Best 7 Moon Pies Recipes

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Indulge in a journey of flavors with our irresistible Moon Pies! These delightful treats, hailing from the American South, have captured hearts and taste buds for generations. Envision a symphony of textures and flavors, where a soft, fluffy marshmallow core nestles between two decadent chocolate wafers. Dip them in rich chocolate ganache for an extra layer of indulgence. But wait, there's more! Explore variations that elevate the classic Moon Pie experience. Try a peanut butter filling for a nutty twist or a mint filling for a refreshing burst of flavor. For a truly unique treat, try the cookies and cream version, where crushed Oreo cookies add a delightful crunch. Whichever variation you choose, one thing is for sure – you're in for a sweet and satisfying treat that's perfect for any occasion.

Here are our top 7 tried and tested recipes!

SOUTHERN MOON PIES



Southern Moon Pies image

Now you can make this Southern favorite at home. Full of chocolate and marshmallow goodness! Vanilla extract may be substituted with coconut or mint extract.

Provided by Jody Crout

Categories     Desserts     Cookies     Sandwich Cookie Recipes

Time 38m

Yield 24

Number Of Ingredients 14

½ cup butter, softened
1 cup white sugar
1 egg
1 cup evaporated milk
1 teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon salt
½ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
½ teaspoon baking powder
½ cup butter, softened
1 cup confectioners' sugar
½ teaspoon vanilla extract
1 cup marshmallow creme

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet.
  • To Make Cookie Crusts: In a large mixing bowl, cream together 1/2 cup butter or margarine and white sugar. Add egg, evaporated milk, and vanilla. Mix well. In a separate bowl, mix together flour, salt, cocoa powder, baking soda, and baking powder. Add flour mixture slowly to sugar mixture while stirring. Mix just until all ingredients are combined.
  • Drop the dough onto greased cookie sheet by rounded tablespoonfuls. Leave at least 3 inches in between each one; dough will spread as it bakes.
  • Bake in preheated oven for 6 to 8 minutes, until firm when pressed with finger. Allow to cool at least one hour before filling.
  • To Make Marshmallow Filling: In a medium mixing bowl, blend together 1/2 cup butter or margarine, confectioners' sugar, flavored extract, and marshmallow creme. Mix until smooth. Assemble pies by spreading 1 to 2 tablespoonfuls of filling on flat side of a cookie crust, then covering filling with flat side of another cookie crust.

Nutrition Facts : Calories 193.1 calories, Carbohydrate 26.7 g, Cholesterol 31.1 mg, Fat 9 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 5.6 g, Sodium 209.9 mg, Sugar 16.4 g

MOON PIES



Moon Pies image

Provided by Trisha Yearwood

Time 1h

Yield 5 servings

Number Of Ingredients 13

1 1/4 cups graham crumbs (or about 8 ground-up graham crackers)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 cup packed light brown sugar
6 tablespoons unsalted butter, softened
1/2 teaspoon vanilla extract
1 large egg
About 1 cup marshmallow creme
Flavorless oil, for greasing
1 1/2 pounds vanilla or white chocolate candy coating
Purple, blue and pink sanding sugar, for sprinkling

Steps:

  • For the cookies: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Whisk together the graham crumbs, flour, baking powder, baking soda and salt in a bowl. In another large bowl, beat the sugar and butter with an electric mixer until fluffy, about 3 minutes. Add the vanilla and egg and beat to combine. Add the graham mixture and beat to incorporate. Knead with your hands to bring the dough together into a ball.
  • Flatten the dough into a disk, place it on a piece of parchment paper and roll with a rolling pin into an 11-inch circle, about 1/4 inch thick. Use a 3-inch round cookie cutter to cut out 8 cookies. Reroll the scraps to 1/4 inch and cut out 2 more cookies. Transfer the cookies to the prepared baking sheet. Discard the dough scraps.
  • Bake the cookies until the undersides are golden brown and the tops are just set, 9 to 10 minutes. Cool completely on a rack.
  • Put about 2 tablespoons of marshmallow creme in the center of a cookie (do not spread) and top with a second cookie to make a sandwich. The creme will ooze to fill the sandwich as it sits. Repeat with the remaining cookies, then freeze until the creme is firm, about 20 minutes.
  • For the glaze: Line a baking sheet with parchment paper and place a cooling rack on top. Line a second baking sheet with parchment paper and lightly oil the paper.
  • Put the chocolate candy coating in a heatsafe bowl (the smallest, deepest bowl it can fit in without surpassing the rim). Microwave in 30-second intervals, stirring after each interval, until melted and smooth, about 2 minutes.
  • Submerge a cookie sandwich in the melted chocolate and pull it out using 2 forks, letting the excess drip off. Transfer to the prepared cooling rack and sprinkle with sanding sugar. Transfer to the oiled parchment on the second baking sheet to set. Repeat with the remaining cookie sandwiches.

PAIFALA (AMERICAN SAMOA) - HALF-MOON PIES



Paifala (American Samoa) - Half-Moon Pies image

This recipe is from week six of my food blog, "Travel by Stove." I am attempting to cook one meal from every country on Earth, and American Samoa is my sixth stop. This is a very tasty pineapple dessert with a hint of coconut. It comes together a lot like a calzone.

