Andrea is a home baker who loves to perfect challenging cakes, breads, and the like. She is on a quest to find the perfect flavor combos.
Moon pies, known as wagon wheels in England, typically consist of a sandwich of two round cookies, a marshmallow filling, and a chocolate coating.
The recipe I'm going to teach you today has a twist: in addition to the cookies, marshmallow, and chocolate coating, we'll be adding jam. The jams I used are from the company Roots Kitchen & Cannery. Half the cookies will have Raspberry Vanilla Jam; the other half will have Sour Plum & Sage Jam. These jams will add a kick of flavor that will make you the envy of other bakers. It'll also add a pop of color.
What makes these jams so special?
- Raspberry Vanilla Jam: This is one of the best raspberry jams I've ever tasted. My husband ran away with the jar after trying a spoonful. It's not too sweet, it's not too tart, and the vanilla complements it beautifully. You could easily eat a whole jar of this by itself.
- Sour Plum & Sage: I've never had anything quite like this. It's bolder than the raspberry jam. It's a touch tart and sour. The sage makes it taste more mature, giving it a delightful profile. This jam would complement bread, biscotti, and cheese.
More About Roots Kitchen & Cannery
The company was founded in 2012. It specializes in unique canned goods using locally sourced fruit and produce. The company evolved out of a booth at the farmer's market in Jackson Hole, Wyoming; they sold pies and quiches on Saturday mornings.
Founder Orion Bellorado partnered with Patrick Burr to open the cannery facility in Boseman, Montana. The third team member, Willi Brooks, joined forces in 2014. He runs the bakery side of the business.
On Thursdays the company donates all of its online earnings from the day to a charitable cause. This gives customers all the more reason to shop from the company since it's trying to put good into the world.
Before You Start Baking
This moon pie recipe isn't easy. It may take longer than the time listed—it will take hours. It will take dedication on your part to go through each step. The recipe works with melted chocolate and the ever-so-stubborn marshmallow creme.
I would recommend making these on a morning or afternoon where you don't have any other plans for the rest of the day. I wouldn't make these as my first ever bake, or even my tenth bake.
As a side note: the thumbnail pictures on this page do have captions to help with your baking experience.
The Legend of Moon Pies
Moon pies are popular in the South. The cookie sandwich was first created in Tennessee on April 29, 1917.
Earl Thach Shauf credits the invention of the bake to his father, Mitchell Poe Shauf. His father asked a Kentucky coal miner for a snack, and the miner wanted something with graham crackers and marshmallows. (Who doesn't love s'more flavored treats?)
The Chattanooga Bakery took on the miner's request. The company says the miner asked that the snack be, "as big as the moon." And that's why the cookie sandwich is called moon pie.
|Prep time||Cook time||Ready in||Yields|
4 hours 10 min
12 moon pies
Read More From Delishably
For the cookies:
- 1 1/2 cups white flour
- 5/8 cup self-raising white flour
- 1 1/2 cups unsalted cold butter
- 3/4 cup sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/2 cup graham cracker crumbs
- 1 tablespoon vanilla extract
- 1 large egg
For the coating:
- 2 cups dark chocolate
- sprinkles (optional)
For the filling:
- 1 cup marshmallow creme
- 4 tablespoons jam
- 2 cookie sheets
- 1 large bowl
- 1 small bowl
- Cling film
- Cooling wire rack
- Baking parchment paper
- 2 piping bags
- Preheat the oven to 375°F.
- Line two baking trays with baking parchment.
- In a large bowl, rub together the flours and butter. Keep working it together until you have coarse breadcrumbs. If using a mixer, put it on medium to low to start with. Adjust setting as needed and after flour has mixed and won't fly everywhere.
- Stir in the sugar, cinnamon, ginger, and graham cracker crumbs.
- In a small bowl, gently beat the egg and vanilla together. Add it to the rest of the mixture. Keep mixing to form a soft dough.
- Wrap and chill the dough for 1 hour.
- Lightly flour a surface and roll out the dough with a lightly floured rolling pin. If the dough isn't too sticky proceed to cutting out circles with a 2 ½ inch cutter.
- If your dough is sticking too much to your surface then you need to work up its structure. Add about a 1/4 cup of flour and mesh it in, roll your dough like a ball and see how much it sticks to the counter. You know you have enough flour when it no longer sticks to your counter and picks up any stranded dough.
- You can add more graham cracker crumbs to support the structure. Add about 1/4 of graham cracker crumbs at a time. Don't overwhelm the dough with the crumbs.
