6. Chocolate-peanut butter moon pies
Chocolate is urgent in every season, so why not giving yourself a treat?
- Cuisine: American;
- Category: Desserts;
- Serves: 6-8;
- Prep Time: 20 min;
- Cook time: 1 hr 45 min;
- Nutrition Per Serving: 205;
- 2 sticks of softened unsalted butter
- 3/4 cup of light brown sugar
- 3 teaspoons of pure vanilla extract
- 1 large egg
- 2 large egg whites, at room temperature
- 2 1/4 cups of flour, plus more for rolling
- 4 ounces of melted semisweet chocolate
- 1 cup of chunky peanut butter
- 2/3 cup of light corn syrup
- 1 pinch of cream of tartar
- 1 cup of sifted confectioners’ sugar, plus more for dusting
- Cocoa, for dusting
- Cinnamon, for dusting
Mix the butter with brown sugar until creamy and fluffy. Add one egg and 1 teaspoon of vanilla. Mix and then add 2 1/4 cups of flour and 1/2 teaspoon of salt and beat. Separate the dough into 2 equal parts, pack, wrap them and refrigerate for 20 minutes.
Preheat the oven to 350°F and cover the baking sheet with parchment paper. Taking one part of the dough at a time, roll it out on a floured surface, 13-inch square, 1/8 inch thick. Stamp the cookies with a biscuit cutter and place them on the baking sheet at certain distance. Then do the same with the other part of dough. Put together the cuttings and refrigerate until firm. Do the same manipulations with the dough but use it only once. Refrigerate the cookies for 10 minutes.
The cookies are to be baked in the upper part of the oven for 15 minutes until they get golden drown. Shift the sheet once through the time of baking. After the cookies cool a little, turn them over and let cool completely.
One side of cookies cover with the melted chocolate and the other with peanut butter and let it harden.
In a small pan heat the corn syrup to the temperature of about 230°F and do not stir. At this time beat 2 egg whites with mixer with the cream of tartar and a bit of salt. Pour in the syrup slowly and beat again for 2 minutes. Then add the remaining 2 teaspoons of vanilla and 1 cup of confectioner`s sugar and mix until sugar dissolves.
With a pastry bag or a plastic bag with the tip cut away glaze the cookies on chocolate-covered side. Then cover the other side and press slightly to spread the marshmallow. Put the cookies in an airtight container for 2 hours. After they soften a little sprinkle them with confectioner`s sugar, cinnamon and cocoa and serve.