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+ servings
Stack of homemade moon pies and Mardi gras beads

Homemade Moon Pies

These copycat desserts are graham cracker cookies sandwich marshmallow fluff filling, coated entirely in rich, dark chocolate.

Course Dessert
Cuisine American
Keyword Chocolate moon pies, Homemade moon pies
Prep Time 30 minutes
Cook Time 14 minutes
Dough chilling 30 minutes
Total Time 44 minutes
Servings 12 sandwich cookies
Author Amanda


  • 3/4 cup butter softened
  • 1/2 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 egg at room temperature
  • 1 and 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 and 1/4 cup finely crushed graham cracker crumbs
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup heavy cream
  • 1 jar marshmallow creme
  • 12 ounces dark chocolate chips
  • 1 tablespoon vegetable oil
  • flaky sea salt (optional)


  1. Preheat the oven to 350 degrees. Prepare two baking sheets with parchment.
  2. Cream butter and brown sugar together with an electric mixer until light and fluffy.
  3. Mix in egg and vanilla.
  4. Combine flour, graham cracker crumbs, baking soda and powder, salt and cinnamon together in a bowl.
  5. Add flour mixture and cream alternately, starting and ending with flour.
  6. Cover and chill dough for 30 minutes.*

  7. Using a 1.5 inch cookie scoop, scoop dough into even balls onto parchment.
  8. Bake for 13-15 minutes until edges are browned and top isn't wet anymore. Immediately flatten top of cookie with a spatula.
  9. Cool entirely.
  10. Once cool, pair up similar sized cookies. Spread or pipe (in a plastic bag with tip snipped off) a blob of marshmallow creme onto one cookie and top with the other. Freeze sandwiches for ten minutes.
  11. Melt chocolate chips in a microwavable bowl with oil until melted, stirring every 30 seconds.
  12. Dip sandwiches in chocolate and remove with two forks to a parchment covered cookie sheet. Sprinkle with sea salt, if you would like. Chill until chocolate is set. 

Recipe Notes

*If you would like a crispier cookie, knead the chilled dough with enough flour to make it not stick to the rolling surface. Roll it out on a floured surface and cut it into 2-4 inch circles. Bake as directed but for less time--probably around 12 minutes. Fill as directed.