A plate of chocolate-coated, graham cracker cookies with a marshmallow filling, basked in sunlight.
|

Copycat Moon Pie Recipe

Take a trip down memory lane with me adn enjoy the nostalgia with these homemade copycat moon pies that taste just like the classic treat! Featuring soft graham cracker cookies sandwiched with a fluffy marshmallow filling and coated in rich chocolate, these moon pies are the perfect treat for any occasion.

Decadent chocolate-covered biscuits with a creamy center, perfectly stacked on a white plate.

How To Make Homemade Moon Pies

1. Prepare the Cookie Dough:

  • In a medium bowl, whisk together flour, graham cracker crumbs, baking soda, baking powder, and salt. Set aside.
  • In a larger bowl, use an electric mixer to cream together butter, brown sugar, molasses, and vanilla until smooth and creamy.
  • Add the dry ingredients to the wet mixture, mixing until the dough starts to come together. Add milk and mix until combined.
  • Roll the dough between parchment paper to 1/4-inch thickness. Chill in the fridge for 30 minutes.
Cookie dough rolled out on parchment paper with circular cutouts made and a round cookie cutter resting on the surface.

2. Bake the Cookies:

  • Preheat the oven to 350°F (175°C). Use a cookie cutter to cut out 4-5-inch circles from the dough. Place them on parchment-lined baking sheets.
  • Bake for 8-10 minutes until the edges are golden brown. Let cool completely on a wire rack.
Unbaked cookies evenly spaced on parchment paper, ready for the oven.

3. Prepare the Marshmallow Filling:

  • In a large bowl, combine marshmallow fluff, confectioner’s sugar, vanilla extract, salt, and heavy cream. Use an electric mixer to blend until smooth.
Freshly baked cookies with creamy filling on a cooling rack, with one cookie having a swirl of frosting on top.

4. Assemble the Moon Pies:

  • Pipe marshmallow filling onto the bottom side of one cookie. Leave some space around the edges.
  • Gently place another cookie on top to sandwich the filling.
  • Freeze assembled pies for 2 hours to set.
A hand assembling a creamy filling between two golden brown cookies on a wire rack.

5. Dip in Chocolate:

  • Melt chocolate chips and coconut oil in the microwave.
  • Dip each chilled pie into the melted chocolate, coating evenly.
  • Place dipped pies on parchment-lined sheets and refrigerate until chocolate sets.
Decadent chocolate-covered biscuits with a creamy center, perfectly stacked on a white plate.

How To Store Homemade Moon Pies

Store your homemade moon pies in an airtight container in the refrigerator for up to one week. Enjoy these delicious treats chilled or at room temperature for a taste of nostalgia with every bite!

More Recipes You Might Be Interested In

Copycat Moon Pie Recipe

Recipe by Maddison Koutrouba – thesqueakymixer.com
5.0 from 1 vote
Servings

10-12

servings
Prep time

15

minutes
Cooking time

9

minutes
Cook Mode

Keep the screen of your device on.

Ingredients

  • 12 Tbsp. unsalted butter, softened

  • 1/4 cup light brown sugar firmly packed

  • 1/4 cup molasses

  • 1 tsp. vanilla extract

  • 1 1/2 cups all-purpose flour

  • 1 1/4 cups graham cracker crumbs

  • 1/2 tsp. baking soda

  • 1/2 tsp. baking powder

  • 1/4 tsp. salt

  • 2 Tbsp. whole milk

  • Marshmallow Filling
  • 1 1/2 cups marshmallow fluff

  • 2 cups confectioner’s sugar

  • 1 tsp. vanilla extract

  • 1/2 tsp. salt

  • 1 1/2 Tbsp. heavy cream

  • Chocolate Coating
  • 2 1/2 – 3 cups semi-sweet chocolate chips

  • 3 Tbsp. coconut oil (or vegetable oil)

Directions

  • Line two cookie sheets with parchment paper then set aside.
  • In a medium-sized bowl whisk together the flour, graham cracker crumbs, baking soda, baking powder, and salt. Set aside.
  • In a separate, larger bowl, use an electric mixer to cream together the butter, sugar, molasses, and vanilla. Mix until everything is fully combined and there are no lumps. Use a silicone spatula to scrape down the sides of the bowl as you mix to ensure that everything is combining evenly.
  • Add the dry ingredients to the wet and mix until the dough starts to crumble together. At this point, add in the milk and mix until the dough starts to combine together.
  • Transfer the dough onto a sheet of parchment paper. Place another sheet of parchment paper on top of the dough then roll the dough to about 1/4″ thick. Transfer the dough onto a cookie sheet and let chill in the fridge for 30 minutes.
  • Once the dough has chilled, preheat the oven to 350 degrees F.
  • Use a 4″ -5″ circle cookie cutter to cut out as many cookies as you can. Re-roll the scraps and continue to punch out circles until all of the dough has been used up.
  • Place the cookies onto the prepared cookie sheets about 2″ apart. Bake for 8-10 minutes.
  • Let the cookies cool completely on a wire rack before filling.
  • Marshmallow Filling
  • To make the marshmallow filling, place all of the ingredients into a large bowl then use an electric mixer to mix everything together until it is nice and smooth.
  • Place the filling into a piping bag to fill the cookies once they’re cooled.
  • Pipe an even layer of marshmallow filling on the bottom side of one cookie at a time. Leave a bit of space not piped with marshmallow filling on the sides so that it doesn’t overflow.
  • Place another cookie on top of the filled cookie, don’t press the cookie down on top of the other one, just place it gently. Otherwise, the filling will spill out out the sides.
  • Place the filled cookies onto a cookie sheet then place in the freezer to chill for 2 hours. This will make them easier to dip and less messy.
  • Once the pies have chilled, microwave the chocolate in 30-second intervals until it is completely melted.
  • Dip each pie one at a time coating the entire thing in chocolate. Allow the excess chocolate to drip back into the bowl.
  • Transfer the dipped pie to a cookie sheet fit with parchment paper. Once all pies are dipped, place them in the fridge until the chocolate sets.
  • Enjoy!

Did you make this recipe?

Tag @thesqueakymixer on Instagram! I love to see what you all create.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.