Homemade Moon Pies are cookies from my current home state, Tennessee. They are soft vanilla cookies sandwiched around a gooey marshmallow, then dipped in chocolate.Made completely from scratch, these cookies taste almost like the original MoonPie!
This post was sponsored by Bob’s Red Mill.
No matter what you believe when it comes to politics, I think we all can agree that everyone loves cookies! I teamed up with Bob’s Red Mill for an incredible campaign celebrating a cookie from each state.
My current home state is Tennessee and what is the one cookie Tennessee is known for? MoonPies of course.
The traditional MoonPie has two graham cracker cookies sandwiched around marshmallow filling and is dipped in a flavored coating. The most popular one is chocolate but you can find them in vanilla, strawberry, and banana.
MoonPies were originated at the Chattanooga Bakery in 1917. A coal miner asked the bakery’s traveling salesman for a snack as big as the moon and that is how the tasty treat got its name.
The MoonPie became popular among coal miners because it was filling, fit in their lunch pails, and they were affordable. During World War II the MoonPie was a staple in care packages for the service men.
Its popularity continued to grow throughout the years and currently produces about one million MoonPies a day.
I’m a huge fan of MoonPies myself. I have fond childhood memories of me enjoying MoonPies with special people in my life. That’s why I’m so excited to recreate this beloved cookie.
It all starts with Bob’s Red Mill Organic Unbleached All Purpose White Flour. This flour is incredibly versatile and perfect for all your baking needs.
I chose the make the cookie part vanilla flavored instead of graham cracker. And the cookie is a bit more cake-like. It’s thicker but flavorful and soft.
The filling is made just like homemade marshmallows. I whipped up egg whites and mixed in a hot mixture of sugar syrup with gelatin. It will hold up without melting or separating from the cookies.
After sandwiching two cookies around a large “kiss” of marshmallow, dip them in a semisweet chocolate glaze.
These homemade moon pies are sensational!
For more delicious homemade cookies, try these homemade thin mints!
For the cookies
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- ½ teaspoon salt
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1 tablespoon cornstarch
For the filling
- 2 tablespoons water
- 2 tablespoons light corn syrup
- ⅓ cup granulated sugar
- 1 egg white, room temperature
- ½ tablespoon gelatin powder
- 1 tablespoon cold water
- ¼ teaspoon vanilla extract
For the chocolate glaze
- 12 ounces semisweet chocolate, chopped
- 1 tablespoon vegetable oil
Make the cookies
- In a large mixing bowl, beat the butter, sugars, and salt together with an electric mixer on medium speed until well combined. Add the egg, egg yolk, and vanilla; beat until incorporated.
- In a medium bowl, whisk the flour and cornstarch together. Add it to the butter mixture and beat until fully incorporated. Gather the dough into a ball, cover with plastic wrap and refrigerate for at least 2 hours.
- Preheat the oven to 350°F. Scoop 1 tablespoon sized pieces of dough and roll them into balls. Place the balls of dough 2 inches apart on a baking sheet lined with parchment paper or silicon mat. Bake for 10 to 12 minutes or until the edges of the cookies are lightly browned.
- Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Make the filling
- Combine the water, corn syrup, and sugar in a small saucepan fitted with a candy thermometer. Bring to a boil and cook to "soft-ball" stage, about 235°F.
- Meanwhile, in a large bowl, beat the egg white on medium speed until soft peaks form.
- Sprinkle the gelatin over the water and set aside to soften. Once the syrup reaches 235°F, add in the softened gelatin and mix until fully dissolved. With the mixer running on low, slowly pour the syrup into the beaten egg white. Add the vanilla. Turn the mixer to medium-high speed and continue to beat until stiff. (This may take around 3-5 minutes)
- Transfer the marshmallow to a pastry bag fitted with a round tip. Pipe a large kiss of marshmallow on the bottom side of half the cookies. Top with a second cookie to form a sandwich. Refrigerate for 30 minutes.
Make the glaze
- Add chocolate and oil to a heatproof bowl and set it over a pot of barely simmering water. Stir constantly until chocolate is melted and smooth.
- Working with one cookie at a time, use a fork to dip it into the bowl of melted chocolate. Flip it over to fully coat the cookie in chocolate. Tap off any excess and let it drip back into the bowl. Place the cookies on a wire rack set over a large baking sheet. Refrigerate until chocolate is set.
- Keep cookies stored in the refrigerator until ready to serve. Cookies with keep for up to 3 days stored in an airtight container.
Nutrition Information:Yield: 15
Amount Per Serving: Calories: 325
* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.