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choco-pie-treats

Choco Pie

Choco Pie is a delicious treat consisting of soft cake-like cookies with gooey marshmallow filling, all coated in rich chocolate. This homemade version brings the essence of South Korean culture into your kitchen.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dessert, Snack
Cuisine Korean
Servings 12 pieces
Calories 200 kcal

Ingredients
  

Cake Layers

  • 2 cups All-purpose flour For a gluten-free version, substitute with a gluten-free flour blend.
  • 1 cup Granulated sugar White sugar works perfectly, but brown sugar can be used for a richer flavor.
  • 0.5 cup Butter Softened; for vegan, substitute with plant-based margarine or coconut oil.
  • 2 large Eggs Ensure they are at room temperature.
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Baking powder For rising the cake layers.
  • 0.5 teaspoon Salt
  • 1 cup Milk Use non-dairy milk for a vegan version.

Marshmallow Filling

  • 1 jar Marshmallow fluff Store-bought or homemade.

Chocolate Coating

  • 2 cups Semi-sweet chocolate chips Use dairy-free chocolate chips for a vegan alternative.
  • 1 tablespoon Coconut oil To soften the chocolate.

Instructions
 

Preparation

  • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
  • Add the eggs one at a time, mixing thoroughly after each addition, then incorporate the vanilla extract.
  • In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients and milk to the wet mixture until smooth.

Baking

  • Drop dollops of batter onto the prepared baking sheet, forming small rounds about 2 inches in diameter.
  • Bake for 8-10 minutes or until edges are golden. Cool on a wire rack.

Assembly

  • Spread marshmallow fluff on the flat side of one cake, sandwich another cake on top.
  • Repeat for all cake pairs.

Coating

  • Melt chocolate chips with coconut oil in a microwave-safe bowl using 30-second intervals, stirring until smooth.
  • Dip each marshmallow-filled sandwich in the chocolate, ensuring complete coverage. Let excess chocolate drip off.
  • Place dipped Choco Pies on a parchment-lined tray and let set at room temperature.

Serving

  • Enjoy your homemade Choco Pies immediately or store them for later.

Notes

Store at room temperature in an airtight container for up to 4-5 days; refrigeration extends life to about a week, and they can be frozen for up to 3 months.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 4gSodium: 150mgFiber: 1gSugar: 15g
Keyword Baking, Choco Pie, Homemade Choco Pie, Sweets
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