I was looking in the september issue of Food & Wine, along with tons of great recipes, there is one for chocolate peanut butter moonpies! My family is going to the mountains so I going to make these to send with them. The recipe makes fresh marshmallows but I used marshmallow cream you buy at the store. I am working on an alternative dough that will be easier (I'm thinking store bought snickerdoodle will work good).
2 sticks unsalted butter softened
3/4 cup packed light brown sugar
1 tsp vanilla extract
1 large egg,
2 1/4 cups all purpose plus more for dusting
1/2 tsp salt
4 ounces chocolate chips melted
1 cup chunky peanut butter
plus more for dusting
cocoa and cinnamon for dusting
Beat butter until creamy. Add brown sugar and beat at medium high until fluffy (3 minutes). Beat in vanilla and egg. Add flour and salt. Beat until soft dough form, but do not over beat. Divide the dough and pat into 1/3 inch think square, wrap in plastic wrap and refrigerate for 20 minutes.
Preheat oven 300 degrees. rolls out dough on a floured surface to 1/8 thick. Stamp out rounds using a 2 1/2 inch biscuit cutter, (i usually use drinking glass about the same diameter). Put them on a baking sheet lined with parchment paper. (reuse the extra but first chill again in refrigerator). Chill the cookies on baking sheet 10 minutes then bake in top middle of oven for 15 minutes. Let cool completely.
Spread peanut butter on half the cookies and melted chocolate on other half. Ket set a couple minutes the spoon a large dollop of marshmallow cream in center on one half. Put halves together and press till marshmellow is at edge. Dust with cocoa, cinnamon, and powder sugar.Wrap individually and let set for 2 hours (cookies with soften).