As I write this post I am enroute to the solar eclipe’s path of totality. When this event came up, suggested by Sue at Palatable Pastime, I was going to take the easy route and make a cocktail. Then at dinner one evening I was mentioning the post to my husband and sons. My oldest suggested homemade moon pies and we all thought it was a brilliant idea. Especially since this is a once in a 99 year event. Yes, you read that correctly.
You may be thinking, hey, I’ve seen solar eclipses before and yes, you have. However, this solar eclipse is different. It will span the United States from coast to coast for the first time since June 8, 1918, hence the once in 99 year thing. The last eclipse to be seen in any part of the US was in 1979 and only visible in the pacific northwest.
So I went on the search for a recipe. I found the inspiration for this recipe on the Imperial Sugar website. I really think it’s the perfect cookie for the solar eclipse. It even looks a bit like an eclipse. This is the easiest cookie dough I have ever made. It’s easy to roll, easy to cut out, doesn’t stick to the counter and they hold their shape while baking. In the original recipe you made the marshmallow filling. I just didn’t feel the hot, humid climate was conducive to making it so I substituted marshmallow creme or fluff. It was also a time saving tactic. It worked beautifully, if I say so myself. I spooned and swirled the ganache on top and let it drip down the sides.
So if you’re watching the eclipse today, or any eclipse in the future enjoy and be safe and, above all, be sure to check out the recipes from my blogger friends that tip a nod to the event.
- 1 cup (2 sticks) butter, room temperature
- ½ cus Sugar
- 2 eggs
- ½ teaspoon vanilla extract
- 2 ⅔ cups self-rising flour
- 1 cup graham cracker crumbs
- ½ cup cornstarch
- 13 ounce jar Marshmallow Cream
- 6 ounces dark chocolate chips,
- 3 ounces semi-sweet chocolate chips
- 16 ounces (2 cups) heavy cream
- To make the cookies: Heat oven to 350°F. Line two baking sheets with parchment paper. Set aside.
- In a mixing bowl add butter and sugar. Beat on low speed until light and fluffy, about 3 minutes.
- Beat in eggs and vanilla extract, scraping sides of the bowl with a spatula.
- Slowly fold in flour, graham crackers crumbs and cornstarch and mix until combined.
- Remove cookie dough from mixing bowl and place it on a floured working area. Pull the dough together and knead gently until it's not crumbly. With a floured rolling pin, roll out dough and with a cookie cutter, cut out cookies. I used a 3” cookie cutter. Place cookies on the prepared cookie sheets. Re-roll any trimming and cut out more cookies.
- To make sure cookies keep their form during baking, refrigerate cut-out cookies for 10-15 minutes.
- Bake cookies 15 - 20 minutes or until edges just beginning to turn golden brown.
- Remove from the oven and let cool completely on baking sheets.
- Once cool, spread marshmallow creme on one side of half the cookies. Sandwich a plain cookie on top of the marshmallow cream.
- Make the ganache: Combine chocolate chips in a heat-proof bowl. Set aside.
- Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer; be careful not to allow cream to boil over. Pour the cream over the chocolate and let stand for 2 minutes. Stir well until smooth and glossy. Use as is for glazing. Spoon over sandwiched cookies. Refrigerate in a covered container.
Keep refrigerated in an airtight container.
Recipes celebrating the Total Solar Eclipse
- Blackberry Chocolate Thumbprint Cookies by Sew You Think You Can Cook
- Chinese Mooncakes (Snow Skin Mooncakes) by Caroline’s Cooking
- Dark Sweet Cherry Crepes by A Day in the Life on the Farm
- Deep Dark Chocolate Brownies by Palatable Pastime
- Eclipse Pizza by Amy’s Cooking Adventures
- Homemade Moon Pies by Family Around the Table
- Ramen and a Martini from the Abyss by Culinary Adventures with Camilla
- Triple Chocolate Cookies by The Freshman Cook