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How To Make Delicious Homemade Classic Moon Pies

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Growing up I remember these gooey chocolate cookies and how much I loved them!


So when I came across them recently I smiled from ear to ear and knew I had to make them!

I mean, what’s better than gooey marshmallows pressed in between graham crackers and covered with chocolate? Wow!

Delicious Homemade Classic Moon Pies

Why Are They Called Moon Pies?

In 1917 a Kentucky coal miner asked a traveling bakery salesman from Tennessee for a snack “as big as the moon”. The bakery obliged the coal miner’s request who fell in love with the marshmallow chocolate cookies and the rest as they say is history.

Fun Fact


During World War ll, the Moon Pie was a staple in care packages for service men and today are still very popular across the United States.

A group of ingredients for cookies. There are 4 small clear glass ramekins. One with salt, one with cinnamon, one with baking powder and one with baking soda. There is a small measuring cup with cream in it. There is a measuring cup with dark brown sugar. Other items: 1 brown egg, a bottle of pure vanilla extract, a jar of molasses and a stick of butter. All items are on a wood surface.

Ingredients

FOR THE HOMEMADE COOKIES

  • Unsalted butter
  • Dark brown sugar
  • Molasses
  • Pure vanilla extract
  • Egg
  • All-purpose flour
  • Finely ground graham cracker crumbs
  • Salt
  • Baking powder
  • Baking soda
  • Ground cinnamon
  • Heavy cream
3 small glass bowls. One contains sugar, one contains egg whites, the third has water in it. There is 1 small clear glass ramekin with cream of tartar in it. There is a bottle of pure vanilla extract and a bottle of corn syrup in the background. Items are on a wood surface.

FOR THE HOMEMADE MARSHMALLOW CREAM FILLING

  • Egg whites
  • Cream of tartar
  • Granulated sugar
  • Corn syrup
  • Water
  • Pure vanilla extract

Use A Jar of Marshmallow Fluff (If you don’t feel like making homemade)

Three Semi-sweet chocolate baking bars stacked on each other. A small clear glass ramekin with oil in it. Items are on a wood surface.

FOR THE GLAZE

  • Semisweet chocolate baking bars
  • Canola oil
  • Kosher salt

Helpful Tools

FOR COOKIES

  • Large cookie sheet
  • Parchment paper
  • Large bowl
  • Rubber spatula
  • Large cookie scoop
  • Cooling rack
  • Electric mixer or stand mixer with paddle attachment
  • Oven mitt
  • Whisk

FOR HOMEMADE MARSHMALLOW CREAM

  • Stand mixer with whisk attachment
  • Candy thermometer
  • Small offset spatula
  • Small saucepan
2 chocolate covered sandwich cookies on a white round plate. There is a beige linen napkin on the side of the plate. Plate and napkin are on a wood surface.

FAQ’s

What Type Of Chocolate Can I Use?

I prefer semisweet chocolate baking bars but there are a variety of chocolate that you can use:

  • Dark chocolate chips or bars
  • White chocolate chips or bars
  • Milk chocolate chips or bars

Can I Use Vegetable Oil Instead Of Canola Oil?

Yes, you can substitute vegetable oil in the chocolate glaze.

Can Regular Marshmallows Or Mini Marshmallows Be Substituted For The Gooey Center?

Marshmallows that are melted down, will firm back up unless you add something to them to keep them more fluid. Read more: How To Melt Marshmallows.

Can I Use Store Bought Marshmallow Fluff?

If you don’t feel like making homemade fluff, you can absolutely use store bought jarred fluff!

How Do I Store Any Leftover Homemade Marshmallow Cream?

Marshmallow cream should be stored in an airtight container at room temperature. It will keep up to 6 weeks.

How To Make These Delicious Cookies

Creamed butter and sugar mixture in a white bowl. Bowl is on a wood surface.
  1. Beat butter, brown sugar, molasses, vanilla, and egg with an electric mixer on medium speed until light and fluffy. Approximately 2 minutes.
Flour and graham cracker mixture in a large white bowl. There is a whisk resting in the bowl. Bowl is on a wood surface.

