Copycat Reese’s Oatmeal Cream Pies Recipe

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When I dreamed up the idea of recreating Reese’s Oatmeal Cream Pies at home, I knew it was a recipe every dessert lover would need in their life. Beautifully soft oatmeal cookies sandwiching a luscious Reese’s peanut butter cream filling—sounds decadent, right?

How to make Reese’s Oatmeal Cream Pies

Reese’s Oatmeal Cream Pies are a snack cake that combines the classic soft, chewy oatmeal cookie sandwich style (similar to Little Debbie’s famous version) with the distinctive flavor of Reese’s peanut butter.

Ingredients

For the Oatmeal Cookies:

• 1 cup (2 sticks) unsalted butter (softened)
• 1 cup light brown sugar (packed)
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon ground cinnamon
• ½ teaspoon salt
• 3 cups old-fashioned rolled oats

For the Reese’s Peanut Butter Cream Filling:

• ½ cup creamy peanut butter
• 4 ounces cream cheese (softened)
• 2 cups powdered sugar
• 2 tablespoons milk (adjust for consistency)
• ½ teaspoon vanilla extract

Instructions

Step 1: Make the Oatmeal Cookies

1. Preheat your oven: Set it to 350°F (175°C)—line two baking sheets with parchment paper.
2. Cream butter and sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy.
3. Add eggs and vanilla: Mix in the eggs one at a time, followed by the vanilla extract.
4. Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Slowly add the dry ingredients to the wet mixture.
5. Fold in oats: Stir in the rolled oats until well combined, forming a thick cookie dough.
6. Scoop cookie dough: Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches of space between each.
7. Bake: Bake for 10–12 minutes, or until the edges are golden brown. Allow the cookies to cool completely on a wire rack before assembling.

Step 2: Prepare the Reese’s Peanut Butter Cream Filling

1. Beat the peanut butter and cream cheese: In a medium bowl, beat the peanut butter and softened cream cheese together until smooth and creamy.
2. Add powdered sugar: Gradually mix in the powdered sugar, followed by the vanilla extract.
3. Adjust consistency: If the filling seems too thick, add milk one tablespoon at a time until you achieve a spreadable consistency.

Step 3: Assemble the Oatmeal Cream Pies

1. Spread the filling: Flip half of the cookies over and spread a generous amount of Reese’s peanut butter cream filling on the flat side.
2. Sandwich the cookies: Place the remaining cookies on top, press down gently to create sandwich pies, and make sure the filling spreads evenly.

Tips and Tricks

• Chill the dough: Refrigerate the cookie dough for 15–30 minutes before baking if you prefer thicker, chewier cookies.
• Smooth filling consistency: Use a hand mixer or stand mixer to create an ultra-smooth filling for that perfect creamy texture.
• Customize the sweetness: Adjust the the amount of powdered sugar in the filling to suit your taste. If you prefer less sweetness, reduce by ¼ cup.
• Add Reese’s flair: For an extra Reese’s-like flavor, mix some Reese’s chocolate chips into the cookie dough or drizzle melted chocolate over the assembled pies.
• Storage: Store assembled oatmeal cream pies in an airtight container for up to 3 days. You can also refrigerate them for extended freshness.
• Experiment: Try using chunky peanut butter for a bit of texture in the filling.

What to serve with

Reese’s Oatmeal Cream Pies are a rich, indulgent treat that combines classic flavors like oatmeal, cream filling, and Reese’s peanut butter goodness. They are fantastic on their own, but pairing them with the right accompaniments can elevate their dessert game to a whole new level.

• Milk: A tall glass of cold milk (dairy or plant-based) is a classic pairing with sweet baked goods. The cool creaminess of milk cuts through the richness of the peanut butter filling, and its neutrality enhances the oatmeal cookie’s warm flavors.
• Iced Coffee or Latte: Pair your Reese’s Oatmeal Cream Pies with an iced coffee or a peanut butter latte for an energizing kick. The bitterness of the coffee helps balance the sweetness. Bonus: You can add a scoop of peanut butter or a drizzle of Reese’s syrup to further enhance the flavors.
• Hot Chocolate: Serve the Reese’s Oatmeal Cream Pies with a mug of rich, creamy hot chocolate, topped with marshmallows or whipped cream. If you’re feeling fancy, sprinkle crushed Reese’s on top for a coordinated visual and flavor theme.
• Classic Milkshake: An old-fashioned milkshake (like vanilla, peanut butter, or chocolate) can give you pure dessert vibes. Dip the Reese’s Oatmeal Cream Pies into the milkshake for an indulgent treat!

Ingredients Substitutes

Reese’s Oatmeal Cream Pies are a delightful combination of oatmeal cookies and Reese’s peanut butter filling, but you might not always have every single ingredient on hand. Or maybe you’re looking to make the recipe suitable for specific dietary preferences, allergies, or taste preferences.

1. Butter Substitutes (For Cookies and Filling)

Butter gives both the cookies and the filling a creamy richness, but there are alternative options if you’re out of butter or want to make adjustments:

• Margarine: Use an equal amount of margarine for a similar texture and flavor. Ensure the margarine is at room temperature before using.
• Coconut Oil: Substitute butter with solid coconut oil in a 1:1 ratio. This can slightly alter the flavor, giving the cookies a subtle coconut note.
• Vegetable Shortening: For cookies, replacing butter with shortening will create a fluffier texture, but you may need to add a pinch of salt to enhance the flavor.
• Ghee or Clarified Butter: Works well in the same ratio as butter but introduces a slightly nutty flavor.

