Moon Pie Recipe
Craving that nostalgic, gooey chocolatey goodness? This moon pie recipe brings all the childhood magic straight to your kitchen — no vending machine required.
I made these for a family movie night and honestly, they disappeared before the opening credits were done. Fair warning: you might want to hide a few for yourself.
Table of Contents
What Makes This Moon Pie Recipe Special
This is just one of the many gems in our series. Every recipe there has been tested and loved in real kitchens, and I promise there’s something for every craving. Go see for yourself.
This classic moon pie recipe gives you soft, fudgy chocolate cookie rounds sandwiched around a fluffy marshmallow filling. It’s rich, sweet, and totally satisfying.
The best part? You get 24 little pies from one batch, so there’s plenty to share — or not. No judgment here.
Ingredients
Cookie Crust
| Ingredient | Amount |
|---|---|
| Butter, softened | 1/2 cup |
| White sugar | 1 cup |
| Egg | 1 large |
| Evaporated milk | 1 cup |
| Vanilla extract | 1 teaspoon |
| All-purpose flour | 2 cups |
| Salt | 1/2 teaspoon |
| Unsweetened cocoa powder | 1/2 cup |
| Baking soda | 1 1/2 teaspoons |
| Baking powder | 1/2 teaspoon |
Marshmallow Filling
| Ingredient | Amount |
|---|---|
| Butter, softened | 1/2 cup |
| Confectioners’ sugar | 1 cup |
| Vanilla extract | 1/2 teaspoon |
| Marshmallow creme | 1 cup |
Step-by-Step Instructions
Step 1: Preheat and Prep
Get your oven going at 400 degrees F (200 degrees C). Lightly grease a cookie sheet — don’t skip this, the cocoa in the dough makes it prone to sticking.
Step 2: Make the Cookie Dough
In a large bowl, cream together the softened butter and white sugar until it looks pale and fluffy. This usually takes about 2 minutes with a hand mixer.
Add the egg, evaporated milk, and vanilla extract. Mix everything together until it’s smooth and smells absolutely amazing.
In a separate bowl, whisk together the flour, salt, cocoa powder, baking soda, and baking powder. Slowly add the dry ingredients to the wet mixture, stirring as you go. Mix just until combined — don’t overwork it.
“The dough will look soft and almost brownie-like. That’s exactly what you want for a tender, fudgy mini moon pie crust.”
Step 3: Drop and Space the Dough
Use a rounded tablespoon to drop the dough onto your greased cookie sheet. Leave at least 3 inches between each one — this dough spreads! Crowding them is a rookie mistake you only make once.
Step 4: Bake the Cookie Rounds
Bake for 6 to 8 minutes, until the cookies feel firm when you gently press the center with your fingertip. They won’t look totally dry — that’s fine.
Now here’s the hard part: let them cool for a full hour before filling. I know. It feels like forever. But a warm cookie will melt your marshmallow moon pie filling and make a mess.
Step 5: Make the Marshmallow Filling
In a medium bowl, beat together the softened butter, confectioners’ sugar, vanilla extract, and marshmallow creme. Mix until it’s completely smooth and fluffy.
It should look like a thick, billowy cloud. If it feels too stiff, you can add a tiny splash of milk to loosen it up.
Step 6: Assemble Your Mini Moon Pies
Spread 1 to 2 tablespoons of the marshmallow filling onto the flat side of one cookie. Press another cookie on top, flat side down, to create a sandwich.
Repeat until all your cookies are paired up. Line them up on a tray and try not to eat them all immediately — they get even better after sitting for 30 minutes.
Expert Tips, Variations, and Troubleshooting
Tips for the Best Results
Make sure your butter is truly softened, not melted. Room temperature butter creams much better and gives the cookies a lighter texture.
Don’t skip the full hour of cooling time. Rushing this step is the number one reason the marshmallow filling slides out.
If you love a thicker filling, double the marshmallow moon pie filling recipe. Extra filling is never a bad idea.
Fun Variations to Try
Want to make mini moon pies instead? Use a teaspoon instead of a tablespoon to drop the dough. You’ll get smaller, bite-sized rounds that are perfect for parties or lunchboxes.
Try adding a pinch of cinnamon or espresso powder to the dry ingredients for a deeper, more complex chocolate flavor. It’s a small change that makes a big difference.
For a vanilla version of this classic moon pie recipe, swap the cocoa powder for an extra 1/2 cup of flour and add an extra teaspoon of vanilla.
Troubleshooting Common Issues
If your cookies spread too thin, your butter may have been too soft or melted. Chill the dough for 20 minutes before baking next time.
If the filling is too runny, add more confectioners’ sugar a tablespoon at a time until it thickens up. Hot kitchens can soften the filling quickly, so work fast when assembling.
Cookies turning out too crispy? Check your oven temperature — most home ovens run a bit hot. An oven thermometer is a cheap fix that saves a lot of headaches.