Provided by GiddyUpGo

Categories     Pie

Time 1h5m

Yield 5-10 serving(s)

Number Of Ingredients 10

2 cups drained crushed pineapple
1 cup sugar
1/2 cup milk
1/3 cup cornstarch
1/3 cup reserved juice from crushed pineapple
3 cups flour
2 teaspoons baking powder
1/3 cup butter
1 cup coconut milk
1 pinch salt

Steps:

  • Combine the pineapple, sugar and milk into a saucepan and heat until simmering. Be careful not to boil or the milk will curdle.
  • Now mix the cornstarch with the reserved pineapple juice until it is smooth, and add to the pineapple. Stir until the mixture thickens, then remove from the heat and let cool.
  • Put all of the dough ingredients into a bowl and blend until a dough forms. Divide the dough into five parts, then roll each part into an 8-inch circle.
  • Spread some onto one half of each circle. Fold the other half over the top, stopping about a quarter inch from the edge. Fold the bottom quarter inch over the top edge, then crimp with a fork. Repeat until you've finished all of your pies.
  • Prick a couple of holes in the top and put into a 375 degree oven for 30 to 35 minutes.

FULL MOON PIES



Full Moon Pies image

Betty Crocker™ Super Moist™ cake mix and vanilla pudding make this delightful sandwich cookies filled with Betty Crocker® frosting - a perfect dessert for Halloween.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 12

Number Of Ingredients 10

1/2 cup butter, softened
1 box Betty Crocker™ Super Moist™ white cake mix
1 box (4-serving size) vanilla instant pudding and pie filling mix
1/2 cup milk
2 eggs
1/2 cup Betty Crocker™ Whipped fluffy white frosting (from 12-oz container)
3/4 cup marshmallow crème (from 7-oz jar)
1 cup powdered sugar
4 teaspoons milk
Orange edible glitter

Steps:

  • Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
  • In large bowl, beat butter with electric mixer on medium speed until creamy. Add cake mix, pudding mix, 1/2 cup milk and the eggs; beat on medium-high speed until blended.
  • Using 1 1/2-inch scoop, drop slightly mounded scoops of dough about 1 inch apart onto cookie sheet.
  • Bake 10 to 12 minutes until set (do not overbake). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
  • In medium bowl, mix filling ingredients until well blended. For each pie, spread about 1 tablespoon filling on bottom of 1 cooled cookie. Top with second cookie, bottom side down; gently press cookies together.
  • In small bowl, mix powdered sugar and 4 teaspoons milk with spoon until smooth. Drizzle icing over sandwich cookies. Sprinkle with edible glitter.

Nutrition Facts : Calories 390, Carbohydrate 64 g, Fat 3, Fiber 1/2 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 440 mg

MIDNIGHT MOON PIES



Midnight Moon Pies image

I love chocolate and this recipes satisfies my craving for chocolate. A rich, buttery filling is sandwiched between moist chocolate cookies. -Roz Keimig, Guymon, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2 dozen.

Number Of Ingredients 19

2/3 cup dark chocolate chips
1/2 cup butter, cubed
2 cups all-purpose flour
2/3 cup sugar
1/3 cup packed brown sugar
1/4 cup baking cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg, beaten
1/2 cup buttermilk
1 teaspoon vanilla extract
1/4 teaspoon almond extract
FILLING:
2/3 cup dark chocolate chips
1/4 cup butter, cubed
4 ounces cream cheese, softened
1 jar (7 ounces) marshmallow creme
1/4 teaspoon almond extract
1 cup miniature semisweet chocolate chips

Steps:

  • In a microwave, melt chocolate chips and butter; stir until smooth. Cool., In a large bowl, combine the flour, sugars, cocoa, baking soda and salt. Combine the egg, buttermilk, extracts and cooled chocolate mixture; add to dry ingredients and beat just until moistened (batter will be very thick)., Drop by tablespoonfuls or with small scoop 2 in. apart onto parchment paper-lined baking sheets. , Bake at 350° for 8-10 minutes or until edges are set. Cool for 2 minutes before removing from pans to wire racks to cool completely., For filling, melt chocolate chips and butter; stir until smooth. Cool. In a small bowl, beat the cream cheese, marshmallow creme and almond extract until smooth. Beat in cooled chocolate mixture. Spread 1 heaping teaspoon of filling on the bottoms of half of the cookies; top with remaining cookies., Roll sides of cookies in miniature chocolate chips. Store in the refrigerator.

Nutrition Facts : Calories 279 calories, Fat 14g fat (9g saturated fat), Cholesterol 29mg cholesterol, Sodium 122mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.

PUMPKIN MOON PIES



Pumpkin Moon Pies image

Soft pumpkin cookies filled with a light and smooth cream cheese fluff. The cookies are good all by themselves, and the cream cheese fluff is a wonderful fruit dip, base for a fruit pizza, or frosting for a cake. It is even relatively healthy if you use low fat cream cheese and light Cool Whip.