2. Sugar Substitutes

The combination of brown sugar and granulated sugar in the cookies creates the right balance of moisture, sweetness, and chewiness, but substitutions are possible:

Brown Sugar Alternatives:

• Use coconut sugar for a natural sweetener with a mild caramel flavor.
• Replace with maple sugar as a refined-sugar-free option, though it may slightly change the flavor.
• If you’re out of brown sugar, mix white sugar and molasses (1 cup of white sugar + 1 tablespoon of molasses = 1 cup of brown sugar).

Granulated Sugar Alternatives:

• Use cane sugar or turbinado sugar for a minimally processed option.
• For low-carb or sugar-free options, replace granulated sugar with erythritol or granulated monk fruit sweetener in a 1:1 ratio.

3. Flour Substitutes

All-purpose flour is the base of the oatmeal cookies, but there are many suitable alternatives:

• Whole Wheat Flour: Substitute 1:1, though your cookies may become slightly denser and nuttier in flavor.
• Gluten-Free All-Purpose Flour: Use a gluten-free baking mix (make sure it contains xanthan gum) for a celiac-friendly option.
• Oat Flour: Replace up to 50% of the all-purpose flour with oat flour for added oatmeal flavor and gluten-free benefits.
• Almond Flour: A good option for low-carb or gluten-free baking, but you’ll need to combine it with a binding flour (like tapioca flour) for the best results.

4. Rolled Oats Substitutes

Rolled oats give oatmeal cookies their signature chewy texture, but alternatives can work in a pinch:

• Quick Oats: These are smaller and more processed than rolled oats but work as a 1:1 substitute. The cookies may be softer in texture.
• Steel-Cut Oats (Partially Ground): Blend steel-cut oats briefly to mimic the consistency of rolled oats. Use these sparingly, as they don’t hydrate as quickly.
• Oat Bran: Substitute only half of the rolled oats with oat bran for a softer texture.
• Quinoa Flakes: A gluten-free alternative that mimics oats’ texture and works well in baking.

5. Peanut Butter Substitutes (For Filling)

Peanut butter is a key component of the Reese’s filling, but there are plenty of alternatives if you have allergies, dietary preferences, or want to change up the flavor:

• Almond Butter: Works beautifully and offers a mild nutty flavor. Opt for creamy almond butter for a smoother, more consistent filling.
• Cashew Butter: A slightly sweeter, buttery alternative to peanut butter that blends smoothly into the filling.
• Sunflower Seed Butter: A nut-free option with a flavor that’s similar to peanut butter and perfect for those with nut allergies.
• Cookie Butter (Speculoos): For a decadent twist, use cookie butter in place of peanut butter. It introduces a spicy, caramel-like flavor.
• Tahini: Sesame seed paste that adds a unique, slightly savory flavor. This works well if you enjoy unconventional flavor combinations.
• Chocolate Hazelnut Spread: Swap peanut butter with Nutella or a similar spread for a chocolate-hazelnut twist on the filling.

6. Cream Cheese Substitutes (For Filling)

Cream cheese gives the filling a smooth and slightly tangy flavor, but you can use substitutes if needed:

• Mascarpone Cheese: A creamier, milder alternative that works interchangeably in a 1:1 ratio.
• Greek Yogurt: Use thick, plain Greek yogurt for a tangy alternative. Drain it well if it’s too watery.
• Coconut Cream: A dairy-free replacement that adds richness. Chill a can of coconut milk, scoop out the cream, and whip it before using.
• Ricotta Cheese (Blended): Blend ricotta cheese until smooth for a lighter substitute.

7. Egg Substitutes (For Cookies)

Eggs act as a binding agent in the cookie dough, but there are plenty of substitutes to accommodate allergies or vegan diets:

• Flaxseed or Chia Egg: Combine 1 tablespoon of ground flaxseed or chia seeds with 2.5 tablespoons of water. Let it sit to form a gel-like consistency (replaces 1 egg).
• Unsweetened Applesauce: Use ¼ cup of applesauce for each egg in the recipe. This works best for moist, dense cookies.
• Mashed Banana: Replace each egg with ¼ cup of mashed banana for added sweetness and a touch of banana flavor.
• Commercial Egg Replacers: Products like Bob’s Red Mill Egg Replacer or JUST Egg work well in place of eggs.

8. Powdered Sugar Substitutes (For Filling)

Powdered sugar sweetens and stabilizes the filling, but you can use these substitutes:

• Granulated Sugar + Cornstarch: Blend 1 cup of granulated sugar with 1 tablespoon of cornstarch until fine, and use it as a 1:1 substitute.
• Coconut Sugar (Pulverized): Blend coconut sugar into a powdered form for a more natural sweetener.
• Stevia or Erythritol (Powdered): For sugar-free options, use powdered stevia or erythritol. These won’t affect the consistency much.

9. Milk Substitutes (For Filling)

Milk helps adjust the filling’s consistency, but any liquid can be swapped in if preferred:

• Non-Dairy Milk: Use almond, oat, soy, or coconut milk as a 1:1 substitute for traditional milk.
• Heavy Cream or Half-and-Half: Use sparingly for a richer filling.
• Plant-Based Creams: For a vegan alternative, canned coconut cream or cashew cream works great.

Final Thoughts

Reese’s Oatmeal Cream Pies are a show-stopping treat, and pairing them with beverages or side snacks can enhance the experience for any occasion.

More Reese’s Recipes:

• Copycat Reese’s Caramel Apple Pie Recipe
• Homemade Reese’s Star Crunch Recipe
• Reese’s Cookies and Cream Peanut Butter Cups Recipe