Get ready to experience the most heavenly dessert that combines the nostalgic comfort of homemade oatmeal cookies with a decadent chocolate twist! These Chocolate Dipped Oatmeal Cream Pies are not just a treat; they're a culinary adventure that will transport you to dessert paradise. Imagine biting into a soft, chewy oatmeal cookie filled with marshmallow fluff and then drenched in rich, smooth chocolate - it's like a warm hug for your taste buds that you won't be able to resist!
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 pies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups old-fashioned oats
- 1 cup marshmallow fluff
- 1 cup chocolate chips (for dipping)
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy, using an electric mixer on medium speed. This should take about 3-4 minutes.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract until fully incorporated.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the butter mixture, mixing on low speed until just combined.
- Fold in old-fashioned oats using a spatula, ensuring they are evenly distributed throughout the dough.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until edges are golden brown and centers are set. Allow cookies to cool completely on baking sheets for 5 minutes, then transfer to wire racks.
- Once cookies are completely cool, spread marshmallow fluff on the flat side of half the cookies.
- Sandwich cookies together, pressing gently to create cream-filled pies.
- Melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth.
- Dip half of each assembled cream pie into melted chocolate, allowing excess to drip off.
- Place dipped cookies on parchment paper and refrigerate for 10-15 minutes to set the chocolate.
- Store completed Chocolate Dipped Oatmeal Cream Pies in an airtight container at room temperature for up to 5 days.
Tips
- Ensure your butter is truly softened but not melted for the perfect cookie texture.
- Don't overmix the dough - this can lead to tough cookies instead of soft, chewy ones.
- Use a cookie scoop for uniform-sized cookies that will sandwich together perfectly.
- Let cookies cool completely before adding marshmallow fluff to prevent melting.
- When melting chocolate, use short microwave intervals and stir frequently to prevent burning.
- For a cleaner chocolate dip, use a fork to help drain excess chocolate and create a smooth finish.
- Chill the dipped cookies quickly to set the chocolate and prevent messy handling.
- Store in a single layer to maintain the chocolate coating's appearance and prevent sticking.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 48g
Protein: 5g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 65mg
