COPYCAT MOON PIES
Inspired by the original MoonPie® cookies, this copycat version boasts tender, but slightly crisp graham cracker cookies flavored with the faintest bit of cinnamon, sandwiched around a sweet, chewy marshmallow filling, and dipped in a sweet chocolate glaze. Serve with ice cream or a glass of milk for dipping. Cookies can be stored covered at room temperature or in an airtight container in a refrigerator for up to a week, or frozen in an airtight container for up to 1 month.
Provided by John Somerall
Time 5h10m
Yield 12
Number Of Ingredients 17
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.
Nutrition Facts : Calories 893.6 calories, Carbohydrate 145.5 g, Cholesterol 31.3 mg, Fat 35 g, Fiber 8.5 g, Protein 13 g, SaturatedFat 15.1 g, Sodium 321.2 mg, Sugar 92.3 g
SOUTHERN MOON PIES
Now you can make this Southern favorite at home. Full of chocolate and marshmallow goodness! Vanilla extract may be substituted with coconut or mint extract.
Provided by Jody Crout
Categories Desserts Cookies Sandwich Cookie Recipes
Time 38m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet.
- To Make Cookie Crusts: In a large mixing bowl, cream together 1/2 cup butter or margarine and white sugar. Add egg, evaporated milk, and vanilla. Mix well. In a separate bowl, mix together flour, salt, cocoa powder, baking soda, and baking powder. Add flour mixture slowly to sugar mixture while stirring. Mix just until all ingredients are combined.
- Drop the dough onto greased cookie sheet by rounded tablespoonfuls. Leave at least 3 inches in between each one; dough will spread as it bakes.
- Bake in preheated oven for 6 to 8 minutes, until firm when pressed with finger. Allow to cool at least one hour before filling.
- To Make Marshmallow Filling: In a medium mixing bowl, blend together 1/2 cup butter or margarine, confectioners' sugar, flavored extract, and marshmallow creme. Mix until smooth. Assemble pies by spreading 1 to 2 tablespoonfuls of filling on flat side of a cookie crust, then covering filling with flat side of another cookie crust.
Nutrition Facts : Calories 193.1 calories, Carbohydrate 26.7 g, Cholesterol 31.1 mg, Fat 9 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 5.6 g, Sodium 209.9 mg, Sugar 16.4 g
MOON PIE
Provided by Food Network
Categories dessert
Time 1h35m
Yield 12 sandwich cookies with additional marshmallow filling
Number Of Ingredients 13
Steps:
- For the moon pie cookies: Preheat the oven to 375 degrees F. Grease 2 large baking sheets.
- Melt the butter with the marjoram in a large saucepan on low heat. Remove from the heat and stir in the sugar and salt. Add the egg whites one at a time and stir until well blended after each addition. Stir in the flour.
- Drop the batter by rounded teaspoonfuls 2 inches apart onto the prepared baking sheets. Bake, one baking sheet at a time, until the edges of the cookies are browned (the centers should remain pale), 8 to 10 minutes. Immediately remove the cookies to wire racks to cool completely.
- For the marshmallow filling: In a small bowl, soak the gelatin in 2 cups of cool water to soften.
- In a small saucepan fitted with a candy thermometer, mix together the sugar, corn syrup and honey. (Note that you will use this saucepan twice, to make the syrup and melt the gelatin, eliminating the need to wash it between uses.) Place the saucepan over medium-high heat.
- Meanwhile, in the bowl of an electric mixer, pour in the egg whites and beat on low speed until frothy. Add the pinch of salt. When the sugar syrup reaches about 210 degrees F, increase the speed of the mixer to high and beat the whites until they are thick and fluffy.
- When the syrup reaches 245 degrees F, while the mixer is running on high speed, slowly pour the hot syrup into the whites, pouring so that the syrup does not fall on the whisk (or some of the syrup will splatter and stick to the sides of the bowl). Continue mixing.
- Scrape the gelatin and 1/3 cup of the soaking water into the pan that you used for the syrup. There should still be enough residual heat left in the pan from making the syrup to dissolve the gelatin.
- Pour the liquefied gelatin slowly into the whites as they are whipping. Add the vanilla paste and continue to whip until the mixture feels completely cool when you touch the outside of the bowl, about 5 minutes.
- Immediately pipe the marshmallow into the cookies and sandwich.
MOON PIES
Provided by Trisha Yearwood
Time 1h
Yield 5 servings
Number Of Ingredients 13
Steps:
- For the cookies: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Whisk together the graham crumbs, flour, baking powder, baking soda and salt in a bowl. In another large bowl, beat the sugar and butter with an electric mixer until fluffy, about 3 minutes. Add the vanilla and egg and beat to combine. Add the graham mixture and beat to incorporate. Knead with your hands to bring the dough together into a ball.
