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Homemade Moon Pies Recipe

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3.9 from 10 reviews

  • Author: Sara
  • Total Time: 1 hour 30 minutes
  • Yield: 14 servings

Description

Enjoy the nostalgic treat of homemade moon pies with this detailed recipe. These delightful sandwiches feature soft graham cracker cookies filled with a fluffy marshmallow center, all coated in smooth bittersweet chocolate. Perfect for a fun dessert or snack, this recipe guides you through making the cookie dough, marshmallow filling, and the chocolate dipping process for an indulgent, homemade version of this classic Southern treat.

Ingredients

Cookie Dough

  • 3 cups oat flour
  • ½ cup whole wheat flour
  • ½ cup all purpose flour
  • 2 Tablespoons wheat germ
  • ¼ cup brown sugar (firmly packed)
  • ⅓ teaspoon salt
  • ½ teaspoon baking powder
  • ⅔ teaspoon baking soda
  • 10 Tablespoons unsalted butter (cold)
  • ½ cup water
  • ⅓ cup honey
  • 1 teaspoon vanilla extract

Marshmallow Filling

  • 3 Tablespoons unflavored gelatin
  • 1 cup water (divided)
  • 1½ cups granulated sugar
  • 1 cup corn syrup
  • ¼ teaspoon salt
  • 1 Tablespoon vanilla extract
  • Powdered sugar (for dusting)

Chocolate Coating

  • 2 cups bittersweet chocolate (tempered)

Instructions

  1. Preheat and Prepare Pans: Heat the oven to 350℉ (177℃). Line two sheet pans with parchment paper and set aside.
  2. Mix Dry Ingredients: In a large bowl, whisk together oat flour, whole wheat flour, all purpose flour, wheat germ, brown sugar, salt, baking powder, and baking soda until evenly combined.
  3. Add Butter: Grate the cold unsalted butter into the flour mixture. Stir to ensure the butter is well coated and distributed throughout the dry ingredients.
  4. Add Wet Ingredients and Form Dough: Add water, honey, and vanilla extract to the mixture and mix until all dry ingredients are incorporated. The dough will be very stiff.
  5. Roll and Cut Cookies: Roll the dough to about 3/8 inch thickness on a non-stick surface like a silicone mat or parchment paper; use another piece of parchment on top to make rolling easier. Cut out cookies using a 3½ inch cutter, re-rolling scraps as needed to make about 28 cookies. Place cookies on prepared sheet pans.
  6. Bake Cookies: Bake the cookies for 15 minutes. They should remain slightly soft and just begin to brown.
  7. Prepare Marshmallow Pan: Line a sheet pan with parchment paper, spray it lightly with cooking spray, then sift a generous amount of powdered sugar on the bottom and sides to prevent sticking. Set aside.
  8. Bloom Gelatin: In the bowl of a stand mixer fitted with the whisk attachment, sprinkle the gelatin over ½ cup of water to bloom it, allowing the gelatin to soften.
  9. Make Sugar Syrup: In a small saucepan, combine granulated sugar, corn syrup, salt, and the remaining ½ cup water. Heat over medium low stirring until the sugar dissolves, then increase heat to medium to medium-high until the mixture boils.
  10. Clean Pot Sides: Once boiling, stop stirring and brush down the sides of the saucepan with a pastry brush dipped in water to prevent crystallization.
  11. Cook to Soft Ball Stage: Allow the syrup to cook without stirring until it reaches 240℉ (116℃), which is the soft ball stage.
  12. Combine Syrup with Gelatin: With the mixer running on low, slowly pour the hot syrup over the bloomed gelatin. Increase speed to high and beat until stiff peaks form.
  13. Add Vanilla and Set: Beat in vanilla extract. Spread the marshmallow mixture evenly in the prepared pan, sift a generous amount of powdered sugar over the top, and refrigerate until set, about 1 hour.
  14. Cut Marshmallows: Using a 3 inch cutter, cut the set marshmallow into rounds to match cookie size.
  15. Assemble Moon Pies: Turn half the cookies with the bottoms up. Using a pastry brush, remove excess powdered sugar from the marshmallow rounds and place one on each bottom-up cookie. For better adhesion, brush a small amount of water on each side of the marshmallow before sandwiching them with the remaining cookies.
  16. Dip in Chocolate: Dip each assembled sandwich into tempered bittersweet chocolate, fully coating each moon pie.
  17. Dry: Place the dipped moon pies on parchment paper to dry and set the chocolate coating.

Notes

  • Rolling the dough between parchment sheets helps prevent sticking and makes handling easier.
  • Be sure to fully bloom the gelatin before adding the hot syrup to ensure a smooth marshmallow texture.
  • Using powdered sugar in the marshmallow pan and on top helps keep the marshmallow from sticking and makes cutting cleaner.
  • Tempering the chocolate is essential for a shiny, firm coating that won’t melt easily at room temperature.
  • For easier assembly, brushing a little water on marshmallows helps them stick to the cookies more securely.
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American Southern

Find it online: https://sarabaking.com/homemade-moon-pies-recipe/