Blackmoons
Indulge in the rich, nostalgic charm of Blackmoons—soft, pillowy chocolate cookies sandwiched together with a luscious marshmallow cream filling. Perfectly balanced between deep cocoa flavor and a hint of vanilla sweetness, these homemade treats are reminiscent of classic whoopie pies but with their own decadent twist. Featuring simple pantry staples like buttermilk for moisture and marshmallow fluff for that irresistible creamy center, Blackmoons come together in under 40 minutes, making them an ideal dessert for parties, bake sales, or late-night cravings. Serve them fresh or store them for a few days as the perfect grab-and-go delight. Treat yourself to this timeless dessert that’s as fun to make as it is to eat! Keywords: Blackmoons recipe, chocolate sandwich cookies, marshmallow filling, homemade dessert, whoopie pie alternative.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, softened
- 1 cup granulated sugar
- 0.5 cups brown sugar, packed
- 2 units large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1.5 cups marshmallow fluff
- 1.5 cups powdered sugar
- 0.5 cups shortening
- 1 tablespoon milk
- 1 teaspoon vanilla extract (for filling)
Instructions
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the butter, granulated sugar, and brown sugar together using an electric mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time into the butter mixture, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
Using a tablespoon or small cookie scoop, drop rounded spoonfuls of the batter onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the cookies are set and spring back when lightly pressed. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
To make the filling, beat the marshmallow fluff, powdered sugar, shortening, milk, and vanilla extract in a medium bowl until smooth and fluffy, about 2-3 minutes.
To assemble the Blackmoons, spread a generous layer of the filling onto the flat side of one cookie. Top with another cookie, flat side down, to create a sandwich.
Repeat with the remaining cookies and filling. Serve immediately, or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
6508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.1 g | 316% | |
| Saturated Fat | 112.0 g | 560% | |
| Polyunsaturated Fat | 27.5 g | ||
| Cholesterol | 658 mg | 219% | |
| Sodium | 3766 mg | 164% | |
| Total Carbohydrate | 1122.2 g | 408% | |
| Dietary Fiber | 92.2 g | 329% | |
| Total Sugars | 706.8 g | ||
| Protein | 93.9 g | 188% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 785 mg | 60% | |
| Iron | 52.3 mg | 291% | |
| Potassium | 4546 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
