Mini Moon Pies
Recipe type: Dessert
Makes: 6 mini moon pies
Shortbread cookies sandwiched with marshmallow filling and covered in a generous rich chocolate coating.
For the dough:
  • 57g (4 tablespoons) unsalted butter, softened
  • 40g (1/4 cup) powdered sugar
  • 5 milliliters (1 tablespoon) honey
  • 2 milliliters (1/2 teaspoon) vanilla extract
  • 1g (1/4 teaspoon) fine sea salt
  • 66g (1/2 cup) all-purpose flour, plus additional for rolling
For assembly:
  • 24g (1/4 cup) marshmallow fluff
  • 170g (1 cup) semi-sweet chocolate chips
  • 15 milliliters (1 tablespoon) coconut oil
  1. In a medium-sized bowl with an electric mixer, combine butter, sugar, honey and vanilla on medium speed until light and fluffy
  2. Add flour and salt, beat on low just until combined
  3. Chill dough in refrigerator for about thirty minutes
  4. While dough is chilling, pre-heat oven to 350 degrees and line a baking sheet with parchment paper
  5. When dough is ready, heavily flour a clean counter or board
  6. (I taped some parchment paper to the counter to manage the extra mess of baking with a two-year old); Use your fingers or a rolling pin to press the dough into a six-inch square; add flour to prevent sticking if needed
  7. Use a two-inch wide biscuit cutter to cut twelve circles from the dough and place on prepared baking sheet
  8. Bake for ~10 minutes or until edges turn golden brown; allow cookies to cool completely on baking sheet
  9. Once cookies are cooled, line a large plate with parchment or wax paper and set aside
  10. Melt the chocolate chips and oil in a double boiler (or microwave at fifty percent power,stirring every thirty seconds until melted)
  11. Turn half of cookies over and spread a thin layer of fluff on top of them; press remaining cookies down to make sandwiches;
  12. Dunk sandwiches into melted chocolate and place on prepared plate; chill in fridge for a few minutes before serving
Cookies stay fresh in freezer for a few days or well wrapped in freezer for up to a month; the cookies will get slightly softer over time
I also doubled the recipe with no problem
Recipe by Keep It Sweet Desserts at