2. Whisk dry ingredients together.

Cookie dough mixture in a large white bowl. There is a wooden spatula resting in the bowl. Bowl is on a wood surface.

3. Alternate adding dry mixture and heavy cream to the wet ingredients mixture, beginning and ending with the dry mixture. Beat on low speed until throughly blended.

4. Cover dough with plastic wrap and chill for 30 minutes.

12 cookie dough balls on a parchment lined baking pan. 6 of the dough balls are slightly flattened. Baking pan is on a wood surface.

5. Preheat oven to 350 degrees.

6. Line pan with parchment paper. Use a large cookie scoop or use the palm of your hands to form cookie dough balls about 1 1/2″ in diameter.

7. Place cookies on prepared baking sheet about 2 1/2 inches apart and press dough to flatten slightly.

12 baked cookies on a parchment lined baking pan. Baking pan is on a wood surface.

8. Bake until golden brown, approximately 12 minutes.

9. Remove cookies from oven and transfer to a wire rack set on a sheet pan. Cool completely.

Cookies on a black wire rack. 3 cookies are assembled as sandwiches, 3 cookies have marshmallow filling on them. The remaining 6 cookies are turned upside down. Bottoms are facing up. Wire rack is on a cookie sheet. Cookie sheet is on a wood surface.

10. Turn over half of the cookies, bottom side up.

11. Spoon 2 to 3 tablespoons of the filling on to each of the bottom side up cookies.

12. Place the tops of the cookies on the filling and gently press down until marshmallow filling touches the outer edges of the cookies.

Roughly chopped chocolate bars on a white and gray speckled cutting board. There is a large cutting knife on the board. Board is on a wood surface.

13. Roughly chop up the chocolate bars.

Medium size white mixing bowl with melted chocolate in it. There is a stainless spoon resting in the bowl. Bowl is on a wood surface.

14. Put chocolate in a medium-size microwave safe bowl and stir in oil. Microwave on high for approximately 2 minutes. Stir every 30 seconds until melted and smooth. Let the glaze cool for a few minutes.

12 chocolate covered sandwich cookies on a black wire cooling rack. Rack is on a parchment paper lined cookie sheet. Cookie sheet is on a wood surface.

15. Slowly spoon 2 to 3 tablespoons of glaze over the top of each cookie one at a time allowing the glaze to drip down the sides.

16. Use a small offset spatula to spread glaze evenly over the tops of the cookies and around the sides. Sprinkle with kosher salt. Let chocolate set for about 20 minutes.

If You’re Making Homemade Marshmallow Cream

Stainless steel sauce pan with melted sugar syrup. There is a candy thermometer clipped to the inside of the pan. The pan is on a wood surface.

1. Combine water, sugar, and corn syrup in a saucepan.

2. Clip a candy thermometer to the side of the pan into the mixture but not touching the bottom of the pan. Bring to a boil over medium-high heat WITHOUT stirring.

Standing mixer with whipped egg whites in the mixer bowl. Mixer is on a wood surface.

3. Combine egg whites and cream of tartar in stand mixer bowl.

4. As the sugar mixture begins to boil, beat the egg whites on high speed until it reaches soft peaks. Keep a watch on the sugar mixture. You want it to reach the “soft ball” stage which is 240 degrees.

Whisk attachment from a stand mixer with marshmallow cream on it. The whisk attachment is over a stainless steel mixing bowl filled with marshmallow cream. Bowl is on a wood surface.

5. Reduce the mixer speed to low and slowly pour the hot sugar syrup down the side of the bowl.

6. Once all the syrup is added, increase the mixer speed to high and whip for 7 minutes. The marshmallow cream should now be shiny and very thick.

7. Add the vanilla and whip for 1 more minute.

Love This Recipe? Check Out These Delicious Sweets

Yield: 15

How To Make Delicious Homemade Classic Moon Pies

3 whole chocolate covered sandwich cookies and a half of chocolate sandwich on a white square plate. Plate is on a wood surface.

