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

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.

For the Buttercream Filling:

1. Using a hand or stand mixer, beat the softened butter on high speed until creamy.

2. Add confectioners’ sugar and beat on medium speed for 1–2 minutes.

3. Add the eggnog, Rompope Coffee, and chai spice. Beat on high speed for 2–3 minutes until light and fluffy.

4. To Assemble:

5. Spread buttercream on the bottom side of half of the cookies.

6. Top with the remaining cookies, right side up, to create sandwiches.

7. Cover and store in the refrigerator for up to 1 week to keep the filling fresh.