Super soft peanut butter oatmeal cookies filled with a creamy buttercream frosting make these Peanut Butter Oatmeal Cream Pies an irresistible homemade treat. They have all the nostalgic flavor of a classic cream pie cookie with a peanut butter twist.
Quick Recipe Overview: Peanut Butter Oatmeal Cream Pies
⏱ Ready In: About 45 minutes
🍪 Yields: 12 oatmeal cream pies
🔥 Calories: Approximately 600 per cream pie
🥜 Main Ingredients: Oats, peanut butter powder, spelt flour, butter, brown sugar, eggs
🥗 Dietary Info: Vegetarian, fresh milled flour or all-purpose
💛 Why You’ll Love It: Soft and chewy cookies, fluffy peanut butter filling, nostalgic flavor, simple pantry ingredients
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This recipe is brought to you by my 90’s nostalgia for packaged snacks, but of course, I need it to be healthier and made from scratch. If you love super soft cookies try my sourdough chocolate chip cookies or glazed sourdough oatmeal cookies next.
Why You’ll Love This Recipe
- The combination of chewy oatmeal cookies and creamy peanut butter filling creates an irresistible homemade treat that both kids and adults love.
- Made with simple pantry staples, these cookies are easy to prepare for parties, lunchboxes, holidays, or everyday snacking.
- This recipe works beautifully with fresh milled flour or all-purpose, giving the cookies a rich, hearty flavor while maintaining a soft and tender texture.
“My family absolutely loved these, we ate them all in one sitting and they asked me to make them again the next day!” – Steph
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Come chat with me in my kitchen and make these delicious oatmeal cream pie cookies!
Fresh Milled Flour for Peanut Butter Oatmeal Cream Pies
I use 2 1/2 cups fresh milled spelt flour for this recipe, but soft white wheat, or other ancient grains work well too!
Peanut Butter Oatmeal Cream Pies FAQs
Peanut Butter Oatmeal Cream Pies are soft oatmeal sandwich cookies filled with a fluffy peanut butter buttercream. They combine the nostalgic flavor of classic oatmeal cream pies with rich peanut butter flavor in both the cookies and filling.
Yes! This recipe was tested with 2½ cups of fresh milled spelt flour in place of all-purpose flour. The dough may be slightly softer, but the cookies bake up tender and flavorful.
Store Peanut Butter Oatmeal Cream Pies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. For longer storage, freeze them for up to 3 months.
Yes, Peanut Butter Oatmeal Cream Pies freeze well. Place them in a freezer-safe container with parchment paper between layers and freeze for up to 3 months.
Dry cream pies are usually caused by overbaking. Remove the cookies when the edges are lightly golden and the centers are just set. They will continue to firm up as they cool.
Expert Tips for Making Peanut Butter Oatmeal Cream Pies
- Use room-temperature butter, eggs, and cream for the smoothest cookie dough and fluffiest filling.
- Slightly underbake the cookies for a soft, chewy texture that mimics classic oatmeal cream pies.
- For uniform sandwich cookies, use a cookie scoop to portion the dough evenly.
- Let the cookies cool completely before assembling to keep the buttercream thick and stable.
- Beat the filling for several minutes to create a light, fluffy texture rather than a dense frosting.
- If using fresh milled spelt flour, avoid overmixing the dough, which can make the cookies tougher.
- Chill the assembled cream pies for 30 minutes before serving if you want a neater filling layer and cleaner slices.
- Sprinkle a pinch of flaky sea salt over the filling before sandwiching the cookies for a sweet-and-salty flavor boost.
- For bakery-style cream pies, pipe the filling onto the cookies instead of spreading it with a knife.
- These cookies taste even better the next day, after the filling has had time to soften the oatmeal cookies slightly.
Storage
• Store assembled peanut butter oatmeal cream pies in an airtight container at room temperature for up to 3 days.
• Refrigerate in an airtight container for up to 1 week for longer storage.
• For the softest texture, allow refrigerated cream pies to sit at room temperature for 15–20 minutes before serving.
• Freeze assembled cream pies in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before enjoying.
• Unfilled cookies can be frozen separately for up to 3 months and filled after thawing.
If you love this recipe, please leave a ⭐ 5-star ⭐ rating below! If you have questions or suggestions – drop a comment!
Peanut Butter Oatmeal Cream Pies
Ingredients
Equipment
Method
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Cream the softened butter, white sugar, and brown sugar together until light and fluffy.
- Add the eggs and vanilla extract, then mix until smooth.
- In a separate bowl, whisk together the oats, powdered peanut butter, flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Add the dry ingredients to the wet ingredients and mix until fully combined.
- Scoop the dough onto the prepared baking sheets, leaving space between each cookie.
- Bake for 10 minutes or until the edges are lightly golden and the centers are set.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a cooling rack to cool completely.
- To make the filling, beat the softened butter until smooth and creamy.
- Add the powdered sugar, heavy cream, vanilla extract, and salt, then beat until light and fluffy.
- Spread or pipe the buttercream filling onto the flat side of one cooled cookie.
- Top with another cookie to create a sandwich.
- Repeat with the remaining cookies and filling.
Nutrition
Notes
Tried this recipe?
Let us know how it was!About the Author
Welcome to Hopewell Heights, I’m Steph – seasoned sourdough baker, homesteader, homemaker, homeschooling mom of 5, and creator behind this Heritage American food blog. I hope you enjoy my family’s favorite, from-scratch recipes!