Mini Oatmeal Peanut Butter Cream Pies Recipe 445

MINI OATMEAL PEANUT BUTTER CREAM PIES

Mini Oatmeal Peanut Butter Cream Pies image

Use two Betty Crocker® cookie mixes to make one delicious dessert in this delicious blend of oatmeal and peanut butter flavors.

Provided by Jessica Walker

Categories Dessert

Time 1h15m

Yield 36

Number Of Ingredients 7

Ingredients

1 pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
3 tablespoons vegetable oil
2 tablespoons water
2 eggs
1 pouch (1 lb 1.5 oz) Betty Crocker™ oatmeal cookie mix
1/2 cup butter, softened
1 container Betty Crocker™ Whipped whipped cream frosting

Steps:

Heat oven to 350°F. In medium bowl, stir together peanut butter cookie mix, oil, 1 tablespoon of the water and 1 of the eggs until dough forms.
In another bowl, stir together oatmeal cookie mix, butter, remaining 1 tablespoon water and remaining egg until dough forms.
Using small (2-teaspoon size) cookie scoop, scoop balls of dough onto ungreased cookie sheets (make 36 peanut butter cookies and 36 oatmeal cookies). Make sure cookies are uniform in size and DO NOT flatten peanut butter dough with a fork.
Bake 10 to 12 minutes or until light brown and edges are set. Remove from cookie sheets to cooling racks; cool completely.
For each cookie pie, spread about 1 tablespoon frosting on bottom of 1 peanut butter cookie. Top with 1 oatmeal cookie, bottom side down; gently press together. Store loosely covered at room temperature.

Nutrition Facts : ServingSize 1 Serving

MINI OATMEAL PEANUT BUTTER CREAM PIES RECIPE - (4.4/5)

Mini Oatmeal Peanut Butter Cream Pies Recipe - (4.4/5) image

Provided by carvalhohm

Number Of Ingredients 7

Ingredients

1 (1-pound 1.5-ounce) pouch peanut butter cookie mix
3 tablespoons vegetable oil
2 tablespoons water
2 eggs
1 (1-pound 1.5-ounce) pouch oatmeal cookie mix
1/2 cup butter, softened
1 container whipped cream frosting

Steps:

Heat oven to 350°F. In medium bowl, stir together peanut butter cookie mix, oil, 1 tablespoon of the water and 1 of the eggs until dough forms. In another bowl, stir together oatmeal cookie mix, butter, remaining 1 tablespoon water and remaining egg until dough forms. Using small (2-teaspoon size) cookie scoop, scoop balls of dough onto ungreased cookie sheets (make 36 peanut butter cookies and 36 oatmeal cookies). Make sure cookies are uniform in size and DO NOT flatten peanut butter dough with a fork. Bake 10 to 12 minutes or until light brown and edges are set. Remove from cookie sheets to cooling racks; cool completely. For each cookie pie, spread about 1 tablespoon frosting on bottom of 1 peanut butter cookie. Top with 1 oatmeal cookie, bottom side down; gently press together. Store loosely covered at room temperature.

IRRESISTIBLE OATMEAL CREAM PIES

Irresistible Oatmeal Cream Pies image

These cookie sandwiches are absolutely delicious and irresistible! My husband took one bite and exclaimed that these were his new favorite dessert. The secret ingredient is Hershey's® cinnamon chips!

Provided by SavedByGrace

Categories Desserts Cookies Sandwich Cookie Recipes

Time 40m

Yield 15

Number Of Ingredients 16

Ingredients

1 cup butter, softened
¾ cup tightly packed dark brown sugar
½ cup white sugar
2 eggs
1 tablespoon molasses
1 ½ teaspoons vanilla extract
1 ½ cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups rolled oats
1 cup cinnamon chips (such as Hershey's®)
2 cups confectioners' sugar
½ cup butter, softened
1 tablespoon heavy whipping cream, or more as needed
1 teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Combine 1 cup butter, brown sugar, white sugar, eggs, molasses, and 1 1/2 teaspoon vanilla extract in a large bowl; beat with an electric mixer until creamy.
Mix flour, cinnamon, baking soda, and salt together in a separate bowl. Stir into the creamed butter mixture. Mix in oats until evenly incorporated. Fold cinnamon chips into the dough.
Drop tablespoonfuls of dough onto ungreased baking sheets.
Bake in the preheated oven until edges start to brown, 10 to 12 minutes. Transfer to wire racks to cool.
Combine confectioners' sugar, 1/2 cup butter, heavy cream, and 1 teaspoon vanilla extract in the bowl of a stand mixer. Beat on high speed until light and fluffy, 2 to 3 minutes.
Spread 1 teaspoon of the cream filling over the back of half of the cookies; top with remaining cookies.

Nutrition Facts : Calories 481.1 calories, Carbohydrate 60.8 g, Cholesterol 75.7 mg, Fat 24.9 g, Fiber 1.2 g, Protein 4.7 g, SaturatedFat 15.1 g, Sodium 343 mg, Sugar 44.9 g

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