As a child, my mother wouldn’t allow me to delight my tastebuds in moonpies, or any dessert snack. So I satisfied my curiosity by sharing bites of these treats with friends who were allowed to eat them.

These are great. They’re quite big, but mostly because I like my cookies large. You can definitely shape your cookies smaller. Also, you make your own marshmallow filling, which I suggest you hold onto for whenever you crave marshmallows.

ingredients:

DOUGH

– 12 TBSP butter
– 1/4 cup brown sugar
– 1/4 cup cane syrup
– 1/4 TSP vanilla extract
– 1 1/2 cup flour
– 1 1/4 cup graham cracker crumbs
– 3/4 TSP salt
– 1/2 TSP baking powder
– 1/2 TSP baking soda
– 1/4 TSP ground cinnamon
– 2 TBSP whole milk

MARSHMALLOW

– 2 TBSP water
– 2 TBSP light corn syrup
– 1/3 cup sugar
– 1 egg white
– 1/2 TBSP gelatin powder
– 1 TBSP cold water
– 1/4 TSP vanilla extract

CHOCOLATE GANACHE

– 2 cups chocolate chips
– 2 TBSP coconut oil

the way:

– in a large bowl, cream the butter, brown sugar, syrup, and vanilla until fluffy.
– in a separate bowl, mix the flour, graham cracker crumbs, salt, powder, soda, and cinnamon until combined.
– gradually mix the dry ingredients to the wet ingredients until everything is incorporated. Then, in a slow, steady stream, pour in the milk. Continue to mix until the dough comes together.
– turn the dough onto cling film. Flatten the dough and wrap the edges of the cling wrap around the dough and refrigerate for 1 hour.
– preheat the oven 325 degrees.
– take the dough out of the fridge and place it on a lightly floured surface.
– roll out the dough and shape out your cookies. Try to make them the same size as you’ll be creating a sandwich. But if you’re not a perfectionist, don’t worry about it then.
– bake the cookies for 10-12 minutes.
– the cookies will be a bit soft when you take them out, so allow them to cool down so they harden up.
– during the cooling down process, make your filling.

FILLING

– combine the water, corn syrup, and sugar in a saucepan and bring to a boil. Cook until a small ball kinda forms. If you have a candy thermometer, the temperature should be about 235 F degrees.
– while your mixture rises to the temperature, in a large bowl, beat your egg white until a soft peak forms.
– sprinkle the gelatin over cold water and allow it to soften. Once the syrup reaches 235 degrees, add in that gelatinous water and mix until it’s fully dissolved.
– begin to mix slowly while pouring the syrup into the beaten egg white.
– add in the vanilla and beat until stiff.
– if you have a pastry bag, transfer your marshmallow fluff to the bag. If not, you can use a spoon.

 

GANACHE

– combine chocolate and coconut oil in a bowl and heat it over a small pan of boiling water.
– once the chocolate is melted, remove it from the pan and allow it to cool down. Stir continuously.

FORMATION

– once your cookies have cooled, pipe/spoon the marshmallow fluff onto the centre of one cookie and spread it in a circular motion. Place a second cookie on top and gently press down until the marshmallow touches the edges.
– repeat this until all cookies are used.
– place your cookies in the fridge to set for 15 minutes.
– take your cookies out and either with your hands or with two forks, gently place the sandwiches into the chocolate. Turn them over as many times until they’re fully coated. Feel free to double coat them.
– place them on a parchment paper lined baking sheet and let them rest until the chocolate has hardened.