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Boston Cream Pie Cookies

Two delicious boston cream pie cookies stacked, showing the vanilla cream filling and rich chocolate ganache topping.
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Create handheld versions of the classic dessert with these soft vanilla sandwich cookies filled with rich pastry cream and topped with smooth chocolate ganache.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk (for pastry cream)
  • 1/2 cup granulated sugar (for pastry cream)
  • 1/4 cup cornstarch
  • 2 large egg yolks
  • 1 teaspoon vanilla extract (for pastry cream)
  • 4 ounces semi-sweet chocolate, chopped (for ganache)
  • 1/2 cup heavy cream (for ganache)

Instructions

  1. Prepare the Cookies: In a large bowl, cream together the softened butter and 1 cup sugar until light and fluffy. Beat in the eggs one at a time, then mix in 1 teaspoon vanilla extract.
  2. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a soft dough.
  3. Scoop rounded tablespoons of dough onto baking sheets lined with parchment paper. Press each mound slightly to form a thick disc shape.
  4. Bake at 350°F (175°C) for 10 to 12 minutes, or until the edges are lightly golden. Let the cookies cool completely on the sheet before moving them.
  5. Prepare the Pastry Cream Filling: Whisk together the milk and 1/2 cup sugar in a saucepan over medium heat until warm. In a separate bowl, whisk the cornstarch and egg yolks until smooth.
  6. Temper the yolks by slowly pouring about half of the warm milk mixture into the yolk mixture while whisking constantly. Pour the tempered yolk mixture back into the saucepan with the remaining milk.
  7. Cook over medium heat, whisking constantly, until the mixture thickens significantly and comes to a boil. Boil for one minute, stirring vigorously. Remove from heat, stir in 1 teaspoon vanilla extract, and transfer the pastry cream to a clean bowl. Cover the surface directly with plastic wrap to prevent a skin from forming and chill completely in the refrigerator (at least 2 hours).
  8. Prepare the Chocolate Ganache: Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate. Let it sit for 5 minutes, then whisk until the mixture is smooth and glossy. Let the ganache cool slightly until it is thick enough to spread but still pourable.
  9. Assemble the Cookies: Once the cookies and cream are cool, spread a generous layer of pastry cream onto the flat side of one cookie. Top with a second cookie to create a sandwich.
  10. Dip the top of each assembled cookie into the chocolate ganache, allowing excess to drip off. Place the cookies on a wire rack set over parchment paper to set the chocolate topping.

Notes

  • For a quicker filling, you can use a high-quality vanilla pudding mix prepared according to package directions, ensuring it is very thick before chilling.
  • If you prefer smaller treats, make these as cookie bites by using smaller scoops of dough and reducing the baking time slightly.
  • Chill the assembled, chocolate-dipped cookies for 15 minutes before serving for the best texture contrast.

Nutrition

Find it online: https://delishsymphony.com/boston-cream-pie-cookies-recipe/