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Oatmeal M&M Cookie Cream Pies. Chewy oatmeal cookies sprinkled with a generous amount of mini M&Ms and sandwiched between creamy marshmallow filling.
M&M cookies + oatmeal cream pies = perfection!
Growing up, we were quite literally obsessed with oatmeal cream pies. The days we would open up our lunch box and see an oatmeal cream pie for dessert, meant that it was going to be a good lunch day. LOL.
Leaning into the nostalgia of the OG oatmeal cream pie, we wanted to elevate it a bit. By elevate, we mean add mini M&Ms. But trust us on this one…it takes it to a whole other level. You’ll understand when you take the first bite!
They are the perfect summer treat, weekend dessert or girls movie night treat.
Keep scrolling for more details on the recipe and scroll to the bottom of the page for the full recipe.
Want more cookie recipes? Check these out:
- Fluffernutter S’mores Bars
- Mini Chocolate Chip Cookie Croissants (Le Crookie)
- Biscoff White Chocolate Macadamia Nut Cookies
Oatmeal M&M Cookie Cream Pies
Ingredient Snapshot:
Oatmeal M&M Cookies
- All-Purpose Flour
- Brown Sugar
- Granulated Sugar
- Baking Powder & Baking Soda
- Cold Butter
- Eggs
- Vanilla
- Oats
- Mini M&Ms
Marshmallow Cream Filling
- Butter
- Marshmallow Cream
- Powdered Sugar
Direction Snapshot:
- Preheat Oven to 350°F. Cover a cookie sheet with parchment paper.
- Make the Cookie Dough: Mix together the dry ingredients in a stand mixer bowl. Add in the cold, cubed butter and beat until combined. Then beat in the eggs, vanilla, oats and M&Ms.
- Scoop the cookie dough into balls. It should make about 26 cookies. Freeze them and then bake them for 15 minutes. Let them cool completely before making the cream pies.
- Make the cream: Mix the marshmallow cream ingredients together until fully combined.
- Assemble the cookies: Match cookies of equal size together. Scoop some cream onto the bottom of one cookie. Gently press another cookie onto the cream to make a sandwich.
Equipment You’ll Need for This Recipe:
Stand mixer
cookie sheet
Recipe Q & A
What is the cream in the oatmeal cream pie made of?
In our oatmeal cream pie, we use a creamy marshmallow filling that’s made of three ingredients:
- Softened butter
- Marshmallow Cream
- Powdered Sugar
The marshmallow cream helps to give the filling a light and fluffy texture.
Are homemade cream pies better?
Whether one is better than the other is a matter of opinion. However, in our opinion, these Oatmeal M&M Cookie Cream Pies are far better than the store-bought version. They are the perfect combination of a chewy cookie and a fluffy cream filling that makes these the supreme nostalgic treat.
How can I store the Oatmeal M&M Cookie Cream Pies?
After baking, we recommend storing the cream pies in an airtight container in the fridge. Store them for up to 3 days in your fridge (if they last that long).
Pro tip: After eating a few immediately after making them, we like to store these cookie sandwiches in our freezer and have them as a treat. They taste like a cookie ice cream sandwich.
- Tips for storing in freezer: Individually wrap each cookie sandwich in saran wrap and place them in a gallon size freezer bag.
Oatmeal M&M Cookie Cream Pies
- Total Time: 45 minutes
- Yield: 12–14 cream pies 1x
Description
Chewy oatmeal cookies sprinkled with a generous amount of mini M&Ms and sandwiched between creamy marshmallow filling.
Ingredients
Oatmeal M&M Cookies
3 cups flour
1 1/2 cups brown sugar
1/2 cup granulated sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 sticks cold butter, cubed
2 large eggs, room temperature
1 tsp vanilla
2 cups of oats
1 cup mini m&ms
Marshmallow Cream Filling
1/2 cup butter, softened
1 cup marshmallow fluff
2/3 cup powdered sugar
Instructions
- Preheat oven to 350°F. Prep cookie sheet with parchment paper.
- Mix flour, sugars, baking powder, baking soda and salt. Add in cold butter and beat on medium until combined. Beat in eggs and vanilla. Add oats and M&Ms, mix until just combined.
- Scoop cookie dough balls onto the cookie sheet with 1 1/2 inches in between. Freeze in the fridge for 15 minutes.
- Baked cookies for 12-15 minutes. Transfer cookie sheet to wire rack and let cool before adding creme filling.
- Make the filling: Cream the butter with paddle attachment. Mix in marshmallow fluff and sprinkle in powdered sugar a little bit at a time. Mix until combined.
- Assemble: Add a couple of spoonfuls of marshmallow filling on the bottom of one cookie. Gently press the bottom of another cookie on top of the filling to make a sandwich.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
