Chai Spiced Eggnog Oatmeal Cream Pies: A Festive Treat Straight from Mrs. Claus’ Kitchen!

Chai Spiced Eggnog Oatmeal Cream Pies: A Festive Treat Straight from Mrs. Claus’ Kitchen! - Java Momma

If you’re searching for the ultimate holiday dessert, look no further. These Chai Spiced Eggnog Oatmeal Cream Pies are the perfect combination of warm, spiced flavors and sweet indulgence. With soft, chewy cookies and a creamy eggnog buttercream filling, these festive treats are sure to be a hit at any holiday gathering. Rumor has it, they’re Mrs. Claus’ personal favorite—so you know they’re something special!

Why You’ll Love This Recipe:

  • Warm Holiday Flavors: The chai spice and eggnog bring cozy holiday vibes to every bite.
  • Easy to Make Ahead: These cookies taste even better the next day, making them perfect for planning ahead.
  • Festive and Fun: A standout addition to your cookie tray or a delightful gift for friends and family.
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Chai Spiced Eggnog Oatmeal Cream Pies

Soft, spiced oatmeal cookies filled with a creamy eggnog buttercream make these Chai Spiced Eggnog Oatmeal Cream Pies a holiday must-have!

Author
Sally Valenti
Prep Time
30 minutes
Cook Time
10-12 minutes
Servings
10-12 cream pies
Category

Cookies

Cuisine

American

Ingredients

  • For the Cookies:
  • 1 1/2 cups flour
  • 1 1/2 teaspoons Chai Spice
  • 2/3 cup old-fashioned whole rolled oats
  • 3/4 teaspoon baking soda
  • 1/2 cup salted butter, softened
  • 1 cup brown sugar
  • 2 tablespoons strong brewed Rompope Coffee
  • 1 large egg, at room temperature
  • For the Buttercream Filling:
  • 10 tablespoons unsalted butter, softened
  • 2 cups confectioners’ sugar
  • 2 tablespoons eggnog
  • 1 tablespoon strong brewed Rompope Coffee
  • 1/2 teaspoon Chai Spice

Directions

  1. For the Cookies:
  2. In a medium bowl, whisk together the flour, chai spice, oats, and baking soda. Set aside.
  3. In a large bowl, use a hand mixer or stand mixer to beat the butter and brown sugar on medium-high speed until creamed, about 2 minutes.
  4. Add the Rompope Coffee and egg, then beat on high speed until fully combined, about 1 minute. Scrape down the sides of the bowl as needed.
  5. Gradually add the flour mixture to the wet ingredients and mix on low speed until just combined.
  6. Cover the dough tightly and chill in the refrigerator for 30–60 minutes.
  7. Preheat the oven to 350°F and line baking sheets with parchment paper.
  8. Roll chilled dough into balls (approximately 20–24), placing them 3 inches apart on the baking sheets.
  9. Bake for 10–12 minutes, or until edges are lightly browned. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. Using a hand or stand mixer, beat the softened butter on high speed until creamy.
  11. Add confectioners’ sugar and beat on medium speed for 1–2 minutes.
  12. Add the eggnog, Rompope Coffee, and chai spice. Beat on high speed for 2–3 minutes until light and fluffy.
  13. To Assemble:
  14. Spread buttercream on the bottom side of half of the cookies.
  15. Top with the remaining cookies, right side up, to create sandwiches.
  16. Cover and store in the refrigerator for up to 1 week to keep the filling fresh.
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