Chocolate Marshmallow Moonpies

Chocolate Marshmallow Moonpies are soft rich chocolate cookies surround sweet marshmallow fluff, and then you can drizzle this amazing mocha glaze over the whole thing. Swoon!

Freaky Friday Blog Hop

I’m very excited to be participating in this cookie exchange 2018 edition of Freaky Friday with a wonderful recipe for Chocolate Marshmallow Moonpies from Bowl Me Over!

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What’s Freaky Friday, you ask?

Well, it’s an old-fashioned blog hop.

In a nutshell Freaky Friday is … I’ve made and shared a recipe from Debra at Bowl Me Over, and she’s made a recipe from someone (a secret that I don’t know who it is yet), and she’s made a recipe from someone, and if you clicked through all the way around all the bloggers who are participating, you would get back to my blog. Thus, a blog hop!

So, if you would be so kind as to hop around and take a look at everyone participating, I promise it’ll be fun, and you’ll get lots of great new recipe ideas!

Bowl Me Over

I met Debra from Bowl Me Over on Facebook many years ago. In all honesty, I can’t even remember when I met her, but I’d guess that we met in one of the groups we’re both in.

Debra and I have a lot in common.

We both reside in California. Though, she lives in the middle area, and I in the more southern area. But I have driven past her neck of the woods a few times and waved as I traveled past.

We are both football fans. And, I do like her choice of teams, as long as they aren’t playing my team. I’ve even included one of her football recipes in my 32 recipes for each NFL football team round-up (you can see her choice of football teams there!) And, Go Hawks!

And, of course, one other thing we share is a love for food.

She says that, “I’ve been known as the go-to girl in our family for years, catering weddings and anniversary parties and in the summer help cook mountains of food for our family reunions.” This was always my role in the family as well. Hosting all the events, birthdays, showers, weddings, mother’s days, etc. So we also have the hosting/cooking in common.

One of the coolest things about Debra’s recipes is that most go, in a bowl. Thus the name of her blog, Bowl Me Over.

Read more about her here.

Oh yeah, and we have the name thing… with both of us being Deb’s (Debra, Deborah, Debi, it’s all good), and we both are married to Dans! Awesome!

Sometimes it seems like such a small world.

Cookie Exchange

For today’s cookie exchange we are to share a cookie recipe from our surprise blog.

I had a difficult time choosing what to make.

In the end I went with Debra’s Solar Eclipse Moonpie Recipe.

But the decision wasn’t easy, with other choices like Frosted Butterscotch Cookies (I do adore a frosted cookie, and I haven’t had butterscotch in a long time), Grandma Bertha’s Best Butter Cookies (with their pretty pink color and who doesn’t love a butter cookie), or Pumpkin Chocolate Chip Cookies (how I love chocolate and pumpkin together).

The moonpies won out for me (Hello, chocolate!) partly because Debra describes them as, “If you do not like sticky ooey, gooey, chocolatey deliciousness that is outrageous and over-the-moon delicious, DO NOT read any further.” I mean, with a description like that I HAD to try them!

And man, they did not disappoint! Soft rich chocolate cookies surround sweet marshmallow fluff, and then you can drizzle this amazing mocha glaze over the whole thing. Swoon!

Recipe notes and tips

I like the special dark cocoa for these cookies. Special dark 100% cacao is a blend of natural and dutched cocoas. If you don’t have the darker cocoa, the lighter stuff will also work just fine.

What’s the difference, you ask. Well…

The lighter the cocoa’s color, the stronger the flavor. And the darker the color, the mellower the flavor.

Making the sandwiches – the filling

I found that it was best to fill the cookies right before we were going to eat them. The marshmallow fluff is very soft, and does wilt a bit as it sits.

Author Souper Chef Deb suggests “inserting three toothpicks up thru the bottom of the cookie, thru the fluff and into the top cookie will keep the cookies together until they set up. Remove the toothpicks prior to serving!”

