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Copycat Moon Pies
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Prep Time:
50 minutes
Cook Time:
45 minutes
Total Time:
310 minutes
"Cinnamon graham cracker cookies filled with chewy marshmallow, dipped in chocolate glaze."
Ingredients:
  • 2 cups whole wheat flour
  • 2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 0.5 cup honey
  • 0.5 cup vegetable oil
  • 2 tablespoons whole milk
  • 3 (.25 ounce) packages unflavored gelatin powder
  • 1 cup cold water, divided
  • 1.5 cups white sugar
  • 1.25 cups light corn syrup
  • 0.25 teaspoon kosher salt
  • 2 teaspoons vanilla extract
  • 8 (4 ounce) bars semisweet chocolate, chopped, divided
Instructions:
  • In a large bowl, combine whole wheat and all-purpose flours, sugar, baking powder, salt, and cinnamon. In a separate medium bowl, whisk together honey, oil, eggs, and milk. Add the egg mixture to the flour mixture and gently stir until a coarse dough forms for the graham cracker cookies.
  • Transfer dough to a lightly floured work surface and knead until smooth, shiny, and slightly tacky for about 2 minutes. Divide dough into 2 balls, shape into disks, tightly wrap each in plastic, and refrigerate for at least 1 hour or up to 3 days.
  • Preheat the oven to a toasty 300 degrees F (150 degrees C), then pop those parchment-lined sheet pans on the top and bottom racks.
  • Roll out one dough disk on a lightly floured surface into a 16x12-inch rectangle, about 1/8-inch thick. Cut twelve 3 1/2-inch circles from the dough and place them on the prepared sheet pans, leaving 1 inch of space between each circle.
  • Bake cookies in a preheated oven for 12 to 14 minutes, rotating pans halfway through. Allow cookies to cool on sheet pans for 5 minutes, then transfer to wire racks to cool completely for about 30 minutes.
  • To make the marshmallow, mix gelatin and 1/2 cup water in a stand mixer bowl with a whisk attachment. Let the gelatin thicken undisturbed for about 15 minutes.
  • As the gelatin is blooming, mix 1/2 cup water, sugar, corn syrup, and salt in a medium saucepan. Let it come to a boil over medium heat without stirring. Cook until a candy thermometer reads 240 degrees F (116 degrees C), which will take around 10 minutes.
  • Combine vanilla with bloomed gelatin; beat on medium speed until fully incorporated, about 1 minute. While mixer is still on medium, slowly pour in 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. Transfer half of the marshmallow mixture into a piping bag; save the rest for later use.
  • Place 12 cooled cookies upside down on a clean work surface. Cut a small hole in the piping bag, leaving a 1/2-inch opening. Pipe a 2-tablespoon circle of marshmallow in the center of each cookie. Sandwich with remaining cookies, gently pressing down to spread the marshmallow to edges. Let them sit at room temperature, uncovered, for 1 to 4 hours until marshmallow sets.
  • Prepare the glaze: In a medium pot, bring 1 inch of water to a boil. Once boiling, reduce heat to low. Place 28 ounces of chocolate in a large heat-proof bowl and set it on top of the pot with the steaming water. Stir the chocolate slowly until melted and smooth, approximately 5 minutes. Keep stirring until a thermometer reads 115 degrees F (46 degrees C), approximately 5 minutes. Remove the bowl from the pot and place it on a lightly damp kitchen towel to prevent slipping. Allow the chocolate to cool, stirring constantly, until the thermometer reads 90 degrees F (32 degrees C), around 5 minutes.
  • Combine the rest of the chocolate with the melted chocolate. Stir until smooth and fully melted, returning to the double boiler briefly if needed, for about 5 minutes.
  • Prepare the sheet pan by lining it with parchment paper.
  • - Dip each cookie sandwich into the melted chocolate until fully coated. Let excess chocolate drip back into the bowl. - Scrape the bottom of each cookie along the bowl's edge to remove excess glaze. - Place on a prepared sheet pan and smooth the top with a small offset spatula. - Repeat with the remaining cookies. - Chill in the refrigerator for about 10 minutes until the chocolate is set. - Let cookies sit at room temperature, covered with plastic wrap, until completely firm for about 30 minutes.

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