MOON PIE LITTLE DEBBIE RECIPES

Steps:

• Place racks in upper and lower thirds of oven; preheat to 350°. Pulse butter, pretzels, potato chips, sugar, salt, and 1¾ cups (219 g) flour in a food processor until clumps form. Turn dough out onto a surface and knead gently to bring together.
• Roll out dough on a lightly floured sheet of parchment to just under ¼" thick. (If it feels very soft, cover and chill 20 minutes before proceeding.) Punch out rounds with lightly floured cutter. Transfer rounds to a parchment-lined baking sheet, spacing 1" apart. Gather dough scraps and repeat rolling and cutting process until no dough remains (you should get 36 rounds). Divide remaining cookies between 2 more parchment-lined baking sheets.
• Working in batches, bake cookies, rotating baking sheets top to bottom and front to back halfway through, until golden brown, 10–12 minutes. Let cool 5 minutes on baking sheet, then transfer half of the cookies to a wire rack. Let cool completely.
• Meanwhile, turn over cookies remaining on baking sheets and top each with a marshmallow, flat side down (make sure marshmallows stand up evenly or sandwiches will be crooked). If your oven has a convection fan, turn it off and bake cookies until marshmallows are softened and beginning to puff but not brown, about 4 minutes. Remove from oven and top with cooled cookies, letting weight of cookies gently push marshmallows to the edges. Let cool at least 1 hour.
• Melt chocolate and oil in a small heatproof bowl set over a small saucepan of barely simmering water (do not let bowl touch water), stirring occasionally, or melt in a small microwave-safe bowl in a microwave in 20-second bursts, stirring between bursts. Dip half of each sandwich cookie in chocolate, then sprinkle top of chocolate sides with pretzel salt. Chill cookies 15 minutes to harden chocolate before serving. Do ahead: Cookies can be made 2 weeks ahead. Store airtight at room temperature.

Steps:

• Begin by preheating the oven to 350° F (176° C). With parchment paper or a silicone mat, line a cookie sheet.
• In a large bowl, add the dry ingredients -- the flours, brown sugar, baking soda, the salt, and cinnamon and whisk to combine.
• Add the cold butter then cut in using a pastry cutter or smushing the butter and flour together into flakes using your fingers. Continue until the butter is the size of peas and there are coarse crumbs.
• Pour in the wet ingredients, the honey, water, and vanilla and fold together with a spatula until barely combined.
• Flour a work surface lightly and turn the dough out onto it. Gently form the dough into a ball then split it in half. Lightly flour a rolling pin and roll one half to about 1/4" in thickness.
• Dip a 2 1/2" round cutter into flour and cut out circles of dough, rerolling the scraps as needed. Place the rounds on the baking sheet with about 1" distance between them and bake for 10-12 minutes. The cookies will look slightly browned, set, and dried. Be sure to rotate the pan halfway through baking for evenness. Cool on the sheet for about 3 minutes then transfer to a wire rack to cool thoroughly.
• Repeat with the other ball of dough.
• Meanwhile, melt the chocolate with the oil in a medium bowl in the microwave. Run it for 30 seconds then stir, repeating the heating as necessary.
• Once the cookies have cooled, spread about a teaspoon and a half of chocolate on each cookie's rounded top. Set the cookies in the refrigerator to set up for about 10 minutes.
• Prepare the marshmallow creme as outlined in this recipe
• or open a jar of store-bought. Divide the creme between half of the cookies and spread evenly across each then sandwich them with the remaining cookies.
• Store cookies in the refrigerator.