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chewy oatmeal cream pies - featured image

Chewy Oatmeal Cream Pies: Best Homemade Marshmallow Recipe

  • Author: Thea
  • Total Time: 44 minutes
  • Yield: 12 servings 1x

Description

Soft, chewy oatmeal cookies sandwiched with a fluffy, pillowy marshmallow filling. These homemade cream pies are nostalgic, budget-friendly, and easier to make than you think.

Ingredients

Scale
  • 3 cups (270g) Old-Fashioned Rolled Oats
  • 1 cup (225g) Unsalted Butter, softened
  • 1 cup (200g) Brown Sugar, packed
  • ½ cup (100g) Granulated Sugar
  • 2 large Eggs, room temperature
  • 2 teaspoons Vanilla Extract
  • 2 cups (250g) All-Purpose Flour
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1 teaspoon Cinnamon
  • 1 jar (15 oz) Marshmallow Fluff
  • ½ cup (115g) Butter, softened
  • 2 cups (240g) Powdered Sugar, sifted
  • 2–3 tablespoons Milk or Cream
  • 1 teaspoon Vanilla Extract
  • Pinch of Salt

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
  3. In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy (about 3 minutes).
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  5. Gradually add the dry ingredients to the butter mixture on low speed until just combined. Do not overmix.
  6. Stir in rolled oats using a wooden spoon or spatula.
  7. Scoop about 2 tablespoons of dough per cookie onto prepared sheets, spacing 2 inches apart.
  8. Bake for 12-14 minutes until edges are golden brown but centers look slightly soft.
  9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. In a medium bowl, beat softened butter until creamy. Add marshmallow fluff and mix until smooth.
  11. Gradually add sifted powdered sugar, milk, vanilla, and salt. Beat on medium-high until light and fluffy.
  12. Spread filling on the flat side of a cooled cookie. Top with another cookie and gently press to spread filling to edges.

Notes

Do not use quick oats as they make the cookies cakey. Ensure butter is softened but not melted. Cool cookies completely before assembling to prevent filling from melting. Store in an airtight container at room temperature for up to 3 days, or up to a week in the fridge if humid. Dough and assembled pies can be frozen separately.

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

Nutrition

  • Serving Size: 1 cream pie
  • Calories: 320
  • Sugar: 28
  • Sodium: 180
  • Fat: 14
  • Saturated Fat: 8
  • Carbohydrates: 45
  • Fiber: 2
  • Protein: 4

Keywords: oatmeal cream pies, marshmallow filling, homemade cookies, chewy oatmeal cookies, dessert recipe, bake sale treats

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Find it online: https://rootrecipes.online/chewy-oatmeal-cream-pies-best-homemade-marshmallow-recipe/