Oatmeal Cream Pie Cookies with Brown Butter

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

oatmeal cream pies

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?

oatmeal cream pie cookies

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!

oatmeal cream pie cookies

How to Make Oatmeal Cream Pies

  1. This a mix-by-hand recipe, so no mixer is needed. To begin, stir the brown butter and sugars, add the eggs, vanilla, and molasses, and then stir in the dry ingredients.
  2. Next, scoop and bake the cookies. No need to chill the dough! Let the cookies cool before filling.
  3. 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.
  4. If you want the frosting to firm up a bit, stick the cookies in the fridge for 20-30 minutes. Otherwise, enjoy!
oatmeal cream pies

Essential Baking Tools for These Cookies

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Oatmeal Cream Pies with Brown Butter

oatmeal cream pies close up showing soft cream and cookie texture

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

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

Instructions

For the Cookies

  1. Preheat oven to 350 F. Make brown butter by melting 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.
  2. Stir cooled butter, brown sugar, and sugar in a large bowl. 
  3. Add eggs, vanilla, and molasses; mix until combined.
  4. Add oats, flour, and all other dry ingredients. Stir just until combined.
  5. Line a rimmed half sheet pan with parchment paper, and use a 1 tablespoon scoop to scoop heaping tablespoons of cookie dough. 
  6. 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.
  7. Transfer to a cooling rack and let cool completely.

For the Cream Filling

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

To Assemble the Cookies

  1. First, fit a piping bag with a #10 or a star tip.
  2. 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.
  3. Place two cookies next to each other with the bottom sides up. Start with the piping tip in the middle of one cookie with the bottom flipped up, and make a tight spiral of icing until there is a 1/4 inch border on the cookie.
  4. Top with another cookie and gently press together. Repeat with remaining cookies.
  5. 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.

Notes

This is a Baker Street Society original recipe.

5 Comments

  1. Pingback: Thick and Chewy Chocolate Chip Cookies - BakerStreetSociety

  2. Pingback: Soft and Chewy Chocolate Chunk Cookies - BakerStreetSociety

  3. Absolutely delicious. Rich, moist, and hard to stop at one!






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