While I was doing some research for the jambalaya that I made earlier this week, I also came to find out that Moon Pies are a very traditional part of Mardi Gras. Having never been in New Orleans for the celebration, I had no idea. As it turns out, Moon Pies are typically thrown from the parade floats out to the crowd. Believe it or not, I’ve never eaten a moon pie. I see them in the store all the time, but for some reason it has just never occurred to me to try one. Since I’m on a bit of a Mardi Gras roll here, I thought it would only be fitting to include some homemade moon pies in the celebration. While the traditional moon pies have two cookies with marshmallow filling in the middle, the ones I saw at the store (research!) were all double-deckers – cookie, marshmallow, cookie, marshmallow, cookie. Covered in chocolate. I decided to go the all-in, double-decker route. Shocking, I know ;-)
These are actually pretty easy to make; it just takes some time getting all of the pieces together. The cookies are basically a sugar cookie made with all brown sugar instead of white, so they have a little bit of a sweeter flavor. The marshmallow filling is homemade, which I LOVE! You do use uncooked egg whites that are warmed up with the boiled corn syrup but if you are nervous about the eggs, I would encourage you to buy pasteurized eggs. I can usually always find them at the grocery store. And then of course the chocolate coating. I just spooned the melted chocolate over the cookies a couple of times so that it ran down the sides and covered most of the cookie. I love the ones where I can see cookie and marshmallow peeking out!
I absolutely adore these cookies. At first I thought the marshmallow filling may be too sweet when I tasted it by itself, but it’s perfect when melded together with the cookies and chocolate. I think these should be an everyday type of treat, not just a Mardi Gras treat. I’m going to start campaigning now :)
One year ago: Chocolate-Dipped Shortbread Cookies[/donotprint]
For the Cookies:
- 8 ounces (226.8 g) unsalted butter, at room temperature, (1 cup)
- ¾ cup (165 g) light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2¼ cups (281.25 g) all-purpose flour
- ½ teaspoon (0.5 teaspoon) salt
For the Marshmallow Filling:
- 2 egg whites
- Pinch cream of tartar
- Pinch salt
- ⅔ cup (227.33 ml) light corn syrup
- 2 teaspoons vanilla extract
- 1 cup (120 g) powdered sugar, sifted
For the Chocolate Coating:
- 12 ounces (340.2 g) semisweet chocolate
- ¼ cup (54.5 ml) vegetable oil
- 1. To Make the Cookies: With a mixer on medium speed, beat the butter until creamy, about 3 minutes. Add the brown sugar and beat at medium-high speed until light and fluffy, about 3 minutes. Reduce the speed to medium, add the egg and the vanilla extract, and beat to combine. Reduce the speed to low, add the flour and the salt, and mix just until a soft dough forms. Divide the dough in two, shape into disks, wrap in plastic wrap and refrigerate for at least 30 minutes.
- 2. Preheat the oven to 350 degrees F. Line at least two baking sheets with parchment paper or a silicone baking mat; set aside. Working with one disk at a time, roll out the dough to about 1/8-inch thickness. Using a 2½-inch diameter round cutter, cut out the rounds and place them on the prepared baking sheets, about ½ an inch apart. Refrigerate the cookies (on the baking sheets) for 10 minutes.
- 3. Bake the cookies for 10 to 12 minutes, or until lightly browned. Cool on the pans for a couple of minutes, and then move to a cooling rack to cool completely.
- 4. To Make the Marshmallow Filling: Using a mixer with the whisk attachment, beat the the egg whites with the cream of tartar and the salt until firm peaks form, gradually increasing from medium-low speed to medium-high speed as the egg whites gain volume. Meanwhile, in a small saucepan, boil the corn syrup over high heat without stirring until it registers 230 to 235 degrees F on a candy thermometer (thread ball stage). Slowly drizzle the hot corn syrup into the egg whites and beat at high speed until glossy, about 2 minutes. Reduce the speed to medium-low, beat in the vanilla extract and the powdered sugar.
- 5. Using either a pastry bag or a spoon, mound about 1½ tablespoons of marshmallow filling into the center of a cookie. Top with another cookie and press lightly to spread the marshmallow to the edges. Add another mound on top of the second cookie, and top with another cookie, again pressing slightly to spread the filling to the edges. Repeat with the rest of the cookies.
