Tiny Oatmeal Cream Pies 

These adorable Tiny Oatmeal Cream Pies are perfect for snacking or sharing—bite-sized oatmeal cookies sandwiching a luscious marshmallow-cream filling. The oatmeal adds chewiness while the buttery cookie pairs harmoniously with the sweet, fluffy center. These delightful treats are easy to enjoy straight from the kitchen and even better after a bit of resting time, which softens the cookies and thickens the filling to an ideal texture. They’re as fun to assemble as they are to eat, making them a hit for parties, lunchboxes, or anytime you need a sweet pick-me-up.

Ingredients

Tiny Oatmeal Cookies

• 1 cup unsalted butter, at room temperature
  
  

• 1 cup light brown sugar
  
  

• ½ cup granulated sugar
  
  

• 1 large egg, at room temperature
  
  

• 1 tsp vanilla extract
  
  

• 2 cups all-purpose flour
  
  

• 1¼ cups old-fashioned oats
  
  

• ½ tsp ground cinnamon
  
  

• ½ tsp baking soda
  
  

• ½ tsp fine sea salt
  
  

Fluffy Cream Filling

• ½ cup unsalted butter, at room temperature
  
  

• 4 oz cream cheese, at room temperature
  
  

• 1 (13 oz) jar marshmallow cream
  
  

• ½ tsp vanilla extract
  
  

• Pinch or two fine sea salt
  
  

Directions

1. Preheat oven to 350 °F (175 °C). Line two baking sheets with parchment paper.
   
   

2. In an electric mixer with paddle attachment, cream butter and both sugars on medium speed until light and fluffy (about 4–5 minutes). Add egg and vanilla, mixing until combined.
   
   

3. Add flour, oats, cinnamon, baking soda, and salt; mix on low speed until just combined. Scrape the bowl and mix again briefly to ensure even mixing.
   
   

4. Drop scant teaspoon-sized dough balls onto baking sheets, spacing them about 1½ inches apart. Bake until edges are lightly golden, about 8–10 minutes.
   
   

5. Tap baking sheets on your countertop to flatten cookies slightly. Cool on the sheets for 5 minutes, then transfer to wire racks to cool completely.
   
   

6. To assemble sandwiches, turn half of the cookies over so their bottoms face up.
   
   

7. In a clean mixer bowl with the whip attachment, beat butter on medium-high until light and fluffy (3–4 minutes). Add cream cheese and whip until fluffy, about 3 more minutes. 

8. Add marshmallow cream, vanilla, and salt; mix on medium speed until incorporated.
   
   

9. Spoon, spread, or pipe about 1 teaspoon of filling onto each inverted cookie, then top with another cookie, pressing gently to adhere.
   
   

10. Transfer cookies to an airtight container or parchment-lined tray and wrap tightly. Refrigerate for at least 4 hours (or preferably overnight) to allow cookies to soften and the filling to set.
    
    

11. Store in an airtight container at room temperature or chilled for up to 5 days.
    
    

Nutrients (per serving, 1 cookie sandwich)

• Calories: 144 kcal
  
  

• Total Fat: 7 g
  
  

  • Saturated Fat: 4 g
    
    

• Cholesterol: 23 mg
  
  

• Sodium: 62 mg
  
  

• Carbohydrates: 19 g
  
  

  • Sugars: 11 g
    
    

  • Dietary Fiber: 0 g
    
    

• Protein: 1 g