Peanut Butter Cookie Moon Pies

For a much less-candy moon pie, dip the cookies in darkish chocolate as an different of milk.

All of the ingredients she uses shall be found in at effectively being food stores and bobsredmill.com. The flour recipe yields about 4 pounds or 11 cups.

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Substances

• 2 1/4 cups Silvana’s Kitchen Gluten-Free All-Motive Flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 3/4 teaspoon salt

• 1 1/2 sticks unsalted butter (12 tablespoons), at room temperature

• 3/4 cup creamy peanut butter

• 1 cup sugar

• 1 tablespoon molasses

• 1 huge egg, at room temperature

• 1 tablespoon pure vanilla extract

• 3/4 cup marshmallow creme

• 1 1/2 pounds milk chocolate, chopped

Silvana’s Kitchen Gluten-Free All-Motive Flour

• 6 cups white rice flour

• 3 cups tapioca flour, ideally Shiloh Farms

• 1 1/2 cups potato starch

• 2 tablespoons xanthan gum

• 1 tablespoon salt

Compose the gluten-free flour

1. In an unlimited bowl, lunge together the total ingredients. Retailer in an airtight container at room temperature for up to 1 yr.

Compose the peanut butter cookie moon pies

1. Preheat the oven to 350ºF and line two baking sheets with parchment paper. In a diminutive bowl, lunge the flour with the baking powder, baking soda and salt.

2. Within the bowl of a standing electrical mixer fitted with the mosey, cream the butter with the peanut butter, sugar and molasses at medium-excessive bustle till light and fluffy, about 2 minutes. Add the egg and vanilla and beat at low bustle to combine. Add the flour mixture and beat at low bustle to combine.

3. Divide the dough into two equal items and wrap in plastic wrap. Refrigerate till firm, about Quarter-hour.

4. Roll out each allotment of chilled dough to about 1/4 trot thick. Using a 2-trot spherical cutter, tag out rounds and characteristic up them 1/2 trot apart on the ready baking sheets; roll and tag out the dough scraps. Freeze the rounds for approximately Quarter-hour.

5. Bake the rounds for approximately 10 minutes, shifting the pans halfway by draw of baking, till the cookies are firm right by draw of the sides. Let the cookies cool reasonably of on the baking sheets, then transfer to wire racks to cool entirely.

6. Spoon about 1 tablespoon marshmallow creme onto 30 of the flat sides of the cookies, then gently sandwich with the closing cookies. Freeze till firm, about half-hour.

7. Meanwhile, design two-thirds of the chocolate into a bowl over a deep skillet of boiling water. Soften the chocolate to 115ºF and take a long way off from the warmth. Hump in the closing one-third of the chocolate and let stand for 5 minutes; lag to combine. Let the chocolate cool to 90ºF.

8. Submerge each cookie sandwich in the melted chocolate and flip to coat, shaking off any excess; reheat the chocolate to 90ºF as essential. Switch the moon pies to parchment paper and let characteristic for on the least 1 hour sooner than serving.