I grew up thinking moon pies only came in those cellophane wrappers from the corner store. Then my Southern friend told me her grandmother used to make them from scratch every year for the church bake sale, and they’d sell out in minutes. I was skeptical that a homemade version could compete with the nostalgia of the store-bought kind, but when she brought me one from her grandmother’s latest batch, I was blown away. The soft graham cookies, fluffy homemade marshmallow filling, and rich chocolate coating were in a completely different league. Now this moon pie recipe is my go-to for impressing people who think they know what a moon pie tastes like.
Why You’ll Love This Moon Pie Recipe
This moon pie recipe creates authentic Southern treats that taste infinitely better than store-bought versions. The homemade graham cookies are tender and flavorful rather than dry and bland, the marshmallow filling is light and fluffy instead of gummy, and the chocolate coating is rich and smooth. You control the quality of every ingredient, which makes a noticeable difference in the final result. These treats are fun to make, especially with kids who love assembling the sandwich cookies and dipping them in chocolate. While there are several components, none are particularly difficult, and you can spread the work over two days if preferred. The recipe makes a generous batch perfect for parties, gifts, or just stocking your cookie jar. Homemade moon pies also stay fresh longer than you’d expect and actually improve slightly after a day as the flavors meld together.
What Is a Moon Pie?
A moon pie is a classic Southern snack consisting of two round graham cookies sandwiched together with marshmallow filling and coated in chocolate or flavored coating. This moon pie recipe produces the traditional version that originated in Tennessee in 1917, when a bakery created them as an affordable treat for coal miners. The name supposedly came from a miner who requested a snack “as big as the moon.” Traditional moon pies are about 4 inches in diameter, though mini versions also exist. The graham cookies are soft and cake-like rather than crispy, which distinguishes them from regular graham crackers. The marshmallow filling is typically made from marshmallow cream or homemade marshmallow, creating a pillowy layer that compresses slightly when you bite into it. The chocolate coating seals everything together and adds richness. Moon pies remain incredibly popular in the South and are the official snack of many Mardi Gras celebrations.
Common Mistakes to Avoid
The biggest mistake with this moon pie recipe is making the cookies too thick or too thin. They should be about ¼-inch thick before baking—thick enough to be sturdy but thin enough to stay tender and not cake-like.
Overbaking the graham cookies makes them crispy and hard instead of soft and chewy. They should be just set and barely golden around the edges when you remove them from the oven.
Not letting the cookies cool completely before filling them causes the marshmallow to melt and slide out. Patience is essential here—wait at least 30 minutes.
Using too much marshmallow filling creates a mess when you dip the sandwiches in chocolate. About 2-3 tablespoons per sandwich is plenty—it will spread to the edges when you press the cookies together.
Skipping the chilling step before dipping makes the chocolate coating difficult to work with. The assembled sandwiches should be firm and cold so the chocolate sets quickly.
Using chocolate chips instead of proper coating chocolate often results in a thick, streaky coating that doesn’t set properly. Melting wafers or almond bark designed for coating work much better.
Finally, not letting the chocolate set completely before stacking or storing the moon pies causes them to stick together and lose their shape.
How to Know When Your Moon Pies Are Done
The graham cookies are done when they’re just set in the center and very lightly golden around the edges. They should still look pale on top—if they’re deeply browned, they’re overbaked.
When you touch the center of a cookie lightly, it should spring back slightly but still feel tender. They’ll firm up as they cool, so they should seem slightly underdone when you remove them.
The cookies typically need 10-12 minutes at 350°F. Start checking at 9 minutes, as all ovens vary and these cookies can go from perfect to overbaked quickly.
For the marshmallow filling, if you’re making it from scratch, it’s ready when it forms stiff, glossy peaks that hold their shape. It should look smooth and shiny, not dry or grainy.
The assembled moon pies are ready after the chocolate coating has fully set, which takes about 30 minutes at room temperature or 15 minutes in the refrigerator.
You’ll know the chocolate is set when it’s no longer shiny or tacky to the touch. It should have a matte finish and feel firm.
This moon pie recipe is complete when you can pick up a finished pie without leaving fingerprints in the chocolate and the sandwich holds together without the filling squishing out.
What to Serve With Moon Pies
This moon pie recipe creates treats that are traditionally enjoyed with cold milk. The classic pairing helps balance the sweetness and makes the soft cookies even more enjoyable.
RC Cola is the iconic Southern beverage pairing, so much so that “RC and a moon pie” is a well-known phrase in the South. The fizzy sweetness complements the marshmallow perfectly.
