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These Peanut Butter Oatmeal Sandwich Cookies with Marshmallow Creme Filling are reminiscent of Little Debbie's Oatmeal Creme Pies with their super soft texture and creme filling - but they have a peanut butter twist!

Peanut Butter Oatmeal Sandwich Cookies with Marshmallow Creme Filling

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 12 sandwich cookies
Author Rachel Conners

Ingredients

  • 1 stick (½ cup) unsalted butter softened
  • ¾ cup firmly packed light brown sugar
  • ¼ cup granulated sugar
  • 1 tablespoon vanilla extract
  • ½ cup creamy peanut butter
  • 1 large egg
  • ¾ cup quick oats
  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ teaspoon salt

For the marshmallow cream

Instructions

  1. In large bowl, cream together butter, brown sugar, and white sugar until light and fluffy. Beat in vanilla extract and peanut butter. Beat in egg until well blended.
  2. Combine oats, flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Add into peanut butter mixture and beat until just combined.
  3. Chill cookie dough, covered, at least 2 hours and up to 1 week.
  4. Preheat oven to 350 degrees F. Form rounded tablespoons of dough into balls and arrange about 2 inches apart on baking sheets lined with parchment paper.
  5. Bake cookies in batches in middle of oven for 10 to 11 minutes, or until just pale golden. Cool cookies on baking sheet 5 minutes and transfer to racks to cool completely.
  6. While cookies are cooling, prepare marshmallow buttercream filling.

For the filling

  1. Combine all ingredients in large bowl and mix on high speed with an electric mixer for 1 to 2 minutes or until light and fluffy.
  2. Match cookies in pairs based on size. Spread 1 tablespoon of buttercream onto one cookie and sandwich with other cookie in the pair. Repeat until all cookies are sandwiched.

Recipe Notes

Recipe originally published on Delish.