Your Daily Dish: Oatmeal Cookie and Marshmallow Moon Pies

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You’re going to be over-the-moon about these Oatmeal Cookie and Marshmallow Moon Pies.

Super easy (yet impressive) to make, these delicious Moon Pies have creamy, finger-licking marshmallow filling sandwiched between two chewy oatmeal cookies.


Oatmeal Cookies

1 cup butter, room temperature
1 cup brown sugar
½ cup sugar
2 eggs
1 tbsp molasses
1 tsp vanilla extract
2½ cups old-fashioned oats
1½ cups flour
1 tsp ground cinnamon
1 tsp baking soda
½ tsp kosher salt

Marshmallow Cream Filling

2½ cups icing sugar
½ cup butter, room temperature
1 (7-1/2 oz) jar marshmallow fluff
3 tbsp whole milk
1 tsp vanilla extract


1) For the oatmeal cookies, preheat oven to 350ºF. Line a baking sheet with parchment paper. Using an electric mixer, cream together butter, brown sugar and sugar on medium speed until light and fluffy. Beat in eggs one at a time until well combined. Add molasses and vanilla extract. On low speed, add oats, flour, cinnamon, baking soda and salt, mixing just until flour disappears. Scoop 2 tablespoons of cookie dough and place 2 inches apart on the prepared baking sheet. Bake for 10-11 minutes, until the edges are golden. Cool completely before filling.

2) For the marshmallow filling, using an electric mixer combine icing sugar, butter, marshmallow fluff, milk and vanilla extract on medium speed, until desired spreading consistency.

3) To assemble moon pies, turn 15 cookies over, bottom sides up. Spread each with a large spoonful of marshmallow filling. Top with remaining 15 cookies and gently squeeze. Cookies can be refrigerated until ready to serve to firm up filling.

Yield: 15 moon pies (30 cookies)

Bite Me Bit: “Yeah we all shine on, like the moon, and the stars, and the sun.”-John Lennon

Sow more wild oats and whip up these Mini Oatmeal Cookie Cheesecakes, decadent and delicious two-biters.



Whether it’s cruising the aisles at the Dollar Store or experimenting at the stove, we believe that every day can be a holiday.