Today, we celebrate the amazing moment we landed on the moon back in 1969. You’d think I’d whip up something fancy and celestial, but nope—I made Moon Pies! Because the second I saw “Moon Day” on my calendar, my brain said “Moon Pies. Immediately.”
I haven’t had one in forever, but the last time I did, it was banana-flavored and honestly? Life-changing. Today, though, we’re keeping it classic. Soft marshmallow, graham-y cookie, smooth chocolate coating — literal handheld nostalgia.
This recipe started off in Garden and Gun Feb/Mar 2014, but obviously I had to add some of my own chaos and comfort into the mix. Because this isn’t just a treat — it’s a story.
But here’s the wild part — Moon Pies weren’t just made for vibes. According to the actual MoonPie site (so you know it’s real), it all started in 1917 when a Kentucky coal miner asked a traveling salesman for a snack “as big as the moon.” Iconic. The bakery delivered with a fluffy marshmallow sandwich that fit in a lunch pail, filled up tired workers, and got dubbed — you guessed it — MoonPie.
So whether you’re celebrating the wonders of space or just in it for the sweet fix, this is my chocolatey tribute to both kinds of moon legends. Let’s make a delicious (and slightly messy!) treat together. Happy Moon Day! 🌝💫🍫
My little tip
The recipe is simple, but it’s best done over a couple of days. Multiple steps. A little patience. But it pays off.
You end up with something that hits all the MoonPie nostalgia, minus the slightly-stale vibe you get from the packaged ones.
The graham cookie is light and tender. The marshmallow is fluffy and sweet. The chocolate? Rich and glossy. Like, this is the version Moon Pies dream of becoming.
Cookie Dough
I used a 2¼″ cutter instead of the original 3″ — cuter and more manageable. That gave me 19 sandwich cookies total. Plus, they just look more snack-sized. You’ll thank me later.
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6 oz (1½ sticks) unsalted butter
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¼ cup light brown sugar, firmly packed
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¼ cup cane syrup (I used Alaga)
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¼ tsp vanilla extract
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1½ cups all-purpose flour
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1¼ cups graham cracker crumbs (about one sleeve)
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¾ tsp kosher salt
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½ tsp baking powder
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½ tsp baking soda
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¼ tsp ground cinnamon
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2 tbsp whole milk
Cream butter, brown sugar, syrup, and vanilla in a mixer with the paddle attachment — just a minute or so to get things fluffy. In a separate bowl, whisk together all the dry ingredients.
Add dry mixture into the butter mixture on low speed. Slowly stream in the milk like you’re in a baking competition and the camera’s watching. Mix until it becomes a real-deal dough.
Flatten it into a disk, wrap in plastic, and chill in the fridge for at least an hour. (I left mine overnight and let it soften on the counter for 30 minutes — chaos but effective.)
Preheat oven to 325°F. Roll out dough on a floured surface to ¼” thick and cut into 2- or 3-inch rounds. Line ‘em up on a parchment-lined baking sheet and give them room to breathe (about 2 inches apart).
Bake 10–12 minutes until barely golden, then let them cool completely while you pretend you’re not going to eat one early.
Marshmallow Filling
Original recipe made way too much marshmallow. I scaled it down so you’re not stuck with a bowl of leftover fluff whispering your name at midnight.
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2¾ tsp powdered gelatin
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5 tbsp + 1 tsp ice-cold water
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¼ cup room temperature water
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2 tbsp + 2 tsp light corn syrup
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2 tbsp honey
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½ cup granulated sugar
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2 large egg whites
Sprinkle gelatin over the ice-cold water and let it bloom while you prep the syrup.
In a small saucepan, combine room-temp water, corn syrup, honey, and sugar. Heat until it hits 240°F (use a candy thermometer if you want to impress yourself).
When syrup hits 200°F, start whipping your egg whites.
Once syrup hits 240°F, remove from heat and stir in the bloomed gelatin.
Slowly drizzle the hot syrup into the whipping egg whites (try not to splash or burn yourself). Whip 8–10 minutes until thick, glossy, and stiff like your best hair day.
Match your cookies in pairs. Flip half over and dollop about ¼ cup of marshmallow on each. Top with the other cookie and press gently until the filling just reaches the edge.
Chill for at least 15 minutes while you melt the chocolate. Use this time wisely — maybe sneak a marshmallow lick.
Chocolate Coating
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1 lb bittersweet chocolate (61–70% cacao)
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2 tbsp vegetable or canola oil
Melt chocolate in the microwave in 30-second bursts, stirring after each. When mostly melted, stir until smooth. Let cool slightly, then whisk in the oil for that perfect silky shell.
Line a baking sheet with parchment or foil, place a cooling rack on top.
Dip each cookie sandwich in chocolate with a fork, let the excess drip off, and place on the rack.
Let chocolate harden for a few hours or pop them in the fridge to speed things up.
Store in an airtight container — or just eat them all and don’t tell anyone.
Happy Moon Day!
Let’s make magic (and a little mess). 🌚🍫💥
