These Triple Chocolate Chip Oatmeal Cream Pies are for all my fellow chocolate lovers out there (aka ME). I have said it before and I will say it again: I could eat chocolate with my chocolate. So when I started reimagining my classic oatmeal cream pies, I knew I had to go ALL THE WAY chocolate. We’re talking chocolate oatmeal cookies, chocolate buttercream filling, AND a sprinkle of mini chocolate chips in the middle for extra texture. Triple. Chocolate. Threat.
Confession: I was OBSESSED with Little Debbie Oatmeal Cream Pies growing up. Like, lunchbox staple, after-school snack, hidden-in-my-room-because-I-didn’t-want-to-share level obsessed. So now that I’m an adult who can bake whatever she wants (greatest perk of growing up, honestly), I’ve made it my mission to recreate them at home in every flavor I can dream up. The classic version, birthday cake, blueberry cheesecake, and now THIS. The chocolate lover’s dream.
These bake up soft, chewy, and rich, with that perfect oatmeal cookie texture but a deep cocoa flavor that takes them completely over the top. The filling is a fluffy chocolate buttercream that tastes like the frosting on the BEST chocolate cake, and the mini chocolate chips sandwiched between every layer add the cutest crunch and even more chocolate in every bite. They’re nostalgic, they’re chocolatey, they’re absolutely irresistible.
I tested this recipe a few times to get the chocolate-to-oat ratio just right. You want enough cocoa to make them taste truly chocolatey, but not so much that you lose that signature chewy oatmeal cookie texture. The version you’re about to make is the SWEET SPOT. They stay soft for days, the filling holds up beautifully, and they taste like something straight out of a fancy bakery (with a whole lot more chocolate than Little Debbie ever served us).
P.S. These freeze BEAUTIFULLY. I keep a stash in my freezer at all times and pull one out whenever a chocolate craving hits. Future you will thank present you, I promise.
Ingredients Needed
- Unsalted Butter: Room temperature butter is the foundation of these cookies and the buttercream. When creamed with sugar, it traps air and creates that fluffy, tender cookie texture we love. Always use room temp (not melted, not cold) for the best results.
- Granulated Sugar: Granulated sugar adds sweetness and helps create those slightly crispy edges on the cookies. It also balances the deeper, molasses-rich flavor of the brown sugar for the perfect cookie texture.
- Light Brown Sugar: Brown sugar is the secret to that signature chewy, soft texture in oatmeal cream pies. The molasses adds moisture and a rich, caramel-like flavor that pairs perfectly with the cocoa.
- Eggs: Eggs bind the dough together and add richness. They also add moisture, keeping the cookies soft and chewy for days instead of dry. Room temperature eggs incorporate more evenly into the creamed butter.
- Vanilla Extract: Vanilla is the flavor glue that ties everything together in both the cookie and the buttercream. Use pure vanilla extract (not imitation) for the best flavor.
- All-Purpose Flour: All-purpose flour provides the structure for the cookies and gives them that perfect chewy texture. Measure by spooning it into your measuring cup and leveling off (or weigh it for the best accuracy).
- Cocoa Powder: Cocoa powder is what makes these CHOCOLATE oatmeal cream pies. It adds deep, rich chocolate flavor to both the cookies and the buttercream. Use unsweetened cocoa powder (Dutch-process or natural both work).
- Fine-Grain Salt: Salt may seem small, but it’s ESSENTIAL. It enhances the chocolate flavor and balances all the sweetness. Without it, the cookies and filling taste flat.
- Cornstarch: Cornstarch is my secret weapon for soft, chewy cookies. It tenderizes the dough and keeps the cookies pillowy soft for days. Don’t skip it.
- Old-Fashioned Oats: Old-fashioned oats give these cookies their signature chewy, hearty texture. Don’t use quick oats (they make the cookies mushy) or steel-cut oats (they won’t soften enough).
- Mini Chocolate Chips: Mini chocolate chips melt into the cookie dough creating tiny pockets of melty chocolate in every bite. You’ll also use them to sprinkle between the sandwich layers for extra crunch.
- Heavy Cream: Heavy cream loosens the chocolate buttercream just enough to make it silky smooth and pipeable. It also adds a richness that makes the filling taste like the frosting on the most decadent chocolate cake.
