Prep time: 5 min
Cook time: 15 min
Total time: 4 hours
For the cookies:
1 cup unsalted butter, at room temperature
3/4 cup light brown sugar
1 tsp vanilla extract
2 1/4 cups all-purpose flour
1/2 tsp salt
For the filling:
1 3/4 cup powdered sugar
4oz cream cheese, at room temperature
2 tbsp butter, at room temperature
For the chocolate coating:
12oz semi-sweet chocolate
1/4 cup vegetable oil
To make the cookies:
Beat the butter until creamy, then add your brown sugar and mix well.
Add your egg and vanilla extract then continue mixing. Then add your flour and salt to the mixture and beat until just combined but do not overbeat.
Roll the dough mixture into a ball and put it into a large plastic ziplock bag. Chill it in the refrigerator for at least 2 hours.
Preheat your oven to 350F.
Once chilled, roll the dough into 1-inch balls and place them evenly spaced on a cookie sheet covered with parchment paper. Press down lightly to flatten the balls into disks. Bake for 11 minutes or until the bottoms are lightly browned. Remove and allow to cool completely.
To make the filling:
In a large mixing bowl, place all of your filling ingredients inside and beat with an electric mixer until light, fluffy, and well combined. Put a small amount of filling on the bottom of one cookie and top it with another to make a sandwich. Place in the refrigerator to chill and set for another 30-45 minutes.
To make the coating:
Using a double boiler or in the microwave on low power and in 30-second increments, melt the chocolate and vegetable oil together until completely smooth. Place the assembled cookies on a wire rack or set them over a sheet of parchment paper. Drizzle the melted chocolate over each cookie so that it runs down and covers the cookie.
Once one side of the cookies is hardened, repeat on the other side. Place the chocolate-covered moon pies in the fridge and allow them to harden for 30 minutes. Once done, enjoy!