Serve this apple dessert hot out of the oven with vanilla ice cream for a surefire success with the whole family!
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr 2 mins |
| Total Time: | 1 hr 42 mins |
| Servings: | 24 |
| Yield: | 2 dozen |
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
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.
- Substitute raisins for the chocolate chips if preferred.
- You can use butter or margarine in place of the vegetable shortening, but you’ll sacrifice the bright white color of the filling.
Nutrition Facts
| Calories | 258 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 28 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 7 g |
| Sodium | 141 mg |
| Sugars | 25 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Massive hit
I will be rating only the cookie part as I did not make the filling. The taste was great. The first time I followed the directions exactly. they came out flat, very crunchy and fell apart. I even froze them before I baked them. The second time I made the change of adding a total of 2 cups oatmeal and 1 cup flour. they were great!!
For the filling I used buttercream instead of cream cheese
Over all a very good cookie, i gave it four stars only because for me they are WAY too sweet. if you have a sweet tooth, these are definitely for you. i didn’t chill the dough, so i came away with a thin, crisp yet chewy cookie. just the way i like them! The cookie itself would be very good on it’s own, they’re quite delicious. The filling is good too, but just way too sweet for me, but i know people who will just LOVE these! Thanks for the recipe!