrant and slightly firm, 12 to 14 minutes, rotating pans halfway through baking. Let cookies cool on sheet pans for 5 minutes before transferring to wire racks to cool completely, about 30 minutes.
• Prepare the marshmallow: Combine gelatin and 1/2 cup water in the bowl of a stand mixer fitted with a whisk attachment. Allow gelatin to bloom, undisturbed, until thickened, about 15 minutes.
• While the gelatin is blooming, combine remaining 1/2 cup water with sugar, corn syrup, and salt in a medium saucepan. Bring to a boil, without stirring, over medium heat. Boil sugar mixture, without stirring, until a candy thermometer reads 240 degrees F (116 degrees C), about 10 minutes.
• Add vanilla to bloomed gelatin; beat on medium speed until completely incorporated, about 1 minute. Leave mixer on medium and carefully add hot sugar mixture until combined, about 2 minutes. Increase speed to high and beat until mixture is thick, sticky, and quadrupled in volume, about 10 minutes. Immediately transfer 1/2 of marshmallow mixture to a piping bag; reserve remaining marshmallow for another use.
• Arrange 12 cooled cookies upside down on a clean work surface. Cut a tip off the piping bag, leaving a 1/2-inch hole, and quickly and carefully pipe a 2 tablespoon circular mound of marshmallow in the center of each cookie. Top with remaining cookies and gently press down until marshmallow is spread about 1/4 inch from the edges. Allow cookie sandwiches to sit out at room temperature, uncovered, until marshmallow filling is set and slightly firm, at least 1 hour or up to (but not exceeding) 4 hours.
• Prepare the glaze: fill a medium pot with 1 inch water and bring to a boil over high heat. Reduce heat to low. Place 28 ounces chocolate in a large heat-proof bowl and place on top of the pot with steaming water. Stir chocolate slowly until completely melted and smooth, about 5 minutes. Continue stirring until a thermometer registers 115 degrees F (46 degrees C), about 5 minutes. Remove bowl from the pot and set on a lightly damp kitchen towel to prevent the bowl from sliding. Allow chocolate to cool, stirring constantly, until a thermometer registers 90 degrees F (32 degrees C), about 5 minutes.
• Add remaining chocolate to the melted chocolate. Stir until completely melted and smooth, placing it back over steaming water briefly, if necessary, about 5 minutes.
• Line a sheet pan with parchment paper.
• Working quickly, cleanly, and with one at a time, dip each cookie sandwich into the melted chocolate until completely coated, allowing excess chocolate to drain back into the bowl. Scrape the bottom of each along rim of bowl to remove any excess glaze. Place on the prepared sheet pan and smooth the top with a small offset spatula. Repeat to coat remaining cookies. Transfer to the refrigerator to cool until chocolate is set and firm, about 10 minutes. Allow cookies to rest at room temperature, covered with plastic wrap, until completely set, about 30 minutes.