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Brown Butter Oatmeal Cream Pies with Easy Maple Vanilla Filling

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These Brown Butter Oatmeal Cream Pies feature chewy, nutty oatmeal cookies sandwiched with a fluffy maple vanilla cream cheese filling. A nostalgic treat with a grown-up twist, perfect for sharing or indulging any time.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, browned
  • 1 cup (200g) light brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 3/4 cups (220g) all-purpose flour
  • 2 cups (180g) old-fashioned rolled oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • For the Maple Vanilla Filling:
  • 1/2 cup (113g) unsalted butter, softened
  • 4 oz (113g) cream cheese, softened
  • 2 cups (240g) powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Instructions

  1. Add 1 cup unsalted butter to a medium saucepan over medium heat. Stir often as it melts, then foams and turns golden brown with a nutty aroma (about 6-8 minutes). Pour into a large bowl and let cool for 10 minutes.
  2. To the cooled brown butter, add light brown sugar and granulated sugar. Beat until combined and creamy (about 2 minutes). Add eggs one at a time, mixing well after each. Stir in vanilla extract.
  3. In a separate bowl, whisk together flour, rolled oats, baking soda, salt, and cinnamon. (Optional: Pulse oats in a food processor 2-3 times for a softer texture.)
  4. Gradually add dry ingredients to the wet mixture. Stir until just combined—do not overmix. Cover and chill dough for 30 minutes.
  5. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough into 1.5 tablespoon balls, spacing 2 inches apart. Bake 10-12 minutes, until edges are set and centers look slightly underdone.
  6. Transfer cookies to wire racks and cool completely for at least 20 minutes before filling.
  7. For the filling: Beat softened butter and cream cheese until smooth. Add powdered sugar, maple syrup, vanilla, and a pinch of salt. Beat until fluffy (about 2-3 minutes). Taste and adjust sweetness if desired.
  8. Spread or pipe 2-3 tablespoons of filling onto the flat side of half the cookies. Top with remaining cookies, pressing gently to sandwich together.

Notes

Chill the dough for chewy cookies and to prevent spreading. Use real maple syrup and quality vanilla for best flavor. For gluten-free, use a 1:1 gluten-free flour blend and certified gluten-free oats. Filling can be piped for neat edges. Cookies taste even better the next day as flavors meld.

Nutrition

Keywords: brown butter, oatmeal cream pies, maple vanilla filling, sandwich cookies, nostalgic dessert, chewy cookies, homemade, easy dessert, lunchbox treat, cream cheese filling

Find it online: https://tempotaste.com/brown-butter-oatmeal-cream-pies-recipe-easy-maple-vanilla-filling/