- Flatten the dough into a disk, place it on a piece of parchment paper and roll with a rolling pin into an 11-inch circle, about 1/4 inch thick. Use a 3-inch round cookie cutter to cut out 8 cookies. Reroll the scraps to 1/4 inch and cut out 2 more cookies. Transfer the cookies to the prepared baking sheet. Discard the dough scraps.
- Bake the cookies until the undersides are golden brown and the tops are just set, 9 to 10 minutes. Cool completely on a rack.
- Put about 2 tablespoons of marshmallow creme in the center of a cookie (do not spread) and top with a second cookie to make a sandwich. The creme will ooze to fill the sandwich as it sits. Repeat with the remaining cookies, then freeze until the creme is firm, about 20 minutes.
- For the glaze: Line a baking sheet with parchment paper and place a cooling rack on top. Line a second baking sheet with parchment paper and lightly oil the paper.
- Put the chocolate candy coating in a heatsafe bowl (the smallest, deepest bowl it can fit in without surpassing the rim). Microwave in 30-second intervals, stirring after each interval, until melted and smooth, about 2 minutes.
- Submerge a cookie sandwich in the melted chocolate and pull it out using 2 forks, letting the excess drip off. Transfer to the prepared cooling rack and sprinkle with sanding sugar. Transfer to the oiled parchment on the second baking sheet to set. Repeat with the remaining cookie sandwiches.
SIMPLE MOON PIES RECIPE (AKA WHOOPIE PIES)
These Simple moon pies are easy to make and full of flavor. They are the perfect dessert for any occasion, and come together in a matter of minutes.
Provided by Kendra Murdock
Categories Dessert
Time 26m
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees F. Cover baking sheet with parchment paper.
- Mix cake mix, oil, water, eggs, vanilla, and pudding mix until smooth - about 2 minutes.
- Spoon rounded scoops of dough onto parchment paper about 2 inches apart. Cook for 10-11 minutes. You should get about 36 cookies which will yield about 18 whoopie or moon pies.
- Let set on baking sheet for about 1-2 minutes before removing from cookie sheet. Let cool completely.
Nutrition Facts : Calories 277 kcal, Carbohydrate 48 g, Protein 2 g, Fat 10 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 41 mg, Sodium 273 mg, Fiber 1 g, Sugar 36 g, UnsaturatedFat 5 g, ServingSize 1 serving
PUMPKIN MOON PIES
Soft pumpkin cookies filled with a light and smooth cream cheese fluff. The cookies are good all by themselves, and the cream cheese fluff is a wonderful fruit dip, base for a fruit pizza, or frosting for a cake. It is even relatively healthy if you use low fat cream cheese and light Cool Whip.
Provided by Ferial
Categories Dessert
Time 22m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- For the cookies: Preheat oven to 350 degrees Farenheit.
- Mix together the spice cake mix and pumpkin puree until everything is incorporated.
- Drop the mixture onto a greased cookie sheet or a Silpat in large tablespoonfuls. Flatten slightly with wet fingers and bake for 12 minutes.
- For the filling: Mix the cream cheese and powdered sugar together in a bowl with a hand mixer until smooth, scraping the sides of the bowl with a spatula a few times.
- In a small bowl, microwave the two white chocolate baking squares and milk on high for one minute. Stir until smooth and then slowly beat into the cream cheese mixture.
- Fold in the Cool Whip.
- When the cookies are baked and have cooled, sandwich two together with the cream cheese fluff.
THE "ORIGINAL HALF MOON COOKIES"
Better than the ones you can get in a bakery just lke the originals in the north end of boston. The key to the recipe is the nutmeg and as weird as it seems the soured milk
Provided by Pumpkie
Categories Drop Cookies
Time 35m
Yield 10 large cookies
Number Of Ingredients 10
Steps:
- Cream together shortening and sugar and then add beaten egg and vanilla.
- sift together flour, baking powder, baking soda, salt and nutmeg.
- add alternately mixture of sifted flour ingreidents and the soured milk to the creamed shortening mixture batter should be thick drop by tablespoons (one on top of the other to give it height one unlevel on bottom one level on top) onto cookie trays bake at 375 for 8-10 minutes until lightly brown on bottoms.
- cool completely and frost one side with pure white frosting and the other with dark chocolate frosting you can make your own or used canned.
- If the batter comes out soupy or sticky I add additional flour
MIDNIGHT MOON PIES
I love chocolate and this recipes satisfies my craving for chocolate. A rich, buttery filling is sandwiched between moist chocolate cookies. -Roz Keimig, Guymon, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 19
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.
Nutrition Facts : Calories 279 calories, Fat 14g fat (9g saturated fat), Cholesterol 29mg cholesterol, Sodium 122mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
MOON CAKE
I have six grandchildren and this is one of their favorite desserts. If I don't take it to potlucks, I hear lots of groans! Everyone wants the recipe after they've tried it.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 15 servings.
