Best Chocolate Oatmeal Moon Pies Recipes

OATMEAL CREAM PIES WITH CHOCOLATE

Oatmeal Cream Pies with Chocolate image

Homemade oatmeal cream pies. Mmmm.

Provided by brandylarae

Categories Desserts Cookies Sandwich Cookie Recipes

Time 1h42m

Yield 24

Number Of Ingredients 20

Ingredients

¾ cup butter, softened
¾ cup light brown sugar
½ cup white sugar
1 egg
1 tablespoon whole milk
1 teaspoon vanilla extract
1 ½ cups quick-cooking oats
¾ cup all-purpose flour
2 tablespoons cocoa powder, sifted
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon kosher salt
½ cup mini chocolate chips
1 (4 ounce) package cream cheese, softened
½ cup vegetable shortening
1 cup marshmallow cream (such as Marshmallow Fluff®)
2 teaspoons whole milk
½ teaspoon vanilla extract
2 cups confectioners' sugar, or more as needed

Steps:

Combine butter, brown sugar, and white sugar in a large bowl; beat with an electric mixer until smooth creamy, 3 to 5 minutes. Beat in egg, 1 tablespoon milk, and 1 teaspoon vanilla extract.
Mix oats, flour, cocoa powder, cinnamon, baking soda, baking powder, and salt together in a separate bowl. Beat into the creamed butter mixture on low speed. Fold in chocolate chips using a rubber spatula.
Cover bowl with plastic wrap and refrigerate dough until firm enough to scoop, at least 1 hour.
Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
Scoop small balls of dough onto the lined baking sheets using a small cookie scoop.
Bake in the preheated oven until golden, about 10 minutes. Let cookies sit on the baking sheets for 2 minutes. Transfer to a wire rack to cool completely.
Combine cream cheese and vegetable shortening in a bowl; beat with an electric mixer until smooth. Add marshmallow cream, 2 teaspoons milk, and 1/2 teaspoon vanilla extract; mix well. Beat in confectioners' sugar, 1/4 cup at a time, until filling reaches a thick consistency.
Scoop some of the filling onto the flat side of 1 cookie using the cookie scoop. Press another cookie on top to sandwich the filling. Repeat with remaining cookies and filling.

Nutrition Facts : Calories 257.6 calories, Carbohydrate 33.9 g, Cholesterol 28.2 mg, Fat 13.4 g, Fiber 1 g, Protein 2 g, SaturatedFat 6.6 g, Sodium 140.6 mg, Sugar 25.2 g

GANACHE-FILLED CINNAMON, CRANBERRY AND OATMEAL MOON PIES

Ganache-Filled Cinnamon, Cranberry and Oatmeal Moon Pies image

Provided by Food Network

Categories dessert

Time 1h45m

Yield Twenty 2-inch moon pies

Number Of Ingredients 17

Ingredients

3/4 cup plus 2 tablespoons heavy whipping cream
8 ounces semisweet dark chocolate, chopped
2 tablespoons unsalted butter
2 tablespoons glucose syrup
1 cup packed brown sugar
1 stick (4 ounces) unsalted butter
1 teaspoon vanilla extract
1 egg
3/4 cup pastry or all-purpose flour
2 1/2 tablespoons cinnamon
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1/8 teaspoon salt
1 3/4 cups quick-cooking rolled oats
3/4 cup dried cranberries
Fondant icing, for topping
Colored luster dust, for decorating

Steps:

For the chocolate ganache: In a 1-quart saucepan, bring the cream to a simmer. Add the chocolate, butter and glucose syrup. Remove from the heat and stir constantly until all of the ingredients are well mixed. Cool the ganache for later use.
For the cinnamon cranberry oatmeal moon pies: Preheat the oven to 375 degrees F.
In the bowl of an electric mixer with a paddle attachment, cream the brown sugar and butter together until light and creamy, approximately 3 minutes. Add the vanilla extract and egg and incorporate until smooth again. Add the flour, cinnamon, baking powder, baking soda and salt and mix until incorporated. Add the rolled oats and cranberries and mix until combined.
With a 2-ounce scoop, portion out the moon pies onto a baking sheet and bake until light brown in color, 8 minutes. Let cool.
To assemble, sandwich 2 moon pies together with the cooled ganache. Top with fondant icing, let dry for 5 minutes and decorate with colored luster dust.