Tiny Oatmeal Cream Pies 

These Tiny Oatmeal Cream Pies are bite‑sized versions of the classic oatmeal crème sandwich—perfect for snacking, parties, or satisfying sweet cravings by the handful. Crafted with tender, cinnamon‑spiced oatmeal cookies and a fluffy marshmallow‑cream filling, each pair sandwiches into a chewy, comforting treat. Developed by Erin Jeanne McDowell and featured on Allrecipes, they bake up quickly and improve with a chill time, softening beautifully while the filling sets. With around 45 minis per batch, they’re both addictive and easy to share. 

Ingredients

Tiny Oatmeal Cookies

• 1 cup unsalted butter, room temperature
  
  

• 1 cup light brown sugar
  
  

• ½ cup granulated sugar
  
  

• 1 large egg, room temperature
  
  

• 1 teaspoon vanilla extract
  
  

• 2 cups all‑purpose flour
  
  

• 1¼ cups old‑fashioned oats
  
  

• ½ teaspoon ground cinnamon
  
  

• ½ teaspoon baking soda
  
  

• ½ teaspoon fine sea salt
  
  

Fluffy Cream Filling

• ½ cup unsalted butter, room temperature
  
  

• 4 ounces cream cheese, room temperature
  
  

• 1 (13‑ounce) jar marshmallow cream (marshmallow fluff)
  
  

• ½ teaspoon vanilla extract
  
  

• Pinch of fine sea salt
  
  

Directions

1. Preheat oven to 350 °F (175 °C). Line two baking sheets with parchment and position racks in upper and lower thirds.
   
   

2. In a mixer fitted with a paddle, cream together butter, brown sugar, and granulated sugar on medium speed for 4–5 minutes until light and fluffy. Add egg and vanilla; mix until combined. 

3. In a separate bowl, whisk flour, oats, cinnamon, baking soda, and salt. Mix into butter‑sugar mixture on low speed until just combined.
   
   

4. Drop scant 1 teaspoon‑sized balls of dough onto prepared sheets, spacing about 1½ in apart. Bake 8–10 minutes until edges are lightly golden. Tap sheets to flatten cookies gently, cool 5 minutes, then transfer to wire racks to cool completely.
   
   

5. For the filling: beat butter on high speed until creamy (~3 min), then add cream cheese and whip until light (~3 min). Add marshmallow cream, vanilla, and salt; mix on medium until smooth and fluffy.
   
   

6. Turn half the cooled cookies so the bottoms are facing up. Pipe or spread about 1 teaspoon of filling onto each, then top with another cookie, pressing gently to sandwich
   
   

7. Place sandwiches in an airtight container and refrigerate for at least 4 hours or preferably overnight. This allows cookies to soften and the filling to set just right.
   
   

8. Store at room temperature or in fridge—best consumed within 5 days.
   
   

Nutrients

(Per mini sandwich; approx. 144 kcal, from Allrecipes nutrition data)

• Calories: 144 kcal
  
  

• Fat: 7 g
  
  

• Carbohydrates: 19 g
  
  

• Protein: 1 g
  
  

• Sodium: ~62 mg