Peanut Butter Oatmeal Cream Pies

There’s something magical about the combination of flavors that come together in Peanut Butter Oatmeal Cream Pies. I remember the first time I tasted them; it was a friend’s birthday party, and the moment I sank my teeth into that soft, chewy cookie filled with fluffy peanut butter goodness, I knew I had to recreate it at home. The nostalgia of those sweet moments always inspires me to whip up a batch of these delightful pies. Whether it’s for a cozy family gathering or to treat myself on a quiet evening, these cookies bring joy and a sense of comfort that few desserts can match. The balance of the chewy oatmeal cookies with the creamy filling is something you just have to experience for yourself!

When we talk about Peanut Butter Oatmeal Cream Pies, there are countless reasons to love them. Not only are they a fun treat to share, but they also offer a delightful texture and a rich flavor that will satisfy any sweet tooth. They are perfect for those who enjoy a classic dessert with a twist. Let’s dive into why I adore these cookies so much!

Ingredients for Peanut Butter Oatmeal Cream Pies

The ingredients for Peanut Butter Oatmeal Cream Pies are simple yet effective. Each ingredient plays a vital role in creating the perfect balance between flavor and texture.

• 1 1/4 cups all-purpose flour – This forms the base of the cookies, giving them structure.
• 3/4 cup old fashioned rolled oats – These add heartiness and chewiness.
• 1 teaspoon baking soda – Essential for helping the cookies rise and become light.
• ¼ teaspoon salt – Enhances the overall flavor profile.
• 1/2 cup salted butter, softened – Adds richness and a soft texture.
• ½ cup all natural creamy peanut butter – The star of the show, providing that delicious peanut flavor.
• 1 cup packed brown sugar – For sweetness and moisture.
• 1 egg – Binds everything together.
• 1 teaspoon vanilla extract – A classic flavor enhancer.
• 1/2 tablespoon honey – Adds unique sweetness and moisture.
• 1/2 tablespoon sour cream or plain Greek yogurt – Contributes to a moist texture.
• Optional: 1/2 cup mini chocolate chips – A delightful addition to give a chocolatey twist.
• For the frosting:
• 1/4 cup butter, at room temperature – For a creamy frosting base.
• ¼ cup natural creamy peanut butter – Enhances the peanut flavor in the frosting.
• 1 cup powdered sugar – Sweetens the frosting.
• 1 teaspoon vanilla – Adds flavor to the frosting.
• 1-2 tablespoons unsweetened almond milk – To achieve the desired creaminess for the frosting.

How to Make Peanut Butter Oatmeal Cream Pies

Making Peanut Butter Oatmeal Cream Pies is a rewarding experience that fills your kitchen with delightful aromas. Follow along for a step-by-step guide to create these cookies from scratch!

1. Preheat your oven to 350 degrees F. This is crucial for getting those cookies just right!

2. Line a large baking sheet with parchment paper. This prevents the cookies from sticking and makes cleanup easier.

3. In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 3/4 cup old fashioned rolled oats, 1 teaspoon baking soda, and ¼ teaspoon salt. This mixture forms the dry base of your cookies.

4. In the bowl of an electric mixer, combine 1/2 cup softened butter, ½ cup all natural creamy peanut butter, and 1 cup packed brown sugar. Mix on medium-low until well combined. You should see a smooth, creamy consistency.

5. Switch the mixer to low speed and add in 1 egg, 1 teaspoon vanilla extract, 1/2 tablespoon honey, and 1/2 tablespoon sour cream. Beat for about a minute until everything is well blended and smooth.

6. Slowly add the dry ingredients to the wet mixture, increasing the mixer speed to medium-low. Mix until just combined. If you’re using mini chocolate chips, now’s the time to fold them in!

7. Using a small cookie scoop, grab a tablespoonful of dough and roll it into a ball. It’s important to keep the size small since the cookies will expand while baking.

8. Place the dough balls on the lined cookie sheet, leaving about 2 inches of space between each ball.

9. Bake for 10 to 12 minutes or until the edges are lightly golden brown. A slightly underbaked cookie is best for that chewy texture.

10. Allow the cookies to cool on the cookie sheet for 5 to 10 minutes before transferring them to a wire rack to cool completely. This helps them firm up nicely.

11. To prepare the peanut butter filling, add 1/4 cup softened butter and ¼ cup creamy peanut butter to the mixer, whipping on high until light and fluffy.

12. Gradually add in 1 cup powdered sugar, 1 teaspoon vanilla, and 1 tablespoon milk. Beat until creamy. If you desire a creamier texture, add a splash more of milk.

13. Take one cookie, spread a generous spoonful of the filling on top, and top it with another cookie, gently pressing down. Repeat this process until all cookies are sandwiched.

14. For the best texture, let the assembled cookies sit at room temperature for an hour before enjoying. This helps the filling firm up perfectly.

With those steps, you’ll have a delightful batch of Peanut Butter Oatmeal Cream Pies ready to share (or keep all to yourself!).

Helpful Notes about Peanut Butter Oatmeal Cream Pies

When making Peanut Butter Oatmeal Cream Pies, there are a few tips that can enhance your baking experience. Here are my favorite recommendations:

• Storage: Store any leftover cookies in an airtight container at room temperature to keep them fresh for several days.
• Freezing: You can freeze the cookie dough before baking. After rolling into balls, chill in the freezer for about 30 minutes, then transfer to a freezer-safe bag.
• Pairing: These cookies pair perfectly with a glass of milk or a warm cup of coffee, making them a great afternoon snack.
• Texture: For the best texture, let the assembled cookies sit at room temperature for about an hour before serving.
• Variations: Feel free to experiment with different nut butters or add-ins like chocolate chunks or dried fruit.

