Chocolate Dipped Oatmeal Cream Pies
These Chocolate Dipped Oatmeal Cream Pies combine soft oatmeal cookies, creamy filling, and rich chocolate for an irresistible treat!
Servings: 12 servings
Ingredients
- 1 cup rolled oats classic chewy oatmeal texture
- 1 cup all-purpose flour base of the cookie dough
- 1/2 cup brown sugar adds moisture and a caramel note
- 1/4 cup granulated sugar balances sweetness with a slight crunch
- 1/2 teaspoon baking soda helps the cookies rise and spread just right
- 1/2 teaspoon salt enhances all the flavors
- 1/2 cup unsalted butter softened, provides richness and tenderness
- 1 large egg binds everything together
- 1 teaspoon vanilla extract adds warmth and depth to the flavor
- 1 cup confectioners' sugar sweetens the creamy filling smoothly
- 1/4 cup unsweetened cocoa powder gives the filling a subtle chocolate twist
- 4 ounces cream cheese softened, star of the creamy filling
- 1 cup semi-sweet chocolate chips for dipping and coating the pies
- 1 tablespoon vegetable oil helps melt the chocolate smoothly for dipping
Instructions
Step 1: Prepare the Cookie Dough
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy using an electric mixer or a strong hand whisk.
- Add the egg and vanilla extract, mixing until fully combined.
- In a separate bowl, whisk together the rolled oats, all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing to keep the cookies tender.
Step 2: Bake the Oatmeal Cookies
- Preheat your oven to 350°F (175°C).
- Scoop tablespoon-sized portions of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.
- Flatten each cookie slightly with the palm of your hand or the back of a spoon.
- Bake for 10-12 minutes or until the edges are golden brown but the centers remain soft.
- Remove from the oven and allow cookies to cool completely on a cooling rack.
Step 3: Whip Up the Cream Filling
- In a medium bowl, beat the softened cream cheese until smooth.
- Add the confectioners’ sugar and cocoa powder, continuing to mix until the filling becomes light and fluffy.
- This creamy mixture will be sandwiched between your oatmeal cookies.
Step 4: Assemble the Cream Pies
- Take one cooled oatmeal cookie and spread a generous tablespoon of the cream cheese filling on the flat side.
- Top it with another cookie, pressing gently to create a sandwich.
- Repeat this process until all cookies are paired with filling.
Step 5: Dip in Chocolate
- Place the semi-sweet chocolate chips and vegetable oil in a microwave-safe bowl.
- Microwave in 30-second intervals, stirring between each until smooth and melted.
- Holding each cream pie by the edge, dip it halfway into the melted chocolate, letting the excess drip back into the bowl.
- Place dipped pies on parchment paper to set. You can refrigerate them briefly to speed up the chocolate hardening.
Step 6: Enjoy!
- Once the chocolate has set, your Chocolate Dipped Oatmeal Cream Pies are ready to enjoy.
- Store leftovers in an airtight container in the refrigerator for up to a week.
Equipment
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Baking sheets lined with parchment paper
- Cooling rack
- Microwave-safe bowl or double boiler
- Spoon or fork
- Spatula
Notes
- Make sure your butter and cream cheese are softened to room temperature for smooth mixing.
- Don’t overbake the cookies; they should remain soft in the center for the best texture.
- If your filling is too runny, chill it for 15-20 minutes before assembling the pies.
