Oatmeal Cookie Cups
Published Feb 28, 2017•Updated Oct 29, 2025
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Want to use a mini muffin pan to make cookies? Now you’ve got cookie cups! Delicious, bite-sized, and great for serving at a dessert spread. I was inspired by classic oatmeal creme pies, so these Oatmeal Cookie Cups are topped with a swirl of cream cheese frosting.
Looking for another version of cookie cups? These Brookie Cookie Cups are one of the most popular recipes on my website.
There’s something so tidy and sweet about desserts baked in a mini muffin pan. And these cookie cups are no different. They come out perfectly uniform and are topped with a swirl of light cream cheese frosting. These are always a favorite at my Cookie Exchanges.
While you’ve got a mini muffin tin ready, try one of my other bite-sized desserts like apple cider donut muffins, mini cheesecakes, or puff pastry cups.
Oatmeal Cookie Dough for Cookie Cups
This is dessert that has been at least a year in the making. At some point, my husband started talking about an oatmeal version of our well-loved brownie, chocolate chip cookie cups that would be topped with rich, creamy frosting. I knew right away that the flavors he had in mind were those of Oatmeal Creme Pies. And because he so rarely makes such a specific request, I knew I had to deliver.
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Months and many test batches of these little bites later, we found the one. To get the flavor and texture close to the soft/chewy combo in creme pies, the key turned out to be using all brown sugar in the cookie dough. Not as intense as the molasses used in original creme pies, the nutty, caramel flavor is there. And it’s lovely.
Cream Cheese Frosting
On top is a light cream cheese frosting with a hint of vanilla. This version is smooth, lightly sweet, and can be easily made ahead. I don’t get too fussy with it, as you can see. I just mix it in a standing mixer, spoon it into a plastic bag with the tip cut off and squeeze it on top of the cookie cups.
These cookie cups can be easily made ahead, stored at room temperature for 3 days and will still be soft and tender. The frosting can be made 3 days ahead as well and stored, in the plastic bag, in the fridge. If you’re taking them to go, just bring the elements and pipe the frosting (cream) on right before serving.
And if you’re looking for a little something extra, finish them with a sprinkle of rolled oats and a drizzle of caramel sauce.
Just don’t leave that caramel sauce around and expect it to stay looking all nice for photos.
Little fingers will find it.
More Bite-Sized Desserts
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Oatmeal Cookie Cups
Equipment
- Mini Muffin Tin
- Stand or Handheld Mixer
- Mixing Bowls
- Piping or Ziploc Bag
Ingredients
For the Oatmeal Cookie Cups:
- 1/2 cup Butter, softened (1 stick)
- 1 cup packed Brown Sugar
- 1 teaspoon Vanilla Extract
- 1 large Egg
- 3/4 cup All-Purpose Flour
- 1/2 teaspoon Salt
- 1/2 teaspoon Baking Soda
- 1 1/4 cups Oats ("old-fashioned" or "rolled")
For the Cream Cheese Frosting:
- 8 ounces Cream Cheese, softened
- 1/2 cup Powdered Sugar
- 1 Tablespoon Milk
- 1/2 teaspoon Vanilla Extract
Optional Toppings:
- 1/4 cup Caramel Sauce (I just use store-bought)
- 1/4 cup Oats ("old-fashioned" or "rolled")
Instructions
- Preheat oven to 350 F. Spray a mini muffin tin with nonstick cooking spray.
- Beat together butter and brown sugar until light and fluffy. Beat in vanilla and egg until well combined.
- In another bowl, stir together flour, salt and baking soda. Add dry ingredients in 2 batches, mixing just until combined. Add oats and mix jus until oats are evenly incorporated.
- Working with a heaping tablespoon of dough at a time, roll into balls and place in the holes of the muffin tin.
- Bake until the edges of the cookie cups are firm and just beginning to brown (the centers should still look soft), 10 to 12 minutes. Let cookie cups cool completely in the muffin tin before removing. Trust me on this – they are very tender and may crumble if you remove them before they are cool. (Note: the centers of the cookie cups will sink as they cool. This provides the perfect spot for creamy frosting!)
- When cookie cups are cool, make frosting by beating together cream cheese, powdered sugar, milk and vanilla extract until smooth. Add milk a bit more at a time, if needed to bring the mixture together, but you want it to be quite thick. Spoon frosting into a piping bag or Ziploc bag. Clip the end off and pipe frosting into each of the cookie cups.
- If you’d like, top the cookie cups with caramel sauce and a sprinkling of oats just before serving.
- Store the cookie cups in a sealed container at room temperature for up to 3 days. Fill and top just before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looks like a great addition to my Christmas cookie platter. Can these be frozen, or at least the oatmeal cups without the frosting?
Yes! The baked oatmeal cups (without frosting) freeze well. I also often form the batter into balls and then freeze the dough to bake later. I find they’re a bit more fresh-tasting that way, but only by a tiny bit.
i like the way you write article, very good information.
These look amazing. Our kids will love them!