Solar Eclipse Moonpie Recipe
This blog shares my Grandma’s recipe for chocolate cookies that have been transformed into a Solar Eclipse Moonpie Recipe. If you do not like sticky ooey, gooey, chocolatey deliciousness that is outrageous and over-the-moon delicious, DO NOT read any further.
Ahh! So you do like chocolatey delicious! 😀
I thought so! 😜
Let me ask, will you be in the path of totality tomorrow? My folks live in Scappoose, OR and they will get to experience (almost) the total effects of the eclipse by simply walking out their door!
They are prepared and have their solar glasses ready! In fact all of my Dad’s siblings will be in the path of totality! I have one Aunt & Uncle in Siletz, Oregon – another set in Sheridan, another in Beaverton, Aunt Shirley in St. Helens and Mom & Dad in Scappoose! Even my nephew Donny and his family live in Salem – the Corliss’s are set for viewing! That’s pretty amazing huh?
So because I’m always looking for a reason to celebrate, I decided I had to share a recipe. And after all the fun I had sharing old family recipes like Grandma Bertha’s Butter Cookies and Great Grandma Blueberry Cobbler during Summer Dessert Week I went thru one of my Grandma’s old cookbooks and found her recipe for Chocolate Cookies.
Now I’m sure this isn’t what she intended with this recipe, but I’m also positive Grandma Cochrane would approve.
After all, she had quite the sweet tooth! 😀
To make these completely over-the-moon I used my largest ice cream scoop. So large I’m pretty sure they can nearly eclipse the moon!
Here’s how everything came together.
I started by mixing up the cookie dough. This recipe is easy! Creaming the egg, sugar and vanilla together. I sifted the dry ingredients next – flour, cocoa powder, salt, baking soda and baking powder. Then combined them together.
I used an ice cream scoop to drop them onto the cookie sheet because I wanted the size to be uniform to make them easy to stack later.
And then baked them in the oven!
And that white, ooey, gooey creamy center? Well that is simply marshmallow fluff – keeping it easy!
Because I got a little generous with the marshmallow fluff, I used some toothpicks to secure the top+fluff+bottom of the moonpie together. I inserted three toothpicks thru the bottom to make a little stand. This helped them remain upright and not slide apart. Simply remove the toothpicks before serving.
Lastly it’s finished off with a drizzle of homemade chocolate sauce (sounds dreamy huh?!!!) It’s super easy to make and uses a few tablespoons of coffee, butter, powdered sugar and cocoa. It’s amazing and every moonpie should be covered in chocolate, don’t you agree?
Yep – this is completely over-the-moon, indulgent deliciousness! I know Dan thinks so and he’s the standard by which all sweet treats are judged. This one gets his A+++ stamp of approval!
I’m so excited to share this recipe with you! And if you don’t have time to make these for the eclipse, then don’t forget these are the BEST homemade chocolate cookies! This recipe has been in our family for over 70 years and Grandma’s always know best, right?!!!
Another delicious cookie recipe to try is Easy Shortbread Cookies – full of confetti sprinkles and so delicious!
Solar Eclipse Moonpie Recipe.
- 1 egg
- 1 cup sugar
- 1 cup sour cream divided
- 1 teaspoon pure vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 3 tablespoons cocoa powder
- For the icing
- 3 tablespoons hot coffee
- 1 tablespoon melted butter
- 1 tablespoon cocoa powder
- 1/4 cup powdered sugar added one tablespoon at a time
- 1 container marshmallow fluff
- Preheat the oven to 375 degrees
- In a medium bowl sift the flour, baking powder, baking soda, salt and cocoa, set aside.
- Start by creaming the egg, sugar and vanilla together in a mixer. Add the sour cream, 1/2 cup at a time - combine well.
- When the wet ingredients are well combined add half the dry ingredients. Continue adding by spoonfuls until all of the dry ingredients are combined. Stopping a couple of times to scrape down the sides of the bowl to incorporate all of the ingredients.
- Lightly grease the baking sheet or using a silicone mat. Drop the cookies by scoopers onto the baking sheet. Bake in the preheated oven 12-14 minutes until the cookies are baked thru.
- Remove from the oven and allow to cool.
- For the icing, combine the coffee, melted butter and cocoa and whisk together well. Add the powdered sugar by spoonfuls until it's a drizzling consistency.
- Once cookies are completely cool, slather the bottom of one cookies with marshmallow fluff. Top it with a second cookie and drizzle the icing over generously.
- Inserting three toothpicks up thru the bottom of the cookie, thru the fluff and into the top cookie will keep the cookies together until they set up. Remove the toothpicks prior to serving!
- Serve with and enjoy the eclipse!
Want more sweets?
Here’s another recipe I created with my Grandma Cochrane in mind –
And Grandma’s Recipe for Lemon Custard is simply amazing!