Moon Pies

These homemade Moon Pies are an addictive Southern sweet treat! The combination of homemade graham cracker cookies filled with marshmallow cream and dipped in melted chocolate, is impossible to resist.

Why Are They Called Moon Pies?

The origin of Moon Pies dates back to the early 1900’s at the Chattanooga Bakery in Chattanooga Tennessee. Food historians believe, that the whimsical name came from a traveling salesman who was asked by a Kentucky coal worker for a snack as “big as the moon”. The bakery then created these chocolate dipped treats that easily fit into the workers lunch pails making it easy to pack for long days at work. The company expanded into additional flavors in the 1960’s (Has anyone tried strawberry or banana?!) and they’re still a favorite snack in the South to date. It’s classic to wash it all down with an RC Cola.

Ingredients to Make Moon Pies Recipe

Moon Pies are a beloved dessert in the South. The fact that they’re handheld only adds to their appeal. They became known as a traditional “throw” when tossed into the crowd in Mobile Alabama and in many cities all along the Gulf coast, for party goers celebrating carnival. The city of Mobile even lowers a a giant moon pie on New Year’s Eve, and then cuts it and serves it to the crowd! All I can say is; let’s go! Ingredients you’ll need to make homemade Southern Moon Pies Recipe: (Scroll down for the full printable recipe card.)

• Graham Cracker Crumbs and Flour: Finely ground graham cracker crumbs and all purpose flour forms the base of the cookie dough.
• Leavening and Seasoning: Baking powder, baking soda and salt give lift to the dough plus ground cinnamon for a spicy flavor.
• Sugar: Light brown sugar for sweetness.
• Butter: Salted butter for richness.
• Flavorings: Vanilla extract and honey add creamy floral notes.
• Liquid: A small amount of whole milk for moisture.
• Whole Egg: One egg gives structure to the cookie dough.
• Filling: One container of marshmallow cream or fluff.
• Chocolate Coating: Semisweet chocolate chips melted with solid vegetable shortening which stabilizes the chocolate.

How to Make the BEST Moon Pies Recipe

• Sift the Dry Ingredients: Use a whisk to sift together graham cracker crumbs, flour, baking powder, baking soda, salt and cinnamon.
• Creamed Ingredients: Use an electric mixer to cream together brown sugar, butter and vanilla extract. Beat on medium-high speed until fluffy and combined then add the honey, milk and egg beating until combined.
• Combine: Gradually add sifted dry ingredients to butter mixture on low speed, mixing until the dough comes together.
• Chill the Dough: Press dough into a flat disk, wrap it in plastic wrap and refrigerate to firm. Very similar to how you would let pie dough rest.
• Cut Cookie Dough into Rounds: Turn out chilled dough onto a flour-dusted surface, then roll to ¼- inch thick. Cut rounds of cookie dough using a 3-inch round cookie cutter. Place cookies on a parchment lined baking sheet at least 1-inch apart. Bake for 10 to 12 minutes.
• Cool the Cookies: Remove from oven cooling on the pans for 5 minutes then to a cooling rack to cool completely.
• To Assemble the Moon Pies: Flip over half of the cooled cookies to the flat side. Lightly coat a spoon with nonstick cooking spray, and spoon marshmallow cream into the center of each flipped cookie. Top with the flat side of another cookie gently pressing until you can see the marshmallow come just to the edge to form the sandwich.
• Freeze Filled Cookies: Repeat process until all are filled. Place onto a parchment lined cookie sheet and freeze to set.
• To Melt the Chocolate: Place chocolate chips and shortening into a bowl over simmering water. Melt, stirring until completely smooth.  
• Dip Moon Pies in Chocolate: Remove Moon Pies from freezer. Dip each moon pie in the melted chocolate, using 2 forks allowing excess to drip off. Place onto the wax paper lined sheet pan to set.
• Let Chocolate Dry: Allow to sit at room temperature until completely set, then serve.

Tips for Making Homemade Moon Pies

• Kitchen Equipment You’ll Need: Stand mixer or hand mixer, rolling pin, pastry mat, rolling pin, 3 inch cookie cutter, 2 sheet pans, parchment paper, wax paper, double boiler or microwave safe bowl, measuring cups and spoons and cookie spatula.
• Use Two Forks or a Candy Dipping Scoop: When dipping into the melted chocolate, work quickly using 2 forks to allow the excess to drip off.
• Line the Sheet Pan with Parchment Paper for Baking: Due to the molasses in the brown sugar in the cookie dough make sure you bake the cookies on parchment paper to prevent over browning the cookies.
• Wax Paper Prevents Sticking: After dipping the moon pies in warm chocolate, have nearby sheet pans lined with wax paper lightly spritzed with cooking spray or brushed with a non flavored vegetable oil. This is important for easy release after the chocolate sets.
• Don’t Handle While the Chocolate it’s Wet: Use gloves and avoid handling the moon pies while the chocolate is still wet or it will leave fingerprints in the chocolate.

Recipe Variations

• Vegetable Shortening: If your prefer, you can use vegetable oil, canola oil or coconut oil in place of vegetable shortening in the same amount. It serves to thin the chocolate for dipping.
• Chocolate: You can use semi-sweet chocolate chips, milk chocolate chips or dark chocolate chips for dipping. I don’t recommend using candy coating or almond bark for the best flavor.
• Melting Chocolate: You can melt the chocolate and shortening together in a microwave safe bowl. Use the melt function on the microwave working in 30-second bursts, stopping to stir after each interval. Repeat the melting process until the chocolate is completely smooth.
• Marshmallow Cream: You can use marshmallow cream or marshmallow fluff for the filling.
• Garnish: If you’d like to make these for a special occasion or the holidays, you could decorate them with colorful sprinkles to suit the occasion.
• How Many Will this Recipe Make? The yield may vary slightly depending on the size of the cookie cutter used. 

Storage and Leftovers

• Leftovers: Store Moon Pies in an airtight container at room temperature for up to 3 days or chilled in the refrigerator for up to 5 days. 
• Freezer: You can freeze moon pies in a freezer safe container for up to 2 months. Thaw in the fridge and enjoy!

More Easy Cookie Recipes to Make

• These White Chocolate Coconut Macadamia Cookies are a fan favorite!
• Cream cheese frosted Carrot Cake Pudding Cookies.
• Loaded Oatmeal Chocolate Chip Cookies feature chopped toasted pecans for crunch.
• Chocolate Dipped Pecan Lace Cookies are delicate and crisp.
• Almond Joy Cookies filled with coconut, chocolate chips and almonds.
• Glazed Lemon Cookies feature a burst of lemon in every bite!
• Loaded Butterscotch Toffee Pecan Cookies are buttery and rich.
• Hot Chocolate Cookies topped with toasted Marshmallows.
• Orange Creamsicle Cookies from Kitchen Fun with My Three Sons.

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Print

Moon Pies

Course Dessert

Cuisine American, Southern

Keyword moon-pie-recipe, moon-pies

Prep Time 45 minutes minutes

Cook Time 12 minutes minutes

Cooling Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours 27 minutes minutes

Servings 14 servings (may vary)

Calories 415kcal

Ingredients

• Cookies:
• 1 1/4 cups finely ground graham cracker crumbs
• 1 1/4 cup all purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 3/4 cup packed light brown sugar
• 6 Tbsp salted butter
• 1 tsp vanilla extract
• 2 Tbsp honey
• 2 Tbsp whole milk
• 1 large egg
• Filling:
• 1 7 oz container marshmallow cream
• Coating:
• 24 oz semi sweet chocolate chips i.e. Ghiradelli or melting wafers
• 2 Tbsp solid vegetable shortening

Instructions

• In a medium bowl, use a whisk to sift together graham cracker crumbs, flour, baking powder, baking soda, salt and cinnamon.
• In a large bowl, use an electric mixer to cream together brown sugar, butter and vanilla extract. Beat on medium high speed for 1-2 minutes or until fluffy and combined. Add honey, milk and egg beating until combined. Scrape the bowl.
• Gradually add sifted dry ingredients to butter mixture on low speed, mixing until the dough comes together. Press dough into a flat disk, wrap it in plastic wrap and refrigerate for at least 1 hour to firm.
• To Bake: Preheat oven to 325°F. Line two sheet pans with parchment paper. Set aside.
• Turn out chilled dough onto a flour-dusted surface, then roll to ¼ inch thick. Cut rounds of cookie dough using a 3-inch round cookie cutter. (Reroll scraps and repeat as needed) Place cookies on a parchment lined baking sheet at least 1 inch apart. Bake for 10 to 12 minutes. Remove from oven cooling on the pans for 5 minutes then to a cooling rack to cool completely. (About 30 minutes)
• To Assemble: Flip over half of the cooled cookies to the flat side. Lightly coat a spoon with nonstick cooking spray, and spoon approximately 2-3 Tbsp of marshmallow cream into the center of each flipped cookie. Top with the flat side of another cookie gently pressing until you can see the marshmallow come just to the edge to form the sandwich. (Don't spread the marshmallow cream it will spread when you place the second cookie on top.) Repeat process until all are filled. Place onto a parchment lined cookie sheet and freeze for 30 minutes.
• To Melt the Chocolate: Place chocolate chips and shortening into a bowl over simmering water. Melt, stirring until completely smooth.  
• Remove Moon Pies from freezer. Have nearby a sheet pan lined with wax paper lightly sprayed with cooking spray or brushed lightly with vegetable oil for easy release.
• Submerge each moon pie in the melted chocolate, using 2 forks to gently lift the sandwiches out of the bowl, allowing excess to drip off. Place onto the wax paper lined sheet pan to set. Repeat until all are coated.
• Allow to sit at room temperature until completely set. (You can chill to speed up the process.)
• Store a room temperature in an airtight container for up to 4 days.

Notes

• • Vegetable Shortening: If your prefer, you can use vegetable oil, canola oil or coconut oil in place of vegetable shortening in the same amount.

• • Chocolate: You can use semi-sweet chocolate chips, milk chocolate chips or dark chocolate chips for dipping. I don’t recommend using candy coating or almond bark.

• • Melting Chocolate: You can melt the chocolate and shortening together in a microwave safe bowl. Use the melt function on the microwave working in 30-second bursts, stopping to stir after each interval. Repeat the melting process until the chocolate is completely smooth.

• • Marshmallow Cream: You can use marshmallow cream or marshmallow fluff for the filling.

• • Garnish: If you’d like to make these for a special occasion or the holidays, you could decorate them with colorful sprinkles to suit the occasion.

• • How Many Will this Recipe Make? The yield may vary slightly depending on the size of the cookie cutter used. 

Nutrition

Serving: 1serving | Calories: 415kcal | Carbohydrates: 46g | Protein: 4g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 260mg | Potassium: 285mg | Fiber: 4g | Sugar: 29g | Vitamin A: 221IU | Vitamin C: 0.002mg | Calcium: 58mg | Iron: 3mg

 

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