- 6. To Make the Chocolate Coating: Using a double boiler or in the microwave on 50% power and in 30 second increments, melt the chocolate and vegetable oil together until completely smooth. Place the assembled cookies on a wire rack set over a sheet of wax paper. Spoon the melted chocolate over each cookie so that it runs down the sides and covers most of the cookie. Allow to set at room temperature for about 2 hours (or refrigerate to speed up the process). Store in an airtight container at room temperature.
Did you make this recipe?
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I live in Japan, a country famous for its food. But, it definitely lags behind in stuff like this. This looks great!
these look delish! ***Chocolate coating question…can I sub out the veg oil for butter or coconut oil? and what is the purpose of the veg oil?
Thanks! great recipe!
Hi Jen, Yes, you can sub coconut oil. It helps the chocolate keep from clumping together when coating.
Moon pies are thrown from floats in carnival parades in Mobile, Alabama. If anyone threw them in New Orleans it was just a nod to Mobile. Also, real Moon Pioes have to be rather dry, yet a bit chewy.
I am so crazy to eat this. who cares about girlfriend!!!
I might try to make these this weekend. Yummy!
I made it, but I have yet to taste it.
Spectacular. Amazing shots….
I never thought making moon pies at home is possible! I am glad I can make them from scratch.
FYI… Mardi Gras originated in Mobile, Alabama, not New Orleans.
I have made this cookies twice. Each time I put the marshmallow filling on, the top cookies slides right off and then the marshmallow slides off too. I hurry and put the marshmallow filing on and then stick them in the freezer but as soon as I put the chocolate on, it starts to slide all over again. Needless to say, I store these cookies in the refrigerator. These cookies are DELICIOUS but they’re not very appealing to look at. Any suggestions welcome. Thanks.
I am curious about the “Marshmallow Filling”… No gelatin, kanten, pectin or other gelling agent? I am a vegetarian so I’m glad to see a no gelatin recipe, but it’s the first and only one I’ve ever seen that doesn’t have some kind of jelly-type substance in it. I know the recipe’s pretty old now so surely it would have been caught by now, but is there any way that an ingredient was missed? It seems that a lot of people were ending up with runny marshmallows and I wonder if this could be the culprit.
…of course other people said they turned out perfectly, so what do I know! :)
Is it possible you left out baking powder? All of the basic sugar cookie recipes I see include baking powder in them. I know that cookies get a little lift from the aerated sugar butter mix but I was wondering if it was possibly forgotten from the listed ingredients?
Hi Mary, Nope, no baking powder. These are meant to be more of a shortbread-style base, which does not use leavening agents.
Moon Pies are very popular here in Tennessee… they’re best if warmed in the microwave just until the chocolate softens a bit and the marshmallow begins to puff… yum! The basic chocolate-coated one is the best IMHO, but they also come in vanilla, banana, peanut butter, and (I think) strawberry. The commercial version is more of a graham cookie, so I might try subbing out about half of the AP flour for graham flour… otherwise, these look spot-on (and delicious!). Thanks for sharing!
These look deadly, but amazing!
I also found that the marshmallow recipe was very runny and did not taste like or have the same consistency as marshmallow and the way I remember moon pies. Any suggestions for another marshmallow recipe?
My filling came out really runny as well. I used a candy thermometer and followed the directions exactly. I will still use it but I think next time I might throw in a bunch of mini marshmallows into the hot corn syrup to melt and then add that to the egg white peaks. I thought the cookies came out perfectly. Next step is the chocolate. Wish me luck.
Hi Michelle! My aunt used your recipe and sent me a batch of the most incredible moon pies I have ever tasted. Ok, so I’ve only ever tried the boxed version from the store, but in all seriousness, this might be one of the best things I’ve ever eaten. Amazing! Question…have you tried freezing them? The in-laws are coming for Christmas and I would love for them to be able to try them but I worry about them staying fresh until they get here. If you’ve freezed them before, do you have any suggestions? Thanks!
Hi Ashley, I’m so glad you enjoyed the moon pies! I have not tried freezing them, but I think that it would be okay. I would either layer them with parchment and wax paper in an airtight container, or wrap them individually. Enjoy!