Serving Options for Peanut Butter Oatmeal Cream Pies

When it comes to serving Peanut Butter Oatmeal Cream Pies, the options are endlessly delightful. Here are some suggestions to make the most of this sweet treat:

• Afternoon Snack: Enjoy these pies as a midday pick-me-up with a cup of tea or coffee.
• Picnic Treat: Pack them for outdoor gatherings; their portability makes them perfect for picnics.
• Party Dessert: Serve them at birthday parties or family gatherings to impress your guests.
• Seasonal Serve: These cookies are enjoyable year-round and can be themed for holidays with decorations.
• Storage Tips: Place any leftovers in an airtight container to maintain freshness, ideal for snacking throughout the week.

FAQ

Conclusion

The Peanut Butter Oatmeal Cream Pies are not just a treat; they are a celebration of flavor and comfort. With their chewy oatmeal cookies and creamy filling, they offer a delightful experience for anyone who loves dessert. I encourage you to try making these pies yourself; they are sure to bring a smile to your face and warmth to your home!

Peanut Butter Oatmeal Cream Pies

The ultimate comfort food, Peanut Butter Oatmeal Cream Pies are chewy, sweet, and simply irresistible. With a rich peanut butter filling nestled between two soft oatmeal cookies, they are the perfect treat for any occasion. Bake a batch tonight!

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 10 minutes mins

Total Time 45 minutes mins

Servings: 16 pies

Course: Desserts

Cuisine: American

Calories: 230

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/4 cups all-purpose flour
• 3/4 cup old fashioned rolled oats
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1/2 cup salted butter softened
• ½ cup all natural creamy peanut butter just peanuts + salt as ingredients
• 1 cup packed brown sugar
• 1 unit egg
• 1 teaspoon vanilla extract
• 1/2 tablespoon honey or sub molasses
• 1/2 tablespoon sour cream or plain greek yogurt
• ?? cup mini chocolate chips optional
• 1/4 cup butter at room temperature
• ¼ cup natural creamy peanut butter just peanuts + salt
• 1 cup powdered sugar
• 1 teaspoon vanilla
• 1-2 tablespoons unsweetened almond milk or milk of choice

Equipment

• Oven
• Whisk
• Baking Sheet
• Mixing Bowl
• Frying Pan

Method

 

1. Preheat your oven to 350 degrees F. This is crucial for getting those cookies just right!
2. Line a large baking sheet with parchment paper. This prevents the cookies from sticking and makes cleanup easier.
3. In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 3/4 cup old fashioned rolled oats, 1 teaspoon baking soda, and ¼ teaspoon salt. This mixture forms the dry base of your cookies.
4. In the bowl of an electric mixer, combine 1/2 cup softened butter, ½ cup all natural creamy peanut butter, and 1 cup packed brown sugar. Mix on medium-low until well combined. You should see a smooth, creamy consistency.
5. Switch the mixer to low speed and add in 1 egg, 1 teaspoon vanilla extract, 1/2 tablespoon honey, and 1/2 tablespoon sour cream. Beat for about a minute until everything is well blended and smooth.
6. Slowly add the dry ingredients to the wet mixture, increasing the mixer speed to medium-low. Mix until just combined. If you're using mini chocolate chips, now’s the time to fold them in!
7. Using a small cookie scoop, grab a tablespoonful of dough and roll it into a ball. It’s important to keep the size small since the cookies will expand while baking.
8. Place the dough balls on the lined cookie sheet, leaving about 2 inches of space between each ball.
9. Bake for 10 to 12 minutes or until the edges are lightly golden brown. A slightly underbaked cookie is best for that chewy texture.
10. Allow the cookies to cool on the cookie sheet for 5 to 10 minutes before transferring them to a wire rack to cool completely. This helps them firm up nicely.
11. To prepare the peanut butter filling, add 1/4 cup softened butter and ¼ cup creamy peanut butter to the mixer, whipping on high until light and fluffy.
12. Gradually add in 1 cup powdered sugar, 1 teaspoon vanilla, and 1 tablespoon milk. Beat until creamy. If you desire a creamier texture, add a splash more of milk.
13. Take one cookie, spread a generous spoonful of the filling on top, and top it with another cookie, gently pressing down. Repeat this process until all cookies are sandwiched.
14. For the best texture, let the assembled cookies sit at room temperature for an hour before enjoying. This helps the filling firm up perfectly.

Notes

• Tip 1: Freeze the dough: after the cookie dough is done chilling, roll into balls and place them on a cookie sheet lined with parchment paper. Chill in the freezer for 30 minutes, then transfer to a reusable freezer-safe bag. Cookie dough will keep well for up to 3 months.
• Tip 2: Freeze baked cookies (without filling): wait for the cookies to cool completely, then transfer them to a reusable freezer-safe bag or container lined with wax paper.
• Tip 3: Freeze baked cookies (with filling): freeze the cookies after adding the filling. Place them in layers and separate each layer with wax paper.

Previous PostNutter Butter Rice Krispie Bars

Next Post Keto Taco Soup

Meet Nora Wells

The Hearth Keeper For me, cooking is about hospitality. I want every recipe we create to make people feel welcome and safe. I love the old ways of cooking cast iron skillets, wooden spoons, and recipes passed down through generations. I work with the team to add that touch of nostalgia to our dishes. Whether we are making a modern pasta or a vintage cake, I’m there to ensure it tastes like home.