- You should be able to cut cookies and be able to lift them without them sticking to the surface nor collapsing. Each time you are done cutting out cookies from the dough, re-roll your hole shaped dough, and get it flat with a floured rolling pin and then cut more cookies. Do this until you're out of dough. (Once you've got a baking tray of cookies ready to go, proceed to the next step.)
- Bake for 10 minutes.
- While baking the cookies, fill up a saucepan about halfway with water. Put it on a burner. Turn the heat to medium-low.
- Leave the baked cookies on the tray to cool completely before placing them on a rack. You want an even number of cookies, but if you have an odd number you can eat one and test it to make sure things are going according to plan.
- Melt 1/2 cup of chocolate in an oven safe bowl over the simmering water. If the water on the stove is boiling, turn down the heat!
- Select 12 cookies. Place them on a rack over a baking tray with parchment paper. Coat one side of the cookies with chocolate. Let them chill until set. If they need help setting, wait until they've cooled down to room temperature and then place in the fridge for 15 minutes. These cookies will be the bases.
- Fill a piping bag (or a Ziploc bag and cut off one corner) with marshmallow creme and another with jam. Line a baking tray with clean parchment.
- Once the chocolate has set, turn the cookies over—the chocolate side facing down—onto the clean baking parchment. Pipe marshmallow fluff onto each top and then pipe the jam on top. Add the plain cookies to complete the sandwich. Chill in the freezer for 30 minutes. Pro tip: Don't add too much creme or jam. It'll be harder to work with overloaded cookie sandwiches. Spread ingredients evenly, so you can get all the flavors in each bite.
- Melt the rest of the chocolate (1 1/2 cups) in a bowl over simmering water.
- Place the cookie sandwiches on a rack over a baking tray with parchment paper. Coat each sandwich in chocolate: gently spoon over the chocolate and coat the sides. If you have a kitchen brush, it might make it easier to spread the chocolate. Add sprinkles if you desire.
- Place in the fridge to set for 1 hour.
- Eat and enjoy!
How to Handle Chocolate
Chocolate Melting Instructions
Melt chocolate very carefully! It can go haywire if not properly monitored. Overheating or adding moisture may cause your chocolate to thicken.
For this recipe I used a mix of dark chocolate melting wafers and two premium baking chocolate bars with 60% cacao, bittersweet. Both were from Ghirardelli. This combination worked beautifully for me.
Please do not attempt to melt cocoa powder. This will not give you the consistency or texture you desire.
Double Boiler Method
Cut chocolate into small pieces with a knife. The pieces should be about the size of dimes. Fill a saucepan half full of water and turn up the heat: do not go to boiling! Place the chocolate in the top pan of a double boiler or a metal mixing bowl.
Allow the chocolate to melt. Stir occasionally.
In a microwave-safe container, place chocolate in microwave at medium power (50%) for 1 minute. Remove and stir. If not melted, return to microwave. Repeat heating step, stirring every 30 seconds, as you don't want to scorch the chocolate.
When there are only small lumps, remove and continue stirring to complete melting.
Chocolate is best stored in a dry, cool, and dark place. Ideally from 55-60°F. A wine fridge is typically set around 55°F.
If you leave chocolate in your fridge, you want to wrap them in plastic or sealed in a container. Chocolate is very sensitive. It can bloom easily. It can melt very easily when returned back to room temperature. Part of the reason you want to seal it is chocolate absorbs odors around it. If your fridge isn't very clean or you have vegetables sitting out, like garlic, it could ruin the taste of your chocolates.
Oxygen also causes chocolate to oxidize. You want to seal up chocolate so that it doesn't oxidize, which causes the flavor to diminish. You also want to keep chocolate out of light. It causes the same kind of bad flavor and spoiling as oxygen.
Wrapping up your chocolate also helps prevent condensation, another thing that can ruin chocolate. Essentially, sealing your chocolate helps it to be edible.
Dark chocolate is easier to work with than milk chocolate or white chocolate. Dark chocolate keeps for nearly two years, milk chocolate for a year, and white chocolate for four months. Dark chocolate is more flexible with temperatures, whereas white chocolate has a very sensitive temperature range: it can melt at room temperature.
- Dark Chocolate: 114 – 118° F (46 – 48° C)
- Milk Chocolate: 105 – 113° F (40 – 45° C)
- White Chocolate: 100 – 110° F (37 – 43° C) Note: the high milk and sugar content in white chocolate will cause it to burn easily.
I don't recommend making white chocolate moon pies. It will be hard to make. I would first try making them with dark chocolate.
Moon Pie Pictures and Facts
© 2021 Andrea Lawrence