Copycat Moon Pies

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Description

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.

Ingredients

  • 2 cups whole wheat flour
  • 2 cups all-purpose flour
  • ½ cup white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • ½ cup honey
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 tablespoons whole milk
  • 3 (.25 ounce) packages unflavored gelatin powder
  • 1 cup cold water, divided
  • 1 ½ cups white sugar
  • 1 ¼ cups light corn syrup
  • ¼ teaspoon kosher salt
  • 2 teaspoons vanilla extract
  • 8 (4 ounce) bars semisweet chocolate, chopped, divided

Instructions

  1. Prepare the graham cracker cookies: whisk together whole wheat and all-purpose flours
  2. sugar
  3. baking powder
  4. salt
  5. and cinnamon in a large bowl until well combined. Whisk together honey
  6. oil
  7. eggs
  8. and milk in a medium bowl until well combined. Add egg mixture to flour mixture
  9. and gently stir together until a coarse dough begins to develop.
  10. Pour dough out onto a work surface lightly dusted with all-purpose flour and knead until dough becomes smooth
  11. shiny
  12. and slightly tacky
  13. 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.
  14. 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.
  15. Working with one dough disk at a time on a surface lightly dusted with all-purpose flour
  16. roll each disk into a 16×12-inch rectangle
  17. 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.
  18. Bake cookies in the preheated oven until fragrant and slightly firm
  19. 12 to 14 minutes
  20. rotating pans halfway through baking. Let cookies cool on sheet pans for 5 minutes before transferring to wire racks to cool completely
  21. about 30 minutes.
  22. 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
  23. undisturbed
  24. until thickened
  25. about 15 minutes.
  26. While the gelatin is blooming
  27. combine remaining 1/2 cup water with sugar
  28. corn syrup
  29. and salt in a medium saucepan. Bring to a boil
  30. without stirring
  31. over medium heat. Boil sugar mixture
  32. without stirring
  33. until a candy thermometer reads 240 degrees F (116 degrees C)
  34. about 10 minutes.
  35. Add vanilla to bloomed gelatin; beat on medium speed until completely incorporated
  36. about 1 minute. Leave mixer on medium and carefully add hot sugar mixture until combined
  37. about 2 minutes. Increase speed to high and beat until mixture is thick
  38. sticky
  39. and quadrupled in volume
  40. about 10 minutes. Immediately transfer 1/2 of marshmallow mixture to a piping bag; reserve remaining marshmallow for another use.
  41. Arrange 12 cooled cookies upside down on a clean work surface. Cut a tip off the piping bag
  42. leaving a 1/2-inch hole
  43. 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
  44. uncovered
  45. until marshmallow filling is set and slightly firm
  46. at least 1 hour or up to (but not exceeding) 4 hours.
  47. 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
  48. about 5 minutes. Continue stirring until a thermometer registers 115 degrees F (46 degrees C)
  49. 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
  50. stirring constantly
  51. until a thermometer registers 90 degrees F (32 degrees C)
  52. about 5 minutes.
  53. Add remaining chocolate to the melted chocolate. Stir until completely melted and smooth
  54. placing it back over steaming water briefly
  55. if necessary
  56. about 5 minutes.
  57. Line a sheet pan with parchment paper.
  58. Working quickly
  59. cleanly
  60. and with one at a time
  61. dip each cookie sandwich into the melted chocolate until completely coated
  62. 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
  63. about 10 minutes. Allow cookies to rest at room temperature
  64. covered with plastic wrap
  65. until completely set
  66. about 30 minutes.

Prep Time: 50 mins

Cook Time: 45 mins

Total Time: 5 hrs 10 mins

Servings: 12

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