Brown butter oatmeal cookies sandwich toasty, homemade marshmallow cream and melting chocolate squares for an ooey gooey treat that screams Summer vibes! It’s National S’mores Day on August 10th. These decadent oatmeal cream pies are absolutely the way to celebrate! The girls are all about marshmallow everything, so I created these oatmeal s’mores cream pies just for them.
If there was ever a perfect bite of everything you crave in a handheld dessert, these oatmeal s’mores cookie sandwiches have it all! You’ve got the crunch, the rich chew, torched creamy gooey goodness and of course, chocolate! Want to take these over the edge? Sprinkle a touch of smoked sea salt on top, close your eyes, and transport yourself to a night of Glamping by a fire.
Brown Butter Oatmeal Cookies
One of my favorite cookies are the brown butter oatmeal cookies I use for these oatmeal s’mores cream pies. The cookies are chewy with loads of brown butter bits, pure vanilla extract, graham flour, and rich brown sugar. They add so much warmth and richness to the marshmallow filling and creamy chocolate.
Make sure to use a tablespoon sized cookie scoop for even cookies that you need for sandwich cookies.
Marshmallow Cream Filling
The next step to making these oatmeal s’mores cream pies is to make the brown butter oatmeal cookies. Note that you can substitute the homemade marshmallow cream filling for a couple of large marshmallows. To do that easy trick, just microwave marshmallows for 15 seconds on a microwave safe plate. The marshmallows will expand together and get melty while still being firm enough to hold shape in the cookie sandwich. Then use a fork to move them onto a cookie and use a kitchen torch to lightly scorch them.
Feel free to use your favorite chocolate squares. I used Ghiradelli dark chocolate squares for the oatmeal s’mores cream pies pictured.
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Mini Chocolate Cookie Layer Cakes
Oatmeal S’mores Cream Pies
Brown butter oatmeal cookies sandwich toasty, homemade marshmallow cream and melting chocolate squares for an ooey gooey treat that screams Summer vibes!
- 1/2 cup salted butter browned
- 1/2 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg room temperature
- 1½ teaspoons vanilla extract
- 1/2 cup graham flour or whole wheat flour
- 1/2 cup AP flour spooned and leveled
- 1 cup old fashioned oats
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 2 ½ tablespoons water
- 2 large egg whites
- 1/2 cup granulated sugar
- 1/2 cup light corn syrup
- 1 teaspoon vanilla bean paste or extract
- 1/4 teaspoon cream of tartar
- pinch fine sea salt
- 6 ounces milk or dark chocolate bars broken into even squares
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
Melt salted butter in a medium saucepan set over medium high heat. Whisk constantly as it melts.
It will begin to sputter and then foam up all at once. Swirl the pan as this process happens. Once the butter foams up, brown bits form and a nutty aroma releases.
The butter foam will go back down as you swirl it and you will have brown butter.
Remove from heat and mix in the dark brown sugar, making sure to get all the bits of brown butter.
Then place that mixture into a large bowl. Whisk in granulated sugar for a minute.
Then add egg and vanilla. Whisk until smooth.
Then add the salt and baking powder and mix until incorporated.
Switch to a spatula or wooden spoon. Mix in the flour gently. Once smooth, add the oats to make a thick batter.
Use a cookie scoop to evenly distribute 6 cookie balls, spaced apart, onto each cookie sheet. Then bake for 9 minutes. If baking two sheets at once, alternate baking racks halfway through.
Allow cookies to cool completely while you make the marshmallow filling.
Marshmallow Cream Filling
In a saucepan set over medium heat, combine the corn syrup with remaining sugar and water. Stir to combine and clip on a candy thermometer to pan.
Use a mini stand mixer fitted with whisk attachment. Place egg whites with cream of tartar and a tablespoon of sugar. Whisk on medium speed until it reaches soft peaks. If the mixture is done before the syrup then allow it to mix on low heat until addition of syrup.
Allow the mixture to simmer and boil without stirring until the sugar syrup reaches 240 degrees F. Then slowly trickle it into the egg whites. Once all the syrup is in, crank it up to medium-high speed and let it whisk for about 8 more minutes, until thick, fluffy, and creamy.
Add vanilla extract and pinch of salt and whisk one more minute.
Then remove to a piping bag.
Fill 9 of the cookie rounds. Then use a kitchen torch to gently brulee the marshmallow fluff. Place a chocolate square on top and cover with another cookie.
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