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Tiny Oatmeal Cream Pies Recipe

Tiny Oatmeal Cream Pies Recipe

5 from 27 reviews

These Tiny Oatmeal Cream Pies are delightful bite-sized treats featuring soft oatmeal cookies sandwiched around a luscious, fluffy marshmallow cream and cream cheese filling. Perfectly spiced with cinnamon and lightly sweetened, these pies are an irresistible homemade dessert that combines a nostalgic flavor with a modern twist.

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 baking sheets: Preheat your oven to 350°F (175°C), positioning the oven racks in the upper and lower thirds. Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
  2. Cream butter and sugars: In the bowl of an electric mixer fitted with the paddle attachment (or using a hand mixer), combine the unsalted butter, light brown sugar, and granulated sugar. Beat on medium speed for 4 to 5 minutes until the mixture is light and fluffy, indicating it’s well aerated.
  3. Add egg and vanilla: Add the large egg and vanilla extract to the creamed mixture. Mix on medium speed until fully combined, creating a smooth batter base.
  4. Incorporate dry ingredients: Add the all-purpose flour, old fashioned oats, ground cinnamon, baking soda, and sea salt to the mixture. Mix on low speed until the ingredients are evenly combined. Scrape down the sides and base of the bowl and give it one more mix on low speed to ensure uniformity.
  5. Scoop and bake cookies: Drop scant teaspoon-sized balls of dough onto the prepared baking sheets, staggering the rows and leaving at least 1 1/2 inches between each to allow spreading. Bake in the preheated oven for 8 to 10 minutes, until cookies are lightly golden around the edges.
  6. Flatten and cool cookies: Remove the cookies from the oven and firmly tap the baking sheets a few times on your work surface to flatten them slightly. Let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely. Repeat with remaining dough.
  7. Prepare cookies for filling: Once cooled, turn half of the cookies upside down on a baking sheet, exposing the flat bottom surface for easier filling application.
  8. Make the filling: In the bowl of an electric mixer fitted with the whip attachment (or use a hand mixer), beat the unsalted butter on medium-high speed for 3 to 4 minutes until light and fluffy. Scrape the bowl, then add the cream cheese and continue whipping for another 3 minutes until fluffy. Add the marshmallow cream, vanilla extract, and a pinch or two of fine sea salt, mixing on medium speed until well incorporated.
  9. Assemble the pies: Spoon, spread, or pipe about 1 teaspoon of the fluffy filling onto each inverted cookie using a pastry bag or spoon. Top with the remaining cookies, pressing gently to adhere and form little sandwich cookies.
  10. Chill to set: Transfer the assembled pies to an airtight container or a parchment-lined tray. Cover tightly and refrigerate for at least 4 hours, preferably overnight, to allow the cookies to soften and the filling to set nicely.
  11. Storage: Store the finished oatmeal cream pies in an airtight container. They can be kept at room temperature or refrigerated for up to 5 days, maintaining freshness and texture.

Notes

  • Using room temperature ingredients ensures better mixing and a smoother batter.
  • Flattening cookies right after baking helps achieve a consistent shape and soft texture.
  • For easier filling application, use a disposable pastry bag with about a 1/4 inch tip.
  • Refrigeration is key for softening the cookies and setting the filling, improving overall texture and flavor.
  • If you prefer a firmer filling, chill longer before serving.

Nutrition

Keywords: Oatmeal cream pies, mini cookies, marshmallow filling, homemade desserts, soft oatmeal cookies