Tiny Oatmeal Cream Pies Recipe

Introduction

Tiny Oatmeal Cream Pies are delightful bite-sized treats featuring soft, chewy oatmeal cookies sandwiched with a fluffy marshmallow cream filling. Perfect for sharing or enjoying as a sweet snack, these pies combine comforting flavors and textures in every bite.

Ingredients

• 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
• 1/2 cup unsalted butter, at room temperature (for filling)
• 4 ounces cream cheese, at room temperature
• 1 (13-ounce) jar marshmallow cream
• 1/2 teaspoon vanilla extract (for filling)
• Pinch or two fine sea salt (for filling)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) with racks in the upper and lower thirds. Line two baking sheets with parchment paper.
2. Step 2: In a mixing bowl, cream together 1 cup butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 4 to 5 minutes. Add the egg and 1 teaspoon vanilla extract, mixing until combined.
3. Step 3: On low speed, add the flour, oats, cinnamon, baking soda, and salt to the wet ingredients. Mix until evenly combined, scraping the bowl and mixing again briefly to ensure uniformity.
4. Step 4: Drop scant teaspoon-sized balls of dough onto the baking sheets, spacing them at least 1 1/2 inches apart in staggered rows. Bake for 8 to 10 minutes until edges are lightly golden.
5. Step 5: Remove the baking sheets and gently tap them on your work surface to flatten the cookies slightly. Cool on the sheets for 5 minutes, then transfer cookies to a wire rack to cool completely. Repeat with remaining dough.
6. Step 6: Once cookies are cool, turn half of them over so their bottoms face up, placing them on a baking sheet.
7. Step 7: For the filling, beat 1/2 cup butter on medium-high speed until light and fluffy, 3 to 4 minutes. Add the cream cheese and whip until fluffy, about 3 more minutes.
8. Step 8: Mix in the marshmallow cream, 1/2 teaspoon vanilla extract, and a pinch or two of salt on medium speed until well incorporated.
9. Step 9: Spoon or pipe about 1 teaspoon of filling onto the bottom side of each selected cookie using a pastry bag or spoon.
10. Step 10: Top each filled cookie with another cookie, pressing gently to adhere. Transfer to an airtight container or parchment-lined tray, cover tightly, and refrigerate for at least 4 hours or preferably overnight.

Tips & Variations

• For a nuttier flavor, add 1/2 cup chopped walnuts or pecans to the cookie dough before baking.
• Make sure all dairy ingredients are at room temperature for smoother mixing and better texture.
• If you don’t have marshmallow cream, a homemade meringue or fluff can work as a substitute for the filling.
• Pipe the filling with a small round tip or cut the tip of a disposable pastry bag for an even, neat layer.

Storage

Store the assembled oatmeal cream pies in an airtight container. They can be kept at room temperature or refrigerated for up to 5 days. Refrigeration helps the filling set and softens the cookies, making them even more enjoyable. Serve chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these oatmeal cream pies?

Yes, you can freeze the assembled pies in an airtight container for up to 2 months. Thaw them in the refrigerator before serving for best texture.

What if I don’t have old fashioned oats?

You can use quick oats as a substitute, but the texture will be slightly softer. Avoid instant oats as they may make the cookies too mushy.

Tiny Oatmeal Cream Pies Recipe

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4.6 from 120 reviews

Tiny Oatmeal Cream Pies are delightful bite-sized sandwich cookies made with chewy oatmeal cookies and a fluffy, sweet cream filling. Perfectly spiced with cinnamon and soft from cooling overnight, these treats combine the comforting flavors of classic oatmeal cookies with a light marshmallow cream cheese filling, making them irresistible for snack time or dessert.

• Author: Bella
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 30 minutes (including chilling time)
• Yield: 45 tiny oatmeal cream pies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Tiny Oatmeal Cookies

• 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

Fluffy Cream Filling

• 1/2 cup unsalted butter, at room temperature
• 4 ounces cream cheese, at room temperature
• 1 (13-ounce) jar marshmallow cream
• 1/2 teaspoon vanilla extract
• Pinch or two fine sea salt

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and position oven racks in the upper and lower thirds. Line two baking sheets with parchment paper to prepare for baking.
2. Cream Butter and Sugars: In the bowl of an electric mixer fitted with the paddle attachment (or a large bowl with a hand mixer), cream together 1 cup room temperature unsalted butter, 1 cup light brown sugar, and 1/2 cup granulated sugar on medium speed until the mixture is light and fluffy, about 4 to 5 minutes.
3. Add Egg and Vanilla: Add 1 large room temperature egg and 1 teaspoon vanilla extract to the creamed butter and sugars. Mix on medium speed until fully combined.
4. Mix Dry Ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 1 1/4 cups old fashioned oats, 1/2 teaspoon ground cinnamon, 1/2 teaspoon baking soda, and 1/2 teaspoon fine sea salt.
5. Combine Dry and Wet Ingredients: Add the dry ingredients to the wet mixture and mix on low speed until just combined and evenly incorporated. Scrape the bowl sides and bottom to ensure uniform mixing.
6. Shape Cookies and Bake: Drop scant teaspoon-sized balls of dough onto the prepared baking sheets, spacing them about 1 1/2 inches apart and staggering the rows. Bake in the preheated oven for 8 to 10 minutes until the edges are lightly golden.
7. Flatten Cookies: Remove the baking sheets from the oven and gently tap them on the counter a few times to flatten the cookies slightly. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.
8. Prepare Cream Filling: Using a clean mixer bowl fitted with the whip attachment (or a large bowl and hand mixer), beat 1/2 cup room temperature unsalted butter on medium-high speed until light and fluffy, about 3 to 4 minutes. Scrape the bowl, then add 4 ounces of room temperature cream cheese and whip again on medium-high speed until fluffy, about 3 minutes more. Scrape the bowl well.
9. Add Marshmallow Cream and Flavorings: Add 1 (13-ounce) jar of marshmallow cream, 1/2 teaspoon vanilla extract, and a pinch or two of fine sea salt to the butter and cream cheese mixture. Mix on medium speed until well incorporated and smooth.
10. Assemble the Cream Pies: Turn half of the cooled cookies upside down on a baking sheet. Spoon, spread, or pipe about 1 teaspoon of the cream filling onto each inverted cookie using a disposable pastry bag or a spoon.
11. Sandwich and Chill: Gently press the remaining cookies on top of the filling to create sandwich cookies. Transfer them carefully to an airtight container or parchment-lined tray, wrap tightly, and refrigerate for at least 4 hours, preferably overnight, to allow the cookies to soften and the filling to set.
12. Storage and Serving: Store the assembled oatmeal cream pies in an airtight container. They can be kept at room temperature or refrigerated for up to 5 days, making them perfect for make-ahead treats.

Notes

• Make sure all dairy ingredients are at room temperature for smooth mixing.
• Pressing the cookies gently after baking helps achieve a more uniform texture and size.
• Refrigerating the assembled pies overnight softens the cookies and enhances flavor melding.
• Use a disposable pastry bag with a small opening for neat filling application.
• Store in an airtight container to maintain freshness up to 5 days.
• For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend that measures cup-for-cup.

Keywords: oatmeal cream pies, sandwich cookies, oatmeal cookies, marshmallow filling, homemade cookies, dessert, snack