Growing up I remember these gooey chocolate cookies and how much I loved them!

What's better than gooey marshmallows pressed in between graham crackers and covered with chocolate? Delicious!

Prep Time 30 minutes
Cook Time 12 minutes
Additional Time 30 minutes
Total Time 1 hour 12 minutes

Ingredients

  • COOKIES:
  • 1 1/4 cup finely ground graham cracker crumbs
  • 1 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup (12 tablespoons) unsalted butter - softened
  • 1/2 cup dark brown sugar - packed
  • 1/4 cup molasses
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • 1/4 cup heavy cream
  • FILLING- if making homemade:
  • 3 large egg whites
  • 1/2 teaspoon cream of tartar
  • 3/4 cup granulated sugar
  • 3/4 cup corn syrup
  • 1/3 cup water
  • 1 teaspoon of pure vanilla extract
  • OR YOU CAN USE:
  • *1 - 12 ounce jar of marshmallow fluff
  • GLAZE:
  • 3 - 4 ounce semi-sweet chocolate baking bars - roughly chopped
  • 1 tablespoon canola oil

Instructions

  1. Beat butter, brown sugar, molasses, vanilla, and egg with an electric mixer on medium speed until light and fluffy. Approximately 2 minutes.
  2. Whisk dry ingredients together.
  3. Alternate adding dry mixture and heavy cream to the wet ingredients mixture, beginning and ending with the dry mixture. Beat on low speed until throughly blended.
  4. Cover dough with plastic wrap and chill for 30 minutes.
  5. Preheat oven to 350 degrees.
  6. Line pan with parchment paper.
  7. Use a large cookie scoop or use the palm of your hands to form cookie dough balls about 1 1/2" in diameter.
  8. Place cookies on prepared baking sheet about 2 1/2 inches apart. Press dough to flatten slightly.
  9. Bake until golden brown, approximately 12 minutes.
  10. Remove cookies from oven and transfer to a wire rack set on a sheet pan. Cool completely.
  11. Turn over half of the cookies, bottom side up.
  12. Spoon 2 - 3 tablespoons of the marshmallow filling on each of the bottom side up cookies.
  13. Place the tops of the cookies on the marshmallow filling and gently press down until marshmallow touches the outer edges of the cookies.
  14. Roughly chop up the chocolate bars and place in a medium-size microwave safe bowl and stir in oil.
  15. Microwave on high for approximately 2 minutes. Stir every 30 seconds until melted and smooth. Let the glaze cool for a few minutes.
  16. Slowly spoon 2 to 3 tablespoons of glaze over the top of each cookie one at a time allowing the glaze to drip down the sides.
  17. Use a small offset spatula to spread glaze evenly over the tops of the cookies and around the sides. Sprinkle with kosher salt.
  18. Let chocolate set for about 20 minutes.

  • HOMEMADE MARSHMALLOW CREAM
  • 1. Combine water, sugar, and corn syrup in a saucepan.

    2. Clip a candy thermometer to the side of the pan in the mixture but not touching the bottom and bring to a boil over medium-high heat WITHOUT stirring.

    3. Combine egg whites and cream of tartar in stand mixer bowl.

    4. As the sugar mixture begins to boil, beat the egg whites on high speed until it reaches soft peaks. Keep a watch on the sugar mixture. You want it to reach the "soft ball" stage which is 240 degrees.

    5. Reduce the mixer speed to low and slowly pour the hot sugar syrup down the side of the bowl.

    6. Once all the syrup is added, increase the mixer speed to high and whip for 7 minutes. The marshmallow cream should now be shiny and very thick.

    7. Add the vanilla and whip for 1 more minute.

    Notes

    I prefer semisweet chocolate baking bars but there are a variety of chocolate that you can use: Dark chocolate chips or bars. White chocolate chips or bars. Milk chocolate chips or bars.

    You can substitute vegetable oil in the chocolate glaze.

    If you don't feel like making homemade fluff, you can use jarred fluff.

    Marshmallow cream should be stored in an airtight container at room temperature. It will keep up to 6 weeks.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest


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