Number Of Ingredients 13
Steps:
- In a saucepan, bring water and butter to a boil. Add flour all at once and stir until mixture forms a ball. Remove from heat and cool slightly. Add eggs, one at a time, beating well after each addition., Spread on a greased 15x10x1-in. jelly roll pan. Bake at 400° for 30 minutes. Cool but do not prick, leaving surface with its "moon-like" appearance. , Meanwhile, for filling, beat pudding and milk until thick. Add cream cheese; blend well. Spread on crust; refrigerate 20 minutes. Top with whipped topping. Drizzle chocolate sauce over top and sprinkle with nuts.
Nutrition Facts : Calories 253 calories, Fat 17g fat (11g saturated fat), Cholesterol 96mg cholesterol, Sodium 238mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 0 fiber), Protein 5g protein.
MARSHMALLOW COOKIE SANDWICHES
Marshmallow Cookie Sandwiches were born when Tennessee gave us the Moon Pie in 1917, marking one giant leap for snack-kind. The homemade version is out of this world. Graham crackers are surprisingly easy to make; try our Cinnamon and Sugar Graham Crackers recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 4h
Yield Makes 9
Number Of Ingredients 11
Steps:
- Coat a 9-inch square bakingpan with cooking spray; line withparchment. Sprinkle gelatin over1/3 cup water in the bowl of a mixer;let stand for 5 minutes.
- Heat granulated sugar, cornsyrup, remaining 1/3 cup water, and1/8 teaspoon salt in a saucepan overmedium-high heat, stirring occasionally,until syrup reaches 238 degrees on acandy thermometer, about 5 minutes.
- Whisk gelatin in mixer on lowspeed, adding syrup in a slow, steadystream down side of bowl. Whisk,gradually increasing speed to high,until almost tripled in volume,about 8 minutes. Whisk in vanilla.Transfer to baking pan. Smooth top.Let stand until set, at least 3 hours.
- Cut out nine 2 1/2-inch squaremarshmallowsusing a cookie cutteror a knife dipped in confectioners'sugar. Dip surface of crackers intochocolate to coat, and transferto parchment-lined baking sheets.Refrigerate until set, about 10 minutes.Sandwich marshmallowsbetween crackers, chocolate sides in.
- Dip half of each sandwich intochocolate, on the diagonal; sprinklewith peanuts, and transfer to aparchment-lined baking sheet. Refrigerateuntil set, about 10 minutes.
FULL MOON PIES
Betty Crocker™ Super Moist™ cake mix and vanilla pudding make this delightful sandwich cookies filled with Betty Crocker® frosting - a perfect dessert for Halloween.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
- In large bowl, beat butter with electric mixer on medium speed until creamy. Add cake mix, pudding mix, 1/2 cup milk and the eggs; beat on medium-high speed until blended.
- Using 1 1/2-inch scoop, drop slightly mounded scoops of dough about 1 inch apart onto cookie sheet.
- Bake 10 to 12 minutes until set (do not overbake). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
- In medium bowl, mix filling ingredients until well blended. For each pie, spread about 1 tablespoon filling on bottom of 1 cooled cookie. Top with second cookie, bottom side down; gently press cookies together.
- In small bowl, mix powdered sugar and 4 teaspoons milk with spoon until smooth. Drizzle icing over sandwich cookies. Sprinkle with edible glitter.
Nutrition Facts : Calories 390, Carbohydrate 64 g, Fat 3, Fiber 1/2 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 440 mg
EASY WHOOPIE PIES
A New England phenomenon that's becoming popular everywhere, the famous "pies" are really more like soft cakes with a creamy filling. Use Betty Crocker™ cake mix and frosting for a simple-to-make, authentic-tasting version.
Provided by By Arlene Cummings
Categories Dessert
Time 1h15m
Yield 18
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Line cookie sheets with parchment paper, silicone baking liners, or lightly spray with cooking spray.
- In large bowl, beat all cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed.
- Pour batter into a 1 gallon resealable plastic bag. Seal baggie and cut small hole off of one of the bottom corners.
- Pipe batter into 36 small circles onto cookie sheets about 1-inch apart to allow for spreading.
- Bake 10 to 12 minutes until set being careful to not over bake. Cool 2 minutes; remove from cookie sheets and place on cooling rack. Cool completely before filling.
- Once cookies are cooled spread frosting on flat side of one cookie. Top with the second cookie, flat side down to make a sandwich.
Nutrition Facts : Calories 350, Carbohydrate 46 g, Cholesterol 30 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Sandiwch cookie, Sodium 330 mg, Sugar 34 g, TransFat 0 g
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