As a kid, I remember my mom packing my lunch for school and these were one of my favorites. Although these are called moon pies, my favorites were called “Scooter Pies”. They were made by Burry’s. Another favorite that Burry’s made were Fudge Town (a chocolate sandwich cookie) , Mr. Chips & Gaucho’s cookies , and when I was a girl scout, they made the Girl Scout cookies. Girl Scout cookies (especially Trefoils shortbread cookies) were so much better in those days! Anyway, I m on a quest to find a recipe that duplicates those beloved Scooter Pies. These are pretty close, but the cake is not as soft as the Burry’s. They sure are delicious though.
For Graham Cracker Cookie:
3 c. all purpose flour
2 1/2 c. whole wheat flour
1 tsp. sea salt
1 tsp. baking soda
1 tsp. baking powder
1 1/2 c. unsalted butter, cubed
1/2 tsp. cinnamon
1/2 c. brown sugar
1/2 c. molasses
1/4 c. milk
1 tsp. pure vanilla extract
Mix dry ingredients in a large bowl until thoroughly incorporated.
In stand mixer beat butter until fluffy. Add sugar, and extract to butter mixture and beat until incorporated. Add dry ingredients and beat until a crumbly mixture evolves. Add molasses, then milk until the dough comes together so it is stiff. Chill dough for an hour.
Preheat oven to 350 F. Roll out dough on a lightly dusted pastry board or counter top. Cut circles out with a cookie cuter or any implement that will give the size of the moon pie you want.
Bake until edges brown..about 15 minutes. Let cool completely.
For Marshmallow Filling:
3 pkg. unflavored gelatin
1 c. cold water, divided
12 oz. granulated sugar (about 1 ½ cups, but weigh if you can)
1 c. light corn syrup
¼ tsp kosher salt
2 tsp. pure vanilla extract
Place ½ c.p of the water and the gelatin in the bowl of a stand mixer (use the whisk attachment for making the marshmallows).
Combine the remaining ½ c. water, granulated sugar, corn syrup and salt in a small saucepan. Place over medium-high heat, cover and let cook 3-4 minutes. Uncover, clip a candy thermometer to the pan and allow to cook until it reaches soft ball stage, or about 240’F (about 10 min).
Once you reach this temperature, immediately remove the pan from the heat. Turn the mixer on low speed, and carefully pour the sugar syrup down the side of the mixer bowl into the gelatin. After adding all of the syrup increase the speed to high and continue to mix until it becomes very thick and fluffy (about 10 minutes). Add the vanilla about one minute before you are done beating the mixture.
Transfer the marshmallow filling to a large (gallon size) resealable plastic bag. Move over to one side of the bag and snip off the corner with scissors. Place half of the cooled cookies onto a sheet of parchment paper, and have the remaining cookies standing by.
Squeeze a dollop of the filling onto each of the cookies on the parchment paper.
Top with the remaining cookies, pressing lightly. Let set at room temperature for about two hours, or until the filling has set up.
Coating with Chocolate:
2 lb. dipping chocolate or candy melts
Once the filling has set up, melt the dipping chocolate according to the package directions and allow to cool just slightly. Working with one at a time, gently drop the cookies into the melted chocolate. Using a fork, turn to coat, then lift out and allow the excess chocolate to drip back into the bowl. Place on a parchment lined baking sheet and allow to sit at room temperature for 1-2 hours or until the coating is firm.
Does this jog your memory???
Adapted from: Katy’s Chocolate Coated Marshmallow Filled Moon Pies and Brown Eyed Baker