Moon Pies on the Big Green Egg

Cookie Dough Ingredients

6 ounces unsalted butter
¼ cup light brown sugar firmly packed
¼ cup cane syrup
¼ teaspoon vanilla extract
1½ cups all-purpose flour
1¼ cups about 1 sleeve of graham cracker crumbs, ground fine
¾ teaspoon kosher salt
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon ground cinnamon
2 tablespoons whole milk

For the Marshmallow Center:

1 12-ounce container of marshmallow crème

For the Chocolate Coating:

1 16 ounces bag of bittersweet chocolate (I used Ghirardelli)
2 tablespoons vegetable oil or canola oil

Instructions

In a medium mixing bowl, cream butter, brown sugar, syrup, and vanilla until mixture is fluffy, about one minute. In a separate bowl, combine flour, graham cracker crumbs, kosher salt, baking powder, baking soda, and ground cinnamon.

With the mixer on low, gradually add the dry ingredients to the wet ingredients until the dry ingredients are thoroughly incorporated. In a slow, steady stream, add the milk. Continue to mix until the dough comes together and leave the side of the bowl.

Turn the dough out onto a large sheet of plastic wrap. Flatten with the palm of your hand. Wrap the edges of the plastic wrap around the dough. Refrigerate for up to one hour.

Preheat oven to 325 degrees.

Turn chilled dough out onto a lightly floured work surface. You may need to let the dough sit at room temperature for 5-10 minutes to make it easier to work with. Roll the dough until it is ¼ inch thick. Cut out cookies using a 3-inch round cookie cutter. Place cookies on a prepared cookie sheet.

Bake cookies 10-12 minutes. They will still be soft when you remove them from the oven. Allow cookies to cool for 10-15 minutes until you can carefully transfer them to a cooling rack. Allow cookies to cool completely before beginning the next step.

Once your cookies have cooled, spoon approximately ¼ cup of marshmallow crème into the center of 12 cookies. Top the marshmallow with a second cookie, then gently press down until the marshmallow just touches the edge. Place sandwiches on a cookie sheet and chill for at least 15 minutes.

In the meantime, melt the chocolate in a double boiler or in a heatproof bowl set over a small pan of boiling water. Once the chocolate has melted, remove the pan from the heat and allow the chocolate to cool until it is still warm to the touch but no longer hot. Slowly whisk in the oil.
Using two forks, gently place one sandwich cookie into the warm chocolate. Turn until thoroughly coated. Then, remove the cookies to a parchment paper-lined cookie sheet. Let cookies stand until the chocolate shell has completely hardened.

Recipe and photo from CookingBride.com.