Oatmeal Raisin Marshmallow Cream Pies are a childhood favorite but re-invented! I think that everyone remembers those Oatmeal Cream Pies that came in those plastic wrappers that were so sweet and chewy! Well, this is like that but about a thousand times better! The cookie is chewy and full of cinnamon and oatmeal and the cream is just sheer perfection. It's buttery, vanilla-y, and truly delightful!
Did I mention how easy this recipe is too? With Fall coming up, these are the perfect recipe to get your Fall baking started! It has the sweetness of summer and the richness of Fall. You can't go wrong!
When I think of Oatmeal Raisin Marshmallow Cream Pies, I think of sitting in the cafeteria at school and opening up my lunch box and seeing these plastic wrapped pies. They were gooey and sweet and the perfect way to end lunch. I loved these little treats mostly because of the smooshy cream center sandwiched between two chewy cookies.
Oatmeal Raisin Marshmallow pies
When I was talking to my friends about this recipe, I realized a lot of people do not like raisins. Also, a lot of people do. So, if you don't like raisins, please feel free to omit them. This recipe does not require them. It does however require a lot of love, fun, and happiness when making them.
As corny as it sounds, it's true. Whenever my heart is in a recipe, it always comes out so much better!
tips and tricks
Make sure to freeze these cookies prior to baking. It's an easy step to skip but truly makes a huge difference!
I used marshmallow fluff for the cream filling: Click here. I used 2 containers of this to make the perfect filling. I chose not to make my own marshmallow fluff because it's easier to simply buy this and use it!
After you finish filling the cookies with the cream filling, if you aren't eating them immediately, you can freeze them and save for later!
Oatmeal Raisin Marshmallow Cream Pies are a fun recipe to make with your family! They're gooey, chewy, sweet and perfect for any occasion!
Prep Time: 15 minutesmins
Cook Time: 13 minutesmins
Total Time: 1 hourhr10 minutesmins
2 sticks butter, salted, room temperature
2cupsOld Fashioned Oats
½ baking powder
1 ½cupall-purpose Flour
1 stick butter, melted
2 ½cupsPowdered Sugar
2 containers (14 oz)
In a stand mixer using the paddle attachment or using a hand mixer, beat butter on medium speed for 5 minutes. Add brown sugar, sugar, and cinnamon. Beat for an additional 2 minutes.
Add eggs, vanilla extract and continue to mix for an additional minute. In a separate bowl, combine salt, baking soda, baking powder, oats, and flour. Whisk until all ingredients come together.
Add dry ingredients to mixer and mix until fully combined. Fold in raisins with a spatula or spoon.
Using an ice cream scooper (or measuring about 2-3 tablespoons), roll dough into a ball and place on a baking sheet. Press the ball and flatten slightly with your hand until each ball is a flat circle. Space each cookie about an inch away from each other. Repeat until dough is gone and use as many baking sheets as necessary. I used two.
Freeze cookies for 1 hour.
Preheat oven to 375 degrees F. Bake cookies for 13 minutes and allow them to cool completely.
For the marshmallow cream filling, combine melted butter, powdered sugar, vanilla extract, and marshmallow fluff. Whisk until all ingredients are combined and mixture is smooth.
Fill each sandwich with as much cream as you would like!