- Powdered Sugar: Powdered sugar sweetens the buttercream without making it gritty. Because it’s so fine, it blends in seamlessly for that smooth, fluffy filling. Add it slowly until you reach your desired consistency.
Substitutions and Modifications
- Cocoa Powder: Either Dutch-process or natural cocoa works. Dutch-process gives a deeper, smoother flavor. Natural gives a brighter, classic chocolate flavor.
- Mini Chocolate Chips: Swap for chopped dark chocolate or chocolate chunks for a more rustic, gooey vibe.
- Make it nutty: Add half a cup of chopped pecans or walnuts to the dough for extra texture.
- Espresso Boost: Add 1 teaspoon of instant espresso powder to the cookie dough to deepen the chocolate flavor without making them taste like coffee.
- Dairy-Free: Use vegan butter, dairy-free cream, and dairy-free chocolate chips for a fully dairy-free version.
- Filling Swap: Swap the chocolate buttercream for classic marshmallow cream cheese filling if you want that traditional oatmeal cream pie vibe.
Why You’ll Love This Recipe
- Triple the chocolate: Chocolate cookies, chocolate buttercream, AND mini chocolate chips in every bite. This is chocolate lover heaven.
- Soft and chewy for days: These stay perfectly soft thanks to the brown sugar and cornstarch combo, so they’re just as good on day 3 as they are fresh.
- Nostalgic but elevated: All the cozy childhood vibes of a Little Debbie, but homemade, bakery-style, and a million times better.
How to Get the Perfect Oatmeal Cream Pie Texture
The texture of an oatmeal cream pie is EVERYTHING. You want a cookie that’s soft, chewy, and slightly bendy, not crispy or cakey. The secret is a few small but mighty details. First, use OLD-FASHIONED oats (not quick oats or steel-cut). Old-fashioned oats give you that perfect chewy bite without going mushy. Second, the cornstarch in the dough is non-negotiable. It tenderizes the cookie and keeps it soft for days. Third, don’t overbake. The cookies should look slightly underdone in the center when you pull them out. They’ll continue cooking on the pan as they cool, leaving you with that pillowy soft-baked texture. Trust me, this is the move.
Equipment Needed
- Stand Mixer with Paddle Attachment: A stand mixer makes creaming the butter and sugar SO much easier and gives you that perfectly light and fluffy base for chewy, bakery-style cookies. A hand mixer works great too.
- Mixing Bowls: You’ll need a few separate bowls to keep the cookie dough, dry ingredients, and chocolate buttercream organized as you assemble.
- Cookie Scoop: A 2-tablespoon cookie scoop is the secret to getting 24 perfectly even cookies, which means every sandwich will be the same size and look bakery-perfect.
- Baking Sheet and Parchment Paper: Parchment paper prevents the cookies from sticking and helps them bake up evenly with those perfect soft centers and slightly crispy edges.
- Piping Bag: A piping bag makes spreading the chocolate buttercream filling onto each cookie clean and easy without making a mess.
Triple Chocolate Oatmeal Cream Pies (Soft & Chewy)
Ingredients
For the Cookies
- 1 cup unsalted butter room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ¼ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ tsp fine-grain salt
- 1 tbsp cornstarch
- 3 cups old-fashioned oats
- 1 cup mini chocolate chips
For the Chocolate Buttercream Filling
- ¾ cup unsalted butter room temperature
- â…› cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 2 tbsp heavy cream
- 2 cups powdered sugar
For Assembly
- ¼ cup mini chocolate chips
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar together for 2 to 3 minutes until light and fluffy. (You can also use a hand mixer or mix by hand, but a stand mixer makes it so much easier.)
- Add the eggs and vanilla extract and mix again until fully combined and smooth.
- In a separate bowl, whisk together the flour, cocoa powder, salt, cornstarch, and oats.
- Fold the dry ingredients into the wet ingredients until just combined.
- Fold in 1 cup of mini chocolate chips until evenly distributed throughout the dough.
- Scoop into 24 equal-sized balls, about 2 tablespoons each, and place them on the prepared baking sheets with space between each cookie.
- Bake at 350°F for 11 to 13 minutes, until the edges are set but the centers still look slightly underdone.
- Let the cookies cool completely on the baking sheet. This is important! Warm cookies will melt the filling.
