Oatmeal Cream Pies with Chocolate

Oatmeal-chocolate chip cookies sandwich a creamy marshmallow filling in this easy made-from-scratch treat.

• Preparation Time: 30 mins
• Cooking Time: 10 mins
• Total Time: 40 mins
• Calories: 258 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.

Step 2

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.

Step 3

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.

Step 4

Cover bowl with plastic wrap and refrigerate dough until firm enough to scoop, at least 1 hour.

Step 5

Scoop small balls of dough onto the lined baking sheets using a small cookie scoop.

Step 6

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.

Step 7

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.

Step 8

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.