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MoonPie-Inspired Whiskey Sandwich Cookies

Maneet Chauhan / TODAY All Day
Cook Time:
10 mins
Prep Time:
15 mins
About 1 dozen cookies

Chef notes

This recipe is a riff on the MoonPie, a popular cookie sandwich that originated in Tennessee. It’s also combination of flavors highlighting where I’m from and where I have ended up. The garam masala, pistachio and rose petals are an homage to where I was born in India, while the molasses and Tennessee whiskey pay tribute to where I am now in Nashville. It doesn't require too much active cooking time, but does need up to an hour of inactive time to allow cookies to set. 


Cookie dough
  • 3/4 cup (1½ sticks) salted butter, room temperature
  • 1/4 cup dark brown sugar
  • 1/4 cup molasses
  • cups all-purpose flour
  • 1 cup almond flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon garam Masala
  • 2 tablespoons Tennessee whiskey
For the filling
  • cups (12 ounces) store-bought marshmallow creme
  • 1 tablespoon pistachio powder
  • 1 tablespoon dried rose petals
  • Pinch salt
For the chocolate coating and garnish
  • 2 cups (16 ounces) dark chocolate
  • 1 tablespoon Tennessee whiskey
  • 2 tablespoons vegetable oil
  • Chopped pistachios, dried rose petals and gold leaf, for garnish



Cream the butter, brown sugar and molasses until fluffy.


Combine all the dry ingredients. Mix with the butter mixture and Tennessee whiskey until well blended.


Refrigerate the dough for about an hour.


Meanwhile, preheat the oven to 325 F.


Roll the dough until it is 1/4-inch thickness. Using a 3-inch-round cookie cutter, cut 12 cookie and place onto a cookie sheet.


Bake the cookies for 10 to 12 minutes. Allow to cool on the cookie sheet for 15 minutes. Carefully transfer the cookies to a cooling rack, and allow to cool completely.


Mix the marshmallow creme with the pistachio, rose and salt and then pipe onto a cookie. Spread the creme until it nearly reaches the edges of the cookie. Top with a second cookie and press down slightly.
Set aside and refrigerate for at least 15 minutes.


Melt the chocolate in a double boiler. Once the chocolate has melted and is smooth, add the whiskey and the oil. Whisk until smooth.


Line a cookie sheet with parchment paper.


Use two forks to gently lower a cool cookie sandwich into the melted chocolate. Flip the cookie sandwich until it is fully coated. Transfer the coated cookie to the prepared cookie sheet. Sprinkle with pistachio, rose petals and gold leaf.