The Adult Fluffer Nutter

Happy short work-week for most! I enjoyed my long weekend, and somehow I was able to bake, even though I was swept up in The Hunger Games series. Seriously, I haven’t been able to separate myself from my Kindle for the last week. I think I was even reading while baking. Anyway, I found this lovely recipe while searching for a bite-sized dessert recipe for my friend Michelle’s birthday party. It took slightly longer than I’d planned for, but then again, that could have been my Kindle distraction. The steps in the original recipe seem a little overwhelming because it requires a bit of technique (you make your own marshmallow fluff), and because there are several steps to make this one little sandwich. I’ll do my best to break it down and make it seem as easy as (moon) pie.

Chocolate-Peanut Butter Moon Pies

Stuff You’ll Need

Makes 1 dozen moon pies

For the Dough

  • 2 sticks unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 3 tsp vanilla extract
  • 1 large egg
  • 2 1/4 cup all-purpose flour, plus a little more for rolling out the dough
  • 1/2 tsp salt
  • Rolling pin
  • 2 cookie sheets
  • Parchment paper

For the Fillings

  • 4 oz semisweet chocolate, melted
  • 1 cup good quality chunky peanut butter (I used Nature’s Promise Natural Chunky Peanut Butter-it was SO delicious)
  • 2/3 cup light corn syrup
  • 2 large egg whites, at room temperature
  • 1 pinch cream of tartar
  • Pinch of salt
  • 1 cup sifted confectioner’s sugar, plus more for dusting (optional)
  • Small saucepan
  • Stand mixer, or a good quality electric hand mixer

How to Do It

  1. Cream the butter and brown sugar together at medium-high speed until light and fluffy, about 3-4 minutes. Beat in 1 tsp of the vanilla extract and 1 whole egg.
  2. Gradually add the flour and salt, and beat until a soft dough forms. When the ingredients are just blended, remove the dough from the mixer, and knead with your hands until the dough is uniform and the texture is soft. Divide the dough into two mounds, and wrap each mound in plastic wrap. Flatten each mound slightly until it’s less than an inch thick, and let the dough rest in the refrigerator for 20 minutes.
  3. Preheat the oven to 350 degrees F, and line the cookie sheets with parchment paper.
  4. On a floured work surface, roll each mound of dough until it’s uniform and 1/8″ thick. Use a biscuit cutter or round cookie cutter (or if you have neither, use the lid of the peanut butter jar like I did 😉 ) to make 24 equal circles. Use the scraps of dough to roll out and cut additional circles. Place the circles on the cookie sheets, and place the cookie sheets in the refrigerator for another ten minutes while they firm up.
  5. Bake the cookies for 15 minutes, or until lightly browned, and rotate the pans 7-8 minutes into baking time.
  6. Remove from the oven, and allow the cookies to cool slightly on the pan before transferring them to a wire cooling rack to cool completely
  7. Cover half the cookies with the melted chocolate by using a spoon and pouring a small amount on each cookie. Use the spoon to spread the chocolate close to, but not touching, the edges of the cookies. Refrigerate the cookies to allow the chocolate to set for 15-20 minutes.
  8. Spread the chunky peanut butter on the other half of the cookies.
  9. Begin whipping the egg whites, cream of tartar, and a pinch of salt at medium-high to high speed until the stiff peaks of a meringue form.
  10. Heat the corn syrup in a small saucepan until boiling, and gradually temper the meringue by slowly pouring the hot corn syrup in a steady stream. Continue to whip for another two minutes, or until the mixture is glossy.
  11. Beat in the remaining vanilla extract and 1 cup of sifted confectioner’s sugar at medium-low speed until the mixture thickens and has the texture of marshmallow fluff. Congratulations, you just made your own fluff :-).
  12.  Let the marshmallow fluff cool completely, and then fill a large plastic        resealable sandwich bag with it. Make a small cut at the corner of the bag, and pipe the cookies covered in peanut butter. Be sure not to get too close to the edges as the marshmallow tends to be messy.
  13. Top the cookies with the chocolate halves, and refrigerate for several minutes to set.
  14. Let the cookies soften for up to two hours, and top with sifted confectioner’s sugar or cocoa powder and cinnamon.

Tip: These get very messy so try to set the layers between each addition. The cookies themselves are more like shortbread than sugar cookie so the addition of confectioner’s sugar or cocoa powder and cinnamon at the end helps sweeten the deal.

Recipe from

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