A client of mine sent me this and it looks amazing(sweet gal realized how much I miss the south and being up in Canada is just killing me, I miss good food) so I decided to make this today, and well my first one looks like a monster. Anyone who is going to make this make sure you let your cookies cool completely! Don’t get over anxious for the deliciousness – it is worth the wait, I put my cookies in the fridge to make sure I wouldn’t mess up the next bunch is a slippery sticky slope, and now they are perfect! Thank you so much!
Hi Micheal! I really want to try this out but we didn’t have corn syrup around here but we have something that we call them as golden syrup. are they the same? I read the comment above that you said corn syrup can be substituted with 1 cup of water + 1/4 cup of sugar. do i need to use hot water and mix in the sugar until dissolved? And one more thing, is it possible to make the marshmallow filling without candy thermometer? I’m sorry soo many question!
I think you could substitute golden syrup for the corn syrup and not worry about making your own.
Even though this posting went out a year ago I just came across it today. I think I should have kept looking because WOW, you guys REALLY are making me feel OLD. I can’t believe the number of people that either haven’t ever eaten a moon pie, eaten one their entire life, or saying how your parents liked them. This is one store bought treat that was in the house during my childhood. But then of course back in the “olden days” we only had a few things in the grocery store which were available. Although I am being partly sarcastic in some ways there is a lot of truth in that statement. When I walk through the supermarkets today it’s INSANE the amount of “junk foods” or pre-packaged food available today. I grew up eating VERY few store bought treats such as HoHos, Ding Dongs, Snowballs, Twinkies, anything Little Debbie, Hostess fruit pies, those disgusting oatmeal cream pies my dad liked, all that sort of stuff. In fact, I found most of it even as a kid verging on disgusting sweet (I know you’ll think I’m weird but I hated Twinkies and I still do) but I DID love moon pies. My dad also always loved them and every once in a blue moon I’ll buy them as one of the snacks we keep in the office. I have to watch it though, he’s diabetic and I don’t like to tempt him too much with sweets. If I do make these, which I think I might, (they’ll make a great treat to put in the care packages I send to my nephew in college and some of my friends) , I’m going to put chocolate coating on both sides so they’ll be more like the original treat. I enjoy baking most cakes and cupcakes and they are almost impossible most of the time to ship. This is an item that’s very shippable. I noticed one reader was trying to send them to a service member. I know they’ll love them. Considering the trouble a good many had making the marshmallow filling I’m curious how my will be.
Once I added the corn syrup it just turned into a rock hard clump of corn syrup with milky egg whites?
These were incredible! I followed the recipe exactly. The dough needed about an hour to chill and I had to be generous with my powdered sugar (I don’t use flout to roll out dough) but they were perfect. I made these for my son’s buzz lightyear dessert table and they were a hit, more than the delicious cake!!!
I tried this recipe – the dough was too sticky/soft to roll out, so I had to spoon it onto the baking pan.
Taste is not bad though.
For those of you east coasters, remember Mallow Mars? That is what these also remind me of. Ah, the memories of childhood.
These were called Scooter Pies when I was growing up in New Jersey. Haven’t had one since my childhood (guess my tastes became too discriminating), but that is about to change. These look amazing.
Just happened upon this website and I am drooling. Love it!!
HELP, I followed the directions exactly for the marshmallow filling but it is too thin to put on the cookie. Do I need to let it sit for a bit or what???? Please, did anybody else have this problem? I’m trying to get them shipped out today to a couple of boys in the Navy but they cannot go like this!!!
Hi Penny, I’m so sorry you are having some trouble. It sounds like the corn syrup mixture didn’t boil long enough. At this point unfortunately there is nothing you can do if it’s actually runny :( (You could save it for a marshmallow dip, but it won’t set enough for the cookies)
I happened to look up the history of moon pies. Moon pies date back long before Mardi Gras. As it turns out is a Danish cookie. And this recipe is true that origin. Coincidentally my husband’s family is Danish. The family was delighted with the cookie and the connection to their heritage.
I’ve got to back Vicki S. on this one – those cookies were tasty, but nothing like moon pies. They should be soft.
Thanks for the recipe. I love moon pies. The real thing, however, doesn’t use sugar cookies. It uses soft graham cookies (taste like a graham cracker, but soft instead of crispy). Moon pies are a staple of Mardi Gras in Mobile, Alabama. Most people don’t realize that Mardi Gras is celebrated all over the Gulf Coast and the tradition started in Alabama, not New Orleans. The very first Mardi Gras parades every year are on Dauphin Island, at the mouth of Mobile Bay because Dauphin Island was the very first capitol of the French Louisiana territory.
