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Southern Moon Pies

Southern Moon Pies

  • Prep

    30 m
  • Cook

    8 m
  • Ready In

    38 m
Jody Crout

Jody Crout

Now you can make this Southern favorite at home. Full of chocolate and marshmallow goodness! Vanilla extract may be substituted with coconut or mint extract.

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Original recipe yields 24 servings

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Nutrition

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  • Calories:
  • 193 kcal
  • 10%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 26.7g
  • 9%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 210 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet.
  2. To Make Cookie Crusts: In a large mixing bowl, cream together 1/2 cup butter or margarine and white sugar. Add egg, evaporated milk, and vanilla. Mix well. In a separate bowl, mix together flour, salt, cocoa powder, baking soda, and baking powder. Add flour mixture slowly to sugar mixture while stirring. Mix just until all ingredients are combined.
  3. Drop the dough onto greased cookie sheet by rounded tablespoonfuls. Leave at least 3 inches in between each one; dough will spread as it bakes.
  4. Bake in preheated oven for 6 to 8 minutes, until firm when pressed with finger. Allow to cool at least one hour before filling.
  5. To Make Marshmallow Filling: In a medium mixing bowl, blend together 1/2 cup butter or margarine, confectioners' sugar, flavored extract, and marshmallow creme. Mix until smooth. Assemble pies by spreading 1 to 2 tablespoonfuls of filling on flat side of a cookie crust, then covering filling with flat side of another cookie crust.
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Reviews

Chef Joy
57

Chef Joy

11/12/2008

HELPFUL TIPS NOT MENTIONED: If you do only use 1C of marshmallow creme, make your kids a pb&marshmallow sandwich with the leftover creme as they wait for the pies to cool to apply the filling. This ensures you don't eat all the same hour you made them! However, you really should use the entire 7oz jar of creme but keep the other amounts for the filling the same. I didn't even put thick amounts of filling in-between nor can I imagine it because it's very rich, BUT my husband who hates SWEETS says this is the best dessert ever! Brags to his coworkers. hehehe Some complained about a "butter" taste to it, but I think that's from not blending well & using room temp butter. As far as the crust/pie part, I used a mixer for the butter and sugar then dumped the rest of the ingredients on top. Doesn't effect taste & you save yourself a bowl! HOWEVER, DO NOT OVER MIX!! This is why I mix everything AFTER all the ingredients have been added. Too much = liquid dough & you will have pancakes instead of beautiful puffed cakes. Speaking from experience! Stick in the fridge between batches or even before baking. For best results, don't flatten or touch the rounded medium scoop (what I use) after it hits the cookie sheet. Then you'll have perfect puffy pies like you see in everyones picture! After I take it out, I use my spatula to cut around any pies that didn't come out perfectly round. Works great instead of trying to do it w/your hand (which makes it obvious)!

Amy
50

Amy

8/12/2005

These turned out excellent. Having said that, I must also say that they are not moon pies as I know them. A moon pie is two flat cakes that sandwich a layer of marshmallow and is coated in chocolate like coating. Also delicious.And when you bite it the marshmallow is tough and strings a little. This is more like a Whoopie pie. Tender and cake-like and the filling is tender too. I'll be adding this to my collection and using it. I don't see any reason why you couldn't use cool whip as a filling or maybe even strawberry jam or whatever you like with chocolate that would spread easily. Delicious!

Ewa Lamb
30

Ewa Lamb

2/4/2004

I loved the dreamy marshmallow concoction that went between these cookies. These tasted a lot like "Joe Louis"! If you've ever visited Canada you'd know what I mean. I recomend making the cookies smaller and flatter next time and doubling the frosting. mmm...

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