Homemade Moon Pies

Total Time Prep: 1 hour + chilling Bake: 10 min./batch + cooling
Yield about 3-1/2 dozen
Test Kitchen Approved
My husband loved moon pies when he was a child, and he loves this homemade version now. Add jam or dulce de leche to the southern cookie sandwich before adding the marshmallow creme, if desired. —Shawn Barto, Palmetto, Florida

Ingredients

  • 1 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1 large egg, room temperature
  • 3 tablespoons honey
  • 1 tablespoon molasses
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1-1/2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 jar (7-1/2 ounces) plus 1/2 cup marshmallow fluff
  • 3 packages (10 ounces each) dark chocolate melting wafers, such as Ghirardelli

Directions

  1. In a bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg, honey, molasses and vanilla. In another bowl, whisk flours, baking soda, cinnamon and salt; gradually beat into creamed mixture.
  2. Divide dough in half. Shape each into a disk; wrap. Refrigerate until firm enough to roll, about 1 hour.
  3. Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place 2 in. apart on parchment-lined baking sheets.
  4. Bake until just set, 9-11 minutes. Cool on pans for 2 minutes. Remove to wire racks to cool completely.
  5. Spread 1 tablespoon marshmallow fluff on bottoms of half the cookies; cover with remaining cookies. Freeze until filling is set, about 1 hour. In a microwave, melt chocolate candy coating; stir until smooth.
  6. Dip each cookie into coating; allow excess to drip off. Place on parchment-lined baking sheets; refrigerate until set.

Nutrition Facts

1 sandwich cookie: 217 calories, 11g fat (7g saturated fat), 15mg cholesterol, 105mg sodium, 28g carbohydrate (19g sugars, 1g fiber), 2g protein.

© 2025 RDA Enthusiast Brands, LLC