Oatmeal Cream Pie Cookies with Maple Vanilla Filling
Soft and chewy oatmeal cookies sandwiched with a fluffy maple vanilla cream filling.
Servings 12 sandwich cookies
Ingredients
Oatmeal Cookies
- 1 cup salted butter, melted
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- 1 tablespoon molasses
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 2 cups old-fashioned rolled oats
Maple Vanilla Cream Filling
- ½ cup unsalted butter, softened
- 1 ½ - 2 cups powdered sugar
- 3 tablespoon marshmallow fluff
- 1 - 2 tablespoon maple syrup
- 1 teaspoon vanilla extract
- pinch salt
- 1 - 2 tablespoon heavy cream
Instructions
Cookies
- Preheat oven to 350F. Line baking sheets with parchment paper.
- Whisk together melted butter, brown sugar, and granulated sugar until combined.
- Add eggs, vanilla, and molasses; whisk until smooth.
- Stir in flour, baking soda, salt, and cinnamon until just combined. Fold in rolled oats.
- Scoop dough into balls (~2 tablespoon each) and place 2 inches apart on baking sheets.
- Bake 12-14 minutes until edges are set but centers look slightly underdone.
- Cool completely on the pan before filling.
Maple Vanilla Cream Filling
- Beat softened butter until light and fluffy, about 2 minutes.
- Add powdered sugar, marshmallow fluff, maple syrup, vanilla, and salt. Beat until smooth.
- Add heavy cream 1 tablespoon at a time to reach a spreadable consistency.
- Pipe or spread filling onto the flat side of half the cookies, then sandwich with remaining cookies.
