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Tiny Oatmeal Cream Pies Recipe

Tiny Oatmeal Cream Pies Recipe
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★★★★★

4.9 from 6 reviews

Delightfully bite-sized oatmeal cream pies featuring tender, lightly spiced oatmeal cookies sandwiched with a fluffy marshmallow and cream cheese filling. Perfect for sharing and satisfying your sweet tooth with a nostalgic classic in a convenient tiny size.

Ingredients

Scale

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 and Prepare: Preheat your oven to 350 degrees F (175 degrees C), placing racks in the upper and lower thirds. Line two baking sheets with parchment paper to prevent sticking.
  2. Cream Butter and Sugars: In the bowl of an electric mixer fitted with a paddle attachment, or in a large bowl with a hand mixer, cream together 1 cup unsalted butter, 1 cup light brown sugar, and 1/2 cup granulated sugar on medium speed until light and fluffy, about 4 to 5 minutes. Add the egg and 1 teaspoon vanilla extract, mixing to combine thoroughly.
  3. Add Dry Ingredients: Add 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 to the mixture. Mix on low speed until just combined, scraping the bowl to ensure even distribution.
  4. Shape Cookies: Using a scant teaspoon, drop balls of dough onto prepared baking sheets, staggering rows and leaving 1 1/2 inches of space between each cookie ball.
  5. Bake: Bake cookies for 8 to 10 minutes, until they are lightly golden around the edges. Remove from oven and gently tap the baking sheets on the work surface to flatten the cookies slightly. Let cool for 5 minutes on the sheet, then transfer to wire racks to cool completely.
  6. Make Filling: In a clean mixing bowl fitted with a whip attachment or using a hand mixer, beat 1/2 cup unsalted butter until light and fluffy, about 3 to 4 minutes. Add 4 ounces cream cheese and continue whipping until fluffy, approximately 3 more minutes. Add 1 (13-ounce) jar marshmallow cream, 1/2 teaspoon vanilla extract, and a pinch or two of fine sea salt; mix on medium speed until fully incorporated.
  7. Assemble Pie Cookies: Turn half of the cooled cookies upside down on a tray. Spoon or pipe about 1 teaspoon of filling onto each bottom cookie. Top with remaining cookies, pressing gently to adhere.
  8. Chill: Place assembled pies in an airtight container or on a parchment-lined tray, wrap tightly, and refrigerate for at least 4 hours or preferably overnight to allow flavors to meld and filling to set.
  9. Serve and Store: Serve chilled or at room temperature. Store leftover oatmeal cream pies in an airtight container; they will keep for up to 5 days in the refrigerator or at room temperature.

Notes

  • Make sure butter and egg are at room temperature for better mixing and texture.
  • Flattening the cookies slightly before baking helps achieve the ideal texture for sandwiching.
  • Refrigeration overnight improves flavor melding and softens cookies for a classic cream pie texture.
  • Use a disposable pastry bag with a 1/4 inch opening to pipe filling neatly and evenly.
  • Store cookies in an airtight container to maintain freshness up to 5 days.
  • Adjust cinnamon amount to taste or omit if preferred.

Nutrition

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

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