Moon Pies

Moon Pies are a beloved Southern treat, consisting of a marshmallow filling sandwiched between two soft graham cracker cookies, all enrobed in a smooth chocolate coating. Originally created as a portable snack for coal miners, Moon Pies have since become a nostalgic dessert favorite. This homemade version delivers all the classic flavors, with tender cookies, fluffy marshmallow, and rich chocolate, but with the added satisfaction of making them from scratch. Perfect for sharing at parties, gifting, or simply indulging at home, these Moon Pies will transport you straight to sweet, Southern memories.

Ingredients:

For the cookies:

• 1 1/4 cups all-purpose flour
• 1/2 cup graham cracker crumbs
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 cup unsalted butter, softened
• 1/4 cup brown sugar
• 1/4 cup honey
• 1 large egg
• 1 tsp vanilla extract

For the marshmallow filling:

• 1/3 cup cold water
• 1 packet (1 tbsp) unflavored gelatin
• 2/3 cup granulated sugar
• 1/3 cup light corn syrup
• 1/4 cup water
• 1 tsp vanilla extract

For the chocolate coating:

• 2 cups semi-sweet chocolate chips
• 2 tbsp vegetable oil

Instructions:

1. Make the cookies:
   • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
   • In a medium bowl, whisk together the flour, graham cracker crumbs, baking soda, and salt.
   • In a large bowl, beat the softened butter and brown sugar together until creamy. Add the honey, egg, and vanilla extract, and mix until combined.
   • Gradually add the dry ingredients to the wet mixture, mixing just until combined.
   • Roll the dough into 1-inch balls and place them on the prepared baking sheet, flattening each ball slightly with the palm of your hand.
   • Bake for 8–10 minutes, or until the cookies are lightly golden around the edges. Let them cool completely on a wire rack.
2. Prepare the marshmallow filling:
   • In a small bowl, sprinkle the gelatin over 1/3 cup of cold water and let it sit for 5 minutes to bloom.
   • In a saucepan, combine the granulated sugar, corn syrup, and 1/4 cup water. Bring to a boil over medium heat, and cook until the mixture reaches 240°F (116°C) on a candy thermometer.
   • Remove from heat and slowly whisk the hot syrup into the bloomed gelatin. Beat the mixture on high speed for 5–7 minutes, or until it becomes thick, white, and fluffy. Stir in the vanilla extract.
   • Spread a spoonful of marshmallow filling onto the flat side of half of the cooled cookies. Top with another cookie, pressing gently to form a sandwich.
3. Coat the Moon Pies:
   • In a microwave-safe bowl, melt the chocolate chips and vegetable oil together in 30-second increments, stirring in between, until smooth.
   • Dip each Moon Pie into the melted chocolate, using a fork to help coat all sides. Place the dipped Moon Pies on a parchment-lined baking sheet.
   • Allow the chocolate to set completely, either at room temperature or in the refrigerator.
4. Serve:
   • Once the chocolate is set, the Moon Pies are ready to be enjoyed! Store any leftovers in an airtight container at room temperature for up to 5 days.