A homemade version of the classic Southern American confection: soft graham-flavored cookies filled with fluffy marshmallow and enrobed in a thin chocolate shell. This copycat recipe captures all the nostalgic appeal of the original.
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Adapted from a video by America's Test Kitchen
How to Make a MoonPie Sandwich Cookie at Home | America's Test Kitchen
graham flour (stone-ground whole wheat flour)1.13 cups
granulated sugar¾ cups
baking powder1 tsp
baking soda1 tsp
salt¾ tsp
ground cinnamon¼ tsp
butter, melted and cooled12 tbsp
water5 tbsp
molasses2 tbsp
vanilla extract
1 tsp
gelatin powder2 tsp
water (for marshmallow)3 tbsp
corn syrup¼ cups
water (for syrup)3 tbsp
granulated sugar (for marshmallow)2/3 cups
salt (for syrup)1/8 tsp
vanilla extract (for marshmallow)1 tsp
bittersweet chocolate, finely chopped9 oz
bittersweet chocolate, grated3 oz
coconut oil1 tbsp
Steps
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1
Combine dry ingredients. In a bowl, whisk together all-purpose flour, graham flour, sugar, baking powder, baking soda, salt, and cinnamon until evenly combined.
2
Combine wet ingredients. Mix melted and cooled butter with water, molasses, and vanilla extract.
3
Combine. Turn the mixer to low speed and mix for about 20 seconds until the dough comes together. Cut the dough in half; wrap one half in plastic to prevent drying.
4
Shape and roll out dough. Flatten into a disc, place between parchment paper, and roll to a 12-inch circle about 1/8 inch thick. Cut 8 cookies using a 3-inch cutter.
5
Arrange on baking sheet. Space the 8 cookies about 1/2 inch apart on a baking sheet. Roll out remaining dough into an 8-inch circle and cut 4 more cookies.
6
Bake cookies. Bake at 350°F for about 10 minutes, turning halfway through, until the edges are just set. While baking, roll out and bake the remaining dough.
7
Prepare marshmallow base. Mix gelatin powder with 3 tablespoons water and let sit for 5 minutes to bloom.
8
Make sugar syrup. In a saucepan, combine corn syrup, 3 tablespoons water, sugar, and 1/8 teaspoon salt. Heat over medium-high until the mixture reaches 240°F (about 5 minutes), gently swirling occasionally but not stirring.
9
Whip marshmallow. Pour the hot syrup slowly into the mixer bowl with the bloomed gelatin on low speed to avoid splattering. Increase speed to high and whip for 7 minutes until the mixture is fluffy and light. Whisk in 1 teaspoon vanilla extract.
10
Assemble sandwiches. Flip about half the cookies. Using a 2-tablespoon cookie scoop, place marshmallow on a cookie, spread with the back of a spoon to the edges, top with another cookie, press gently, and twist until the filling just peeks out. Repeat for all 12 sandwiches.
11
Set the marshmallow. Let the assembled cookies sit for about 15 minutes for the marshmallow to firm up.
12
Prepare chocolate. Microwave 9 oz finely chopped bittersweet chocolate at 50% power for 2–4 minutes until about 2/3 melted (some chunks should remain). Stir in 3 oz grated chocolate and 1 tablespoon coconut oil. The residual heat should melt everything; if needed, microwave for 5 more seconds.
13
Dunk in chocolate. First dip the edges to ensure full coverage. Using two forks, flip the cookie to coat both sides evenly. Tap off excess chocolate by rolling against the bowl's edge, then use an offset spatula to smooth a thin veneer on top.
14
Chill to set. Place the chocolate-coated cookies in the refrigerator for at least 20 minutes for the chocolate to firm up. Store at room temperature for up to 2 days.
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