Get ready to experience a dessert that combines the comforting warmth of oatmeal cookies with the decadent richness of chocolate in a way you've never tasted before! These Chocolate Oatmeal Moon Pies are not just another cookie – they're a culinary adventure that will transport your taste buds to a world of pure bliss. Imagine biting into a soft, chewy chocolate cookie packed with rolled oats and chocolate chips, then discovering a luscious marshmallow filling that melts in your mouth. Whether you're a chocolate lover, a dessert enthusiast, or just someone looking to impress at your next gathering, these moon pies are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup all-purpose flour
- 1 cup rolled oats
- ½ cup cocoa powder
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 cup unsalted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup marshmallow fluff
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the moon pies from sticking.
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until well combined. Set this dry mixture aside.
- In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Add the large egg and vanilla extract to the butter and sugar mixture. Beat until fully incorporated.
- Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the rolled oats and chocolate chips using a spatula or wooden spoon until evenly distributed throughout the dough.
- Using a tablespoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops look slightly cracked. Remove from the oven and let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- Once the cookies have cooled, spread a generous layer of marshmallow fluff on the flat side of half of the cookies.
- Top the marshmallow fluff with the remaining cookies, flat side down, to create sandwiches. Gently press down to secure the filling.
- If desired, melt additional chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Drizzle or dip the assembled moon pies in the melted chocolate for an extra decadent touch.
- Allow the chocolate to set at room temperature or refrigerate the moon pies for about 15 minutes to speed up the process.
- Serve your Chocolate Oatmeal Moon Pies at room temperature and enjoy!
Tips
- Room Temperature Ingredients: Ensure your butter and egg are at room temperature for better mixing and a more consistent dough texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated to keep your cookies tender and soft.
- Uniform Cookie Size: Use a cookie scoop or tablespoon to create evenly sized cookies that will sandwich together perfectly.
- Cooling is Crucial: Let the cookies cool completely before adding marshmallow fluff to prevent melting and ensure structural integrity.
- Chocolate Drizzle Hack: Use a squeeze bottle or zip-lock bag with a corner snipped off for a professional-looking chocolate drizzle.
- Storage Tip: Store moon pies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Make Ahead: You can prepare the cookie dough in advance and refrigerate for 24 hours before baking for enhanced flavor development.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 48g
Protein: 4g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 55mg
