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chewy oatmeal cream pies - featured image

Chewy Oatmeal Cream Pies: Easy Marshmallow Filling

  • Author: SOFIA
  • Total Time: 45 minutes
  • Yield: 15-18 servings 1x

Description

Homemade oatmeal cream pies with a dense, chewy cookie and a light, fluffy marshmallow buttercream filling. A nostalgic, kid-approved treat that is easy to make and perfect for baking with children.

Ingredients

Scale
  • 3 cups old-fashioned rolled oats
  • 1 cup unsalted butter, softened (for cookies)
  • 1 cup packed brown sugar
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 jar (7 oz) marshmallow fluff
  • ½ cup unsalted butter, softened (for frosting)
  • 3–4 cups powdered sugar
  • 1 teaspoon vanilla extract (for frosting)
  • ¼ teaspoon salt (for frosting)
  • 1–2 tablespoons milk or cream (optional, for frosting consistency)
  • ½ cup mini chocolate chips (optional)
  • ½ cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large bowl, whisk together flour, baking soda, and salt; set aside.
  3. In another large bowl, cream softened butter, brown sugar, and granulated sugar until light and fluffy (3-4 minutes).
  4. Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
  5. Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined.
  6. Fold in rolled oats and optional add-ins (chocolate chips or nuts) by hand.
  7. Scoop dough onto prepared baking sheets, spacing 2 inches apart.
  8. Bake for 12-14 minutes until edges are golden but centers look slightly soft.
  9. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. While cookies cool, beat softened butter for frosting until creamy.
  11. Add marshmallow fluff and vanilla to butter, beat until smooth.
  12. Gradually add powdered sugar, beating on low then medium-high until light and fluffy.
  13. Pipe or spoon frosting onto the flat side of one cookie.
  14. Press the flat side of a second cookie on top to form a sandwich.
  15. Repeat with remaining cookies to make 15-18 cream pies.

Notes

Ensure butter is softened, not melted, for proper texture. Do not overbake cookies; they should look slightly underdone in the center to remain chewy. Cool cookies completely before filling to prevent frosting from melting. Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

  • Prep Time: 30 minutes
  • Cook Time: 14 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 cream pie
  • Calories: 280
  • Sugar: 28
  • Sodium: 180
  • Fat: 12
  • Saturated Fat: 7
  • Carbohydrates: 42
  • Fiber: 2
  • Protein: 4

Keywords: oatmeal cream pies, marshmallow filling, homemade cookies, kid-friendly baking, chewy oatmeal cookies, marshmallow fluff frosting, easy dessert

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Find it online: https://cookazu.com/chewy-oatmeal-cream-pies-easy-marshmallow-filling/