Chocolate-Oatmeal Moon Pies

Name: Chocolate-Oatmeal Moon Pies
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 18 servings
Cuisine: American
Ingredients: 1¼ cups all-purpose flour; ¾ teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon kosher salt; 2¼ cups old-fashioned oats; 1 cup dried tart cherries; 1 cup pecans; ¾ cup semisweet chocolate; ¾ cup unsalted butter; 1½ cups dark brown sugar; 1 large egg; 1 teaspoon vanilla extract; 14 ounces marshmallow creme; ½ cup semisweet chocolate; 1 tablespoon honey; ½ cup heavy cream

Decadent sandwich cookies made with chewy oatmeal-cherry-pecan cookies filled with marshmallow creme and drizzled with chocolate. These homemade moon pies combine the best of oatmeal cookies with sweet marshmallow filling for an elevated take on the classic treat.

18 servings

1 hr

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•1¼ cups all-purpose flour
•¾ teaspoon baking powder
•½ teaspoon baking soda
•½ teaspoon kosher salt
•2¼ cups old-fashioned oats
•1 cup dried tart cherries
•1 cup pecans
•¾ cup semisweet chocolate
•¾ cup unsalted butter
•1½ cups dark brown sugar
•1 large egg
•1 teaspoon vanilla extract
•14 ounces marshmallow creme
•½ cup semisweet chocolate
•1 tablespoon honey
•½ cup heavy cream

Cooking Instructions

1.
Arrange racks in upper and lower thirds of oven; preheat to 350°F. Line 3 baking sheets with parchment paper. Whisk flour, baking powder, baking soda, and salt in a medium bowl. Combine oats, cherries, pecans, and chocolate in a large bowl.
5 min
2.
Using an electric mixer, beat butter and sugar in another large bowl, occasionally scraping down sides of bowl, until smooth, about 2 minutes. Add egg and vanilla and beat to blend. Scrape down sides of bowl. With machine running at low speed, gradually add flour mixture; beat just to blend. Stir in oat mixture with a wooden spoon just to blend.
5 min
3.
Using a 1-ounce ice cream scoop or scooping out 2 level tablespoonfuls of dough, measure dough into 36 portions. Divide among baking sheets. Using your hands, gently press down on each dough ball until 1/2" thick.
10 min
4.
Bake cookies for 12 minutes. Rotate sheets front to back and top to bottom; continue baking until cookies are golden brown and edges have begun to set but centers are still soft (cookies will appear underdone and shiny in centers), 7-8 minutes longer. Do not overbake. Let cookies cool on baking sheets. DO AHEAD: Cookies can be made 2 days ahead. Store airtight at room temperature.
20 min
5.
Spread 1 tablespoon marshmallow creme on bottom of 18 cookies. Sandwich with remaining cookies.
10 min
6.
Place chocolate and honey in a medium bowl. Bring cream just to a boil in a small saucepan. Pour over chocolate and honey; let stand for 1 minute; stir until melted and smooth. Drizzle over cookies or serve alongside sandwich cookies for dipping.
10 min

Chocolate-Oatmeal Moon Pies

18 servings

1 hr

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•1¼ cups all-purpose flour

•¾ teaspoon baking powder

•½ teaspoon baking soda

•½ teaspoon kosher salt

•2¼ cups old-fashioned oats

•1 cup dried tart cherries

•1 cup pecans

•¾ cup semisweet chocolate

•¾ cup unsalted butter

•1½ cups dark brown sugar

•1 large egg

•1 teaspoon vanilla extract

•14 ounces marshmallow creme

•½ cup semisweet chocolate

•1 tablespoon honey

•½ cup heavy cream

Cooking Instructions

Arrange racks in upper and lower thirds of oven; preheat to 350°F. Line 3 baking sheets with parchment paper. Whisk flour, baking powder, baking soda, and salt in a medium bowl. Combine oats, cherries, pecans, and chocolate in a large bowl.

5 min

Using an electric mixer, beat butter and sugar in another large bowl, occasionally scraping down sides of bowl, until smooth, about 2 minutes. Add egg and vanilla and beat to blend. Scrape down sides of bowl. With machine running at low speed, gradually add flour mixture; beat just to blend. Stir in oat mixture with a wooden spoon just to blend.

5 min

Using a 1-ounce ice cream scoop or scooping out 2 level tablespoonfuls of dough, measure dough into 36 portions. Divide among baking sheets. Using your hands, gently press down on each dough ball until 1/2" thick.

10 min

Bake cookies for 12 minutes. Rotate sheets front to back and top to bottom; continue baking until cookies are golden brown and edges have begun to set but centers are still soft (cookies will appear underdone and shiny in centers), 7-8 minutes longer. Do not overbake. Let cookies cool on baking sheets. DO AHEAD: Cookies can be made 2 days ahead. Store airtight at room temperature.

20 min

Spread 1 tablespoon marshmallow creme on bottom of 18 cookies. Sandwich with remaining cookies.

10 min

Place chocolate and honey in a medium bowl. Bring cream just to a boil in a small saucepan. Pour over chocolate and honey; let stand for 1 minute; stir until melted and smooth. Drizzle over cookies or serve alongside sandwich cookies for dipping.

10 min