Introduction

Boston Cream Pie Cookies capture all the delicious flavors of the classic dessert in a handheld treat. These sandwich cookies are filled with a rich vanilla cream and topped with a glossy chocolate ganache, perfect for any occasion.

A close-up image of a stack of three round cookies with a golden-brown base, each cookie sandwiching a thick layer of smooth white cream filling. The top cookie is partially bitten, revealing a creamy yellow custard layer inside beneath the chocolate glaze. Each cookie is covered generously with glossy dark chocolate dripping down the sides in thick, shiny streams. The stack sits on a piece of parchment paper on a dark surface, with the background softly blurred. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
¾ cup milk
1 cup heavy cream
½ cup powdered sugar
1 teaspoon vanilla extract (for filling)
1 ½ cups dark chocolate chips, melted
¼ cup heavy cream (for ganache)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: In a separate bowl, cream the butter and sugar until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract, mixing until well combined.
Step 4: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the flour mixture, mixing just until combined. Avoid overmixing.
Step 5: Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart. Flatten each ball slightly with the back of a spoon.
Step 6: Bake for 10-12 minutes until the edges are golden. Let cool completely on a wire rack.
Step 7: For the filling, beat the heavy cream, powdered sugar, and vanilla extract in a medium bowl until stiff peaks form. Do not overbeat.
Step 8: Spread or pipe a dollop of cream onto the bottom of half the cooled cookies, then sandwich with the remaining cookies.
Step 9: To make the ganache, heat the ¼ cup heavy cream in a small saucepan until it just simmers. Remove from heat and stir in melted chocolate until smooth and glossy.
Step 10: Dip the top of each cookie sandwich into the ganache, letting excess drip off. Place on a wire rack to set.

Tips & Variations

For a gluten-free version, use a 1:1 gluten-free flour blend instead of all-purpose flour.
If lactose intolerant, substitute the milk and cream with plant-based alternatives like almond or coconut milk; expect a slightly different texture but delicious flavor.
Use a piping bag for the cream filling to create a neater presentation.
Allow ganache to fully set before serving for a clean finish.

Storage

Store the assembled cookies in an airtight container in the refrigerator for up to 3 days to keep the cream filling fresh. Let them sit at room temperature for 10-15 minutes before serving. The ganache may firm up when chilled, so a gentle warming on the counter helps restore its softness.

How to Serve

A stack of three soft, round cookies each with a thick middle layer of smooth white cream, topped with dark glossy chocolate that drips down the sides in thick rivers. The top cookie has a bite taken out showing a creamy, pale yellow filling beneath the glossy chocolate layer. The cookies are golden and slightly cracked on the edges, layered neatly with creamy white filling peeking out from each cookie pair. The rich chocolate contrasts with the light cookie and cream layers, sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Let it come to room temperature slightly before scooping.

How do I prevent the cream from turning grainy when whipped?

Use cold heavy cream and beat it just until stiff peaks form. Overwhipping can cause the cream to separate and become grainy.