Oatmeal Cream Pie Cookie Cups

I love oatmeal desserts. Ben & Jerry’s Oat of This Swirled ice cream flavor has been my favorite since it came out. I often make oatmeal cream pie sandwich cookies but you have to make a ton of cookies and then end up with half when you sandwich them together.

I decided to invent the oatmeal cream pie cookie cup and I am very happy with the results. This recipe is super easy to make and the cookies are very filling. I promise to type up the mini version soon!

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Supplies:

Mixing Bowls (medium and large)

Piping Bag (optional)

Piping Tips (optional)

Basic Directions (see recipe below for specific amounts):

Preheat the oven to 350. Start by mixing the dry ingredients (including spices) together in the medium-sized bowl.

In the large mixing bowl beat the butter and sugars together. Then add the eggs, vanilla, and molasses.

Add the dry ingredients to the wet ingredients and beat until fully combined. The dough will be wet and sticky.

Spray the muffin tin with non-stick cooking spray. Roll the dough into balls and place into muffin tin.

Bake for ~12 minutes. The middle of the cups will be soft. Use a shot glass to create a well in each cup and then let the cups cool fully in the muffin tin. When completely cooled pop the cookie cups out of the muffin tin (I used a fork) and place on a cooling rack.

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 whipping cream (one tablespoon at a time) until you reach the desired consistency. At this point, you can either spoon the filling into each cup or pipe the filling in.

Hope you enjoy these fun cookie cups as much as I do!

Oatmeal Cream Pie Cookie Cups

Delicious oatmeal cookie cups filled with smooth vanilla frosting. Tastes just like an oatmeal cream pie cookie but in a different form.

Course: Dessert

Keyword: cookie cups, cookies, dessert, oatmeal, oatmeal cream pie

Servings: 18 cookies

Author: Mehgan

Ingredients

Cookie Cups

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
1 tbsp vanilla
2 eggs
1 tbsp molasses

Filling

1/2 cup butter softened
3 cups powdered sugar
2 - 4 tbsp heavy cream
1 tsp vanilla

Instructions

Preheat the oven to 350.
In a medium-sized mixing bowl combine the flour, baking soda, oats, cinnamon, nutmeg, and ginger.
In a large mixing bowl beat together 1 cup of butter with the granulated sugar and the brown sugar.
To the sugar mixture add the eggs, 1 tbsp vanilla, and molasses.
Add the dry ingredients to the sugar mixture and beat together until fully combined.
Spray your muffin tin(s) with non-stick cooking spray.
Roll the dough into ~18 balls and place in the muffin tin. The dough should be wet and sticky.
Bake for approximately 12 minutes. The outside of the cookie cups should be fully cooked with the middle slightly undercooked.
Once removed from the oven press a shot glass into each muffin cup to create a well. Then continue to let the cups cool in the muffin tin.
Now make the filling by beating together the remaining butter and powdered sugar.
Add the heavy cream and remaining vanilla to the filling mixture.
Once the cups have cooled pop each out of the muffin tin (I used a fork) and place on a cooling rack.
At this time you can either spoon the frosting into each cookie cup well or pipe the frosting in. Enjoy!