Recipe: Moon Pies Over Buffalo
Inspired by: Moon Over Buffalo
Irish Coffee-inspired Moon Pies - Kahlua espresso sandwich cookies with a Jameson Irish whisky marshmallow cream center, topped with a Baileys dark chocolate ganache.
“Now in my day, we served strawberries and champagne. Puh. It’s only civilization. Why bother?”
Kahlua & Brown Sugar Cookies
Part A (dry ingredients)
- 3-1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 teaspoons instant espresso coffee powder
Part B (wet ingredients)
- 1 cup (2 sticks) butter, softened
- 2 cups light brown sugar
- 6 tablespoons granulated sugar
- 2 large eggs
- 1 teaspoons vanilla extract
- 3 teaspoons Kahlua
Yield = approx. 2 dozen sandwich cookies
- Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)
- Beat in the egg and the vanilla extract for another 30 seconds.
- In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder.
- Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle.
- Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.
Jameson & Baileys Cookie Wash
- 1/8 cup of Baileys Irish Cream
- 1/8 cup of Jameson Irish Whisky
- After cookies have cooled, combine the Baileys and Jameson together and use a pastry brush to lightly coat the top of each cookie
- Let cookies dry before moving onto next step and store in the refrigerator to chill
Jameson Irish Whisky & Espresso Marshmallow Filling
Part A (stand mixer)
- 3 egg whites
- 1 teaspoon cream of tartar
- 2 tablespoons granulated sugar
Part B (stove-top saucepan)
- 1/3 cup water
- 3/4 cup granulated sugar
- 3/4 cup light corn syrup (3/4 cup)
- Part C (after you combine A & B)
- 1 to 2 tablespoons Jameson Irish Whisky (depending upon taste)
- Place the egg whites in the bowl of a stand mixer and sprinkle the cream of tartar over. Beat, increasing the speed to medium-high, until the eggs starts to get light, airy, and frothy.
- With the mixer running, slowly pour in 7/8 ounce (2 tablespoons) granulated sugar. Continue to beat until firm (but not stiff) peaks form. Set aside.
- Fit a small saucepan with a candy thermometer, or have a reliable digital thermometer ready nearby. Combine water, sugar, and corn syrup in the saucepan and stir together.
- Bring to a boil over medium heat, and then, using a heat-safe spatula, stir very frequently as you cook the syrup mixture to 240°F, maintaining a consistent boil. Once at 240°F, remove from the heat immediately.
- Start the mixer on second speed and slowly pour the syrup in as it mixes until all of the syrup has been added. Stop the mixer and scrape down the bowl if needed, and then increase speed to medium-high and beat for another 5 minutes. The mixture should have expanded and you should now have a white creme that's able to hold some shape.
- Add the Jameson, wipe down the bowl and beater, and beat for about 1 more minute until it has reached the desired consistency of marshmallow creme. If necessary, store in refrigerator to chill.
- Using either a pastry bag or a spoon, mound about 1 1⁄2 tablespoons of filling into the center of a cookie. Top with another cookie and press lightly to spread the marshmallow to the edges. Repeat with the rest of the cookies.
- Store in refrigerator to chill.
Bailey’s & Kahlua Chocolate Ganache
- 1/2 cup of Bailey’s Irish Cream
- 1-1/4 cup of Ghirardelli 60% cacao chocolate chips
- 1 1⁄2 Tablespoons of Kahlua
- 1 1⁄2 Tablespoons of Bailey’s Irish Cream
- 1 teaspoon of coconut oil
- Heat the Bailey’s in the microwave until it steams, using 20-second increments (it took six in my microwave).
- Add the chocolate chips and stir until melted.
- While it is still warm, stir in the Baileys, Kahlua, and coconut oil.
- Fill a pastry bag with the ganache and liberally pipe onto the tops of each assembled sandwich cookie.
- Store in refrigerator to chill
- Then eat all of the cookies in one sitting. Go ahead. No one is judging you.