Little Debbie Raisin Creme Pies (Easy Copycat Cream Pie Recipe)
These Little Debbie's Cream Pie Cookies are the ultimate copycats to your favorite childhood treat!
Ingredients
For the cookie base
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 tsp baking soda
- ¼ teaspoon cream of tartar
- 1 cup raisins
For the Marshmallow-Fluff Buttercream Filling:
- 1 cup unsalted butter softened
- 2 & 1/4 cup powdered sugar
- 1 & 2/3 cup marshmallow fluff
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs and eat well. Stir in the vanilla extract.1/2 cup unsalted butter, 1/2 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract
- Gradually add the milk and flour, cream of tartar, baking soda, and baking powder to the mixture, mixing well after each addition. This will ensure a smooth batter.1/2 cup milk, 3 cups all-purpose flour, 1 tablespoon baking powder, ¼ teaspoon cream of tartar
- Fold in the raisins gently until they are evenly distributed throughout the batter.1 cup raisins
- Drop rounded tablespoonfuls of the batter onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. The cookies will spread slightly during baking, so keep that in mind.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers are set. The cookies will still be soft and slightly puffy.
- Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- While the cookies are cooling, prepare the marshmallow-fluff buttercream filling. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing well after each addition. Add the marshmallow fluff and vanilla extract, and continue to beat until the filling is smooth and fluffy.1 cup unsalted butter, 2 & 1/4 cup powdered sugar, 1 & 2/3 cup marshmallow fluff, 1 teaspoon vanilla extract
- Once the cookies have cooled completely, spoon a generous amount of the marshmallow-fluff buttercream onto the flat side of one cookie. Place another cookie on top, flat side down, to create a sandwich. I like to fill a ziplock bag or a piping bag with the frosting to make this process easier.
- Repeat this process for the remaining cookies and filling.
- Store the assembled cookies in an airtight container at room temperature for a couple of hours to allow the flavors to meld together and the filling to firm up slightly.
Notes
Notes:
Make sure the butter is softened to room temperature for easy creaming.
You can use either golden or dark raisins based on your preference.
If desired, you can add a pinch of salt to enhance the flavors of the cookie dough.
The cookie dough may be slightly sticky, so you can lightly flour your hands when shaping the cookies.
Allow the cookies to cool completely before assembling with the filling to prevent melting or runny filling.
To shape the cookies before baking you can:
Use a cookie scoop: A cookie scoop or a melon baller can be a handy tool for portioning out the cookie dough. It ensures that each cookie is of consistent size and shape.
Chill the dough if needed: If the cookie dough is too soft or sticky to handle, you can refrigerate it for 30 minutes to 1 hour before shaping. Chilled dough is easier to work with and holds its shape better.
Flour your hands: Lightly dust your hands with flour to prevent the dough from sticking to your hands as you shape it. This will make it easier to roll the dough into rounded tablespoonfuls.
Roll gently: Take a portion of dough and roll it gently between your palms to form a smooth ball. Apply light pressure to avoid compacting the dough too much, which can result in dense cookies.
Keep spacing in mind: Place the shaped dough balls on the baking sheet, leaving enough space between them to allow for spreading during baking. Typically, a spacing of about 2 inches is recommended.
Flatten slightly (optional): If you prefer flatter cookies, you can gently press down on the shaped dough balls with the palm of your hand or the bottom of a glass to create a slightly flattened shape.
Nutrition
Calories: 247kcalCarbohydrates: 45gProtein: 3gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 45mgSodium: 88mgPotassium: 95mgFiber: 1gSugar: 14gVitamin A: 383IUVitamin C: 0.3mgCalcium: 49mgIron: 1mg
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