How to Make Oatmeal Cream Pies with Chocolate - A Step-by-Step Guide

There's something undeniably nostalgic about a good old-fashioned oatmeal cream pie. The soft, chewy oatmeal cookies sandwiched together with a layer of creamy filling evoke memories of childhood lunchboxes and after-school snacks. But what if we took this classic treat and elevated it to a whole new level? That's where our recipe for Oatmeal Cream Pies with Chocolate comes in.

These decadent little confections take the traditional oatmeal cream pie to a whole new level of deliciousnes...

Read more Snack recipes

Ingredients

  • ¾ cup butter, softened
  • ¾ cup light brown sugar
  • ½ cup white sugar
  • 1 egg
  • 1 tablespoon whole milk
  • 1 teaspoon vanilla extract
  • 1 ½ cups quick-cooking oats
  • ¾ cup all-purpose flour
  • 2 tablespoons cocoa powder, sifted
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • ½ cup mini chocolate chips
  • 1 (4 ounce) package cream cheese, softened
  • ½ cup vegetable shortening
  • 1 cup marshmallow cream (such as Marshmallow Fluff®)
  • 2 teaspoons whole milk
  • ½ teaspoon vanilla extract
  • 2 cups confectioners' sugar, or more as needed

Information

  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Additional Time: 1 hr 2 mins
  • Total Time: 1 hr 42 mins
  • Servings: 24
  • Yield: 2 dozen

  • Combine butter, brown sugar, and white sugar in a large bowl; beat with an electric mixer until smooth creamy, 3 to 5 minutes. Beat in egg, 1 tablespoon milk, and 1 teaspoon vanilla extract.
  • Mix oats, flour, cocoa powder, cinnamon, baking soda, baking powder, and salt together in a separate bowl. Beat into the creamed butter mixture on low speed. Fold in chocolate chips using a rubber spatula.
  • Cover bowl with plastic wrap and refrigerate dough until firm enough to scoop, at least 1 hour.
  • Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
  • Scoop small balls of dough onto the lined baking sheets using a small cookie scoop.
  • Bake in the preheated oven until golden, about 10 minutes. Let cookies sit on the baking sheets for 2 minutes. Transfer to a wire rack to cool completely.
  • Combine cream cheese and vegetable shortening in a bowl; beat with an electric mixer until smooth. Add marshmallow cream, 2 teaspoons milk, and 1/2 teaspoon vanilla extract; mix well. Beat in confectioners' sugar, 1/4 cup at a time, until filling reaches a thick consistency.
  • Scoop some of the filling onto the flat side of 1 cookie using the cookie scoop. Press another cookie on top to sandwich the filling. Repeat with remaining cookies and filling.
  • Nutrition

    258 cal.

    • Total Fat: 13g
    • Saturated Fat: 7g
    • Cholesterol: 28mg
    • Sodium: 141mg
    • Total Carbohydrate: 34g
    • Dietary Fiber: 1g
    • Total Sugars: 25g
    • Protein: 2g
    • Calcium: 25mg
    • Iron: 1mg
    • Potassium: 64mg