Hubby has a serious love of all things sweets. Most of the time when I do some baking its a treat with him in mind, and these moon pies are no exception. They’re one of his favorite rare treats (the store variety that is) so I thought I’d give it a try and make him some. I honestly didn’t expect to love these as much as I did. These were fantastic. Well worth the effort!

Homemade Moon Pies

Homemade Moon Pies


Homemade Moon Pies

Homemade Moon Pies


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Moon Pies

For the Cookies:
1 cup unsalted butter, at room temperature
¾ cup light brown sugar
1 egg
1 tsp vanilla extract
2 ¼ cups all-purpose flour
½ tsp salt

For the Marshmallow Filling:
2 egg whites
Pinch cream of tartar
Pinch salt
2/3 cup light corn syrup
2 tsp vanilla extract
1 cup powdered sugar, sifted

For the Chocolate Coating:
12 ounces semisweet chocolate
¼ cup vegetable oil

To Make the Cookies: In a standing electric mixer fitted with the paddle, beat the butter until creamy. Add the brown sugar and beat at medium-high speed until fluffy, 3 minutes. Beat in 1 teaspoon of the vanilla and the 1 whole egg. Add the 2 1/4 cups of flour and 1/2 teaspoon of salt and beat until a soft dough forms. Divide the dough in two thin disks, wrap in plastic wrap and refrigerate for at least 1 hour.

Preheat the oven to 350°F. Line two baking sheets with parchment paper; set aside. Working with one disk at a time, roll out the dough to about 1/8-inch thickness. Using a 2½-inch diameter round cutter, cut out the rounds and place them on the prepared baking sheets, about ½ an inch apart. Refrigerate the cookies (on the baking sheets) for 10 minutes.

Bake the cookies for 10-12 minutes, or until lightly browned. Cool on the pans for a couple of minutes, and then move to a cooling rack to cool completely.

To Make the Marshmallow Filling: Using a mixer with the whisk attachment, beat the the egg whites with the cream of tartar and the salt until firm peaks form, gradually increasing from medium-low speed to medium-high speed as the egg whites gain volume. Meanwhile, in a small saucepan, boil the corn syrup over high heat without stirring until it registers 230-235°F on a candy thermometer. Slowly drizzle the hot corn syrup into the egg whites and beat at high speed until glossy, about 2 minutes. Reduce the speed to medium-low, beat in the vanilla extract and the powdered sugar.

Assemble Cookies: On cookie sheets that fit in your freezer, line up half of the cookies. Using either a pastry bag or a spoon, mound marshmallow filling on half of the cookies. Top each cookie and press lightly to spread marshmallow to the edges. Place cookie sheets in freezer.

Meanwhile, using a double boiler or in the microwave on 50% power and in 30 second increments, melt the chocolate and vegetable oil together until completely smooth. Place the assembled cookies on a wire rack set over a sheet of wax paper. Spoon the melted chocolate over each cookie so that it runs down the sides and covers most of the cookie. Allow to set at room temperature for about 2 hours (or pop in the fridge/freezer to speed up the process). If desired, once chocolate has hardened, flip over and spoon melted chocolate over the other side to completely coat cookies. Store in refrigerator.
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