Prep time: 5 min
Cook time: 17 min
Total: 3 hrs, 22 min
1 cup unsalted butter, at room temperature
3/4 cup light brown sugar
1 tsp vanilla extract
2 1/4 cup all-purpose flour
1/2 tsp salt
4oz strawberry marshmallow fluff
1 packet vanilla sugar
12 oz semi-sweet chocolate, chocolate chips, or white chocolate
1/4 oz vegetable oil
To make the cookies:
Beat butter until creamy. Add brown sugar and mix until well combined.
Add the egg and vanilla extract, and mix.
Add your flour and salt to the mixture and beat until just combined, but do not overbeat.
Roll your 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 the dough is chilled, roll it into 1-inch balls and place it evenly spaced apart on a cookie sheet that's covered with parchment paper. Press down lightly to flatten the balls into disks. Bake for 10-12 minutes or until the bottoms are lightly browned. Remove and allow them to cool completely.
To make the filling:
Mix the strawberry marshmallow fluff with the vanilla sugar until well combined. Once cookies are completely cooled, pipe a dollop of marshmallow mixture onto half of the cookies. Top the cookies with the other, pressing down gently, to create a cookie sandwich. Place in the refrigerator to chill and set for another 30 minutes.
To make the coating:
Using a double boiler or in the microwave on 50% 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 or dip them in the chocolate.
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 20 minutes. Once done, enjoy your choco pie!