Description
Boston Cream Pie Cookies offer a delightful twist on the classic Boston cream pie dessert by combining soft vanilla cookies with a creamy custard filling and topping them with rich chocolate ganache. These bite-sized treats are perfect for parties, holidays, or any time you want a decadent, nostalgic dessert that’s easy to handle and enjoy.
Ingredients
For the cookies:
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 tbsp milk
For the filling:
- 1 cup milk
- 2 tbsp granulated sugar
- 1 tbsp cornstarch
- 1 egg yolk
- 1/2 tsp vanilla extract
- Pinch of salt
For the ganache:
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
Instructions
- Prepare the cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, mixing until just combined. Stir in the milk until the dough reaches a smooth consistency. Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each slightly with the back of a spoon or your fingers. Bake for 8–10 minutes, or until the edges are lightly golden. Remove from oven and let cookies cool completely on a wire rack.
- Make the custard filling: In a medium saucepan, whisk together the milk, granulated sugar, cornstarch, egg yolk, a pinch of salt, and vanilla extract over medium heat. Stir continuously to avoid lumps and prevent burning. Continue to cook and stir until the mixture thickens considerably, about 5–6 minutes. Once thickened, remove from heat and allow the custard to cool to room temperature before assembling.
- Prepare the chocolate ganache: Heat the heavy cream in a small saucepan or microwave until it is steaming but not boiling. Pour the hot cream over the semi-sweet chocolate chips placed in a heatproof bowl. Let it sit undisturbed for 2 minutes to allow the chocolate to melt. Then stir gently until the mixture is smooth, glossy, and fully combined.
- Assemble the cookies: Take one cooled cookie and spoon or pipe a small amount of the custard filling onto its flat side. Top with another cookie to create a sandwich. Repeat until all cookies are filled. Spoon or drizzle the chocolate ganache over the top of each assembled cookie. Allow the ganache to set at room temperature or in the refrigerator before serving.
Notes
- Store cookies in the refrigerator for up to 3 days to maintain freshness.
- Let refrigerated cookies come to room temperature before serving for the best texture and flavor.
- The custard filling and ganache can be prepared in advance to simplify the assembly process when ready to serve.
