 Chocolate Marshmallow Pies are a real treat. Gooey marshmallow creme sandwiched between soft cookies and dipped in a silky chocolate coating. Scooter Pie vs. Moon Pie vs. Wagon Wheel Whether your personal favorite is smaller (Wagon Wheels, what happened?), discontinued (Scooter Pies, anyone?), or still going strong (Moon Pies, where y’at?), trying to recreate a childhood memory is risky. A home baker can make the attempt with similar ingredients, but the taste can’t help but be different. Real brown sugar, cinnamon, and honey will beat artificial flavors every time. Surprisingly, the marshmallow creme of my youth – Fluff – tastes better than I remember. Lighter. Fluff-ier, if you will. Maybe both of us have mellowed with age. So, you can’t make Chocolate Marshmallow Pies like the store-bought brands. But you can make new memories that are just as sweet. Here’s how with this Chocolate Marshmallow Pies recipe. Chocolate Marshmallow Pies Video 🖨️ PRINT RECIPE Chocolate Marshmallow Pies Ingredients For the Cookies
For the Marshmallow Filling
For the Chocolate Coating
How to Make Chocolate Marshmallow Pies (8 pies) Place the oven racks on the top and middle levels. Preheat the oven to 350°F. Line 2 baking pans with parchment paper.  In a large bowl, stir together flours, brown sugar, baking soda, salt, and cinnamon until well-combined.  Using a pastry cutter or fork, cut the cold butter into the flour mixture until butter pieces are pea-sized and fully coated in flour.  Add honey, water, and vanilla to the flour mixture. Fold gently to combine. You may need to use a hand mixer on low speed to get the mixture to come together.  Using your hands, pat the dough into a ball, then break in half. On a lightly floured surface and with a rolling pin, roll half of the dough to a 1/4-inch thickness.  Using a 2 ½ inch round cutter, cut 8 rounds in the dough, re-rolling scraps, as necessary. Place 8 dough rounds on one parchment-lined baking pan. Repeat with the remaining half of the dough and the other baking pan.  Bake for 10-12 minutes or until the cookie tops are just set. For even baking, rotate the pans halfway through the baking time by switching the pans front to back and between the top and middle oven racks. Let the cookies cool on the pans on a wire rack for 3 minutes.  Transfer the cookies from the pans to a wire rack to cool completely (about 30 minutes). These cookies smell so good you may be tempted to stop here! Add the Marshmallow Filling  Once the cookies are cooled, scoop 1-2 tablespoons of marshmallow creme on the flat sides of 8 cookies. Place the remaining 8 cookies on top of the marshmallow creme, creating 8 sandwich cookies.  Place the sandwich cookies uncovered in a container and put in the freezer for 30 minutes or until marshmallow creme is set. After 30 minutes in the freezer, the marshmallow crème will expand. If needed, it’s easy to scrape away any excess marshmallow creme because the chilled marshmallow creme is less sticky. Make the Chocolate Coating  Melt the chocolate in a heatproof bowl set over a small pan of simmering water. The bowl should not touch the water (you want to melt the chocolate; not cook it). Once the chocolate has melted, remove the pan from the heat and allow the chocolate to cool in the bowl until it is still warm, but no longer hot. Slowly stir the canola oil into the melted chocolate. Prefer to use a microwave? Place the chocolate and canola oil in a medium microwave-safe bowl. Microwave on 50% power until melted, stirring at 30-second intervals, about 1 ½ minutes total. Coat in Chocolate  Place a wire rack over a piece of parchment paper to catch any drippings. Once the sandwich cookies are chilled, use a slotted spoon to hold a sandwich cookie while pouring melted chocolate over the top with another spoon. Let any excess chocolate drip back into the bowl. Transfer the sandwich cookie to the wire rack. Repeat with remaining cookies.  Let chocolate fully set before serving (about 30 minutes).  Store in an airtight container in the refrigerator for up to 4 days. Bring to room temperature to serve. See more Recipes to Bake: Blackberry Lemon Cake Banana Chocolate Chip Muffins Mini Chocolate Tarts Wild Blueberry Muffins Raspberry Buttermilk Cake  Comments are closed.
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