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–+ servings
front image of moon pie sandwich cookie with bite missing and more chocolate covered sandwich cookies behind.

The Best Homemade Moon Pies

5 from 1 vote
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Author: Traci Crossland
Ditch store-bought and make these Homemade Moon Pies! Soft graham cracker-style cookies, fluffy vanilla marshmallow filling, and a rich chocolate coating – pure nostalgic goodness!

Ingredients

Graham Cracker Cookies

  • 3 cups oat flour
  • ½ cup whole wheat flour
  • ½ cup all purpose flour
  • 2 Tablespoons wheat germ
  • ¼ cup brown sugar firmly packed
  • ⅓ teaspoon salt
  • ½ teaspoon baking powder
  • ⅔ teaspoon baking soda
  • 10 Tablespoons unsalted butter cold
  • ½ cup water
  • ⅓ cup honey
  • 1 teaspoon vanilla extract

Marshmallow Filling

  • 3 Tablespoons unflavored gelatin
  • 1 cup water divided
  • 1½ cups granulated sugar
  • 1 cup corn syrup
  • ¼ teaspoon salt
  • 1 Tablespoon vanilla extract
  • powdered sugar

Chocolate Coating

US Customary - Metric

Instructions

Graham Cracker Cookies

  • Heat oven to 350℉.
  • Line 2 sheet pans with parchment paper. Set aside.
  • In a large bowl, whisk oat, whole wheat, and all purpose flours, wheat germ, brown sugar, salt, baking powder, and baking soda together.
  • Grate butter into flour mixture.
  • Stir to coat.
  • Add water, honey, and vanilla.
  • Mix until all dry ingredients are incorporated. (They dough is very stiff.)
  • Roll to ⅜ inch thick on a non-stick surface (silicone mat, parchment paper, marble). To make rolling easier, you can cover the top of the dough with a piece of parchment paper.
  • Use a 3½ inch cutter to cut out cookies, re-rolling scraps until you have used all the dough (28 cookies).
  • Place cookies on prepared pans.
  • Bake for 15 minutes. They should still be slightly soft and just barely starting to brown.

Marshmallow Filling

  • Line a sheet pan with parchment paper.
  • Spray with cooking spray.
  • Sift a generous amount of powdered sugar over bottom and on sides. Set aside.
  • In the bowl of a stand mixer fitted with the whisk attachment, bloom gelatin in ½ cup of the water.
  • Combine sugar, corn syrup, salt, and the remaining ½ cup of water in a small saucepan.
  • Heat over medium low heat, stirring continuously, until sugar has dissolved.
  • Increase heat to medium - medium-high.
  • Bring to a boil, while stirring.
  • Once it boils, stop stirring and brush down the sides with a pastry brush dipped in water.
  • Let it cook, without stirring, until it reaches 240℉ (soft ball stage).
  • With the mixer running, pour hot syrup over gelatin.
  • Increase speed to high.
  • Beat to stiff peaks.
  • Beat in vanilla.
  • Spread evenly in prepared pan.
  • Sift a generous amount of powdered sugar over the top.
  • Refrigerate until set, about 1 hour.

Assembly

  • Use a 3 inch cutter to cut the marshmallow.
  • Turn half the cookies with the bottoms up.
  • Use a pastry brush to brush the excess powdered sugar off the marshmallows and place one on top of each cookie.
  • Top with the other half of cookies. (If you brush a small amount of water on each side of the marshmallow, it will help it stick to the cookies.
  • Dip each sandwich in tempered chocolate.
  • Place on parchment paper to dry.

Notes

  • Use an oven thermometer to ensure accurate cooking temperatures.
  • If you don't want to temper the chocolate, you can just melt it. Be aware if you don't temper it, the chocolate will melt in your hand.
 

Nutrition

Serving: 1sandwich cookieCalories: 553kcalCarbohydrates: 88gProtein: 8gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 23mgSodium: 194mgPotassium: 279mgFiber: 4gSugar: 60gVitamin A: 263IUVitamin C: 0.04mgCalcium: 52mgIron: 3mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.