Dessert Recipes, Pie Recipes

Homemade Moon Pies

Homemade moon pies are a traditional Southern treat. Marshmallows are nestled between two graham cracker cookies and covered in chocolate.

Homemade moon pies are a traditional Southern treat. Marshmallows are nestled between two graham cracker cookies and covered in chocolate.

Moon Pies - CookingBride.com

Holy sinful goodness ya’ll . . .

If you follow me on Instagram or Twitter, you may have seen this picture a week or so ago.

In our house, we don’t read story books. We read Garden & Gun magazine.

 

Seriously though, is this not one of the sweetest father-son moments ever??

After almost eight years of marriage, I have learned that if I send The Husband to the store for one thing, he’s going to come back with three other things that weren’t on the list. That’s why I don’t let him do the weekly grocery shopping. I can’t afford it.

I don’t even remember what I sent him to the store for last summer when he came home with a copy of Garden & Gun. But after that, I started to notice that the new issues somehow always made their way into our house. This past Christmas, I finally just bought him a subscription.

Ever since the February / March issue showed up in our mailbox, The Husband has been bugging me requesting that I make the homemade moon pies featured in this month’s issue.

You’re familiar with a MoonPie right? It’s not just a Southern thing, is it? Moon Pies became popular during the 1930’s because they were cheap and they were filling. Tradition dictates you are supposed to eat them with a cold RC Cola in hand. And they are commonly thrown from parade floats, along with beads, during Mardi Gras.

Yes, the magazine spread looked awesome. But the recipe also looked like a lot of work and just about impossible to make with a three-year-old constantly underfoot. This past weekend, Little Tot went to stay with his grandmother. I figured now was the time to honor The Husband’s request.

I am a sucker for anything with graham crackers and melted butter. It’s probably a good thing I didn’t recruit Little Tot to be my assistant on this one. He definitely would have been sticking his fingers in the mixing bowl, because his mama sure was.

I did cheat a little bit with the recipe. I was not going to tackle making homemade marshmallow. I bought a jar of marshmallow creme from the store and called it a day. But, if you would like to make the homemade marshmallow, G&G’s original recipe can be found here. These came together a lot easier than I thought they would. The end result was a super rich and decadent treat. Holy, sinful goodness.

Moon Pies - CookingBride.com

Homemade moon pies are a traditional Southern treat. Marshmallows are nestled between two graham cracker cookies and covered in chocolate.
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4.65 from 14 votes

Homemade Moon Pies

From Garden & Gun Magazine February / March 2014
Prep Time 1 hour
Cook Time 12 minutes
Total Time 1 hour 12 minutes
Servings 12
Author Lisa B.

Ingredients

For the cookie dough:

  • 6 ounces unsalted butter
  • ¼ cup light brown sugar firmly packed
  • ¼ cup cane syrup
  • ¼ teaspoon vanilla extract
  • cups all-purpose flour
  • cups about 1 sleeve graham cracker crumbs, ground fine
  • ¾ teaspoon kosher salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon ground cinnamon
  • 2 tablespoon whole milk

For the marshmallow center:

  • 1 12 ounce container marshmallow crème

For the chocolate Coating:

  • 1 16 ounces bag bittersweet chocolate (I used Ghirardelli)
  • 2 tablespoons vegetable oil or canola oil

Instructions

  • In a medium mixing bowl, cream butter, brown sugar, syrup, and vanilla until mixture is fluffy, about 1 minute.
  • In a separate bowl, combine flour, graham cracker crumbs, kosher salt, baking powder, baking soda, and ground cinnamon.
  • With the mixer on low, gradually add the dry ingredients to the wet ingredients until dry ingredients are thoroughly incorporated. In a slow, steady stream, add the milk. Continue to mix until the dough comes together and leave the side of the bowl.
  • Turn dough out onto a large sheet of plastic wrap. Flatten with the palm of your hand. Wrap the edges of the plastic wrap around the dough. Refrigerate for up to1 hour.
  • Preheat oven to 325 degrees.
  • Turn chilled dough out onto a lightly floured work surface. You may need to let the dough sit a room temperature for 5-10 minutes to make it easier to work with. Roll the dough until it is ¼ inch thick. Cut out cookies using a 3-inch round cookie cutter. Place cookies on a prepared cookie sheet.
  • Bake cookies 10-12 minutes. They will still be soft when you remove them from the oven. Allow cookies to cool 10-15 minutes until you can carefully transfer them to a cooling rack. Allow cookies to cool completely before beginning the next step.
  • Once your cookies have cooled, spoon approximately ¼ cup of marshmallow crème into the center of 12 cookies. Top marshmallow with a second cookie, then gently press down until the marshmallow just touches the edge. Place sandwiches on a cookie sheet and chill for at least 15 minutes.
  • In the meantime, melt the chocolate in a double boiler or in a heatproof bowl set over a small pan of boiling water. Once the chocolate has melted, remove pan from the heat and allow the chocolate to cool until it is still warm to the touch, but not longer hot. Slowly whisk in the oil.
  • Using two forks, gently place once sandwich cookie into the warm chocolate. Turn until thoroughly coated. Then remove cookies to a parchment paper lined cookie sheet. Let cookies stand until chocolate shell has completely hardened.

 

34 Comments

  1. Thanks for posting the recipe. Who doesn’t love a good moon pie.

  2. Wow! That looks great. I’ve never had moon pie before but will definitely be giving this a go.

  3. Yum, these look so good. I think my daughter would love these!

  4. I love moon pies but never thought I could make them myself

  5. I am looking forward to trying your cookie in a few days thanks! I am going to make some fresh marshmallow for the center though!

  6. Garden And Gun. This is an actual periodical? Home And Garden makes sense. Guns and Ammo makes sense. But Garden and Gun? Is this geared towards the gardening enthusiast that anticipates a zombie apocalypse? A guide to maintain civilized during a defensive strike? I mean, I guess moon pies are made of easily hoard-able dry goods…

    • Tara, not sure where the name came from, but it actually has little to do with guns. It’s more about travel and food in the South. It is a beatifully laid out magazine. I would urge you to keep an open mind if you ever run across a copy.

  7. I now know what i am doing this weekend!

  8. Are these okay to assemble ahead of time? Or better I bake the cookies ahead and assemble just before they are being served?

  9. THIS RECIPE IS A LOAD OF CRAP!!! MOST OF THE COMMENTS ARE FROM PEOPLE WHO HAVEN’T MADE IT YET SO I TELL YOU IN ADVANCE, DON’T DO IT!!!!!!! I FOLLOWED THE DIRECTIONS EXACTLY AND MY COOKIES WERE MUSHY AND FALLING APART, MY CHOCOLATE WAS HARD, AND EVEN AFTER I MADE THEM AND LET THEM COOL, THEY WERE FALLING APART, EVEN WITH THE MARSHMALLOW!!!! AND IF YOU WANT THEM TO BE A DECENT SIZE, — USE A 1 INCH DIAMETER COOKIE CUTTER BECA– USE THEY TRIPLE IN SIZE IN THE OVEN!!!!!!!! NEVER MAKE THESE!!!!!! THERE ARE DOZENS OF OTHER RECIPES OUT THERE. TO CONCLUDE THIS, I SAY AGAIN, DON’T TRY THIS RECIPE WHATSOEVER!!!!!!

  10. I was looking around for a good yet simple moon pie recipe and I decided to try yours! After reading the comments I was slightly worried because of Lauryn’s comment. I experienced the same problem with baking the dough but managed to solve it by baking it for an additional ten minutes and they turned out great! The end result was awesome and they probably won’t last long since they’re delicious! Thanks you and have a great day! 🙂

    • Thank you for the tip, Elvira! I wonder if humidity could be the reason for the cookies coming out too soft. Glad to know that baking them a little longer solved the problem. So glad you enjoyed them!

  11. Thanks for this recipe. My husband is in a nerdy telescope club and I am going to make his club some moon pies because it has the word moon in it.

  12. Melissa Klett

    I made these over the weekend and am so very pleased. I didn’t have any problem with the cookies falling apart or rising beyond a manageable level. The cookies themselves are fabulous and I would make them on their own again. The whole combination is amazing and about 300 times better than the store-bought mass-produced version. But…goodness, are they messy! I wish I could post a photo to show the marshmallow ooze mine became. I did put mine in the freezer for about 10 minutes before covering in chocolate and then another 10 minutes or so in the freezer to try to contain the marshmallow as the chocolate set. Even after storing in the fridge overnight, the marshmallow creme made a run for it, though. Still, they taste out of this world and exceeded my expectations. I wouldn’t hesitate to make them again.

  13. Thank you so much for this recipe! I made these cookies a day in advance of a birthday party and placed them in the fridge to chill overnight. They were absolutely perfect! I didnt take them out of the fridge until we were ready to eat them and they were not very messy at all. Definitely a bit time consuming but very well worth it. This recipe is a keeper for sure!

    • Thank you, Leticia! I’m so glad to hear they were a success! Thank you for coming back and letting me know how they turned out.

      • Hi, I made these 3days ago, and they were delicious!!! I love the hint of cinnamon in the cookie. The chocolate was fine and I am trying to figure out the fluff. I want to make these for the solar eclipse on 8/21/17 and send them with my daughter to her gymnastics practice. Thought they would go well with the eclipse.
        I am making another batch today, 2nd batch in 3 days, and trying different things for the fluff. I tried more confectionary sugar and corn starch mixed with the fluff, still runny and sticky. I tried those large marshmallows and cutting them in half, totally changed the consistency of the cookie, would not recommend it.
        Do you have any suggestions on how to apply the fluff to the cookies so that the fluff actually stays on the cookie until you cover it with chocolate?
        Any help would be appreciated as I would love to master making these.
        Thank you,
        Erin

  14. Rose Johnson

    I just made this recipe for the first time tonight. I will begin by saying they taste AMAZING, but the marshmallow cream was too gooey and the cookies slid all over. Freezing instead of refrigerating would be a better suggestion before covering in chocolate.

  15. I made the dough for the cookies this afternoon and I am about to roll them out to bake. I am taking them to a friend’s house for a small Eclipse Get together. After reading the comments, I am not sure what to expect, but whatever happens, it will be an adventure! They certainly look delicious in your picture. Here goes nothing!!

  16. 4 stars
    I made these for my Dad for Christmas. He loved them!! I followed the recipe, except for the amount of marshmallow creme I put in the middle… I just kind of eyeballed it. I tried measuring and it was way too much! As mentioned they are very messy and the creme kept flowing out of the cookie. Once they were covered in chocolate and out in the refrigerator they did fine. Some of them weren’t as pretty and I would like them to be but they were delicious! Thank you for sharing your recipe! I will make them again.

  17. 5 stars
    Made these and they turned out deliciously. They are a bit messy but with some extra cooling and patience they probably wouldn’t have been. The cinnamon cookies are wonderful. Thanks for sharing.

  18. 4 stars
    This was a very great recipe! The only thing I would change is to increase the time to bake them. I baked mine about 5 minutes more but just keep a close eye on things in the oven. Great recipe overall!

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