Go Back

Copycat Moon Pies

Shruthi
These homemade Moon Pies feature two tender graham-flavored cookies.
A fluffy marshmallow filling creates a soft, sweet center.
Honey and brown sugar add a warm, caramel-like flavor to the cookies.
A rich chocolate coating seals the sandwich and adds a delicious crunch.
The recipe is customizable with milk, dark, or semi-sweet chocolate.
These nostalgic treats are perfect for parties, family desserts, and homemade gifts.
Print Recipe
Prep Time 35 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American, Southern-inspired
Servings 4
Calories 420 kcal

Ingredients
  

For the Graham Cookie Layers

  • 1 cup (120 g) graham cracker crumbs
  • 3/4 cup (95 g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup (57 g) unsalted butter, softened
  • 1/3 cup (70 g) brown sugar
  • 2 tablespoons honey
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons milk, as needed

For the Marshmallow Filling

  • 1 cup (approximately 120 g) marshmallow creme or marshmallow fluff
  • 1/4 cup (57 g) unsalted butter, softened
  • 1 cup (120 g) powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1–2 teaspoons milk, if needed

For the Chocolate Coating

  • 2 cups (340 g) semi-sweet or milk chocolate chips
  • 1 tablespoon coconut oil or neutral vegetable oil, optional

Instructions
 

  • Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper.
    Make sure the butter and egg are at room temperature. This helps the dough mix evenly and makes shaping the cookies easier.
  • In a medium bowl, whisk together the graham cracker crumbs, flour, baking powder, baking soda, and salt.
    Mix thoroughly to distribute the leavening ingredients evenly throughout the flour mixture.
  • In a separate bowl, beat the softened butter and brown sugar until creamy.
    Add the honey, egg, and vanilla extract. Mix until smooth.
    Gradually stir in the dry ingredients. Add milk one tablespoon at a time until a soft, workable dough forms. The dough should hold together without being overly sticky.
  • Lightly flour your work surface and roll the dough to approximately 5–6 mm thickness.
    Use a round cookie cutter, about 6–7 cm in diameter, to cut out circles. Gather any scraps, gently reroll them, and continue cutting.
    Arrange the cookies on the prepared baking sheet, leaving a little space between each one.
  • Bake for approximately 10–12 minutes, or until the edges are lightly golden and the centers are set.
    Remove the cookies from the oven and allow them to cool on the baking sheet for five minutes. Transfer them to a wire rack and let them cool completely before filling.
    The cookies should be sturdy enough to sandwich the marshmallow filling without breaking.
  • Beat the softened butter in a mixing bowl until smooth and creamy.
    Add the marshmallow creme and vanilla extract. Mix until fully combined.
    Gradually add the powdered sugar and beat until the filling becomes fluffy and thick. If it is too firm, add milk a teaspoon at a time. If it is too soft, refrigerate it briefly before assembling
  • Place half of the cooled cookies on a clean work surface with their flat sides facing upward.
    Spread or pipe a generous layer of marshmallow filling onto each cookie, leaving a small border around the edge.
    Place another cookie on top and press gently until the filling reaches near the edges. Avoid pressing too hard, as the filling may squeeze out.
    Transfer the assembled sandwiches to a tray and refrigerate for 20–30 minutes so the filling firms up.
  • Place the chocolate chips in a heatproof bowl. Melt them in the microwave in short 15–20-second intervals, stirring after each interval until smooth.
    Alternatively, melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water.
    If desired, stir in the coconut oil to create a thinner coating that is easier to dip. Avoid introducing water into the melted chocolate, as this can cause it to seize.
  • Remove the chilled cookie sandwiches from the refrigerator.
    Using a fork or dipping tool, lower each sandwich into the melted chocolate, turning it carefully until the cookie is coated. Lift it out and allow excess chocolate to drip back into the bowl.
    Place the coated Moon Pie on a parchment-lined tray. Repeat with the remaining sandwiches.
    For a decorative finish, drizzle a little contrasting melted white chocolate over the top, if desired.
  • Refrigerate the chocolate-covered Moon Pies for approximately 15–25 minutes, or until the coating has set.
    Once firm, transfer them to a serving plate. Allow them to stand briefly at room temperature before serving for a softer cookie and marshmallow center.
    Enjoy these homemade chocolate-covered treats with milk, coffee, or hot chocolate.

Notes

  • Cool the cookies completely: Warm cookies can melt the marshmallow filling and make assembly difficult.
  • Use finely crushed graham crackers: Smaller crumbs create a more even cookie texture.
  • Keep the filling thick: A firm filling helps the sandwich cookies hold their shape.
  • Chill before dipping: Cold sandwiches are easier to coat without the filling sliding out.
  • Melt chocolate gently: Excessive heat can make chocolate thick and difficult to work with.
  • Use a fork for dipping: This allows excess chocolate to drain away more easily.
  • Allow the chocolate to set: Let the coating become firm before storing or serving.
  • Store appropriately: Keep finished Moon Pies in an airtight container in a cool place, or refrigerate them when your kitchen is warm.

 

Keyword Chocolate Covered Cookies, Chocolate Marshmallow Cookies, Copycat Moon Pies,, Graham Cracker Sandwich Cookies, Homemade Moon Pies, Marshmallow Sandwich Dessert