Celebrate the Great American Eclipse with Moonpies

Celebrate the Great American Eclipse with Moonpies, (WPDE/Sydney Glenn)

Monday marks the Great American Eclipse. While millions will be looking to the sky, you might want to also look to your kitchen and bring eclipse themes treats along.


Cookie Ingredients:

  • 2 sticks unsalted butter
  • 1/2 box powdered sugar, store has 1 pound boxes
  • 2 whole eggs
  • 1 tablespoon vanilla
  • 4 1/3 cups all purpose flour
  • 1 ½ teaspoon baking powder
  • 1/2 teaspoon salt

Filling Ingredients:

  • 1/2 cup butter, softened
  • 1 cup confectioners sugar
  • ½ tsp vanilla extract
  • 1 cup of marshmallow crème
  • 2 cups of melted coating chocolate

Cookie Procedure:

  • Mix butter and powdered sugar in mixer until creamy.
  • Add eggs, one at a time, until incorporated. Add vanilla.
  • Now scale your flour, salt, and baking powder. Then add this mixture to your butter, sugar, and eggs mix while the mixer is on low speed. The dough will form and at this point stop and place the dough in the fridge for 30 minutes.
  • On a clean surface, sprinkle flour generously on the surface. Place the cold dough on the table and sprinkle dough with flour. Roll out the dough using a rolling pin. Roll from the center out. If the dough starts to stick sprinkle more flour. Roll the dough out until it's 1/8 inch thick.
  • Using round shaped cookie cutter, pick your size of cookie you want to make. Remember, it’s a sandwich so make the cookies thin. Go ahead and cut out cookies and place on cookie sheet. Leave ¼ inch of room between each.
  • Place in preheated oven 350 degrees for 10 to 12 minutes. Cookies should be light to golden brown. Allow cookies to cool.

Marshmallow Filling:

  • In a medium mixing bowl, blend together 1/2 cup butter, confectioners' sugar, flavored extract, and marshmallow creme. Mix until smooth.

Assemble pies by spreading 2 to 4 tablespoonful of filling on flat side of a cookie crust, then covering filling with flat side of another cookie crust.

Now dip the assembled cookie in coating chocolate and allow to set till dry.

This recipe is courtesy of Chef Geoff Blount. For more information on the International Culinary Institute of Myrtle Beach at Horry Georgetown Technical College, click here.

close video ad
Unmutetoggle ad audio on off