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Tiny Oatmeal Cream Pies

Delicious Tiny Oatmeal Cream Pies Recipe for Dessert Lovers

Enjoy these delightful Tiny Oatmeal Cream Pies, a chewy oatmeal cookie with luscious cream filling that's perfect for dessert lovers.
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Prep Time 10 minutes
Cook Time 10 minutes
Chilling Time 4 hours
Total Time 4 hours 20 minutes
Servings: 45 cookies
Course: Dessert Recipes
Cuisine: American
Calories: 144
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cookie Base
  • 1 cup unsalted butter at room temperature
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 1 1/4 cups old fashioned oats
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
Filling
  • 1/2 cup unsalted butter at room temperature
  • 4 ounces cream cheese at room temperature
  • 1 jar marshmallow cream 13-ounce
  • 1/2 teaspoon vanilla extract for filling
  • pinch fine sea salt for filling

Equipment

  • electric mixer
  • baking sheets
  • parchment paper
  • wire rack

Method
 

Cookie Preparation
  1. Preheat the oven to 350 degrees F (175 degrees C) with oven racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
  2. Combine butter, brown sugar, and granulated sugar in a bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed until light and fluffy, about 4 to 5 minutes. Add egg and vanilla extract, and mix on medium speed to combine.
  3. Add flour, oats, cinnamon, baking soda, and salt and mix on low speed until batter is evenly combined. Scrape the base and side of the bowl, then mix again on low speed just to ensure it’s fully combined.
  4. Drop scant teaspoon-sized balls of dough onto the prepared baking sheet, staggering the rows of cookies and leaving at least 1 1/2 inches of space between each ball. Bake until lightly golden around the outside edge, about 8 to 10 minutes.
  5. Remove cookies from the oven and tap baking sheets on your work surface a few times to help flatten the cookies. Allow cookies to cool for 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.
Filling Assembly
  1. Once cookies have cooled, turn half of the cookies onto a baking sheet so the bottoms are facing up.
  2. Add butter to the bowl of an electric mixer fitted with the whip attachment and beat on medium-high speed until light and fluffy, about 3 to 4 minutes. Scrape the base and sides of the bowl and add cream cheese. Whip on medium-high speed until fluffy, about 3 minutes more. Scrape the base and sides of the bowl.
  3. Add marshmallow cream, vanilla, and salt and mix on medium speed until well incorporated.
  4. Spoon, spread, or pipe filling onto the inverted cookies. Place the other cookies on top of the filling, pressing down gently to adhere.
  5. Gently transfer cookies to an airtight container or parchment lined tray, and tightly wrap the tray. Refrigerate cookies for at least 4 hours (preferably overnight) to allow the cookies to soften and the filling to become more set.
  6. Store cookies in an airtight container until ready to serve; they’ll keep at room temperature or in the refrigerator for up to 5 days.

Nutrition

Serving: 1cookieCalories: 144kcalCarbohydrates: 19gProtein: 1gFat: 7g

Notes

You can customize the ingredients with add-ins like chocolate chips, nuts, or dried fruits for a unique twist.

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