Oatmeal Cream Pies with Chocolate

Name: Oatmeal Cream Pies with Chocolate
Total time: 102
Yield: 24
Ingredients: ¾ cup butter, softened; ¾ cup light brown sugar; ½ cup white sugar; 1 egg; 1 tablespoon whole milk; 1 teaspoon vanilla extract; 1 ½ cups quick-cooking oats; ¾ cup all-purpose flour; 2 tablespoons cocoa powder, sifted; 1 teaspoon ground cinnamon; ½ teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon kosher salt; ½ cup mini chocolate chips; 1 (4 ounce) package cream cheese, softened; ½ cup vegetable shortening; 1 cup marshmallow cream (such as Marshmallow Fluff®); 2 teaspoons whole milk; ½ teaspoon vanilla extract; 2 cups confectioners' sugar, or more as needed

Recipe by brandylarae from allrecipes.com

Dessert 2 Hr. 42 Mins.

Ingredients

24 servings

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¾ cup butter, softened
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¾ cup light brown sugar
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½ cup white sugar
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1 egg
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1 tablespoon whole milk
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1 teaspoon vanilla extract
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1 ½ cups quick-cooking oats
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¾ cup all-purpose flour
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2 tablespoons cocoa powder, sifted
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1 teaspoon ground cinnamon

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½ teaspoon baking soda
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½ teaspoon baking powder
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½ teaspoon kosher salt
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½ cup mini chocolate chips
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1 (4 ounce) package cream cheese, softened
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½ cup vegetable shortening
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1 cup marshmallow cream (such as Marshmallow Fluff®)
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2 teaspoons whole milk
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½ teaspoon vanilla extract
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2 cups confectioners' sugar, or more as needed

Instructions

Combine butter, brown sugar, and white sugar in a large bowl; beat with an electric mixer until smooth creamy, 3 to 5 minutes. Beat in egg, 1 tablespoon milk, and 1 teaspoon vanilla extract.
Mix oats, flour, cocoa powder, cinnamon, baking soda, baking powder, and salt together in a separate bowl. Beat into the creamed butter mixture on low speed. Fold in chocolate chips using a rubber spatula.
Cover bowl with plastic wrap and refrigerate dough until firm enough to scoop, at least 1 hour.
Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
Scoop small balls of dough onto the lined baking sheets using a small cookie scoop.
Bake in the preheated oven until golden, about 10 minutes. Let cookies sit on the baking sheets for 2 minutes. Transfer to a wire rack to cool completely.
Combine cream cheese and vegetable shortening in a bowl; beat with an electric mixer until smooth. Add marshmallow cream, 2 teaspoons milk, and 1/2 teaspoon vanilla extract; mix well. Beat in confectioners' sugar, 1/4 cup at a time, until filling reaches a thick consistency.
Scoop some of the filling onto the flat side of 1 cookie using the cookie scoop. Press another cookie on top to sandwich the filling. Repeat with remaining cookies and filling.