Sweet & Simple
You Will Need
Preheat the oven to 350°F and line a small baking sheet with parchment paper (or spray very well with cooking spray).
In a medium bowl, add the butter, powdered sugar, honey, and vanilla. Beat the mixture on medium speed with an electric mixer until light and fluffy.
Next, sprinkle the flour and salt evenly on top. Beat together until just combined.
If the mixture seems overly soft, like cake frosting, place it in the fridge for 30 minutes to chill. (The first time you make this recipe, it’s not a bad idea to chill it).
Next, heavily flour a board. Place the cookie dough on top and sprinkle flour on top of the dough. Use your fingers to press the dough out into a rough 6-by-6-inch square, using lots of flour as you go.
Using a 2-inch-wide biscuit cutter, cut out 12 circles from the dough. Hopefully, the dough will pop out of the cutter easily or slide off the cutting board.
If not, use a spatula to carefully move the dough circles to the baking sheet.
Bake for 10 minutes, or until the edges of the cookies start to turn golden brown.
Let cookies cool completely, leaving them on the baking sheet.
Meanwhile, melt the chocolate chip and coconut oil in a double boiler. Alternatively, set a microwave to 50 percent power and heat the chocolate chips and coconut oil in 30 second pulses, stirring between each pulse, until smooth and melted.
Spread a scant teaspoon of marshmallow filling on top of 6 cookies. Press the remaining cookies on top, dunk in chocolate, and place on a wax-paper-lined plate to chill in the fridge for a few minutes before serving.
These cookies keep in the fridge for a few days or tightly wrapped in the freezer for your next moon pie craving. The longer the sandwiches sit, the softer the cookies become (and more authentic to the original moon pies, too!).