Homemade Moon Pies (Tennessee)

Homemade Moon Pies are cookies from my current home state, Tennessee. They are soft vanilla cookies sandwiched around gooey marshmallow, then dipped in chocolate. Made completely from scratch, these cookies taste almost like the original MoonPie!

Check out all our United States of Cookies recipes here. Recipe courtesy of Jen from Baked By An Introvert.

Share this Recipe
Share this Recipe
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings 15 servings
Prep Time 2 hours 55 minutes
Cook Time 22 minutes
Submitted By Jen from Baked By An Introvert
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings 15 servings
Prep Time 2 hours 55 minutes
Cook Time 22 minutes
Submitted By Jen from Baked By An Introvert
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
Make the cookies
  1. 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.
  2. 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.
  3. 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.
  4. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Make the filling
  1. 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.
  2. Meanwhile, in a large bowl, beat the egg white on medium speed until soft peaks form.
  3. 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)
  4. 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
  1. 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.
  2. 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.
  3. 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.
Products Used in this Recipe
Recipe Comments

Recipe Comments

Your email address will not be published. Required fields are marked *