Shooting Star Moonpies

Chewy chocolate cookies encase vanilla ice cream for the moonpies with the mostest. Roll the edges in glittering silver decorating sugar, or in brightly colored star sprinkles (or a mixture of both). They can be made days ahead and served straight from the freezer to keep the ice cream frozen, or, if you want a dessert that can sit on the table without melting, they can be filled with any vanilla frosting or marshmallow fluff. Makes 24 sandwich cookies

Sharon Bowers

Shooting Star Moonpies

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!

    Ingredients

    2 sticks unsalted butter, at room temperature 3 cups all-purpose flour
    3/4 cup granulated sugar 1 teaspoon salt
    3/4 cup light brown sugar 1/2 teaspoon baking powder
    2 eggs 2 pints vanilla ice cream, slightly softened
    1 teaspoon vanilla Silver decorating sugar or star sprinkles
    2/3 cup unsweetened cocoa powder

    directions

    Total:
    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 1

      Use a mixer or beaters to cream the butter and sugar until fluffy, then beat in the eggs, vanilla and cocoa.

    • 2

      Stir in the flour, salt and baking powder just until combined. Cover the bowl with plastic wrap and chill for 1 hour.

    • 3

      Preheat the oven to 350 degrees F and lightly grease a baking sheet. Roll out half the dough to 1/4-inch thickness on a lightly floured work surface and cut into 2-inch rounds. Bake 10 minutes, until just set in the center and a little puffed. Move to a rack and cool completely. Continue with the remaining dough.

    • 4

      To assemble, pour the decorating sugar or star sprinkles into a shallow bowl and line a baking sheet with wax paper. Dollop a couple tablespoons of ice cream on a cookie and top it with a second cookie, pressing down to form a smooth seal. Roll the ice cream edge in the sprinkles. Lay on the prepared baking sheet and freeze solid.

    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving