homemade moon pies recipe

Written BySheba G Updated On
homemade moon pies recipe
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best homemade moon pies recipe

I have been making homemade moon pies for years, and they are always a hit with my family. The recipe is simple and easy to follow, and the result is a delicious treat that tastes just like the store-bought version. I love making moon pies because they are a great way to get my kids involved in the kitchen.

They can help with measuring out the ingredients, mixing the dough, and assembling the pies. And, of course, they love eating them! The best part about this recipe is that it’s so versatile – you can make them for a special occasion or just as a fun snack for a weeknight dinner.

My kids are always asking for ‘moon pies’ and I’m happy to oblige. I’ve even started making them for our family gatherings, and everyone raves about them. One of the things I appreciate most about this recipe is that it’s relatively healthy compared to other desserts out there.

With only a few ingredients, it’s hard to go wrong. Plus, you can easily customize it to suit your taste preferences. For instance, if you’re not a fan of peanut butter, you can simply substitute in another nut butter of your choice.

And don’t even get me started on how great this recipe is for leftovers – you can store them in an airtight container for up to three days or freeze them for later use.

Homemade Moon Pies

Homemade Moon Pies

4.9 from 1791 votes

Soft graham cracker cookies sandwich a fluffy marshmallow filling, all dipped in a rich chocolate coating. These classic Southern treats are easier to make at home than you think.

Prep Time30 mins
Cook Time10 mins
Resting Time0 mins
Total Time40 mins
Servings: 12Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cookies

1 1/2 cups all-purpose flour
1 cup graham cracker crumbs
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt

For the Marshmallow Filling

1/2 cup water
1/4 cup light corn syrup
1 cup granulated sugar
2 large egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract

For the Chocolate Coating

12 ounces semi-sweet chocolate, chopped
2 tablespoons coconut oil or vegetable shortening

👨‍🍳Directions

1Make the cookies: In a medium bowl, whisk together flour, graham cracker crumbs, baking soda, and salt.
2In a large bowl, beat butter and both sugars with an electric mixer on medium speed until light and fluffy, about 2 minutes.
3Add egg and vanilla and beat until combined, then gradually add the dry ingredients, mixing on low until a soft dough forms.
4Divide the dough in half, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour until firm.
5On a lightly floured surface, roll each disc to 1/4-inch thickness and cut out rounds with a 2.
5-inch cookie cutter.
6Place rounds 1 inch apart on parchment-lined baking sheets and bake at 350°F for 8 to 10 minutes, until edges are lightly golden.
7Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
8Make the marshmallow filling: In a small saucepan, combine water, corn syrup, and sugar.
9Cook over medium heat, stirring until sugar dissolves, then stop stirring and attach a candy thermometer.
10Bring to a boil and cook until the mixture reaches 240°F (soft ball stage), about 5 to 7 minutes.
11While the syrup cooks, place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment.
12Beat on medium speed until soft peaks form.
13With the mixer running on low, carefully pour the hot syrup in a thin stream down the side of the bowl.
14Increase speed to high and beat for 5 to 7 minutes, until the mixture is thick, glossy, and holds stiff peaks.
15Beat in vanilla.
16Assemble the moon pies: Pair cookies of similar size.
17Spoon or pipe a generous dollop of marshmallow filling onto the flat side of one cookie, then gently press another cookie on top to form a sandwich.
18Place assembled pies on a parchment-lined baking sheet and freeze for 30 minutes until firm.
19Make the chocolate coating: In a heatproof bowl set over a pan of simmering water, melt chocolate and coconut oil together, stirring until smooth.
20Remove from heat.
21Using a fork or dipping tool, dip each frozen moon pie into the chocolate, coating completely.
22Let excess drip off, then place on a parchment-lined baking sheet.
23Refrigerate for 15 to 20 minutes until the chocolate is set.
24Serve at room temperature.

🔧Equipment

Mixing bowls
Electric mixer
Baking sheets
Parchment paper
Rolling pin
Round cookie cutter (2.5-inch)
Saucepan
Candy thermometer
Wire rack
Fork or dipping tool

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 16g💛Saturated Fat: 10g❤️Cholesterol: 35mg🧂Sodium: 180mg🌾Total Carbs: 52g🥦Dietary Fiber: 2g🍬Sugars: 36g🥩Protein: 4g

📝Notes

For a neater finish, freeze the assembled pies for at least 30 minutes before dipping. Store in an airtight container at room temperature for up to 3 days.

Watch Video Of How Homemade Moon Pies Works

To store these moon pies, keep them in an airtight container at room temperature for up to 5 days. If you want to keep them longer, you can freeze them for up to 3 months.

Just wrap each one tightly in plastic wrap and put them in a freezer bag. When you are ready to eat them, let them thaw at room temperature for about 30 minutes.

For reheating, you can pop them in the microwave for 10 seconds to soften the marshmallow filling. They are also great served with a glass of cold milk or a cup of coffee.

I like to bring these moon pies to family gatherings because they are easy to transport and everyone loves them. They are perfect for picnics, potlucks, or just a cozy night at home with the kids.

❓ Frequently Asked Questions About Moon Pies

Q: What is the origin of moon pies?

Moon Pies are a type of sandwich cookie made by Chattanooga Bakery Inc., which was founded in 1919. The company’s first product was the Moon Pie, which quickly became popular in the Chattanooga area.

Q: What are the key ingredients in homemade moon pies?

The key ingredients in homemade moon pies are peanut butter filling, marshmallow creme, graham cracker crumbs, powdered sugar, and confectioners’ sugar.

Q: Can I customize this recipe to suit my taste preferences?

Yes! One of the best things about this recipe is that it’s super flexible. If you’re not a fan of peanut butter, you can substitute in another nut butter of your choice.

Q: How do I store homemade moon pies?

You can store homemade moon pies in an airtight container at room temperature for up to three days or freeze them for later use.

Q: Are moon pies suitable for dietary restrictions?

Moon Pies contain peanuts and are not suitable for individuals with peanut allergies or intolerances.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts