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Makes
15 moon pies (30 cookies)
Author Notes
You're going to be over-the-moon about these Oatmeal Cookie and Marshmallow Moon Pies. Super easy (yet impressive) to make, these delicious Moon Pies have creamy, finger-licking marshmallow filling sandwiched between two chewy oatmeal cookies. —bitememore
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Ingredients
- Oatmeal Cookies
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1 cup
butter, room temperature
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1 cup
brown sugar
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1/2 cup
sugar
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2
eggs
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1 tablespoon
molasses
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1 teaspoon
vanilla extract
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2.5 cups
old-fashioned oats
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1.5 cups
flour
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1 teaspoon
ground cinnamon
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1 teaspoon
baking soda
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1/2 teaspoon
kosher salt
- Marshmallow Cream Filling
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2.5 cups
icing sugar
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1/2 cup
butter, room temperature
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1 (7-1/2 oz)
jar marshmallow fluff
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3 tablespoons
whole milk
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1 teaspoon
vanilla extract
Directions
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For the oatmeal cookies, preheat oven to 350ºF. Line a baking sheet with parchment paper. Using an electric mixer, cream together butter, brown sugar and sugar on medium speed until light and fluffy. Beat in eggs one at a time until well combined. Add molasses and vanilla extract. On low speed, add oats, flour, cinnamon, baking soda and salt, mixing just until flour disappears. Scoop 2 tablespoons of cookie dough and place 2 inches apart on the prepared baking sheet. Bake for 10-11 minutes, until the edges are golden. Cool completely before filling.
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For the marshmallow filling, using an electric mixer combine icing sugar, butter, marshmallow fluff, milk and vanilla extract on medium speed, until desired spreading consistency.
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To assemble moon pies, turn 15 cookies over, bottom sides up. Spread each with a large spoonful of marshmallow filling. Top with remaining 15 cookies and gently squeeze. Cookies can be refrigerated until ready to serve to firm up filling.
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