If you like s'mores, you'll love this chocolate-covered treat, reminiscent of a certain lunar-themed classic.
1 cup butter, room temperature
1/2 cup powdered sugar
1/4 cup brown sugar
2 cups flour
1/2 cup graham crackers, crushed
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
1/2 teaspoon salt
2 tablespoons milk
2 cups marshmallow spread
8 ounces semisweet chocolate, chopped
2 tablespoons refined coconut oil
In a medium bowl, cream the butter and sugars until light and fluffy.
In a separate bowl, combine the flour, graham crackers, baking powder, cinnamon and salt. Slowly mix dry ingredients in with wet. Add milk one tablespoon at a time, mixing until a dough ball is formed.
Form the dough into a disk, wrap in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 350°F.
Divide dough in half and place on well-floured work surface. Sprinkle flour on top of dough and roll out to about 1/4-inch thickness. Using a 3-inch cutter, cut out 6 cookies, re-roll scraps and get 2 more. Repeat with other dough ball.
Place on a parchment-lined baking tray, and bake for 10-12 minutes. Remove from oven and allow to cool completely.
To assemble moon pies: Spread 2 tablespoons of marshmallow fluff into the center of a cookie. Top with a second cookie and press down. Repeat with remaining cookies.
For the chocolate coating: Line a baking sheet with parchment paper. In a medium bowl, add the chocolate and coconut oil and melt over a double boiler. Allow to cool slightly.
Using two forks, dip each cookie sandwich into chocolate and flip to coat. Place on a baking sheet and refrigerate until chocolate has set.