Hot coffee or hot chocolate makes a wonderful pairing for a more adult take on this childhood treat. The warmth softens the chocolate coating slightly.
Ice cream sandwiches can be made by placing a scoop of vanilla ice cream between two moon pies for an over-the-top indulgent dessert.
Moon pies are perfect for parties, picnics, or lunch boxes. They travel well and are always a hit with both kids and adults.
Serve them alongside fresh strawberries or sliced bananas for a more balanced snack that includes fresh fruit.
Sweet tea is another classic Southern pairing that provides refreshment between bites of these rich, sweet treats.
Storage Tips
Store your finished moon pies in an airtight container at room temperature for up to one week. Layer them between sheets of parchment paper to prevent sticking.
The cookies actually soften and improve over the first 24 hours as moisture from the marshmallow filling migrates into them, creating that signature tender texture.
For longer storage, refrigerate the moon pies for up to 2 weeks. The chocolate coating may develop condensation when you bring them back to room temperature, but the flavor remains excellent.
This moon pie recipe also freezes beautifully for up to 2 months. Wrap individual pies in plastic wrap, then place in a freezer bag. Thaw at room temperature for about an hour before eating.
You can make components ahead: bake cookies and freeze them for up to 1 month, or make marshmallow filling and refrigerate it for up to 3 days before assembling.
Never stack moon pies directly on top of each other without parchment paper between layers, or they’ll stick together.
Keep moon pies away from heat and direct sunlight, which can melt the chocolate coating and make the marshmallow filling weep.
Estimated Nutrition (Per Moon Pie)
Calories: 320 | Total Fat: 12g | Saturated Fat: 7g | Cholesterol: 25mg | Sodium: 125mg | Total Carbohydrates: 51g | Dietary Fiber: 1g | Sugars: 38g | Protein: 3g
Note: Nutritional information is approximate and varies based on size and specific ingredients used.
Recipe Overview
Prep Time: 45 minutes
Cook Time: 12 minutes
Total Time: 2 hours 30 minutes (including cooling and setting)
Difficulty: Medium
Servings: 12 moon pies
Ingredients
For the Graham Cookies:
- 1½ cups all-purpose flour
- 1 cup graham cracker crumbs
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ⅔ cup packed brown sugar
- 1 large egg
- 2 tablespoons honey
- 1 teaspoon vanilla extract
For the Marshmallow Filling:
- 1 (7-ounce) jar marshmallow cream
- OR 2 cups homemade marshmallow (see step 8)
For the Chocolate Coating:
- 16 ounces chocolate melting wafers or almond bark
- 1 tablespoon vegetable shortening (optional, for smoother coating)
Step-by-Step Instructions
Step 1: Preheat oven to 350°F. Line two baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together flour, graham cracker crumbs, baking soda, and salt. Set aside.
Step 3: In a large bowl, beat butter and brown sugar with an electric mixer on medium speed for 2-3 minutes until light and fluffy.
Step 4: Add egg, honey, and vanilla to the butter mixture. Beat until well combined and smooth.
Step 5: Add the dry ingredients to the wet ingredients and mix on low speed just until combined. The dough will be soft and slightly sticky.
Step 6: Using a 2-tablespoon cookie scoop or spoon, drop dough onto prepared baking sheets, spacing them about 3 inches apart. You should have 24 cookies total. Flatten each slightly with the bottom of a glass.
Step 7: Bake for 10-12 minutes until just set and barely golden around the edges. Don’t overbake—they should still look slightly underdone in the center. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 8: While cookies cool, prepare your filling. If using store-bought marshmallow cream, simply transfer it to a bowl. If making homemade marshmallow, follow your preferred recipe and let it cool until spreadable but not set.
Step 9: Once cookies are completely cool, pair them up by similar size. Spread about 2-3 tablespoons of marshmallow filling on the flat side of one cookie, then top with another cookie to create a sandwich. Press gently to spread the filling to the edges. Repeat with remaining cookies.
Step 10: Place assembled sandwiches on a baking sheet and refrigerate for at least 30 minutes to firm up the filling.
Step 11: Melt chocolate wafers according to package directions or in a double boiler, stirring until smooth. Add shortening if using for a thinner coating.
Step 12: Working with one at a time, use a fork to dip each chilled moon pie into the melted chocolate, turning to coat completely. Let excess chocolate drip off, then place on a parchment-lined baking sheet. Repeat with remaining pies. Let chocolate set at room temperature for 30 minutes or refrigerate for 15 minutes before serving or storing.
Enjoy these nostalgic Southern treats that taste even better homemade!
