Cinderella's Stroke-of-Midnight Moon Pies

• 1 cup finely ground graham cracker crumbs

• 1 cup all-purpose flour

• ½ teaspoon baking powder

• ½ teaspoon ground cinnamon

• ½ teaspoon salt

• ½ cup unsalted butter, room temp

• ½ cup packed dark brown sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 2 tablespoons whole milk

• 1 cup marshmallow creme

• 1 cup peanut butter

• 2 ⅔ cups semisweet chocolate chips

• 2 tablespoons vegetable oil

Directly from the Disney Princess Baking: 60+ Royal Treats Inspired by Your Favorite Princesses cookbook by Weldon Owen

1. In a medium bowl, mix together graham cracker crumbs, flour, baking powder, cinnamon and salt. Set aside.

2. Using a stand mixer fitted with a paddle attachment, beat together sugar and butter on medium-high speed until light and fluffy. Add egg and vanilla and beat until blended. Stop mixer and scrape down the sides.

3. Add graham cracker mixture and beat on low until combined. Add milk and beat until the dough just comes together.

4. Transfer the dough to a clean work surface and press into a thick disc. Wrap the disc in plastic wrap and refrigerate for at least 1 hour. Preheat the oven to 350℉.

5. Line two baking sheets with silicone mats or parchment paper. On a lightly floured surface, roll out the dough, about ⅛-inch thick. Using a 2¾-inch round cookie cutter, cut out as many cookies as possible. Transfer them to the lined baking trays, spacing them 1-inch apart. Gather the dough scraps, press them together, roll out, and cut more cookies. There should be at least 30 cookies in total.

6. Place one baking tray into the oven and bake the cookies for 12-14 minutes, or until the edges are lightly golden brown. Transfer the cookies to a wire rack and let cool completely. Repeat with the second baking tray.

7. Turn half the cookies bottom side up. Dollop about 2 tablespoons of the marshmallow creme onto the center of each overturned cookie. Top with a second cookie, bottom side down, and press the top cookie gently so the creme fills the sandwich. Repeat with the peanut butter.

8. Place the filled cookies back on the lined baking trays, cover with plastic wrap, and place in the freezer to firm-up, at least 20 minutes.

9. In a small saucepan, pour water to a depth of about 1-inch and bring to a gentle simmer over medium-low heat. Put the chocolate chips into a heatproof bowl that will rest on the rim of the saucepan. Place the bowl on the saucepan over (not touching) the water. Heat, stirring occasionally, until the chocolate melts and is smooth. Remove from the heat and let cool slightly, then stir in the oil. Let cool for about 5 minutes.

10. To coat the cookies, place a wire rack on a lined baking tray. Immerse a chilled, filled cookie into the melted chocolate and use 2 forks to maneuver the cookie so it is evenly coated. Scrape off any excess chocolate and transfer to the wire rack. Repeat with remaining cookies. 

11. Refrigerate the cookies until the chocolate hardens, at least 30 minutes. Serve chilled or at room temperature. Enjoy!