This traditional Southern dish can now be prepared at home. Full of delicious chocolate and marshmallows! Mint or coconut extract can be used in place of vanilla extract.
| Prep Time: | 30 mins |
| Cook Time: | 8 mins |
| Total Time: | 38 mins |
| Servings: | 24 |
| Yield: | 2 dozen pies |
Ingredients
- ½ cup butter, softened
- 1 cup white sugar
- 1 egg
- 1 cup evaporated milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- ½ cup butter, softened
- 1 cup confectioners’ sugar
- ½ teaspoon vanilla extract
- 1 cup marshmallow creme
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet.
- 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.
- 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.
- Bake in preheated oven for 6 to 8 minutes, until firm when pressed with finger. Allow to cool at least one hour before filling.
- 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.
Nutrition Facts
| Calories | 193 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 6 g |
| Sodium | 210 mg |
| Sugars | 16 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
To start the 1st step, creaming the butter and sugar w/the milk (never came together). It remained runny and lumpy all the way up to adding the flour. The dough did firm up a bit after about 30 min., but it was more the consistency of a cake batter.
THIS. WAS. A. MISTAKE. I followed the recipe TO A T. The filling pours out. I tried using just a small dollop and it still happened. My mom even tried making more filling and even that happened! I tried the fridge right away, still happened. The cakes were completely cooled for over an hour and a half and it was an absolute disaster. How does this have such good reviews?
Im sure this recipe is great, however this is a whoopie pie, not a moon pie. A moon pie consists of graham crackers, marshmallow filling and coated in chocolate…
So stinkin’ easy and good! We used peppermint instead of vanilla
Came out great. Easy to follow recipe.
Wonderful! It was Delish and fun to make! Totally recommended .
best pies ever
i didn’t have enough marshmallow cream (¾ of a cup) so i added a ½ or so of nutella and everyone loved it! Definitely a keeper
I only made the cookie and they are great. Used ice cream to make sanwiches. Eventually will make in its entirety. BlueTulips
I thought these were discussing! My boyfriend liked them but only cold. But still not his favorite. I give this recipe a thumbs down.
I wasn’t crazy about this recipe. It does come out very sweet and very rich and is quite similar to things you can buy at the store. For me, when I’m looking for a good recipe it should be absolutely delicious, or in some way healthier than what I can buy in the store. This one took a lot of work and I was not bowled over by the result.
I made the cookie part of the recipe to go with some leftover frosting, so my rating is for the cookies, only. They had a light cake-like texture, which I enjoyed. I used a store-brand cocoa, though, which did not mix well with the dry ingredients and had a pretty lackluster taste. Next time I will upgrade. Definitely will make these again.
Extremely delicious, especially the filling. I used hard red wheat flour; it added a nice texture. Be sure to spread them FAR apart while baking, as mine totally pancaked (probably my fault). Will use this recipe again!
These are very good! I do agree that the dough should be refrigerated. I made half of them right after I used and they spread and were hard to get off the trays. While they were baking put the remainder of the dough in the refrigerator, they turned out puffy and much easier to get off the tray! I did use 7 ounces of marshmallow cream, it was a good thing, I had just enough filling for the 21 Southern Moon Pies the recipe made!
Followed the recipe , used the whole jar of marshmallow fluff , soooooooo good ! Also decided to make a dark chocolate ganache for the top Cookie , the bitter of the dark chocolate takes away a little bit of the sweet from the filling , which I really liked the out come of 🙂
These were a big hit at the pinewood derby, but just a little too sweet for me.
Sinful! Hard not to eat every last one of them! Helpful Hint #1 ..Do not over mix batter and cool in fridge before baking..do not flatten an let them cool completely. #2 Used 3/4 C of confection sugar for filling ..is very rich!
Don’t let the other reviews scare you off. This recipe is simple to make and no need to change anything- just follow the directions. That being said I did just use the whole 7 oz jar of marshmallow creme instead of measuring out 1 cup. Very tasty- everyone loved them.
I only made the chocolate cake part of this recipe as I have another icing recipe I have been wanting to try and this was perfect for it. The cake cookies are perfect. 6 minutes at 380 was perfect for mine. When I had it at 400, they burned just a tad, but my oven runs a bit hot.
Just made this recipe for a function for 100 people… They were a huge hit!!!
I made these for my class and they loved them! When creaming together the butter, evaporated milk and sugar; I was a little worried because things were so chunky. But as I added the other ingredients, that chunkiness went away. Overall, a great recipe. Loved the flavor!