Chocolate-oatmeal Moon Pies

Serving 18 people

60 min


  • baking powder 3/4 teaspoon baking powder
  • baking soda 1/2 teaspoon baking soda
  • brown sugar 1 1/2 cups packed brown sugar
  • cherries 1 cup dried tart cherries, chopped
  • egg 1 large egg
  • flour 1 1/4 cups all-purpose flour
  • heavy cream 1/4 cup heavy cream
  • honey 1 tablespoon honey
  • marshmallow creme 1 (7-oz) jar marshmallow creme
  • old-fashioned oats 2 1/4 cups old-fashioned oats
  • salt 1/2 teaspoon salt
  • semisweet chocolate chips 3/4 cup semisweet chocolate chips
  • unsalted butter 3/4 cup unsalted butter, at room temperature
  • vanilla extract 1 teaspoon vanilla extract
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How to make it

  1. Preheat the oven to 350F. Line 3 baking sheets with parchment paper.In a bowl, whisk together the flour, baking powder, baking soda and salt. In another bowl, combine the oats, cheerries and chocolate chips.In the bowl of a stand mixer, beat the butter and the sugar until smooth, about 2 minutes.
  2. Add the egg and vanilla and mix until combined. Scrape down the sides of the bowl. With the mixer on low speed, gradually add the flour mixture, just until combined.
  3. Remove bowl from mixer and add in the oat mixture. Stir in with a wooden spoon.Form the dough into 36 balls, about 2 tablespoons of dough each. Divide among the baking sheets. Press the balls down gently until they are about 1/2-inch thick.
  4. Bake in the preheated oven for 10-12 minutes, rotating the pans once, or until the edges are set but the centers are still soft. Cool the cookies on the baking sheets. When the cookies are cool, spread the bottom of 18 of the cookies with marshmallow creme. Sandwich with the remaining cookies.
  5. Put the chocolate and honey in a medium-sized bowl.
  6. Heat the cream until boiling and pour over the chocolate.
  7. Let the mixture stand for 1 minute, then stir until the chocolate is melted and smooth.
  8. Drizzle over the cookies.-----------------adapted from Bon Appetit February 2012