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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.

Ingredients

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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

Find it online: https://bitesizedbenny.com/tiny-oatmeal-cream-pies-recipe/