Peanut Butter Oatmeal Cream Pies
Soft oatmeal cookies filled with a creamy peanut butter 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.
Servings: 12 pies
Calories: 622kcal
Equipment
- 1 Baking Sheet greased or lined with parchment paper
- 1 large mixing bowl
Ingredients
Peanut Butter Oatmeal Cookies
- 1 cup butter (2 sticks) softened
- 2 eggs
- ¾ cup white sugar
- ¾ cup brown sugar
- 1 tsp vanilla extract
- 2 cups oats
- ⅓ cup powdered peanut butter
- 2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ¼ tsp nutmeg
Buttercream Filling
- ¾ cup butter softened
- 3 cups powdered sugar
- ¼ cup heavy cream
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
Make the Cookies
- 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.
Make the Filling
- 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.
Notes
Be careful not to overbake the cookies. They should be lightly golden around the edges and soft in the center for the best cream pie texture.
Allow the cookies to cool completely before filling to prevent the buttercream from melting.
This recipe was tested with 2½ cups fresh milled spelt flour. You will need to use more fresh-milled flour in place of all-purpose flour to achieve the same consistency.
Store assembled oatmeal cream pies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Nutrition
Serving: 1pie | Calories: 622kcal | Carbohydrates: 83g | Protein: 6g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 523mg | Potassium: 115mg | Fiber: 2g | Sugar: 56g | Vitamin A: 951IU | Vitamin C: 0.04mg | Calcium: 61mg | Iron: 2mg