When I try to make the Marshmallow Filling and when I was pouring the light corn syrup into the egg whites, it became hard and it did not get incorporated in the egg whites. You could see the harden corn syrup. So do you know what I did wrong or do you have any tips for when I make again?
Hi Lauren, It sounds like the corn syrup mixture boiled for too long on the stove and reached the hard ball stage. Did you use a candy thermometer? If so, I would make sure it’s calibrated correctly.
I wouldn’t worry about the ‘uncooked’ egg whites issue. My mom uses this method to make Divinity candy for peanut butter roll all the time and has for more than 40 years. If you add the boiling corn syrup too fast, it will actually cook the egg whites in the bowl, so you add it slowly. The thread ball stage is 230-235 degrees and that’s a hundred degrees higher than what’s needed for pasteurization.
This looks so good! I’ve only had a moonpie once, when I was a kid, and I wasn’t a huge fan (probably because I don’t really like storebought marshmallows unless they’re toasted). I think I will have to revisit the homemade version!
First try was a big hit! Made them for my women’s gathering on the full moon in March. The theme that night was the moon. Used maple syrup instead of corn syrup for the second try in the marshmallow filling. Yum!!! Thank you for being a resource for such a classic.
Hi, Just stopped by (again..) to let you know that I loved this recipe and posted it on my site, with credits to you of course. Thank you! Flavia
Yours are so pretty!!! I’ve never made them, but now I want too seeing yours.
These moon pies were fantastic! The recipe worked perfectly every step of the way!! Thank you! Also made the peanut butter oatmeal chocolate chip cookies this week and they were wonderful too.
I love Moon Pies! Homemade has to be just fantastic, they sure do look amazing!
Oh, these look so amazing! I love the way you poured the chocolate down over the top instead of dipping them entirely in chocolate. Very pretty!
Whoa! Much better than store bought! And so sweet looking. Not like “Oh, too sweet, ick,” but “Oh, how sweet!” Love these!
YUM! Just like when I was kid!
These look so amazing!
Yum! Great pics.
YUM! I didn’t know Moon Pies were a Mardi Gras thing either. But I love them and can’t wait to make my own now. Thanks!
i am SO making these!
OH I haven’t had a moon pie in ages! I bet the homemade ones are SO much better than the store bought ones.
I love homemade “store bought” treats! They’re always the perfect amount of nostalgic taste and so much better. :) Thanks for the great recipe!
I definitely want to make these. They’re so cute!
How could you not love a homemade version of one of my alltime favorite treats!?! You rock! I’m stealing this.
I used to love Moon Pies as a child! They come in the single cookie sandwhich and double decker variety…I might have to try these one day…
You have made even moon pies look chic and beautiful!
Oh yum Michelle. I’ve never heard of these, but they look delicious. What’s not to love. Bookmarked and stumbled.
YUM! Can’t wait to try these! They’ll make a different Easter treat!
could these look any more perfect? they remind me of those korean choco pies i used to eat!
Sign me up for that campaign!
I’ve never had a moon pie, either. I’m thinking this Mardi Gras is the perfect time to try one!
I’d love to make these, but I can never find corn syrup. Is there anything I can use in its place? I notice you talked about brown syrup, what is it? I guess our ingredients differ a little over here in SA.
Hi Anzelle, You could try brown rice syrup, cane syrup, or also mix your own using 1 cup granulated sugar and 1/4 cup per 1 cup called for in a recipe.
I flew through the Nashville airport last week and noticed a large display of Moon Pies. I had not thought about them since I was a kid! Thanks for the recipe–they look better than the original and I can’t wait to give it a try!
I’ve never had a Moon Pie. This recipe may be my ticket to trying then
Anything that includes a marshmallow filling is a yummy treat for me! These cookies sound fantastic!
Ohmygosh. I won’t eat store-bought moon pies because they use gelatin in the filling, which isn’t strictly vegetarian. You are my dessert craving savior! I can’t wait to try them–and share them with my other vegetarian friends!
Love me some Moonpies! My girls even have a MoonPie shirt.
Your pictures are amazing – great work! Susan http://www.ugogrrl.com
I might try to make these this weekend. Yum!