Provided by Ferial

Categories     Dessert

Time 22m

Yield 12 serving(s)

Number Of Ingredients 7

1 (18 1/4 ounce) box spice cake mix
1 (15 ounce) can pumpkin puree
1 (8 ounce) package cream cheese, room temperature
1/4 cup powdered sugar
2 (1 ounce) white chocolate baking squares
2 tablespoons milk
1 (8 ounce) container Cool Whip

Steps:

  • For the cookies: Preheat oven to 350 degrees Farenheit.
  • Mix together the spice cake mix and pumpkin puree until everything is incorporated.
  • Drop the mixture onto a greased cookie sheet or a Silpat in large tablespoonfuls. Flatten slightly with wet fingers and bake for 12 minutes.
  • For the filling: Mix the cream cheese and powdered sugar together in a bowl with a hand mixer until smooth, scraping the sides of the bowl with a spatula a few times.
  • In a small bowl, microwave the two white chocolate baking squares and milk on high for one minute. Stir until smooth and then slowly beat into the cream cheese mixture.
  • Fold in the Cool Whip.
  • When the cookies are baked and have cooled, sandwich two together with the cream cheese fluff.

CHOCOLATE PEANUT BUTTER MOON PIES



Chocolate Peanut Butter Moon Pies image

For years, I've wished such a thing existed, so I am WAY excited to find this recipe! Found on the Food & Wine website. Two hours of standing time not included in preparation time.

Provided by Pinay0618

Categories     Dessert

Time 1h45m

Yield 30 pies

Number Of Ingredients 15

1 cup unsalted butter, softened
3/4 cup packed light brown sugar
3 teaspoons pure vanilla extract
1 large egg, at room temperature, plus
2 large egg whites, at room temperature
2 1/4 cups all-purpose flour, plus more for rolling
salt
4 ounces semisweet chocolate, melted
1 cup chunky peanut butter
2/3 cup light corn syrup
1 pinch cream of tartar
1 cup sifted confectioners' sugar, plus more for dusting
confectioners' sugar
cocoa
cinnamon

Steps:

  • In a standing electric mixer fitted with the paddle, beat the butter until creamy. Add the brown sugar and beat at medium-high speed until fluffy, 3 minutes. Beat in 1 teaspoon of the vanilla and the 1 whole egg. Add the 2 1/4 cups of flour and 1/2 teaspoon of salt and beat until a soft dough forms. Divide the dough into 2 mounds and transfer to 2 sheets of plastic wrap. Pat each mound of dough into a 1/3-inch-thick square, wrap and refrigerate until firm, 20 minutes.
  • Preheat the oven to 350° and line 2 large baking sheets with parchment paper. Working with 1 square at a time, on a floured work surface, roll the dough out to a 13-inch square, 1/8 inch thick. Using a 2 1/2-inch biscuit cutter, stamp out rounds and arrange them 1/2 inch apart on the baking sheets; repeat with the second square of dough. Gather the scraps and refrigerate until firm. Reroll and cut out more rounds, using the scraps only once. Refrigerate the cookies just until firm, about 10 minutes.
  • Bake the cookies in the upper and middle thirds of the oven for about 15 minutes, until lightly browned, shifting the pans halfway through baking. Let cool slightly, then carefully invert the cookies onto racks and let cool completely.
  • Spread the melted chocolate on half of the cookies and the peanut butter on the other half. Allow the chocolate to set.
  • In a small saucepan, boil the corn syrup over high heat without stirring until it registers 230° to 235° (thread ball) on a candy thermometer. Meanwhile, in a clean standing mixer fitted with the whisk, beat the 2 egg whites with the cream of tartar and a pinch of salt until firm peaks form. Slowly drizzle in the hot corn syrup and beat at high speed until glossy, about 2 minutes. At medium-low speed, beat in the remaining 2 teaspoons of vanilla and the 1 cup of confectioners' sugar.
  • Transfer the marshmallow to a pastry bag with a plain 1/2-inch tip or a large zippered plastic bag with the corner snipped off. Pipe 1 1/2-tablespoon mounds of the marshmallow onto the chocolate-covered cookies. Top with the peanut butter-covered cookies and press lightly to spread the marshmallow to the edges. Let the moon pies stand in an airtight container for 2 hours (they will soften slightly) before dusting with confectioners' sugar, cocoa and cinnamon and serving.

Tips:

  • Use fresh ingredients. Fresh graham crackers, marshmallows, and chocolate will produce the best-tasting Moon Pies.
  • Don't overmix the dough. Overmixing will make the dough tough.
  • Chill the dough before rolling it out. This will make it easier to work with.
  • Bake the Moon Pies until they are just set. Overbaking will make them dry.
  • Let the Moon Pies cool completely before dipping them in chocolate. This will help the chocolate set properly.

Conclusion:

Moon Pies are a classic American treat that is easy to make at home. With just a few simple ingredients, you can create delicious Moon Pies that are perfect for any occasion. Whether you are looking for a fun and easy dessert to make with your kids or a sweet treat to enjoy on your own, Moon Pies are sure to hit the spot. So next time you have a craving for something sweet, give these classic cookies a try!

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