- While the cookies cool, make the filling. In the bowl of a stand mixer, beat the butter for 2 minutes until light and fluffy.
- Add the cocoa powder and beat again until fully combined and smooth.
- Add the vanilla extract and heavy cream and beat to combine.
- Slowly add the powdered sugar, beating between additions, until you reach your desired consistency.
- To assemble, flip half of the cooled cookies upside down. Spread or pipe a generous layer of chocolate buttercream onto each one.
- Sprinkle a few mini chocolate chips over the buttercream on each cookie.
- Top with the remaining cookies (right side up) and gently press to create a sandwich. Repeat with all cookies. Enjoy!
Storage Instructions
- Counter: Store the assembled sandwiches in an airtight container at room temperature for up to 3 days. They stay perfectly soft and chewy.
- Fridge: Store in an airtight container in the refrigerator for up to 1 week. Let them come to room temperature for about 15 minutes before eating for the best texture.
- Freezer: Freeze the assembled sandwiches in an airtight container or zip-top bag for up to 2 months. Thaw at room temperature for 30 minutes or eat them straight from the freezer (honestly so good).
Tips and Tricks
- Don’t overbake the cookies! They should look slightly underdone in the center when you pull them out. They’ll firm up on the pan as they cool, leaving you with that perfect soft-baked texture.
- Make sure your butter is properly room temperature for BOTH the cookies and the buttercream. Cold butter won’t cream properly, and melted butter will make the cookies spread too much.
- Use a cookie scoop for evenly sized cookies. This is the secret to bakery-perfect sandwiches where every one matches.
- Let the cookies cool COMPLETELY before assembling. If they’re even a little warm, the buttercream will melt and slide right out.
- Press the chocolate chips gently into the buttercream so they stick before sandwiching. This makes them look intentional and beautiful, not random.
Frequently Asked Questions
Can I make these ahead of time?
Yes! You can bake the cookies and make the buttercream a day or two in advance. Store the cookies in an airtight container at room temperature and the buttercream in the fridge. Bring the buttercream back to room temp and re-whip before assembling.
Can I use quick oats instead of old-fashioned?
I really don’t recommend it. Quick oats are smaller and more processed, which makes the cookies turn out mushy and cakey instead of chewy. Old-fashioned oats are the only way to get that signature oatmeal cream pie texture.
Why are my cookies spreading too much?
This usually means your butter was too warm or melted. Make sure it’s softened but still cool to the touch. You can also chill the scooped cookie dough balls for 15 to 20 minutes before baking if your kitchen is warm.
Can I freeze the cookie dough?
Absolutely! Scoop the dough into balls and freeze them on a baking sheet until solid, then transfer to a zip-top bag. Bake straight from frozen, adding 2 to 3 extra minutes to the bake time. Fresh-baked cookies anytime!
What cocoa powder should I use?
Either Dutch-process or natural unsweetened cocoa works beautifully. Dutch-process gives a smoother, deeper chocolate flavor. Natural cocoa gives a brighter, more classic chocolate taste. Both are delicious, just don’t use sweetened cocoa or hot chocolate mix.
Can I make these gluten-free?
Yes! Use a 1:1 gluten-free baking flour blend and make sure your oats are certified gluten-free. The texture is nearly identical to the original.
More Oatmeal Cream Pie Recipes You’ll Love
If you love oatmeal cream pies as much as I do, you HAVE to try a few of my other variations.
My Salted Caramel Oatmeal Cream Pies are the OG, the recipe that started my obsession with these nostalgic little sandwiches.
My Birthday Cake Oatmeal Cream Pies are loaded with sprinkles and cake batter flavor, perfect for celebrations or when you just need a little fun in your day.
And my Blueberry Cheesecake Oatmeal Cream Pies are a reader-favorite summer twist that taste exactly like cheesecake in cookie form. Your cookie jar is about to get VERY exciting.
Let’s Bake Together
If you make these Triple Chocolate Chip Oatmeal Cream Pies, I want to see them! They’re seriously one of my favorite chocolate creations to date and I know my fellow chocolate lovers are going to be OBSESSED. Snap a pic, tag me on Instagram and TikTok @munchiesbymallory, and share the chocolate love. Don’t forget to leave a comment and rating below. Your feedback helps other bakers (and me!) more than you know. Happy baking, friends!
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