Soft, pillowy cookies sandwiching a creamy, dreamy filling—Moon Pies are the ultimate treat for anyone with a sweet tooth. These classic American delights are a perfect balance of rich chocolate and sweet marshmallow, with a texture that’s both chewy and melt-in-your-mouth tender. Ready in just 26 minutes, they’re ideal for satisfying spontaneous cravings or impressing guests with minimal effort.
Each bite delivers a delightful contrast of fluffy cookie layers and smooth, velvety filling, making them irresistible for kids and adults alike. With a hint of nostalgia and a touch of indulgence, these Moon Pies are a quick, crowd-pleasing dessert that feels like a warm hug in every bite.
Ingredients for Moon Pies (Whoopie Pies)
- Cookies:
- ▢ 15.25 ounces Devils Food Cake Mix (or any chocolate cake mix)
- ▢ ¼ cup water
- ▢ ½ cup vegetable oil (can substitute with melted coconut oil)
- ▢ 3 large eggs
- ▢ 1 teaspoon vanilla extract
- ▢ 2 Tablespoons instant chocolate pudding mix (optional, but adds richness)
- Marshmallow Frosting:
- ▢ ½ cup unsalted butter, softened (salted butter works too, but reduce added salt)
- ▢ 1 teaspoon vanilla extract
- ▢ 2 ½ cups powdered sugar (add more if needed for desired consistency)
- ▢ 7 ounces marshmallow creme (or homemade marshmallow fluff)
- ▢ ⅓ cup sprinkles (optional, for decoration)
Step-by-Step Instructions
- Preheat the oven: Heat your oven to 350℉. Line a baking sheet with parchment paper.
- Make the cookie dough: In a large mixing bowl, combine the cake mix, water, vegetable oil, eggs, vanilla, and chocolate pudding mix. Mix until smooth, about 2 minutes.
- Scoop the dough: Use a spoon or cookie scoop to drop rounded scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart. You should get about 36 cookies.
- Bake: Bake in the preheated oven for 10-11 minutes, or until the cookies are set and spring back lightly when touched. Let them cool on the baking sheet for 1-2 minutes, then transfer to a wire rack to cool completely.
- Prepare the frosting: In a mixing bowl, beat the softened butter, vanilla, and powdered sugar until smooth. Add the marshmallow creme and mix until creamy and well combined.
- Assemble the Moon Pies: Spread a generous amount of frosting on the flat side of one cookie. Top with another cookie to create a sandwich. Gently press together.
- Add sprinkles: Roll the sides of the assembled Moon Pies in sprinkles to coat the frosting. Repeat with the remaining cookies.
- Serve and enjoy: Serve immediately or store in an airtight container for up to 3 days.
Creative Frosting and Topping Ideas
While the marshmallow frosting is a classic, you can switch things up! Try a peanut butter frosting by mixing ½ cup creamy peanut butter with 1 cup powdered sugar and 2 tablespoons of milk. For a fruity twist, add a thin layer of raspberry jam between the cookies before frosting. Want extra crunch? Roll the sides in crushed graham crackers or mini chocolate chips instead of sprinkles.
How to Store and Keep Them Fresh
Moon pies are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2 days. For longer storage, place them in the fridge for up to 5 days. If you want to freeze them, wrap each pie individually in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw at room temperature before serving.
Time-Saving Tips for Busy Bakers
To speed up the process, use a cookie scoop to portion the dough evenly and quickly. If you’re short on time, skip the sprinkles or use pre-made frosting instead of making your own. You can also bake the cookies a day ahead and assemble the pies the next day—just store the cookies in an airtight container overnight.
Fun Variations to Try
Experiment with different cake mix flavors! Swap the Devil’s Food mix for vanilla, red velvet, or spice cake for a unique twist. For a seasonal touch, add a pinch of cinnamon to the frosting or use holiday-themed sprinkles. You can even make mini moon pies by using a smaller scoop and reducing the baking time by 1-2 minutes.
Common Questions Answered
Can I use a different oil? Yes, you can substitute vegetable oil with coconut oil or melted butter for a richer flavor. What if I don’t have marshmallow creme? You can make a simple marshmallow frosting by melting 1 cup of mini marshmallows with 1 tablespoon of butter and mixing it into your frosting. Why are my cookies flat? Make sure your oven is fully preheated and avoid overmixing the dough to keep them fluffy.
Moon Pies (Whoopie Pies)
Ingredients
Cookies
- 15.25 ounces Devils Food Cake Mix
- 1/4 cup water
- 1/2 cup vegetable oil
- 3 eggs
- 1 teaspoon vanilla
- 2 Tablespoons instant chocolate pudding mix
Marshmallow Frosting
- 1/2 cup butter, softened
- 1 teaspoon vanilla
- 2 1/2 cups powdered sugar, add more powdered sugar if needed
- 7 ounces marshmallow creme
- 1/3 cup sprinkles
Instructions
- Heat oven to 350℉. Cover baking sheet with parchment paper.
- Mix cake mix, oil, water, eggs, vanilla, and pudding mix until smooth – about 2 minutes.
- Spoon rounded scoops of dough onto parchment paper about 2 inches apart.
- Cook for 10-11 minutes. You should get about 36 cookies which will yield about 18 whoopie or moon pies.
- Let set on baking sheet for about 1-2 minutes before removing from cookie sheet. Let cool completely.
- Frosting: Add butter, vanilla, and powdered sugar to a mixing bowl and beat until smooth.
- Add in marshmallow creme and stir until all is creamy.
- Gently frost the back side of a cookie and then top it with another cookie.
- Roll the sides of the Whoopie Pies in the sprinkles so the sprinkles adhere to the frosting.