At YadaChef, we love desserts that steal the show at gatherings — and these Chocolate Oatmeal Moon Pies do exactly that. Chewy oatmeal cookies packed with tart cherries and chocolate chips, sandwiched around fluffy marshmallow creme, and finished with a luscious chocolate drizzle. They’re like an elevated, homemade version of the childhood classic, but way more sophisticated and delicious.
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Perfect for summer BBQs, potlucks, or anytime you want to impress with minimal effort. These sandwich cookies are soft in the center, crisp at the edges, and irresistibly addictive.Why You’ll Love These Moon Pies
- Chewy oatmeal texture with bursts of tart cherries and melty chocolate chips.
- Fun sandwich style with creamy marshmallow filling.
- Beautiful chocolate drizzle for that wow factor.
- Make-ahead friendly — they taste even better the next day.
- Yield: 18 sandwich cookies (36 individual cookies).
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 1 hour
Yield: 18 sandwich cookies
INGREDIENTS
1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups old-fashioned oats
1 cup dried tart cherries, chopped
3/4 cup semisweet chocolate chips
3/4 cup unsalted butter, at room temperature
1 1/2 cups packed brown sugar
1 large egg
1 teaspoon vanilla extract
Filling
1 (7-oz) jar marshmallow creme
Chocolate drizzle
1/2 cup semisweet chocolate chips
1 tablespoon honey
1/4 cup heavy cream
INSTRUCTIONS
Preheat the oven to 350F. Line 3 baking sheets with parchment paper.
In a bowl, whisk together the flour, baking powder, baking soda and salt. In another bowl, combine the oats, cherries and chocolate chips.
In a bowl, whisk together the flour, baking powder, baking soda and salt. In another bowl, combine the oats, cherries and chocolate chips.
In the bowl of a stand mixer, beat the butter and the sugar until smooth, about 2 minutes. Add the egg and vanilla and mix until combined.
Scrape down the sides of the bowl. With the mixer on low speed, gradually add the flour mixture, just until combined. Remove bowl from mixer and add in the oat mixture. Stir in with a wooden spoon.
Form the dough into 36 balls, about 2 tablespoons of dough each. Divide among the baking sheets. Press the balls down gently until they are about 1/2-inch thick. Bake in the preheated oven for 10-12 minutes, rotating the pans once, or until the edges are set but the centers are still soft. Cool the cookies on the baking sheets.
When the cookies are cool, spread the bottom of 18 of the cookies with marshmallow creme. Sandwich with the remaining cookies.
Put the chocolate and honey in a medium-sized bowl. Heat the cream until boiling and pour over the chocolate. Let the mixture stand for 1 minute, then stir until the chocolate is melted and smooth. Drizzle over the cookies.
Pro Tips for Success
- Don’t overbake — the cookies continue to set as they cool for that perfect chewy texture.
- Make them ahead — Baked cookies can be stored in an airtight container for up to 3 days before assembling.
- Storage — Assembled moon pies keep well in an airtight container at room temperature for 2–3 days. For longer storage, refrigerate up to 5 days.
- Customizations — Add chopped pecans to the dough for nutty crunch, or use dark chocolate chips for a richer twist.
- Gluten-free option — Swap the all-purpose flour with a 1:1 gluten-free baking blend and use certified gluten-free oats.
These Chocolate Oatmeal Moon Pies bring a fun, nostalgic twist to dessert tables while feeling elevated and gourmet. They’re guaranteed to disappear fast at any BBQ or party!Have you tried this recipe yet? Share your photos, variations, or serving ideas in the comments below. Tag us
@YadaChef
on social media — we’d love to see your creations!
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