Storage Instructions
| Storage Method | Duration | Notes |
|---|---|---|
| Room temperature (airtight container) | Up to 3 days | Keep layers separated with parchment paper |
| Refrigerator | Up to 1 week | Let come to room temp before eating for best texture |
| Freezer | Up to 2 months | Wrap individually in plastic wrap, then place in a zip bag |
Reheating and No-Waste Ideas
To enjoy a warm moon pie, microwave it for 8 to 10 seconds. The marshmallow filling gets slightly melty and it’s honestly next-level good.
Got leftover cookie rounds that didn’t get paired up? Crumble them over vanilla ice cream for an incredible no-waste dessert topping.
Extra marshmallow filling keeps well in the fridge for up to 5 days. Spread it on graham crackers, pancakes, or toast for a quick treat. If you love easy baked goods, you’ll also want to check out this classic chess pie recipe for your next baking day.
Nutritional Information
| Nutrient | Per Moon Pie (approx.) |
|---|---|
| Calories | ~210 kcal |
| Total Fat | 9g |
| Saturated Fat | 5g |
| Cholesterol | 30mg |
| Sodium | 160mg |
| Total Carbohydrates | 31g |
| Sugars | 20g |
| Protein | 2g |
Nutritional values are estimates based on standard ingredients and may vary depending on brands used.
Frequently Asked Questions
Can I use regular milk instead of evaporated milk?
Evaporated milk is thicker and richer, which gives these cookies their soft, slightly dense texture. You can substitute regular whole milk in a pinch, but the cookies may spread more and have a slightly lighter crumb.
How do I make these mini moon pies for a party?
Just use a teaspoon to drop the dough instead of a tablespoon. Mini moon pies bake a little faster — check them at the 5-minute mark. They’re adorable on a dessert table and easy to grab with one hand.
Can I make the dough ahead of time?
Yes! The cookie dough keeps well in the refrigerator for up to 24 hours. Cover it tightly with plastic wrap. Cold dough also spreads less, so your rounds will be slightly thicker and puffier.
Is this a classic moon pie recipe or different from the original?
This is a homemade take on the classic moon pie recipe inspired by the beloved Southern snack. It uses a chocolate cookie crust and a marshmallow creme filling, keeping that same nostalgic flavor. The main difference is there’s no chocolate coating dip — though you’re totally welcome to add one.
Can I add a chocolate coating to these?
Absolutely — and it makes them even more indulgent. Melt about 1 cup of semi-sweet chocolate chips with a teaspoon of coconut oil, then dip each assembled pie halfway. Let them set on parchment paper for about 20 minutes. If you’re a fan of rich, comfort-food baking like this, you’ll probably also love this smoked mac and cheese for your next savory craving
More Easy Recipes to Try
If you’re on a baking and cooking roll, don’t stop here. These 2-ingredient protein bagels are shockingly simple and great for meal prep.
For a quick weeknight dinner after all this sweet baking, these 5-ingredient beef enchiladas come together in no time. And if you want something light and fresh on the side, this viral creamy Asian cucumber salad is a total crowd-pleaser.
Final Thoughts
This moon pie recipe is one of those bakes that feels way more impressive than the effort involved. Soft chocolate cookie rounds, fluffy marshmallow filling, pure nostalgia in every bite.
Whether you’re making the classic version or experimenting with mini moon pies for a party, these are guaranteed to get rave reviews.
If you give this recipe a try, I’d love to hear how it went! Leave a comment below with your thoughts or any fun variations you tried. And if you loved them, save this recipe to your Pinterest boards so other people can enjoy it too.
Homemade Moon Pies
Equipment
- Large mixing bowl
- Medium mixing bowl
- Hand mixer
- Cookie sheet
- Tablespoon cookie scoop
- Wire cooling rack
Ingredients
Cookie Crust
- ½ cup butter softened
- 1 cup white sugar
- 1 egg large
- 1 cup evaporated milk
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp salt
- ½ cup unsweetened cocoa powder
- 1 ½ tsp baking soda
- ½ tsp baking powder
Marshmallow Filling
- ½ cup butter softened
- 1 cup confectioners’ sugar
- ½ tsp vanilla extract
- 1 cup marshmallow creme
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a cookie sheet and set aside.
- In a large mixing bowl, cream together 1/2 cup softened butter and the white sugar until pale and fluffy, about 2 minutes with a hand mixer.
- Add the egg, evaporated milk, and vanilla extract to the butter mixture. Mix well until smooth and fully combined.
- In a separate bowl, whisk together the flour, salt, cocoa powder, baking soda, and baking powder. Slowly add the dry ingredients to the wet mixture, stirring as you go. Mix just until all ingredients are combined — do not overmix.
- Drop the dough onto the greased cookie sheet by rounded tablespoonfuls. Leave at least 3 inches between each one — the dough will spread as it bakes.
- Bake in the preheated oven for 6 to 8 minutes, until the cookies feel firm when lightly pressed with a fingertip. Remove from the oven and allow to cool for at least one full hour before filling.
- In a medium mixing bowl, beat together 1/2 cup softened butter, confectioners’ sugar, vanilla extract, and marshmallow creme until completely smooth and fluffy.
- Spread 1 to 2 tablespoons of the marshmallow filling onto the flat side of one cookie. Press a second cookie on top, flat side down, to form a sandwich. Repeat with remaining cookies and filling.
