Half Moon Pies - side view

Half Moon Pies

Half Moon Pies - close up

Half Moon Pies. Why? Because fully round Whoopie Pies are HUGE. I find them too much. I know, I know. I could make them smaller but I liked the idea of creating these Half Moon Pies so that’s where I went with it.

The cookies are soft and chewy with a bit of a tang from the buttermilk. The filling is sweet and fluffy too. I’m dreaming about taking these on a picnic this summer. I think they’d freeze well and then, if transported in something with sturdy sides, be quite wonderful to pull out and surprise fellow picnickers with. Maybe I’ll even do it on a half moon evening! Now there’s a way to savour it all!


Half Moon Pies

Half Moon Pies - overhead view


I got this recipe in 1984 from my friend Diane Bell. My note on the recipe reads “treat city.” That sums it up nicely. Originally, the recipe was for full round Whoopie Pies but I found the size overwhelming. These Half Moon Pies are just right for me but if you want to make just six full Whoopie Pies instead of the 12 Half Moon Pies, go for it!

  • Author: Karen Anderson
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 12 pieces
  • Category: desserts
  • Method: baking
  • Cuisine: American


For the cookie/cakes:

½ cup butter, softened

1 cup brown sugar

2 egg yolks 

1 teaspoon vanilla extract

2 cups unbleached all purpose flour

½ cup cocoa

1 teaspoon baking soda

½ teaspoon salt

1 cup buttermilk

For the filling:

12 Tablespoons unsalted butter

1½ cups icing sugar

Pinch salt

1½ teaspoons vanilla

2½ cups marshmallow fluff


  1. Preheat the oven to 350℉ and line the baking sheets with parchment paper.
  2. Beat the butter and sugar together until creamy, then add the egg yolks and vanilla scraping down the sides of the bowl as needed and beating until smooth.
  3. Place the flour, cocoa, baking soda and salt in a bowl and mix well.
  4. Add half the flour mix and half the buttermilk to the mixing bowl and beat on medium speed until smooth then repeat with the other half of each.
  5. Drop the batter – using a medium cookie or ice cream scoop for uniformity – onto the baking sheets – six per sheet.
  6. Bake for 8 to 10 minutes or until the tops spring back to your touch. Remove from the oven, leave on the pans for a few moments then transfer and cool completely on wire racks.
  7. Make the filling by placing the butter, icing sugar, vanilla, salt and marshmallow fluff in the bowl of a stand mixer then beat on medium until creamy and fluffy. Chill in the refrigerator for at least 30 minutes.
  8. Assemble the cookies by cutting each one in half. Then, spread the filling on the flat side of one half and sandwich with the remaining half, pressing down slightly so that the filling spreads to the edge of the cookies.
  9. Refrigerate the cookies to help them firm up and keep their shape.
  10. Enjoy as a special treat at home or transport them carefully for a special picnic treat.


Keywords: Half Moon Pies

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