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!
Ingredients
Oatmeal Cookies
- 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
Marshmallow Cream
- 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
Instructions
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Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
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Melt salted butter in a medium saucepan set over medium high heat. Whisk constantly as it melts.
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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.
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The butter foam will go back down as you swirl it and you will have brown butter.
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Remove from heat and mix in the dark brown sugar, making sure to get all the bits of brown butter.
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Then place that mixture into a large bowl. Whisk in granulated sugar for a minute.
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Then add egg and vanilla. Whisk until smooth.
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Then add the salt and baking powder and mix until incorporated.
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Switch to a spatula or wooden spoon. Mix in the flour gently. Once smooth, add the oats to make a thick batter.
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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.
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Allow cookies to cool completely while you make the marshmallow filling.
Marshmallow Cream Filling
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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.
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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.
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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.
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Add vanilla extract and pinch of salt and whisk one more minute.
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Then remove to a piping bag.
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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.