Boston Cream Pie Cookies bring together all the flavors of the beloved Boston Cream Pie in a bite-sized, handheld treat. These soft vanilla cookies are filled with creamy pastry filling and topped with a smooth, rich chocolate glaze, perfect for anyone with a sweet tooth. Whether you’re preparing them for a family gathering or simply indulging your dessert cravings, these cookies are sure to impress.
Ingredients:
For the Cookies:
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1/2 cup brown sugar, packed
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk
For the Pastry Cream:
1 cup whole milk
1 tablespoon cornstarch
2 large egg yolks
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 tablespoon unsalted butter
For the Chocolate Glaze:
1/2 cup semi-sweet chocolate chips
2 tablespoons heavy cream
Instructions:
Prepare the Cookies:
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the egg and vanilla extract until smooth.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with milk, until the dough is just combined.
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes or until the edges are lightly golden. Cool completely on a wire rack.
Make the Pastry Cream:
In a medium saucepan, whisk together the milk, egg yolks, sugar, and cornstarch over medium heat.
Stir constantly until the mixture thickens enough to coat the back of a spoon.
Remove the saucepan from heat and stir in vanilla extract and butter.
Let the pastry cream cool completely before using.
Create the Chocolate Glaze:
Melt the semi-sweet chocolate chips and heavy cream together in a microwave-safe bowl. Heat in 20-second intervals, stirring between each, until smooth.
Assemble the Boston Cream Pie Cookies:
Spread a spoonful of cooled pastry cream onto the flat side of half of the cookies.
Top each with another cookie to create a sandwich.
Drizzle or spread the chocolate glaze over the tops of the cookie sandwiches.
Allow the cookies to set for a few minutes before serving.
Serving Tips:
Serve chilled or at room temperature: These cookies taste great at room temperature, but for a firmer texture, you can serve them chilled from the fridge.
Pair with beverages: They pair beautifully with coffee, tea, or a cold glass of milk for an indulgent treat.
Garnish for presentation: For a fancy touch, dust with a light sprinkle of powdered sugar or drizzle extra melted chocolate over the top just before serving.
Storage Tips:
Refrigeration: Due to the pastry cream filling, it’s best to store these cookies in an airtight container in the refrigerator. They will stay fresh for up to 3 days.
Prevent sogginess: If you prefer a firmer pastry cream filling, place a layer of parchment paper between the cookies when stacking them to avoid any moisture transfer.
Freezing: You can freeze the unassembled cookies (without the pastry cream and chocolate glaze) in an airtight container for up to 1 month. Thaw them at room temperature and assemble when ready to serve.
Assembled cookies: Freezing assembled cookies is not recommended due to the pastry cream’s delicate texture, which may become watery after thawing.
Related Recipes:
FAQs:
Can I make the pastry cream ahead of time?
Yes! You can make the pastry cream up to a day in advance. Store it in an airtight container in the refrigerator until you’re ready to assemble the cookies. Just make sure to give it a quick stir before using.
Can I use a different type of chocolate for the glaze?
Absolutely. While semi-sweet chocolate works best for a balanced flavor, you can use milk chocolate for a sweeter glaze or dark chocolate for a more intense, rich taste.
How should I store leftover cookies?
Store the assembled Boston Cream Pie Cookies in an airtight container in the refrigerator. They will stay fresh for up to 3 days. Let them sit at room temperature for a few minutes before serving for the best texture.
Can I freeze these cookies?
You can freeze the cookies without the pastry cream and glaze. Store the baked cookies in an airtight container for up to 1 month. When ready to serve, thaw at room temperature and add the pastry cream and chocolate glaze.
Conclusion:
Boston Cream Pie Cookies offer a delightful twist on the classic dessert with soft vanilla cookies, rich pastry cream, and a smooth chocolate glaze. They’re perfect for satisfying any sweet cravings or impressing guests at your next gathering. Easy to make and delicious, these cookies are sure to become a favorite treat!
📖 Recipe:
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Boston Cream Pie Cookies
- Total Time: 42 minutes
- Yield: 12 cookies
- Diet: Vegetarian
Description
Satisfy your sweet tooth with these irresistible Boston Cream Pie Cookies. Soft vanilla cookies filled with rich pastry cream and topped with smooth chocolate glaze bring a delightful twist to the classic Boston Cream Pie. Perfect for any dessert lover!
Ingredients
For the Cookies:
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup milk
For the Pastry Cream:
1 cup whole milk
2 large egg yolks
1/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 tablespoon unsalted butter
For the Chocolate Glaze:
1/2 cup semi-sweet chocolate chips
2 tablespoons heavy cream
Instructions
- Prepare the Cookies:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the butter, granulated sugar, and brown sugar until fluffy. Add the egg and vanilla extract.
- In a separate bowl, mix flour, baking powder, baking soda, and salt. Gradually combine with the butter mixture, alternating with milk.
- Drop rounded tablespoons of dough onto the baking sheet, spaced 2 inches apart. Bake for 10-12 minutes. Cool completely on a wire rack.
- Make the Pastry Cream:
- In a saucepan, whisk together milk, egg yolks, sugar, and cornstarch. Cook over medium heat, stirring until thickened.
- Remove from heat, stir in vanilla and butter. Let cool completely.
- Make the Chocolate Glaze:
- Melt chocolate chips and heavy cream in a microwave-safe bowl, stirring every 20 seconds until smooth.
- Assemble the Cookies:
- Spread pastry cream on the flat side of half the cookies. Top with remaining cookies to form sandwiches.
- Drizzle or spread chocolate glaze over each cookie sandwich. Allow the glaze to set before serving.
Notes
To prevent soggy cookies, make sure the pastry cream is completely cool before assembling.
You can make the pastry cream a day ahead for convenience.
For a firmer glaze, let the cookies chill in the fridge for 10-15 minutes after assembling.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 cookies
- Calories: 230 kcal per cookie