These are beautifully photographed, so amazing! So yummy looking too, I wish I could taste them! :)
good for you! these are perfect! i can only imagine how delicious they are…
I cannot say enough about how much I love moon pies. Homemade version here I come! Looks sooooo good!
Absolutely gorgeous and mouthwatering! I had no idea moon pies are traditional mardi gras treats. Beautiful shots!
Try putting them in the microwave for about 15 seconds! Yum! Girl, all you need now is an ice cold RC soda! Moon Pies and RC are a great childhood memory by brother and I have with our grandparents.
I’ve never had a moon pie before either! But they do look scrumptious! I think my little guy would just love these!
I didn’t realize how easy these were! Yum! I’ll have to try these out.
Um-these look awesome! Can I have one?
Oh my gosh, what a tempting little cookie! These look delicious, Michelle. Thanks for sharing the recipe and inspiration for Mardi Gras!
Could you dip the cookies? Or flip them over once dried and cover the rest with chocolate?
You could try dipping them, but just be careful, especially with the double-decker ones. I thought that dipping/flipping them might cause the cookies to slide off the marshmallow filling.
I always see these in the gas stations but have never had one either. I think I’d like the homemade variety a little better :)
These look super tasty! I love that you made them double deckers. I think I’ve had little Debbie-type moon pies before, never homemade!
Love the light marshmallow filling of moon pies! These look like the perfect treat :)
SO cute!!! :D
I love love love love moon pies. I get them all the time. I can’t wait to try this.
Question, can you use brown syrup instead of corn syrup?? And they look yummy.
Hi Michelle, I have never used brown syrup, but if you have used that substitute before it couldn’t hurt to try!
Wow! and so pretty too! My daughter would love these … this is one cookie I will definitely be trying out. Thanks for sharing.
wow these look great. these were my favorite snack from little debbie (i think) growing up and sometimes they wouldn’t sell them all the time.
These look amazing! I didn’t know these were originally associated with Mardi Gras either… This is going on my list to try!
The only thing I’ve eaten similar to these were *Wagon Wheels* when I was a kid. Your moon pies look great and interesting to know that they are a big part of Mardi Gras. I’d rather catch these than beads!
Just as a short cut, could you use Marshmallow crème or fluff instead of making it yourself?
Hi Georgia, Sure you could do that.
i’ve never heard of moon pies before, guess i’m too far north (toronto!). sounds almost like a s’mores cookies, with a vanilla cookie instead of a graham cracker. anything with marshmallow and chocolate gets bookmarked by me!
You just made my husband a very happy man!!! I can not wait to make these for him! Thanks for sharing another wonderful recipe!
You are an evil, evil woman!! LOL, just kidding of course! Moon pies are my favorite and my weakness; next to chocolate & peanut butter, Texas sheet cake, ice cream, oh well, I have a lot of weaknesses! Growing up in the Deep South, moon pies were almost a staple. I’ve tried to stay away from them as an adult, every bite goes straight to the hips, I won’t even look at a box in the store. I never even thought about home made. I will definitely try them!
Your moonpies look Amazing! I wasn’t really allowed to have many sweets as a child, and was ultimately disappointed when I tried my first moonpie. These may change my mind!
growing up in the south these became a staple for me! i was saddened when i moved to southern az and couldn’t find them! i can’t wait to make these now!!! yum!!!
Yum! These look awesome! I’ve also never had a moon pie, but now I might have too!
youre taking me back to my childhood and i love it! wonder if that marshmallow fluff stuff is any good?
Nothing is better than a warm moon pie!! In fact Southern Living magazine even made a Moon Pie Banana Pudding a few years ago that is wonderful too!
AWesome recipe, great pics!
These look divine! Great recipe.
Will try to make these, look great
Thanks for sharing! I never knew Moon pies were part of mardi gras! Interesting…I knew they were a southern thing though!! Love these!!
My father will love these! Thanks for posting
These moon pies look beautiful! I love the marshmallow filling and will definitely have to try. Lovely photos too!
Oh man! Classic treat :) Love it.
My mom would absolutely love these! I am pretty sure that moon pies were her favorite growing up.
I used to love moon pies as a girl, but they were always the one from the store. So I’m sure this version would be just simply amazing.
I love moon pies! Ever since I moved to Minneapolis I haven’t been able to buy them. I will be making these soon. :)