For the Cookies:

Cup of Yum
1. Beat butter until creamy.
2. Add brown, white, and Vanilla sugar and mix until well combined.
3. Add egg, vanilla extract, and mix.
4. Add flour and salt to mixture and beat until just combined, do not overbeat.
5. Roll dough mixture into a ball and put into a large plastic gallon-sized bag. Chill in the refrigerator for at least two hours.
6. Preheat oven to 350 degrees.
7. Once dough is chilled, rough into 1 inch balls and place evenly spaced apart on a cookie sheet that's covered with a silpat or parchment paper.
8. Press down lightly to flatten balls into disks.
9. Bake for 9-11 minutes or until bottoms are lightly browned. Remove and allow to cool completely.

For the Filling:

1. While cookies are baking, mix Marshmallow Fluff with vanilla sugar until well combined.
2. Once cookies are completely cooled, pipe a dollop of marshmallow mixture onto half of the cookies.
3. Top the cookies with the other, pressing down gently, to create a cookie sandwich.
4. Place in refrigerator to chill and set for another 30-45 minutes.

For the Chocolate:

1. Combine chocolate chips and coconut oil in microwave safe bowl.
2. Microwave chocolate on medium (5) heat for one minute and stir.
3. Continue heating in 30 second increments on medium heat until chocolate is fully melted.
4. Either dip cookies in chocolate or pour chocolate over top and set cookies on parchment paper. Once one side of cookies are completely hardened, repeat on the other side.
5. Place chocolate covered moon pies in fridge and allow to harden for 30 minutes.