To Moon Pie or Not to Moon Pie

My husband loves a cookie called a Mallowmar.  A whaaatt?  You guessed it…I never had one, nor do I think I ever want one. However, in the empty shelves of the post apocalyptic world we live in now, we’re constantly looking for them in the cookie aisle.

Scene two of our quarantine drama.  I’m zoning out on the computer with Diners, Drive-Ins and Dives in the background.  I hear bourbon (which automatically raises the antenna) and look up.  Guy is in the kitchen of Se7en Bites and they are making Bourbon Vanilla Moon Pies…with bacon!  Did I just hear this right?  Well, yes, I did so immediately I had to look to see what I could find as far as their recipe.  It wasn’t much… but at least they shared the cookie.  Being the smart girl that I am I pulled some of my recipes together and viola!  My version of this incredible cookie. 

However, the question remains, not having grown up with either of these.  Is it a moon pie or a mallow mar cookie?  And what is the difference?  I think not… I just eat them.


3 packages unflavored gelatin

1 1/2 cups granulated sugar

1 cup light corn syrup

1/4 teaspoon kosher salt

1 tablespoon pure vanilla extract

1/4 cup bourbon

Confectioners’ sugar, for dusting


Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted  with the whisk attachment and allow to sit while you make the syrup.

Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from the heat.

With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla  and bourbon and mix thoroughly.

With a sieve, generously dust an 8 by 12-inch nonmetal baking dish with confectioners’ sugar. Pour the marshmallow mixture into the pan, smooth the top, and dust with more confectioners’ sugar. Allow to stand uncovered overnight until it dries out.

Turn the marshmallows onto a board and cut them in squares. Dust them with more confectioners’ sugar.



2 sticks (1 cup) unsalted butter, at room temperature

1 1/4 cups powdered sugar, plus for dusting work surface 

3 cups whole-wheat flour 

3/4 cup all-purpose flour 

2 teaspoons baking powder 

2 teaspoons cinnamon 

1 teaspoon salt 

1/4 cup honey 

1/4 cup milk 


In a stand mixer fitted with the paddle attachment, cream the butter until smooth. Then add the powdered sugar and mix until completely lump-free, 3 to 4 minutes.

In a separate bowl, combine the whole-wheat flour, all-purpose flour, baking powder, cinnamon and salt. Whisk until combined.

In yet another bowl, combine the honey and milk, and whisk until the honey is dissolved, about 2 minutes.

Add half of the flour mixture to the creamed butter and sugar; mix for 1 minute. Then add half of the milk-honey mixture; mix until combined and smooth. Repeat with the remaining flour and milk-honey mixtures; the dough will be crumbly.

Take the dough out of the mixer bowl and knead to form a ball.

Place the dough between two sheets of plastic wrap or parchment paper and roll out to approximately 1/4-inch thick. Place on a cookie sheet and refrigerate for 24 hours to firm the butter.

Remove the chilled dough to a work surface dusted with sifted powdered sugar; roll to slightly thinner than 1/4 inch. Using 3-inch cookie cutter (shape of your choice), cut out cookies and place them on a parchment-lined cookie sheet.

With a fork, dock 4 to 7 sets of holes in each cookie, being careful not to poke all the way through. Return the cookies to the refrigerator for at least 30 minutes before baking.

Preheat the oven to 350 degrees F (325 degrees for convection). Bake the cookies for 14 to 20 minutes, rotating the cookie sheet halfway through. Remove and enjoy with marshmallows or cheese.

Cook’s Note

The most important thing to remember is to chill the dough completely before rolling the cookies–the butter has to be firm so the cookies won’t spread.


Place cut marshmallow on cookie, add bacon if desired, top with another cookie and dip in chocolate.  (I used  Scharffen Berger Semi Sweet Chocolate, melted over simmering water)

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