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1
Preheat the oven to 350 degrees and line 2 baking sheets with parchment paper.
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2
In a small bowl, whisk the flour with the baking powder, baking soda and salt.
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3
In the bowl of a standing electric mixer fitted with the paddle, cream the butter with the peanut butter, sugar and molasses at medium-high speed until light and fluffy, about 2 minutes.
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4
Add the egg and vanilla and beat at low speed to combine.
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5
Add the flour mixture and beat at low speed to combine.
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6
Divide the dough into 2 equal pieces and wrap in plastic wrap.
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7
Refrigerate until firm, about 15 minutes.
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8
Roll out each piece of chilled dough to about 1/4 inch thick.
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9
Using a 2-inch round cutter, stamp out rounds and arrange them 1/2 inch apart on the prepared baking sheets; roll and stamp out the dough scraps.
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10
Freeze the rounds for about 15 minutes.
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11
Bake the rounds for about 10 minutes, shifting the pans halfway through baking, until the cookies are firm around the edges.
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12
Let the cookies cool slightly on the baking sheets, then transfer to wire racks to cool completely.
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13
Spoon about 1 tablespoon marshmallow creme onto 30 of the flat sides of the cookies, then gently sandwich with the remaining cookies.
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14
Freeze until firm, about 30 minutes.
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15
Meanwhile, place two-thirds of the chocolate into a bowl over a deep skillet of boiling water.
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16
Melt the chocolate to 115 degrees and remove from the heat.
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17
Stir in the remaining one-third of the chocolate and let stand for 5 minutes; stir to combine.
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18
Let the chocolate cool to 90 degrees .
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19
Submerge each cookie sandwich in the melted chocolate and turn to coat, shaking off any excess; reheat the chocolate to 90 degrees as needed.
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20
Transfer the moon pies to parchment paper and let set for at least 1 hour before serving.
