Oatmeal Cookie Cups with Marshmallow Filling

These Oatmeal Cookie Cups with Marshmallow Filling combine hearty oatmeal cookies, fluffy marshmallow frosting, pecans, and Craisins for the perfect bite-sized dessert.

I've always had a soft spot for oatmeal cookies.

Maybe it's because they're hearty and satisfying. Maybe it's because they remind me of childhood. Or maybe it's because I've convinced myself that anything made with oats qualifies as a reasonable breakfast choice.

Whatever the reason, oatmeal cookies have always ranked among my favorites.

So when I started experimenting with cookie cups, I knew I eventually had to try an oatmeal version.

The results were even better than I expected.

Oatmeal Cookies: The Perfect Old-Fashioned Cookie

These Oatmeal Cookie Cups combine a soft, old-fashioned oatmeal cookie shell with a fluffy marshmallow filling. Chopped pecans and sweet-tart Craisins add the perfect finishing touch.

The flavor immediately reminded me of the oatmeal cream pies I loved as a child, but in a fun cookie cup format that's perfect for parties, holiday trays, bake sales, and family gatherings.

Best of all, they're surprisingly easy to make.

Ingredients

You will find a full printable recipe card at the bottom of this post but here's a quick peek at what you're going to need to make these delicious cookie cups. These are simple ingredients you can pick up at any grocery store.

For the Oatmeal Cookie Cups

• 1 cup butter, softened
• 1 cup brown sugar
• ½ cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon salt
• 3 cups old-fashioned oats

For the Marshmallow Filling

• ½ cup butter, softened
• ½ cup Crisco
• 1 cup powdered sugar
• 1 (7-ounce) container marshmallow fluff
• 1 teaspoon vanilla extract

For the Topping

• Chopped pecans
• Chopped Craisins

How to Make Oatmeal Cookie Cups

Preheat oven to 350 degrees Fahrenheit.

Spray two mini muffin pans generously with Baker's Joy or another baking spray containing flour.

Prepare the oatmeal cookie dough according to the recipe directions.

Using a small cookie scoop (approximately 18 grams of dough), portion the dough into balls.

Place one dough ball into each mini muffin cavity.

Bake for 12–13 minutes or until the edges are lightly golden and the centers are set.

Immediately after removing the pans from the oven, use a tart tamper, wooden spoon handle, or similar tool to press a well into the center of each cookie.

Allow the cookie cups to cool in the pan for several minutes before transferring them to a wire rack to cool completely.

Make the Marshmallow Filling

Beat butter and Crisco until light and fluffy. Add powdered sugar, marshmallow fluff, and vanilla. Beat until smooth and creamy.

Transfer the filling to a piping bag fitted with a decorative tip.

Pipe a swirl of marshmallow filling into each cooled cookie cup.

Top with chopped pecans and chopped Craisins.

A Note About the Pecans

For the deepest flavor, toast the pecans before chopping them.

That said, if you're short on time, simply chop the pecans and sprinkle them over the tops of the cookie cups. They'll still add wonderful crunch and texture.

Why I Left the Pecans and Craisins Out of the Dough

My traditional oatmeal cookie recipe includes pecans and Craisins mixed directly into the dough.

For this recipe, I intentionally left them out.

Doing so allowed the cookie cups to form beautiful wells while still letting me add those familiar flavors back as toppings.

The result is the best of both worlds: sturdy cookie cups and all the flavor of my favorite oatmeal cookies.

What to Expect from These Oatmeal Cookie Cups

If you're a fan of oatmeal cream pies, you're going to love these little cookie cups. They have that same irresistible combination of a hearty oatmeal cookie and a soft, fluffy marshmallow filling, but in a fun bite-sized dessert that's perfect for sharing.

Every bite is a wonderful mix of flavors and textures. The cookie itself is buttery, chewy, and packed with old-fashioned oats. The marshmallow filling adds a light, creamy sweetness, while the chopped Craisins bring little bursts of tartness and the toasted pecans add the perfect crunch. Together, they create a dessert that's comforting, nostalgic, and just a little bit special.

These quickly became one of my favorite cookie cups because every bite delivers something different. They're sweet without being over-the-top, hearty enough to satisfy, and almost impossible to stop eating after just one!

Storage

Store in an airtight container at room temperature for up to three days.

For longer storage, refrigerate and bring to room temperature before serving.

Frequently Asked Questions

Can I freeze the cookie dough?

Yes. I froze my dough balls before baking, and they worked beautifully. Simply bake from frozen, adding a minute or two if necessary.

Can I make these ahead of time?

Absolutely. Bake the cookie cups ahead and fill them before serving.

Do I have to toast the pecans?

No. Toasting enhances the flavor, but plain chopped pecans work perfectly well.

Can I use raisins instead of Craisins?

Certainly. I personally prefer Craisins because they add a sweet-tart flavor that pairs beautifully with the oatmeal cookies.

What do these taste like?

Many people compare them to oatmeal cream pies. They have the same comforting combination of oatmeal cookies and marshmallow filling, but in a cookie cup format.

Can I use store-bought frosting?

You can, but homemade marshmallow filling provides the best flavor and texture.

Why are my cookie cups sturdy around the edges?

That's intentional. The cookie cups need enough structure to hold the filling while remaining soft and delicious inside.

Can I make these for holiday cookie trays?

Absolutely. They're perfect for Christmas cookie trays, bake sales, church gatherings, and family celebrations.

How many cookie cups does this recipe make?

Using a small cookie scoop, you should get approximately 48 cookie cups.

Can I add the pecans and Craisins back into the dough?

You can, but the cookie cups may not form as neatly when pressed into shape.

Other Cookie Cups from Out of the Box Baking

If you love these tiny cookie cup desserts, we've got several more you might enjoy. Here are some of my personal favorites.

SNICKERDOODLE COOKIE CUPS WITH CINNAMON MARSHMALLOW FILLING

These Snickerdoodle Cookie Cups with Cinnamon Marshmallow Filling combine soft cinnamon-sugar cookie cups with a fluffy marshmallow filling for the ultimate bite-sized dessert.

EASY PEANUT BUTTER COOKIE CUPS

These easy Peanut Butter Cookie Cups feature a soft peanut butter cookie shell, creamy chocolate ganache filling, and colorful Reese's Pieces on top. Perfect for parties, bake sales, and dessert tables.

SUGAR COOKIE CUPS WITH CHEESECAKE FILLING

These Mini Sugar Cookie Cups combine a soft sugar cookie base with a smooth, creamy cheesecake filling for the perfect bite-sized dessert. They're ideal for tea parties, bridal showers, baby showers, birthdays, church gatherings, and holiday dessert tables.

To check out all of my mini desserts (like these cookie cups) visit my Mini Desserts hub.

Final Thoughts

Sometimes the simplest desserts are the most memorable.

These Oatmeal Cookie Cups combine everything I love about old-fashioned oatmeal cookies with a fluffy marshmallow filling that feels both nostalgic and special.

If you grew up loving oatmeal cream pies, I have a feeling you'll fall in love with these little cookie cups, too.

That's it for this post, friends.

If you make these cookie cups and love them, please leave a comment or review. (Those help. . .so much!) Before you go, why not pin some photos to your Pinterest boards?

Janice Thompson is a professional baker, cake designer, and author with over 20 years of experience creating unique cakes and desserts. She’s the creator of Out of the Box Baking, where she shares her favorite doctored cake mix recipes, tutorials, and baking tips. Learn more →