Oatmeal Cookiewiches with Kahlua Creme
Decadently indulgent and delightfully creative, these Oatmeal Cookiewiches with Kahlua Creme are the perfect fusion of comfort and sophistication. Soft and chewy oatmeal cookies, infused with a hint of cinnamon, form the ultimate sandwich for a velvety Kahlua-infused creme filling. Each bite delivers a perfectly balanced mix of warm spice and boozy sweetness, making them an irresistible treat for special occasions or when you simply want to elevate your dessert game. Ready in just over 30 minutes, these cookie sandwiches are easy to make but look impressively gourmet. Serve them as a crowd-pleasing addition to your dessert table or enjoy them with a cup of coffee for an indulgent afternoon treat. With keywords like oatmeal cookies, Kahlua filling, and cookie sandwiches, this recipe is a search-worthy favorite for fans of creative desserts.
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 1 cup Brown sugar, packed
- 0.5 cup Granulated sugar
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 1.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 3 cups Rolled oats
- 2 cups Powdered sugar
- 0.5 cup Unsalted butter, softened (for creme)
- 2 tablespoons Kahlua liqueur
- 2 tablespoons Heavy cream
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, beat 1 cup of softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet mixture and mix just until combined.
Stir in the rolled oats until evenly distributed.
Scoop tablespoon-sized amounts of dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading.
Bake in the preheated oven for 10-12 minutes or until the edges are golden brown and the centers look just set.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
While the cookies cool, prepare the Kahlua creme filling. In a medium bowl, beat 0.5 cup of softened butter until creamy.
Gradually add the powdered sugar and mix until smooth. Stir in the Kahlua and heavy cream, and continue beating until the mixture is light and fluffy.
To assemble the cookiewiches, generously spread the Kahlua creme onto the flat side of one cookie, then sandwich it with another cookie, flat sides together.
Repeat with the remaining cookies and creme filling.
Serve immediately or store in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 207 mg | 9% | |
| Total Carbohydrate | 71.6 g | 26% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 46.3 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 36 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 125 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
