Mini Oatmeal Cream Pie Cookie Cups
I promised you the mini version of Oatmeal Cream Pie Cookie Cups and here it is! This bite-sized version might be even better than the original recipe because these mini cookie cups are easier to eat (especially for children). The delicious flavors of an oatmeal cream pie easily made in a mini muffin pan. I hope you like them!
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Directions:
Step 1: Start by preheating the oven to 350 degrees.
Step 2: Mix the dry ingredients (flour, baking soda, oats, cinnamon, nutmeg, and ginger) together in the medium-sized bowl.
Step 3: In a large mixing bowl, cream the butter and both sugars together. You can use a stand mixer but I just used my hand mixer this time
Step 4:
Step 5: Slowly add the dry ingredients to the wet ingredients and beat until fully combined. The dough will be wet and sticky.
Step 6: Spray the mini muffin pan with non-stick cooking spray. Roll the dough into balls and place them into the mini muffin tin. I tend to eyeball the size so my cookie cups are not all exactly uniform. You could also use a cookie scoop to keep your hands clean if you prefer.
Step 7: Bake for approximately 10 minutes. The middle of the cups will be soft. With the regular-sized cookie cups I use a shot glass to create the well in the middle but with the mini cups, I use the rounded end of a bar tool.
If the middle seems very undercooked and a lot of dough is sticking to whatever you are using to create the well try putting the pan back in the oven for two more minutes. Also, sometimes I spray the end of the tool multiple times throughout this process if I find that the dough is sticking to it.
Step 8: Once cooled, pop the cookie cups out of the muffin tin (I used a fork) and place them on cooling racks. I love these particular cooling racks because they can be stacked on top of one another.
Step 9: Make the filling by beating the butter and powdered sugar together. Next, add the vanilla and two tablespoons of heavy cream. Continue to add heavy cream (one tablespoon at a time) until you reach your desired consistency.
Step 10: At this point, you can either spoon the filling into each cup or pipe the filling in.
Let me know in the comments if you prefer the mini or regular version of this recipe!
A small oatmeal cookie with a delectable cream filled center.
- 1 1/2 cups flour
- 1 tsp baking soda
- 1 1/2 cups oats
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1 cup butter softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tbsp vanilla extract
- 1 tbsp molasses
- 1/2 cup butter softened
- 3 cups powdered sugar
- 2-4 tbsp heavy cream
- 1 tsp vanilla extract
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Preheat the oven to 350 degrees.
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In a medium-sized mixing bowl combine the flour, baking soda, oats, cinnamon, nutmeg, and ginger.
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In a large mixing bowl beat together 1 cup of butter with the granulated sugar and the brown sugar.
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To the sugar mixture add the eggs, 1 tbsp vanilla, and molasses.
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Add the dry ingredients to the sugar mixture and beat together until fully combined.
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Spray your muffin tin(s) with non-stick cooking spray.
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Roll the dough into ~36 balls and place in the muffin tin. The dough should be wet and sticky.
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Bake for approximately 10 minutes. The outside of the cookie cups should be fully cooked with the middle slightly undercooked.
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Once removed from the oven create a well in the center of each cookie cup. Then continue to let the cups cool in the muffin tin.
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Now make the filling by beating together the remaining butter and powdered sugar.
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Add the remaining vanilla to the filling mixture.
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Then start by adding 2 tablespoons of heavy whipping cream to the filling mixture. Add additional tablespoons (one at a time) if you need to thin the filling mixture.
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Once the cups have cooled pop each out of the muffin pan and place on a cooling rack.
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At this time you can either pipe or spoon the filling into each cookie cup well. Enjoy!
These actually look like they’d be really yummy! I’m definitely pinning. If they taste anything like the store bought version, I’M SOLD!!!
Omg these look amazing I need to make these ASAP
Wow, these look so tasty!!! They have the word cookie in them, but they are made with oatmeal so that makes them semi-healthy, right? Right. This will make a great breakfast snack!
Haha, right? Oatmeal is totally healthy – and helps with my breastmilk supply!
OMG these mini oatmeal creme pie cookie cups look incredible!! And I’m such a sucker for anything mini! HA! Your directions look pretty straighforward so I’m gonna have to give these a try!
Hope you like them!
Holy moly these look so good! I’m going to have to give these a try!
I love Little Debbie oatmeal cream pies, and this homemade version has to be so much better! Thanks for the idea!
Yummy these Oatmeal Cream Pie Cookie Cups look amazing! This is a great recipe with simple instructions. I’ll have to try these with my daughter.
How many eggs are needed?
Thanks for catching this and letting me know! Two eggs are needed, I’ll make sure to update the recipe now.
Hi I was wondering the best way to store these? If i made them a day ahead of time, do they need to be refrigerated?
I store the cookies in a large plastic container with a lid in my pantry for two to three days. They do not need to be refrigerated but I think the cookies would be just fine if you did keep them in the refrigerator. Honestly, these cookies never last long in my house because we eat them so fast.