How big you make the cookies is up to you

This recipe makes six large moonpies using a large ice cream scoop. If you’re making smaller cookies, about 15 moonpies, you’ll want to reduce the baking time to 8-10 minutes.

Mine used a cookie dough scoop that’s about 2 tablespoons, and I made about 9 moonpies (or 18 cookies), and they took 12 minutes to bake.

Kitchen tools you may need for this recipe

Silicone Baking Mat

Parchment paper

Baking sheets

Ice cream/ cookies dough scooper

Dark cocoa powder

If you like seeing my recipes, connect with me on your favorite social media channel for recipes, photos, and much, much more:

Pinterest, Facebook, Instagram, and Twitter!

And find my shop on Amazon for recommendations on cool tools

Take a Look at all of our Freaky Friday Virtual Cookie Exchange Recipes:

• An Affair from the Heart – White Chocolate Cherry Cookies
• Bowl Me Over –  Easy Shortbread Cookies with Confetti
• Hostess at Heart – Peanut Butter Pretzel Puppy Chow
• LeMoine Family Kitchen – White Chocolate Candy Cane Cookies
• Life Currents – Chocolate Marshmallow Moonpies
• Lisa’s Dinnertime Dish – Peanut Butter Chocolate Dipped Cookie Dough Truffles
• Mildly Meandering –  Cheesecake Bars
• Plattertalk – German Pfeffernusse Cookies
• Seduction in the Kitchen – Chewy Chocolate M&M Cookies
• Take Two Tapas –  Turtle Wonton Kisses
• The Foodie Affair – Easy Cut Out Cookies
• West Via Midwest – Mini Eggnog Cakes with Praline Topping
• Who Needs a Cape? – Copy Cat Starbucks Cranberry Bliss Bars

Chocolate Marshmallow Moonpies Recipe

5 from 11 votes

Print

Chocolate Marshmallow Moonpies

Lightly sweet soft chocolate cookies surround marshmallow fluff, and are all topped off with a drizzle of delicious mocha glaze.

Course Dessert

Cuisine American

Keyword chocolate, cookies

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Servings 9 cookies

Author Debi

Ingredients

Cookies:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 3 tablespoons cocoa powder
• 1 egg
• 1 cup sugar
• 1 teaspoon pure vanilla extract
• 1 cup sour cream

Icing:

• 3 tablespoons hot coffee
• 1 tablespoon melted butter
• 1 tablespoon cocoa powder
• 1/4 cup powdered sugar added one tablespoon at a time

Filling:

• 1 container marshmallow fluff

Instructions

1. Preheat oven to 375° F.
2. In a medium bowl, sift together the flour, baking powder, salt, baking soda, and cocoa powder, set aside. Line a baking sheet with a silicone baking mat or with parchment paper, and set aside.
3. Mix the egg, sugar, and vanilla together in a stand mixer or with a hand mixer. Add the sour cream, ½ cup at a time, until well combined.
4. Once the wet ingredients are well combined, add half of the dry ingredients. Continue adding the dry ingredients by spoonfuls until all of the dry ingredients are combined, stopping a couple of times to scrape down the sides of the bowl to incorporate all of the ingredients.
5. Using an ice cream scoop, drop the cookie dough by scoops onto the prepared baking sheet. Bake, 12-14 minutes, or until the cookies are baked through.
6. Remove from the oven and allow to cool completely on a cooling rack.
7. For the icing, combine the coffee, melted butter, and cocoa powder and whisk together well. Add the powdered sugar by spoonfuls until it's a thin drizzling consistency.
8. Once cookies are completely cool, slather the bottom (the flat side) of one cookie with marshmallow fluff. Top it with a second cookie and drizzle generously with icing.

Recipe Notes

This will make six moonpies using a large ice cream scoop. If you're making smaller cookies about 15 moonpies - reduce baking time to 8-10 minutes.