These homemade moon pies are simple to make and absolutely delicious: a soft graham cracker cookie, a sweet marshmallow center, and a crisp chocolate shell. Perfect s’mores-like treats in cookie form.
If you love s’mores, you’ll adore these moon pies. They combine the familiar flavors of marshmallow, chocolate, and graham cracker into a handheld dessert everyone will enjoy.
What you need for moon pies
- Graham crackers
- All-purpose flour
- Baking powder
- Baking soda
- Brown sugar
- Butter (softened)
- Milk
- Marshmallow cream (fluff)
- Dark chocolate candy melts
- Refined coconut oil (or neutral oil/shortening)
These moon pies take a bit of time but are straightforward to make and make a very impressive dessert to serve to friends and family.
How to make moon pies
- Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
- Crush graham crackers to a fine crumb. Use a food processor for speed, or place crackers in a sealed bag and crush with a rolling pin.
- In a large bowl, combine the crushed graham crackers, flour, baking powder, baking soda, and brown sugar.
- Stir in softened butter and milk until a slightly sticky dough forms.
- Divide the dough and roll each portion between two pieces of parchment to about 1/4-inch thickness. Cut circles with a cookie cutter or cup.
- Transfer cutouts to the prepared baking sheet using a thin spatula to keep shapes intact. Bake for 10–12 minutes, until they smell golden. Cool completely.
- Once cooled, place a dollop (about 1/4 cup for standard size) of marshmallow cream onto half the cookies. Refrigerate for about 20 minutes so the filling firms up, then trim any overflow if needed.
- Top each filled cookie with a second cookie to form a sandwich.
- Melt dark chocolate candy melts with refined coconut oil: heat in short bursts in the microwave at low power, stirring every 20–30 seconds, until smooth. A small amount of oil thins the coating and helps it set with a firm shell.
- Dip each sandwich completely in the melted chocolate, using a spoon to cover it fully. Place on parchment and refrigerate until the chocolate is set. Trim any excess chocolate and serve.
Easy chocolate hard shell
Candy melts combined with a little refined coconut oil give a clean, firm coating that’s easy to work with. Chocolate chips can also be used but may be messier and softer once set.
- Stir refined coconut oil into the candy melts.
- Microwave on low power in short intervals, stirring between each until smooth.
- Use the melted coating to dip moon pies or drizzle over other desserts.
Moon pie variations
- Flavored marshmallow: stir a few drops of extract (banana, strawberry, lemon, or orange) into the marshmallow cream for a twist.
- Colored coatings: use different candy melt colors for holidays or themed parties.
- Toppings: decorate with sprinkles, crushed nuts, flaky sea salt, or small candies before the chocolate sets.
Pro tip
To make mini moon pies, use a smaller cutter or a cup and reduce baking time and the amount of marshmallow filling. Mini pies are easier to eat and less messy.
Store moon pies in an airtight container in the refrigerator for up to five days. For the chocolate coating, refined coconut oil keeps the flavor neutral; regular coconut oil or shortening can also be used if preferred.
Moon Pies
Ingredients
For the cookies
- 15 graham crackers, crushed
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2/3 cup brown sugar
- 11 tablespoons butter, softened (about 1/2 cup + 3 tbsp)
- 11 tablespoons milk (about 1/2 cup + 3 tbsp)
For the filling
- 18 oz marshmallow cream/fluff
For the chocolate coating
- 24 oz dark chocolate candy melts
- 3 tablespoons refined coconut oil*
Instructions
To make the graham cracker cookies
- Preheat oven to 325°F and line a baking sheet with parchment paper.
- Crush the graham crackers until finely ground (food processor or sealed bag method).
- Mix the crushed crackers with flour, baking powder, baking soda, and brown sugar.
- Add butter and milk, stirring until combined.
- Work with one-third of the dough at a time: roll between parchment to about 1/4-inch thickness.
- Cut circles with a cookie cutter or cup and transfer to the prepared sheet. Bake 10–12 minutes. Cool completely.
- Place about 1/4 cup marshmallow fluff on half the cookies and refrigerate at least 20 minutes to set. Trim edges if needed and sandwich with remaining cookies.
- Melt candy melts with coconut oil in short intervals at low power, stirring frequently until smooth.
- Dip each sandwich in the melted chocolate and place on parchment. Refrigerate until set. Trim any excess chocolate and enjoy.
Notes
Tips and Tricks
- *Refined coconut oil has a neutral flavor. Regular coconut oil or shortening can be substituted.
- Store finished moon pies in an airtight container in the refrigerator for up to 5 days.
Nutrition
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Carbohydrates: 57 g
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Protein: 2 g
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Fat: 15 g
This recipe was inspired by a playful Hearthstone card concept and is meant to be a fun, tasty treat for fans and bakers alike.
©2014 Blizzard Entertainment, Inc. Hearthstone is a registered trademark of Blizzard Entertainment, Inc. All rights reserved.