Remember Moon Pies? Those little, soft-and-cakey cookies filled with marshmallow and coated in chocolate? I’ll stumble across them every now and again, buying one and opening it impatiently, hoping it’ll taste as good in real life as the idea tastes in my head. It never does! For some reason, Moon Pies always leave me wanting. I want them sweeter. I want them less dry. And I want a whole lot less of them. Just one nostalgic little bite is good. Cookie-marshmallow-chocolate-done.
This recipe makes the perfect Moon Pie! Miniatured sized and sweet in all the right ways. Also, they’re easy! A quick peek around the world wide web of recipes reveals exactly a handful of homemade Moon Pie recipes that are more complicated that making a macaron. Who has time for homemade cookies and homewhipped marshmallows? Not ME. So, I shortcutted the idea BIG TIME, starting with easy-to-find Vanilla Wafers, mini marshmallows, and chocolate chips. It’s that easy!
Ready to make your own homemade Mini Moon Pies? Here’s how…
Homemade Mini Moon Pies
The easiest way ever to make this vintage classic, this recipe calls for just four ingredients, and takes less than 10 minutes to make! Enjoy a nostalgic favorite in no time at all!
24 Vanilla Wafer cookies
1 cup mini marshmallows
1 cup very dark chocolate chips
1 tablespoon coconut oil
Lay vanilla wafer cookies out on a clean work surface, curved side up. Place ½ cup of mini marshmallows in a microwave-safe bowl and microwave them for 15-20 seconds, just until melted and fluffy.
Working quickly, spread about 1 ½ tablespoons of melted marshmallow on the curved side of 6 vanilla wafers. Press a second wafer on top, curved-side down. This will give your final cookies a flat top and bottom (just like the original Moon Pies!)
Repeat with the second ½ cup of marshmallows.
In another small microwave-safe bowl, melt dark chocolate chips with coconut oil for 30 seconds. Stir and return to microwave for another 30 seconds. Stir once more and return to microwave, if needed. Chocolate will melt before it gets hot, and your goal it to get a smooth chocolate without it actually being warm to the touch. This will keep your chocolate from mottling as it cools.
Plunge cookies into the chocolate mixture. Transfer to a piece of parchment paper. Once all cookies have been dipped, place them in the fridge for 10-15 minutes to all the chocolate to harden.
Serve and enjoy! Store covered for up to 1 week.
Brooke McLay is a professional recipe developer, food photographer, food writer, and single mom to four rad kids. Author of two cookbooks and the beloved blog, CheekyKitchen.com, her creative approach to fast, fresh, family-friendly foods has garnered her regular gigs with Disney’s Babble.com, Tablespoon.com, Good Cook, and Coupons.com.