Why You’ll Love This Recipe

Combining the nostalgia of oatmeal cookies with a bold whiskey-infused marshmallow cream, these mini pies offer a unique flavor profile that’s both comforting and exciting. The hint of Irish whiskey elevates the usual sweetness of oatmeal cookies, making these perfect for special occasions or as a fun treat for adults. Plus, they’re simple to make and will surely impress anyone with a love for dessert!

Ingredients

For the Oatmeal Cookies:

6 ounces whole wheat pastry flour
1/4 ounce baking powder
1/8 ounce baking soda
1 teaspoon ground cinnamon
1 stick (4 ounces) unsalted butter, at room temperature
8 ounces light brown sugar, packed
1/2 teaspoon kosher salt
2 large eggs
2 teaspoons pure vanilla bean paste (or vanilla extract)
1/2 ounce whole milk or half & half
1/2 ounce Irish whiskey
5 ounces quick-cooking rolled oats

For the Brown Sugar Whiskey Marshmallow Cream:

4 ounces egg whites (about 4 eggs)
8 ounces light brown sugar, packed
Pinch of kosher salt
2 tablespoons Irish whiskey
2 teaspoons pure vanilla bean paste (or vanilla extract)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Oatmeal Cookies: Preheat your oven to 375°F and line a baking sheet with parchment paper.
In a mixing bowl, sift together the flour, baking powder, baking soda, and cinnamon. Set aside.
Using a stand mixer, cream the butter, brown sugar, and salt until light and fluffy (about 8-10 minutes).
Add the eggs one at a time, mixing until fully incorporated. Add the vanilla, milk, and whiskey, mixing until combined.
Gradually add the sifted dry ingredients and mix until just combined. Stir in the oats by hand.
Using a small cookie scoop, drop dough onto the baking sheet, spacing each cookie 2 inches apart. Bake for 5-8 minutes, or until lightly brown around the edges. Let cool on a wire rack.
For the Marshmallow Cream: In a stand mixer, beat the egg whites until soft peaks form. Gradually add the brown sugar, salt, and whiskey, continuing to beat until stiff peaks form.
Once the cookies are cool, spread or pipe the whiskey marshmallow cream onto one cookie and sandwich with another.

Servings and Timing

Servings: 24 mini pies
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes

Variations

Non-Alcoholic: Omit the whiskey in the cookies and filling, substituting with vanilla extract or a touch of cinnamon for flavor.
Add-ins: Consider adding chocolate chips or chopped nuts to the oatmeal cookie dough for extra texture.

Storage/Reheating

Storage: Store these mini pies in an airtight container at room temperature for up to 3 days.
Reheating: If desired, you can warm them slightly in the microwave for a few seconds before serving.

FAQs

Can I substitute the Irish whiskey?

Yes, you can substitute any type of whiskey, or even rum, depending on your flavor preference.

Can I make the cookies ahead of time?

Yes, the cookies can be baked a day ahead. Just sandwich them with the marshmallow cream right before serving.

How can I prevent the cream from running out?

Let the marshmallow cream set slightly before spreading it on the cookies. If it’s too runny, beat it for a bit longer.

Can I use regular flour instead of whole wheat pastry flour?

Yes, all-purpose flour can be substituted for whole wheat pastry flour.

Can I freeze these mini pies?

Yes, freeze the cookies without the cream filling for up to 1 month. Once ready to serve, thaw and then add the cream filling.

How do I know when the cookies are done?

The cookies should be golden brown at the edges but still soft in the center when done.

Can I make a larger version of this dessert?

Yes, simply bake larger cookies and adjust the filling accordingly to create larger oatmeal cream pies.

How long does it take for the marshmallow cream to firm up?

The marshmallow cream firms up quickly once mixed, but it’s best to let it set for a few minutes before assembling the pies.

How can I make the whiskey flavor less strong?

Use a smaller amount of whiskey or substitute with more vanilla extract for a more subtle flavor.

Can I make this recipe without whiskey?

Yes, substitute the whiskey with additional vanilla extract or even a bit of coffee to maintain depth of flavor.

Conclusion

These mini whiskey oatmeal cream pies take the beloved childhood treat and elevate it with a splash of whiskey and rich marshmallow cream. Whether you’re enjoying them as a fun dessert for a gathering or just indulging in a sweet treat, these bites are a perfect blend of nostalgia and innovation!

Oatmeal Cream Pies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Julia
Total Time: 35 minutes
Yield: 24 servings
Diet: Vegetarian

Print Recipe

Description

Mini Whiskey Oatmeal Cream Pies are a grown-up twist on the classic oatmeal cream pie, featuring soft, chewy cookies with a whiskey-infused marshmallow cream filling. These bite-sized treats combine the comfort of oatmeal cookies with a bold whiskey flavor, making them a perfect dessert for special occasions or a fun treat for adults.

Instructions

For the Oatmeal Cookies: Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Sift together the flour, baking powder, baking soda, and cinnamon. Set aside.
- In a stand mixer, cream the butter, brown sugar, and salt until light and fluffy (about 8-10 minutes).
- Add eggs one at a time, mixing well after each addition. Then add vanilla, milk, and whiskey.
- Gradually add the sifted dry ingredients and mix until just combined. Stir in the oats by hand.
- Using a small cookie scoop, drop dough onto the baking sheet, spacing each cookie 2 inches apart. Bake for 5-8 minutes until lightly brown around the edges. Let cool on a wire rack.
For the Marshmallow Cream:
- In a stand mixer, beat the egg whites until soft peaks form.
- Gradually add brown sugar, salt, and whiskey, continuing to beat until stiff peaks form.
- Once the cookies have cooled, spread or pipe the whiskey marshmallow cream onto one cookie and sandwich it with another.