Full Moon Bar-B-Que is an award-winning establishment that has a long, delicious history of excellent Southern-style ‘que and mouth-watering trimmings. Full Moon BBQ has been in operation since 1986 with the Maluff brothers, David and Joe, at the helm since 1997. Under their vision, leadership, and quality, the Maluffs have grown the small business to 16 locations across Alabama and Mississippi, while continuing a family-owned tradition that caters to folks who know great ‘que from the rest.
While their barbecue may be the star of the show, their Half Moon Cookies have become a staple across the South. Until you can visit one of their 16 locations to try them for yourself, this recipe will give you a taste of what’s missing!
Full Moon BBQ Half Moon Cookie Recipe
2 ¼ cups all-purpose flour, unsifted
1 teaspoon baking soda
1 teaspoon salt
½ pound butter, softened ¾ cup granulated sugar
¾ cup firmly packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
3 cups semisweet chocolate chips
1 cup pecans, chopped
- Preheat over to 375°.
- In a medium bowl, combine flour, baking soda, and salt. Set aside. In a large bowl, beat butter and sugars with a mixer at medium speed until creamy. Beat in eggs and vanilla.
Slowly add flour mixture and beat until blended. Stir in chocolate chips and pecans.
- Use a rounded tablespoon to scoop out dough and drop onto an ungreased baking sheet.
Bake 8 to 10 minutes. Let cool on a wire rack and then refrigerate.
- Serving Size: Makes about 48 cookies.
Chocolate Sauce: Slowly melt a 1-pound Hershey’s chocolate bar in a pan over low heat. After cookies have been refrigerated, dip half of each cookie into warm melted chocolate.
Let cool on a baking sheet.