Oatmeal Cream Pie Cookies with Brown Butter

Written by Camille Published on February 1, 2021 Updated on August 11, 2023

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Jump to Recipe·Print Recipe·★★★★★5 from 2 reviews

What are Oatmeal Cream Pies with Brown Butter? | What is the Cream in Oatmeal Cream Pies Made of? | How to Make Brown Butter | How to Make Oatmeal Cream Pie Cookies | Essential Baking Tools for This Recipe

These oatmeal cream pie cookies with brown butter are elevated cream pies that taste even better than the original! These cookies are soft, creamy, sweet, and just slightly salty. In short, it’s the perfect cookie when you want something comforting but fun!

What are Oatmeal Cream Pies with Brown Butter?

Oatmeal cream pie cookies are a combination of two brown butter oatmeal cookies filled with marshmallow buttercream frosting.

The cookies are super soft, the cream filling is light and fluffy, and the brown butter adds that extra something special. I mean, adding browned butter to any dessert makes it better, right?

What is the Cream in Oatmeal Cream Pies Made of?

The cream for oatmeal sandwich cookies consists of butter, marshmallow, fluff, powdered sugar, vanilla, salt, and milk. Getting the filling just right means getting the balance of marshmallow fluff, butter, and sugar right so that it tastes sweet enough without being too sweet while still being creamy and fluffy.

How to Make Brown Butter

Making brown butter is so simple but has a huge impact on flavor! To begin, place the butter in a pot on medium heat. Let butter melt and stir often until butter begins to smell nutty and has brown bits in the bottom of the pan.

Once the butter is brown, pour it into a bowl and let cool for about 20 minutes before using to make these cookies. Got it? Good!

How to Make Oatmeal Cream Pies

This a mix-by-hand recipe, so no mixer needed! To begin, stir the brown butter and sugars, add the eggs, vanilla, and molasses, and then stir in the dry ingredients.
Next, scoop and bake the cookies. No need to chill the dough! Let the cookies cool before filling.
Lastly, make the cream filling and assemble the cookies by smearing or piping marshmallow cream frosting on one half and topping with another oatmeal cookie.
If you want the frosting to firm up a bit, stick the cookies in the fridge for 20-30 minutes. Otherwise, enjoy!

Essential Baking Tools for These Cookies

1 tablespoon cookie scoop for the cookies
Rimmed half sheet pans for baking the cookies
#12 or 2D piping tip if desired, or something similar
Piping Bags

More COOKIE RECIPES You’ll Love:

oatmeal cookie sandwiches with marshmallow fluff

Oatmeal Cream Pies with Brown Butter

Print Recipe

★★★★★

5 from 2 reviews

Author: Camille
Prep Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 10 minutes
Yield: 20 sandwich cookies 1x
Category: Cookies

Ingredients

Units Scale

The Cookie

226 g (1 c) unsalted butter, browned and cooled
200 g (1 c) brown sugar
100 g (1/2 c) granulated sugar
1 egg
1 yolk
1 tsp vanilla
1 tsp molasses
3/4 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
2 tsp cinnamon
180 g (1 1/2 c) all-purpose flour
200 g (2 1/2 c) rolled oats (100 grams lightly pulsed in blender, 100 grams un-pulsed)

The Cream Filling

113 g (1/2 c) unsalted butter, softened
4 ounces Marshmallow fluff
230 (2 c) powdered sugar
1/2 tsp vanilla
1/4 tsp salt
1 Tbs milk

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Instructions

For the Cookies

Preheat oven to 350 degrees. Make brown butter by melted it in a pot on the stove on medium heat. Whisk often until the fat solids begin to brown and smell nutty. Pour butter into a bowl and let it cool for 20 minutes.
Stir cooled butter, brown sugar, and sugar in a large bowl.
Add eggs, vanilla, and molasses; mix until combined.
Add oats, flour, and all other dry ingredients. Stir just until combined.
Line a rimmed half sheet pan with parchment paper, and use a 1 tablespoon scoop to scoop heaping tablespoons of cookie dough.
Place the cookie dough 2 inches apart on each baking tray. Then bake at 350 degrees F for 7-10 minutes. Do not let edges get too brown, or they will be overdone. Lightly golden is perfect.
Transfer to a cooling rack and let cool completely.

For the Cream Filling

Cream the butter and marshmallow fluff in a stand mixer(with paddle attachment) or with a hand on medium for 2 minutes.
Add powdered sugar, vanilla, salt, and milk, and mix on medium-high for another 30 seconds minutes.

To Assemble the Cookies

First, fit a piping bag with a #10 or a star tip.
Next, spoon the filling into the piping bag. If you don’t have a piping tip, cut off the tip of the bag after filling.
Place two cookies next to each other with the bottom sides up. Start with the piping bag in the middle of the cookie and make a tight spiral of icing until there is a 1/4 inch border on the cookie.
Top with another cookie and gently press together. Repeat with remaining cookies
These cookies do not need to be refrigerated unless desired. They are best eaten at room temperature. Store in an airtight container for up to 7 days.