This Homemade Little Debbie Raisin Cream Pie recipe features two soft, raisin-studded vanilla sandwich cookies filled with a fluffy marshmallow cream center for the perfect nostalgic treat.
Easy Copycat Little Debbie Raisin Cream Pie Recipe
Making copycat recipes for classics from restaurants and grocery store shelves is one of my favorite baking challenges. From Starbucks’ cake pops to Panera scones, and Dave's Killer Bread, I just love testing and perfecting well-known treats and sharing the recipes here.
What Does This Little Debbie Raisin Cream Pie Recipe Taste Like?
These sandwich cookies are light and sweet and just the right size for a tasty little snack.
We take two raisin studded vanilla-flavored sandwich cookies and sandwich them together with a layer of cream filling.
Plus, by making these treats at home, you can use wholesome ingredients and say goodbye to additives and preservatives.
I started with this recipe for icebox cookies. I tested it first and made a few adjustments to the batch size and the sweetness.
Next up came the filling. The store-bought filling reminded me of frosting made with shortening and left a film on my mouth that I would rather avoid.
Instead, I opted for an all-butter marshmallow frosting. I use this to sandwich together the soft raisin cookies and voila….I nailed it!
How to Make This Little Debbie Raisin Cream Pie Recipe
If you can make cookie dough, you can make these. Just mix, scoop, and bake the cookies, then match them up to form cookie sandwiches and fill them with marshmallow fluff filling.
Ingredients for Little Debbie Raisin Cream Pies
Here's what you'll need for these delicious homemade Little Debbie Raisin Cream Pies:
Cookies
- Sugar
- Butter
- Egg
- Heavy cream
- All-purpose flour
- Vanilla extract
- Raisins
Filling
- Butter
- Powdered sugar
- Vanilla extract
- Salt
- Marshmallow fluff
Tips for Baking Perfect Raisin Cream Pies
- Use a cookie scoop to keep the dough portions even. This way, all the cookies will be the same size.
- Let your butter and eggs come to room temperature before mixing. This helps them blend more smoothly into the dough.
- Use a food scale to weigh your flour for accuracy. This ensures you’re using the right amount.
Homemade Little Debbie Raisin Cream Pies
Equipment
- Medium bowl
- Large bowl
- Cooling rack
- Cookie sheet
- Parchment paper
- Large cookie scoop
- Electric or stand mixer with paddle and whip attachments
Ingredients
Cookies
- 1 cup sugar
- ½ cup butter softened
- 1 large egg
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups all-purpose flour
- ½ cup buttermilk
- ½ teaspoon vanilla extract
- 1 cup raisins
Filling
- 1 stick unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream- to adjust for thickness optional
- 1 jar marshmallow fluff
Instructions
- Preheat your oven to 375°F (190°C). Line a cookie sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the egg and vanilla extract, and beat until well combined.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Fold in the ground raisins.
- Using a small cookie scoop (2 Tbsp), drop the dough onto the prepared cookie sheet, spacing them about 2 inches apart. Top with a few additional raisins and bake for 8-10 minutes at 375 degrees F or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
- In a stand mixer with the paddle attachment, beat the softened butter until smooth. Add the powdered sugar, and vanilla extract and mix until light and smooth. Gently fold in the marshmallow fluff mixing until just blended.
- Pair up the cooled cookies by size. Spread or pipe a dollop of the marshmallow filling onto the flat side of one cookie, then sandwich with another cookie, pressing gently to spread the filling to the edges.
Notes
Storage: Store the assembled raisin cream pies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week, or freeze for up to 3 months.
Shelf Life: These cookies are best enjoyed fresh but can be kept for up to 3 days stored in an airtight container at room temperature.
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