When you’re craving a taste of sweet nostalgia, nothing satisfies quite like these Peanut Butter Banana Oatmeal Creme Pies.
Note: This recipe originally appeared on my dear friend Melanie’s blog: Melanie Makes.
I’ve never been a huge fan of prepackaged snacks, but the Oatmeal Creme Pie has always held a special place in my heart. Soft, chewy, and with just the right amount of sweetness, they remind me of camping trips, sleepovers, and the special snack drawer in my childhood home.
A few years ago I made homemade oatmeal creme pies. I didn’t think it could get any better than that, but I was wrong. It seems nearly anything can be improved if you just add peanut butter and banana…or bacon, but that’s a different story for a different day.
This fluffernutter style cream pie is made of thin, chewy oatmeal banana cookies cushioned around a creamy marshmallow peanut butter filling. It’s the kind of humble, homemade treat you’ll want to share with your kids, your neighbors, and your friends.
(*side note: If peanut butter marshmallow creme is your thing, you’ve gotta try my 5 minute Amish Peanut Butter)
I would never want to knock the original, but I have to say these are even more irresistible than their predecessors! The lacy, buttery banana cookies melt into the peanut butter filling, for a cookie eating experience that’s delightfully nostaglic.
If you love Grilled Banana Fluffernutters, these are right up your alley! Grab a glass of milk and get ready to enjoy this twist on a classic!
For the cookies:
- 3/4 cup unsalted butter
- 1 cup packed brown sugar
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup mashed bananas
- 1 1/2 cups flour
- 1 1/2 teaspoons cinnamon
- 1 teaspoon baking soda
- 2 teaspoon cornstarch
- 1/2 teaspoon salt
- 3 cups old fashioned oats
For the filling:
- 1 cup marshmallow creme
- 1 cup creamy peanut butter
- 1/2 cup shortening
- 1/4 cup powdered sugar
- 1 teaspoon vanilla
- Pinch salt
- 1-3 Tablespoons hot water
For the cookies:
- Preheat oven to 350 degrees. Line two large baking sheets with parchment paper.
- In the bowl of an electric mixer, beat together the butter and sugars until well combined. Add the egg, vanilla extract and mashed bananas and beat on medium speed until combined, scraping down the bowl as needed.
- In another bowl, whisk together the flour, cinnamon, baking soda, salt and cornstarch. Add it to the mixer and beat on low speed until combined. Stir in oats.
- Spoon tablespoons of dough onto prepared cookie sheets. Flatten dough a bit with the palm of your hand, into thick discs. They will spread a little when baked. Bake for 10-12 minutes or until edges are golden and top is no longer sticky.
- Remove from oven and cool on cookie sheet for 3-4 minutes, then use a spatula to move them to a cooling rack to finish cooling.
For the filling:
- Using an electric stand mixer, beaters, or a strong whisk, beat together all the ingredients except the hot water. The mixture will be thick and very sticky. Slowly add the hot water, beating until mixture is smooth, creamy, and thin enough to spread easily with a knife or spatula.
- Once the cookies have cooled, spread an ample amount of filling on one cookie then sandwich with a second. Depending on how much filling you use, you may have extra. Go ahead and spoon that straight into your mouth. I won't tell. Store finished sandwiches in an airtight container for up to a week.
Want Classic Cookies?
Look no further than my shootout-winning Triple Chocolate Chip Cookies, or for the Peanut Butter fan, my Triple Reese’s Peanut Butter Cookies with Chocolate Chips. Or add some color to your kids snack with these Monster Cookie Bars!